| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose; up to 3, or unbleached flour |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
pk |
Regular or quick-acting active dry yeast |
| 1/4 |
c |
Olive or vegetable oil |
| 1 |
c |
Very warm water; (120 F to 13O F) |
|
|
Olive or vegetable oil |
| 2 |
tb |
Chopped fresh herbs (such as basil; oregano or rosemary) |
| 2 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4
cup oil and the warm water. Beat on medium speed 3 min- utes, scraping bowl
occasionally. Stir in enough remaining flour until dough is soft and leaves
side of bowl.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead 5 to 10 minutes or until dough is smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1
1/2 hours or until double. (Dough is ready if indentation remains when
touched.)
Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in
half. Shape each half into flattened 12-inch round on cookie sheet. Cover
and let rise in warm place 20 minutes. Prick centers and 1 inch in from
edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon
herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.
VARIATION: Red Pepper Foccacia: For each flatbread, cook 1 medium red bell
pepper cut into 1/4-inch rings, and I small onion, sliced, in 1 tablespoon
olive or vegetable oil in 10-inch skillet over medium heat, stirring
frequently, until softened. Arrange on each oil-brushed flatbread and
sprinkle with herbs and cheese before baking.
Yield: 2 flatbreads (12 slices each)
Recipe by: Betty Crocker's Best of Baking
Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 4, 1998
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