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Classic Focaccia Recipe

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This recipe for Classic Focaccia, by , is from My Miscellaneous Cookbook, 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!
Contributor:  
Contributor:  
Sheila CHADWICK
Category:
Category:
Ingredients:  
Ingredients:  
2½-3 cups all-purpose flour or bread flour
2 T. chopped fresh or 1 T. dried rosemary leaves, crumbled
1 T. sugar
1 tsp. salt
1 pkg. regular active or fast-acting dry yeast (2¼ tsp.)
3 T. olive oil
1 cup very warm water 120º-130º)
2 T. olive oil
¼ cup grated Parmesan cheese
Directions:
Directions:
In large bowl, mix 1 cup of the flour, rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5-8 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 30 minutes or until almost doubled in size. Dough is ready if indentation remains when touched. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray. Gently push fist into dough to deflate. Divide dough in half. Pat dough into 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until doubled in size. Heat oven to 400º. With fingertips, gently make ½-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown.

 

 

 

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