Boboli (Focaccia) Italian Bread
Boboli (Focaccia) Italian Bread recipe
Yield
30 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cups |
water
|
|
| 2 ¼ | cups |
water
warm |
|
| 6 | tablespoons |
vegetable oil
plus extra for pan |
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
|
|
| 532 | ml |
water
warm |
|
| 9E+1 | ml |
vegetable oil
plus extra for pan |
|
| 1.3 | l |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
Directions
Dissolve yeast in ¼ cup water.
Combine with warm water, oil, salt and flour.
Mix together thoroughly and let rise 30 to 40 minutes or until doubled in size.
Punch down and divide dough into 3 parts and place in 3 oiled pie pans.
Let rise 50 to 60 minutes or until doubled in size, brush tops lightly with oil.
Bake at 350℉ (180℃) 50 minutes or until done.
Note: You can sprinkle some rosemary leaves on top before baking.
