| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookbook, Bread, Restaurant |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry yeast, (1/4 ounce each) |
| 1 |
c |
Warm water, (100-degree) |
| 3 |
c |
All-purpose flour |
| 1/3 |
c |
Olive oil, (plus 1 tablespoon), some additional oil for pan |
| 1 |
ts |
Honey |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Parmesan cheese, grated |
| 1/4 |
c |
Cold water |
| 1 |
ts |
Garlic, crushed |
| 1/2 |
ts |
Fresh thyme, or rosemary |
INSTRUCTIONS
Mix yeast with warm water and set aside a few minutes to dissolve. Add
flour, 1 tablespoon olive oil, honey, salt, Parmesan cheese and cold ater.
Mix well.
Combine remaining 1/3 cup olive oil and crusted garlic in small bowl. Set
aside.
Grease baking pan with olive oil. Roll out dough with rolling pin to large
circle on lightly floured surface and transer to pan. Puncture dough with
finders or fork and coat to of dough with garlic-olive oil mixtuer.
Sprinkle with thyme. Let dough rise aoubt 30 minutes.
While dough is rising, preheat oven to 400 degrees. Bake until evenly
browned, 25 milnutes. Cool 30 minutes before serving.
This recipe was in Oregonian FoodDay 1/27/97. Foccaccia Wins Raves, by Rose
Dosti A reader alerted us to a "better-than-average sandwich" she had at
Nona's Courtyard Cafe in Ventura, Calif. "The focaccia bread was most
interesting: good textured and flavorful."
Typos by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Cooking in Ventura; Gail Hobb; badams
Posted to MC-Recipe Digest V1 #457 by Brenda Adams
<adamsfmle@sprintmail.com> on Jan 30, 1997.
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