| 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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