Focaccia (Italian Flatbread)
Easy and very tasty. I proofed the yeast before adding it to the salt and flour. I also sprinkled the top with salt after the olive oil.
Ingredients
| 2 ½ | cups |
all-purpose flour
bread |
|
| 1 | tablespoon |
rosemary leaves
dried |
|
| 2 | teaspoons |
salt
|
|
| ½ | tablespoon |
yeast, active dry
|
|
| 3 | tablespoons |
vegetable oil
olive |
|
| 1 | cup |
water
hot |
|
| 1 | x |
vegetable oil
olive |
* |
Directions
Mix 1½ cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly.
Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil.
Press dough in pizza pan or flatten into 12 inch circle on cookie sheet.
Make depressions, with fingers about 2 inches apart, into dough.
Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes.
Heat oven to 400℉ (200℃). Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.
Nutrition Facts
Serving Size 51g (1.8 oz)
