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CATEGORY CUISINE TAG YIELD
Cklive19, Pdate 1 servings

INGREDIENTS

3/4 c Warm water; (105-degrees to 115
; degrees)
1 Quarter ounce package; (2 1/2 teaspoons )
; fast – acting yeast
1/2 ts Sugar
2 c All-purpose flour
1 ts Table salt
1 tb Freshly grated Parmesan
2 ts Chopped fresh rosemary leaves
Coarse salt to taste

INSTRUCTIONS

Lightly grease a baking pan, 13 by 9 by 2 inches.
In a bowl stir together water, yeast and sugar and let stand until foamy,
about 5 minutes. In a small bowl stir together flour and table salt and
gradually stir into yeast mixture until mixture forms a soft dough. On a
lightly floured work surface with floured hands knead dough 5 minutes, or
until smooth and elastic, and shape into a ball. Invert bowl over dough and
let rest 10 minutes.
On lightly floured surface roll out dough into a 13 by 9 inch rectangle and
transfer to baking pan, pressing into corners. Let dough rise, covered
loosely with plastic wrap, in a warm place 30 minutes, or until doubled in
bulk.
Preheat oven to 400 degrees.
Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.
Press indentations about 1/4 inch deep and 1 inch apart all over dough with
lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or
until golden. Cool focaccia in pan on a rack.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 918 Calories (kcal); 2g Total Fat; (2% calories from fat); 26g
Protein; 193g Carbohydrate; 0mg Cholesterol; 2336mg Sodium Food Exchanges:
12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9383
Converted by MM_Buster v2.0n.

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