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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Jan's Fagasa Recipe

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This recipe for Aunt Jan's Fagasa is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package dry yeast
2 cups warm water
5 cups flour (or more if too sticky)
2 tablespoons salt
1 juice glass of oil
Directions:
Directions:
Dissolve package of yeast in 2 cups warm water and let sit until yeast bubbles. In large mixer place 5 cups of flour and 2 tablespoons of salt. Add yeast mixture to flour and mix until the consistency of bread dough, not sticky. Add more flour if necessary. use plastic utensils, not metal or glass. Flour tray with floured dish towel. Place dough on try and cover completely with towel. Cover with plastic and allow to sit overnight. In the morning, pour one glass of oil in 12x12x3 inch pan. Place the dough on top of the oil, then pour a bit more over the top. Sprinkle with salt. Bake 450º-500º for 20-25 minutes or until brown.
Personal Notes:
Personal Notes:
I found this recipe in Nana Margaret's recipe box dated 8-29-88. Janet Marchant used to always make fagasa for her Uncle Homer. This recipe is handed down to Janet from her mother-in-law Louise Marchant. This Marchant family bread is similar to foccia.

 

 

 

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