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Focaccia Recipe

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This recipe for Focaccia, by , is from The Rutgers Hillel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Silverman

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
1/4 tsp salt
1 tbsp. dry yeast
1 1/2 cups all-purpose flour
1/2 tsp. olive oil
1 tsp. sugar

Toppings:
1 tbsp. olive oil
1 tsp. dried basil
1 tsp dried oregano

Directions:
Directions:
Mix a small amount of flour with salt and oil. Add 1 tbsp. and 2 tsp of warm water with the yeast and the sugar and mix thoroughly. Let stand for 10 minutes until frothy. In a large bowl mix flour and yeast mixture and add 1/2 cup warm water. Knead for 2-3 minutes until dough changes texture and feels springy - if dough is sticky add a little flour OR if hard and lacking resilience add a little more warm water Cover with a cloth and leave to rise for 30 minutes in a warm place. Preheat oven to 400. Mix topping ingredients together. Knead dough. Divide dough into two portions and roll out into 1/4 rounds or ovals. Place on cookie sheets. Let rise 10 minutes or so in a warm place. Slash or poke the dough over the entire surface with fingertips. Sprinkle topping and salt on dough surface and back for 7-10 minutes.

 

 

 

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