Thyme Focaccia And Parmesan Focaccia
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread, Sandwiches | 6 | Servings | ||
INGREDIENTS
| 2 | Active, 1/4-ounce packages | |
| dry yeast | ||
| 1 | t | Sugar |
| 2 | c | Warm water, 105ø-115ø f. |
| 1 | T | Table salt about |
| 5 1/2 | c | All-purpose flour, about |
| 1/3 | c | Olive oil |
| 2 | t | Minced fresh thyme leaves |
| 2 | T | Cornmeal |
| 1/2 | c | Coarsely grated parmesan |
| Coarse salt for sprinkling | ||
| Freshly ground black pepper | ||
| for sprinkling |
INSTRUCTIONS
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky. Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes. Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling. Preheat oven to 450ø F. Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes. Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia. If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks. Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4 <c4@groupz.net> on Aug 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 583
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 7.3mg
Sodium: 1295.6mg
Potassium: 178.1mg
Carbohydrates: 92.2g
Fiber: 4.4g
Sugar: 1.1g
Protein: 16.7g