Italian Focaccia

Italian Focaccia

Ingredients:
2 1/2 cups all-purpose or unbleached flour (2 1/2 to
3 cups)
2 teaspoons sugar
1/4 teaspoon salt
1 package regular or quick-acting active dry yeast
1/4 cup olive or vegetable oil
1 cup very warm water (120º to 130º)

Directions:
Olive or vegetable oil
2 tablespoons chopped fresh herbs (such as basil,
oregano or rosemary)
2 tablespoons grated Parmesan cheese
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4
cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl
occasionally. Stir in enough remaining flour until dough is soft and
leaves side of bowl.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead 5 to 10 minutes or until dough is smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to
1 1/2 hours or until double. (Dough is ready if indentation remains when
touched.)
Heat oven to 425º. Grease 2 cookie sheets. Punch down dough, and divide in
half. Shape each half into flattened 12-inch round on cookie sheet. Cover
and let rise in warm place 20 minutes. Prick centers and 1 inch in from
edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon
herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.
2 flatbreads (12 slices each)
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Flatbreads"
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