Stuffed Flat Bread (focaccia Ripieno)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Italian | 1 | Loaf | |
INGREDIENTS
| 5 | c | Flour |
| 1 | c | Warm water |
| 1 | t | Salt |
| 1 | Dry yeast | |
| 1/4 | c | Oil |
| 1/2 | lb | Provolone, sliced |
| 1/2 | lb | Salami, sliced |
| 1 | Bunch parsley, chopped | |
| 3 | T | Olive oil |
| Black pepper |
INSTRUCTIONS
Sift flour in large bowl. Mix yeast in warm water until dissolved. Make a well in thr flour and add yeast and salt. Mix and knead for 10 minutes. Pour oil over dough and continue to knead until no longer sticky. Cover dough, let rise until double in bulk. Divide dough in half. Roll into rectangular pieces 1/4" thick to fit a vookie sheet with a 1" edge. Combine parsley and oil, spread on dough. Layer provolone and salami on top and sprinkle with pepper. Cover with remaining dough, crimp the edges. bake in a preheated 350 degree oven for 30-45 minutes until golden brown. Serve warm. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4877
Calories From Fat: 2177
Total Fat: 245.4g
Cholesterol: 337.9mg
Sodium: 8619.3mg
Potassium: 1766.7mg
Carbohydrates: 485g
Fiber: 17.1g
Sugar: 5.7g
Protein: 171.9g