| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lukewarm water |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Minced garlic |
| 2 |
tb |
Chopped fresh basil or rosemary, or 2 tsp. dried |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 4 |
c |
Bread flour |
| 1 1/2 |
ts |
Dry yeast (active or rapid) |
INSTRUCTIONS
I thought I would add my '2 cents worth' on this thread about focaccia
methods. Here is a recipe I have been using that I adapted from one of
Donna Rathmell German's cookbooks (Flatbreads from around the world). The
origional recipe only called for 3 cups flour. It seems also to be a lot of
oil, but it produces a large loaf and quite a savory crust. You will notice
it's a ABM recipe. The next time I make this (probably next weekend), I'm
going to try the topping from Bill's recipe.
Add ingredients according to manufacturer's directions for your machine.
Process on the Dough cycle (or process on normal cycle and remove after the
first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round.
Place in a deep dish pizza pan or on a baking sheet, cover and let rise in
a warm, draft-free location for 30 to 40 minutes. After dough has risen,
brush it all over with olive oil, spread with finely slivered onion and/or
garlic and more herbs. Press some of the onion/garlic slivers into the
dough to form small identations. Bake in a preheated 400 degree oven for 25
to 30 minutes.
Posted to Digest bread-bakers.v097.n038
From: "Brian D. Ross" <rossbd@cadvision.com>
Date: Wed, 04 Sep 1996 13:09:09 -0600
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