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Foccacia Recipe

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This recipe for Foccacia, by , is from The Lega Arena DasÓ Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony Iorfino
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
375 g bakers flour
10 g salt
250 ml warm water
10 g dry yeast
50 ml olive oil
1 tbsp. fresh chopped herbs
10 g sea salt flakes
20 ml olive oil for brushing
1 c plain flour for working dough on bench

Directions:
Directions:
Sift the flour and salt into a large bowl. Make a well in the center. Dissolve the yeast in the warm water, no warmer than body temp. Add the olive oil. Pour liquid into the middle of the flour. Mix until all the liquid is absorbed and a dough is formed.

Turn the dough out onto a lightly floured bench and knead (mix) the dough using the heel of you hand. Use small amounts of flour for dusting the bench, and only enough to stop the dough from sticking whilst kneading it.

When the dough is well mixed and smooth place back into a clean large bowl, cover with plastic wrap, leave in a warm place so the dough doubles in size. Once the mixture has doubled in size turn it out onto a lightly floured bench again knead it sufficiently to knock all the air out of the mixture. Roll it into a loaf or log shape.

Place in a lightly greased baking tray ,brush it with the remaining oil, cover with a clean towel and return it to a warm place to double again in size. Once the dough has doubled in size sprinkle with the chopped herbs and salt flakes.

Bake in the middle of a preheated oven at 375║ F until golden brown. Remove and cool on a wire rack.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-45 mins
Personal Notes:
Personal Notes:
Fresh yeast maybe used in place of dry yeast.The following ratio needs to be used: 1 part dry yeast = 3 part fresh yeast.

Any fresh herbs may be used.
Dough can be used for pizza or individual bread rolls.

 

 

 

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