| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Warm water |
| 1 |
ts |
Salt |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
pn |
Sugar |
| 2 1/2 |
c |
Unbleached white flour |
| 1/4 |
c |
Cornmeal |
| 1 |
tb |
Chopped sage leaves; (1 to 2) |
| 12 |
|
Whole sage leaves |
|
|
Olive oil |
|
|
Sea salt |
INSTRUCTIONS
Dissolve yeast in the water with salt, olive oil and sugar. Stir in flour
and cornmeal a cup at a time. Sprinkle on the sage and continue stirring.
When the dough gathers into a ball, turn onto a lightly floured board and
knead for several minutes. Add more flour a little at a time only if needed
to keep the dough from sticking. When the dough is smooth and springy,
place it in a lightly oiled bowl, turning it over once to coat the top with
oil. Cover and put it in a warm place. Let it rise for 30 to 40 minutes,
until the dough has doubled in size. Turn dough out onto a floured board
and shape it into a large oval. Press whole sage leaves into the surface,
let it rise 30 minutes. Preheat oven to 425 degrees. Brush focaccia with
olive oil and sprinkle it with sea salt. Bake it for 10 minutes at 425
degrees, then reduce heat to 350 degrees and bake for 10 or 15 minutes
more, until browned. Recipe adapted from "The Greens Cook Book" by Deborah
Madison, Bantam, $29.95. Formatted by Lynn Thomas dcqp82a@prodigy.com.
Source: San Jose Mercury News 3-11-98.
Recipe by: San Jose Mercury News 3-11-98
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”