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Focaccia Bread Recipe

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This recipe for Focaccia Bread, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheree Rhodes - Red Oak HS
Added: Friday, February 20, 2009


1/4 c. whole wheat flour
2-3 c. all-purpose flour
2 1/4 tsp. rapid-rise yeast (1 pkg.)
1 Tbsp. sugar or 2 Tbsp. honey
1 tsp. salt
1 c. hot tap water
1 Tbsp. olive oil

Preheat oven to 400. Attach whisk attachment to stand mixer. In metal mixer bowl, combine whole wheat flour,1 c all- purpose. flour(reserving remaining flour for kneading), yeast, sugar or honey, and salt. Mix together on low speed. Remove whisk attachment and attach dough hook.
In 2 c. glass measure, combine water and olive oil. Slowly, pour into mixer on LOW speed. Beat for 2 mins. The dough will be very soft. Add reserved flour 1/4 c. at a time. Beat well after each addition. The dough should begin to cling to the dough hook and form a ball.
Place dough on lightly floured board, lightly flour hands and knead for 5 mins.with the heel of your hands. Let rest for 20 mins. Meanwhile, prepare topping or refrigerate at this point. see recipes below.
Punch down dough, on lightly floured surface shape into a large ball. Place in center of greased pizza pan and flatten to form a 12 in. circle. Flour your hands, with two fingers, dimple the dough every 2 inches.

For Savory topping: saute 2 Tbsp. chopped onion and black olives, & 1 minced garlic clove until soft. Stir in 1 tsp. crushed rosemary and 1 tsp.Italian seasoning.
Brush flatten dough with olive oil and cooked topping.

For Sweet topping: Brush dough with beaten egg and 1 Tbsp. milk mixture. Sprinkle with 2 Tbsp. cinnamon-sugar.

Bake at 400 for 25-30 mins. or until golden brown.

Personal Notes:
Personal Notes:
This takes one 90 min. block or can be wrapped and refrigerated overnight before adding the topping and baked the next day.




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