Foccaccia
Either add all these to a bread maker and then set it on the "dough" cycle (which is what I do!) where it will mix and rise for 1 1/2 hours or mix and knead by hand and place in a greased bowl and let it rise for 1 hour in a warm place covered loosely.
2 1/2 tsp. active dry yeast (or one envelope)
1 cup minus 1 tablespoon very warm water
2 cups + 2 tablespoons flour (I substituted one TBLS flour for 1 TBLS ground flax seed)
2 tablespoons whole-wheat flour
1 tsp. salt
1 cup minus 1 tablespoon very warm water
2 cups + 2 tablespoons flour (I substituted one TBLS flour for 1 TBLS ground flax seed)
2 tablespoons whole-wheat flour
1 tsp. salt
Either add all these to a bread maker and then set it on the "dough" cycle (which is what I do!) where it will mix and rise for 1 1/2 hours or mix and knead by hand and place in a greased bowl and let it rise for 1 hour in a warm place covered loosely.
Spray a baking sheet with nonstick spray and spread the dough out in approximately a 10 inch circle. Cover loosely and let rise for 20-30 minutes. Make dimples all over the surface, cover with the topping of your choice and bake at 425 F. for 15 minutes.
Topping I used:
2.5 oz. of shredded Asiago cheese
2 diced green onions
3 minced garlic cloves
1/4 - 1/3 cup olive oil
parsley
oregano
about 1/4 tsp pepper
Crumbled feta cheese and black olives are also wonderful toppings!
Enjoy!
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