For a complete meal, serve this Italian-style
bread with a salad or soup.
Focaccia
with California Pistachios
- 1 (1/4-ounce) package
active dry yeast
1 cup warm water (105 to 115 degrees F.)
2 tablespoons honey
5 tablespoons olive oil
2 1/2 to 3 cups all-purpose flour
2 tablespoons minced rosemary, basil or summer savory
1 cup shelled California pistachios (may be coarsely chopped
if preferred)
3 tablespoons freshly grated Parmesan cheese
- Sprinkle yeast over warm water and honey
in large bowl of electric mixer; stir and let stand 5 minutes.
Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes
at medium speed until dough is elastic; add in herbs and pistachios.
- Turn out onto floured surface. Knead until
smooth, about 10 minutes, adding just enough flour to prevent
stickiness. Cover and let rest about 30 to 40 minutes in warm
place until doubled.
- Punch down gently and pat into greased
10 x 15-inch baking pan. Make depressions with thumb every 1
1/2-inches. Brush with olive oil (2 tablespoons) and sprinkle
with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes.
- Bake at 400 degrees F,15 to 20 minutes
until golden brown. Cut into 8 strips and serve warm.
Makes 8 servings.
Nutritional Analysis Amount
per Serving: Calories 365, Total Fat (g) 17, Saturated Fat (g)
2.5, Monounsaturated Fat (g) 10, Cholesterol (mg) 2,
Sodium (mg) 100, Potassium (mg) 240, Total Carbohydrate (g) 45,
Dietary Fiber (g) 9, Protein (g) 3.
Recipe provided courtesy of the California Pistachio
Commission.
