| 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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