Use your imagination and add toppings such
as reconstituted sun-dried tomatoes or fresh sliced Romas, a
sprinkling of kosher salt, finely minced garlic or other fresh
herbs, and sliced mushrooms.
Foccacia Bread
- 1 1/2 cups warm water (110* to 115*F /
45*C)
1 tablespoon granulated sugar
1 (0.25-ounce ) package active dry yeast (2 1/2 teaspoons)
3 1/4 cups unbleached bread or all-purpose flour
2 teaspoons kosher or coarse salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh basil (optional)
- 1/4 cup freshly grated Parmesan cheese
- In a small bowl, dissolve the sugar in
the warm water. Sprinkle the yeast over mixture and let stand
for 10 minutes.
- In a large mixing bowl, combine 3 cups
of flour, salt and the yeast mixture. Stir to mix well. Turn
dough out onto a floured surface and knead for 10 minutes, slowly
adding what is needed of the remaining 1/4 cup flour until dough
is no longer sticky.
- Place dough into a well-greased bowl,
turn once to coat; cover and set aside in a warm place until
doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 375*F (190*C).
- Punch the dough down, and place it onto
a lightly oiled large pizza pan or baking sheet. Spread the dough
out, using your fingertips, make "dimples" in the dough.
Drizzle the dough with olive oil, sprinkle on the basil and Parmesan
cheese.
- Bake for 30 to 35 minutes or until golden
brown.
Makes 1 loaf.
Nutrition Facts (per serving): 158.7 calories;
13% calories from fat; 2.4g total fat; 1.8mg cholesterol; 346.9mg
sodium; 52.4mg potassium; 28.3g carbohydrates; 1.0g fiber; 1.2g
sugar; 27.3g net carbs; 5.5g protein.
Copyright Hope Pryor, please see Terms of Use.
