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Focaccia #2

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Submitted by mike

YIELD

1 recipe

PREP

30 min

COOK

40 min

READY

1 hrs

Ingredients

158
10 1.5E+2
TABLESPOONS ML OLIVE OIL
79
CUP ML WATER
2 1E+1
TEASPOONS ML SALT

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, ⅓ 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 400℉ (200℃).

Divide the dough in half and roll out on a well-floured board to circles or squares ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 745 41% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1184mg 49%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 14%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

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