Food recipes
Focaccia #2
Focaccia #2 Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic salt, table Directions: Mix 2 cups flour with the...
Focaccia #2
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
Directions:
Mix 2 cups flour with the dissolved yeast.
Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 13 cup olive oil, water, and salt.
Knead until dough is smooth and elastic.
Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400F (200C).
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
Directions:
Mix 2 cups flour with the dissolved yeast.
Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 13 cup olive oil, water, and salt.
Knead until dough is smooth and elastic.
Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400F (200C).
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.