| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Cheese |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plus 1 tablespoon cold water |
| 1 3/4 |
ts |
Salt |
| 1 |
tb |
Honey |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Dried rosemary leaves |
| 1 |
c |
Whole-wheat flour |
| 1/2 |
c |
Bread flour |
|
|
Oil and cornmeal for baking pans |
| 3 |
tb |
Butter or margarine |
| 2 |
|
Lg. red onion, thinly sliced, slices separated into rings |
| 1 1/2 |
c |
Finely shredded Parmigiano-Reggiano cheese or other |
|
|
Parmesan-like hard cheese |
| 1/4 |
c |
Finely julienned sun-dried tomatoes |
|
|
Salt |
|
|
Crushed hot red pepper |
INSTRUCTIONS
More than just flat bread, this focaccia is a great base for open- faced
sandwiches with sliced left over meat or poultry or cheese, spread with
robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil
strewn over.
Basic Sponge
In processor fitted with metal blade, mix Basic Sponge with water, salt,
honey, olive oil and rosemary until smooth. Combine flours and add to
sponge mixture, 1/4 cup at a time, pulsing several times to incorporate
each addition. Then process dough until supple, elastic and stick- ing
slightly to work bowl, about 1 minute, adding more water or flour by
teaspoon, if dough is either too dry or too wet. Dough should be very
sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly
on top to allow room for dough to expand. Set bag in bowl and let dough
rise in warm spot until doubled, about 1 hour. Can be refrigerated
overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal.
Divide dough in half. Gently stretch each into about 12-inch diameter
round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia,
dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with
salt and crushed hot red pepper. If baking 1 focaccia at a time,
refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about
18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter)
focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams
carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food
Section By: Abby Mandel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”