Recipe - Italian Foccacia

2 One half cup Allpurpose; up to 3, or
unbleached flour
2 teaspoon Sugar
One fourth teaspoon Salt
1 pack Regular or quickacting
active dry yeast
One fourth cup Olive or vegetable oil
1 cup Very warm water; (120 F to
13O F)
Olive or vegetable oil
2 tablespoon Chopped fresh herbs (such as
basil; oregano or rosemary)
2 tablespoon Parmesan cheese; grated

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4
cup oil and the warm water. Beat on medium speed 3 min utes, scraping bowl
occasionally. Stir in enough remaining flour until dough is soft and leaves
side of bowl.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead 5 to 10 minutes or until dough is smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1
One half hours or until double. (Dough is ready if indentation remains when
touched.)

Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in
half. Shape each half into flattened 12inch round on cookie sheet. Cover
and let rise in warm place 20 minutes. Prick centers and 1 inch in from
edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon
herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

VARIATION: Red Pepper Foccacia: For each flatbread, cook 1 medium red bell
pepper cut into 1/4inch rings, and I small onion, cut or sliced up , in 1 tablespoon
olive or vegetable oil in 10inch skillet over medium heat, stirring
frequently, until softened. Arrange on each oilbrushed flatbread and
sprinkle with herbs and cheese before baking.

Yield: 2 flatbreads (12 slices each)

Recipe by: Betty Crocker's Best of Baking

Posted to MCRecipe Digest V1 #981 by "M. Hicks" nitro_ii@email.msn.com
on Jan 4, 1998