Food recipes
Debbie's Focaccia
Debbie's Focaccia Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking salt, table cheese, parme...
Debbie's Focaccia
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, rosemary, dried
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, black
Directions:
In medium size bowl, dissolve the yeast and sugar in 3/4 C warm water (110 degrees).
Set aside for 15 minutes untl very foamy.
Stir 1 cup flour into the yeast.
Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 2 hours.
Put sponge in bowl of Kitchenaid mixer, add remaining 1/2 C warm water, 2 Tbl.
olive oil, 1/2 teaspoons regular salt, parmesan cheese and rosemary.
Add remaining flour.
Mix on speed 2 of mixer for 7 minutes.
Oil a large bowl.
Place the dough in the bowl, covered loosely with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Sprinkle a half sheet pan with cornmeal.
Roll out dough on lightly floured surface until about 1 inch thick.
Place on sheet pan.
Press out dough until about 3/4 inch thick.
Cover with oiled plastic wrap and let rise about 30 minute Use the tips of your fingers to make dimples in the dough.
Pour remaining 4 Tbl.
olive oil evenly over dough.
Sprinkle kosher salt and pepper over dough.
Bake in a preheated 475 degree oven for 20 minute or until golden brown,.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, rosemary, dried
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, black
Directions:
In medium size bowl, dissolve the yeast and sugar in 3/4 C warm water (110 degrees).
Set aside for 15 minutes untl very foamy.
Stir 1 cup flour into the yeast.
Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 2 hours.
Put sponge in bowl of Kitchenaid mixer, add remaining 1/2 C warm water, 2 Tbl.
olive oil, 1/2 teaspoons regular salt, parmesan cheese and rosemary.
Add remaining flour.
Mix on speed 2 of mixer for 7 minutes.
Oil a large bowl.
Place the dough in the bowl, covered loosely with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Sprinkle a half sheet pan with cornmeal.
Roll out dough on lightly floured surface until about 1 inch thick.
Place on sheet pan.
Press out dough until about 3/4 inch thick.
Cover with oiled plastic wrap and let rise about 30 minute Use the tips of your fingers to make dimples in the dough.
Pour remaining 4 Tbl.
olive oil evenly over dough.
Sprinkle kosher salt and pepper over dough.
Bake in a preheated 475 degree oven for 20 minute or until golden brown,.