| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Active dry yeast |
| 1/2 |
ts |
Granulated sugar |
| 1 |
c |
Warm water |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
King arthur stone ground whole wheat flour |
| 2 1/2 |
c |
King arthur unbleached all-purpose flour; (approx.) |
| 2 |
tb |
Extra virgin olive oil; to drizzle on the focaccia after baking |
INSTRUCTIONS
Dissolve the yeast and the sugar in the water. Add 1/4 cup of the
all-purpose flour. Stir with a whisk and let this sit for 10 minutes to
give the yeast a chance to get going.
Add the salt and the whole wheat flour. Add the rest of the all-purpose
flour, 1/2 cup at a time, until the dough is pulling away from the sides of
the bowl. Turn the dough out onto a lightly floured counter and knead it,
adding more flour as necessary, until the dough has formed a smooth ball.
Place the dough in an oiled bowl and turn the dough to coat it with the
oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise
in a draft-free place for 1 1/2 to 2 hours.
When the dough has doubled in size, punch it down, and turn it out onto a
lightly floured counter. Stretch the dough into a 14 inch circle and place
on a greased baking sheet. Let it rise for 30 minutes.
Preheat the oven to 425ºF while the focaccia is rising. Dimple it with your
fingers and place it in the oven. Bake for approximately 25 minutes, or
until lightly browned and cooked through. Drizzle with the olive oil. Cut
into 6 wedges and serve topped with frittata and tomato sauce.
NOTE:The combination of Italian frittata and focaccia is perfect for a
summer evening.
MC formatted by Martha Hicks using Buster 3/98
Recipe by: King Arthur Flour
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 1, 1998
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