Foccacia with Parmesan
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 pk Yeast, not instant
- 1 ts Sugar
- 1 1/4 c Warm water
- 2 3/4 c Bread flour
- 6 tb Olive oil
- 1/2 ts Salt
- 4 tb Grated parmesan cheese
- 1/2 ts Dried rosemary, crushed
- 1 tb Cornmeal
- 1 ts Coarse salt
- Black pepper
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy.
- 2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge proof in a warm place until tripled idn volume and very bubbly, about 3 hours.
- 3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T olive oil, 1/2 t regular salt, parmesan and rosemary.
- 4. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
- 5. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a wam place until doubled in size, about 1 1/2 hours.
- 6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 in. in diameter. Place on the baking sheet. Use the tips of your fingers to make the dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper.
- 7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
- Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Grater
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Wooden spoon