| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Rapid rise; ("Bread-machine") yeast |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Cornmeal |
| 3 |
c |
All-purpose flour |
| 1/3 |
c |
Olive oil; (flavored if you like) |
| 1 1/4 |
c |
Water or more to form a smooth ball |
| 3 |
tb |
Your home-made pesto; (I know they probably sell it in the grocery where you work, but it ain't the same) |
INSTRUCTIONS
Place all ingredients in the machine in the correct order and program for
Dough or Manual. When this cycle is completed, pat, roll, stretch the dough
into a flat disc on a peel or a 12-14 inch pizza pan which is sprinkled
with cornmeal or lightly oiled. Cover with a clean cloth and allow it to
rise in a warm place until doubled in bulk. Preheat oven to 475 degrees F.
with shelf and/or stone in center position. Just before inserting the
focaccia into the oven, make little dimples all over its surface. Drizzle
entire surface with 2 or more TBSP olive oil and sprinkle with 1 - 2 tsp of
coarse salt, e.g. Kosher salt. Bake 18-20 minutes until top is golden
brown. I baked mine in a pizza pan and at 15 minutes, slid the focaccia off
the pan directly onto the stone--supposedly for a crisper crust.
Posted to TNT Recipes Digest by heartnhome@earthlink.net on May 06, 1998
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