Saturday, September 24, 2011

GREAT FOR A POT-LUCK CHEWY-CRISP WITH LOTS OF HERBS ENJOY DAN:

EASY ITALIAN HERB FOCACCIA by DOROTHY-HOWELL-JONES
Serve several

INGREDIENTS:

3-cups all-purpose flour
1 envelope Rapid Rise Yeast
1 tablespoon sugar
1-1/2 teaspoon coarse salt, divided
1/4-cup olive oil
1-2/3cup warm (120-130 degrees) water
4 tablespoons shredded Parmesan cheese, divided
1 tablespoon chopped fresh oregano, chives, rosemary, divided
2 teaspoons fennel seeds

DIRECTIONS:          (PRE-HEAT OVEN TO 475 DEGREES)

1.     Mix flour, yeast, sugar, 2 tablespoons parmesan cheese and salt in a large bowl.
2.     Vigorously stir in 1-2/3cup of water.
3.     Dough should be barley moist and fairly stiff.
4.     Let dough rise at room temperature (70 degrees) in the refrigerate for 3 hours.
5.     Second rise; coat a 9-by-13-inch baking pan with cooking spray.
6.     Stir dough until deflated.
7.     Sprinkle 1 tablespoons chopped herbs over the dough.
8.     Then invert the dough into the pan so the herbs are on the bottom.
9.     Drizzle the dough with 2 teaspoons olive oil.
10.                        With well oiled- hands, lightly pat and press the dough out until it fills the pan and is evenly thick.
11.                        Let rest for 10 minutes.
12.                        Sprinkle with the remaining parmesan cheese, herbs and fennel seeds.
13.                        Tent with aluminum foil and let rise until it doubles in size, about 2 hours.
14.                        Lightly sprinkle the dough with water.
15.                        With oiled fingertips, make deep indentations, all over the top.
16.                        Sprinkle evenly with coarse salt.
17.                        Turning pan from front to back half-way through.
18.                        Bake until golden brown about 25-30 minutes.
19.                        Cool in the pan on a wire rack for 15 minutes.
              ENJOY DAN:                                       BON-APPETITE:

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