posted by RisaG 12-24-99 5:21 PM
* Exported from MasterCook *
Rosemary Focaccia (1 lb dough)
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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Dough:
3/4 cup water -- lukewarm
2 cups bread flour
1 tsp. salt
1 tbsp. sugar
1 tsp. bread machine yeast -- SAF preferred
Topping:
2 tbsp. olive oil
1 tsp. dried rosemary
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
Make dough in bread machine, placing ingredients in order of manufacturer. Set for dough cycle.
When cycle is over, remove dough with floured hands and place in an oiled bowl. Cover and let sit and rise for another 30 minutes.
When 30 minutes is up, remove dough to floured surface. Roll out into a rectangular shape, as large as you can roll without making holes in dough. Place on floured sheet pan and cover. Let rise for another 30 minutes in draft-free place.
Preheat oven to 425°F. Make dimples with knuckles in dough.
In small bowl, combine topping ingredients.
When oven is ready, brush top of dough with topping ingredients. Bake for 25 minutes. Check dough about 5 minutes before. It is ready when it is lightly browned. Remove. Spread with a bit more of the oil, if you like.
Serve cut into strips.
Serve with pasta, cut into strips.