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Focaccia
From: cn1793
Recipe By: Madge Rosenberg THE BEST BREAD MACHINE COOKBOOK EVER;
Serving Size: 16
- 1 1/2 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup water
- 1 tablespoon cornmeal
- 1 tablespoon olive oil
- 1 teaspoon coarse salt (kosher)
- 2 teaspoons dried rosemary
Add the yeast, flour, salt, vegetable oil, and water in the order
suggested by your bread machine manual and process on the dough cycle
according to the manufacturer's directions.
At the end of the dough cycle, remove the dough from the machine.
Preheat the oven to 450 degrees.
Cut the dough in half.
Press out each half into a circle about 9 inches in diameter.
Transfer to a pizza tray or cookie sheet dusted with the cornmeal.
Cover with a clean kitchen towel and let rise 5 minutes.
Press fingers into dough to create dimples.
(You can also make one large focaccia that will cover a whole 11-by-16-inch
pan.)
Drizzle half the olive oil over each focaccia and sprinkle half
the salt and half the rosemary on each.
Bake for 15 minutes, or until golden.
NOTES : Focaccia is a great snack; it can be cut up and served
as an hors d'oeuvre, and it goes well with soups and pasta.
Instead of rosemary, try basil or thyme, or top the bread with olives.
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