Focaccia with Parmesan
Yield
12 servingsPrep
30 minCook
20 minReady
120 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
not instant |
|
| 1 | teaspoon |
sugar
|
|
| 1 ¼ | cups |
water
warm |
|
| 2 ¾ | cups |
bread flour
|
|
| 6 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| 1 | tablespoon |
cornmeal
|
|
| 1 | teaspoon |
salt
coarse |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
not instant |
|
| 5 | ml |
sugar
|
|
| 296 | ml |
water
warm |
|
| 651 | ml |
bread flour
|
|
| 9E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 15 | ml |
cornmeal
|
|
| 5 | ml |
salt
coarse |
|
| 1 | x |
black pepper
|
*
|
Directions
- Dissolve the yeast and sugar in ¾ cup warm water, about 110 F.
Stir 1 cup flour into the yeast. Cover with plastic wrap.
Into the yeast mixture add the remaining ½ cup warm water, 2 tablespoons.
Oil a large bowl. Put the dough into the bowl, cover loosely and let rise about 1 hour.
Sprinkle a baking sheet with the cornmeal. Divide the dough into smaller portions (desired size).
Bake in a preheated 475-degree oven for 20 minutes or until golden
