"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Focaccia Recipe

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This recipe for Focaccia, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups bread flour, plus extra for dusting
1 package (1/4 oz.) active dry yeast
1/2 cup extra virgin olive oil, plus extra for greasing and
brushing
12 cherry tomatoes
leaves from a sprig of rosemary
coarse sea salt

a baking tray, lightly greased with olive oil

Directions:
Directions:
Put the flour and yeast into a food processor. With the motor on low speed, gradually add the oil and 1 1/4 cups warm water until the mixtures forms a soft dough. Remove to a lightly floured surface and knead for 5 minutes. Transfer to the prepared baking tray and, using your hands, spread it evenly to the edges. Brush all over with oil, push the cherry tomatoes and rosemary leaves lightly in to the surface of the dough at regular intervals and sprinkle sea salt over the top. Cover with a damp, clean dishcloth and put in a warm place for 40 minutes until doubled in size.

Bake in a preheated oven at 400F for 20 minutes, until golden.

Number Of Servings:
Number Of Servings:
6

 

 

 

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