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Italian Focaccia

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

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A historical recipe

Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. 2 1/2 cups all-purpose
  2. 1/4 cup olive
  3. 1 cup of the flour
  4. 1/4 cup oil
  5. 1 tablespoon herbs

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 2 1/2 cups all-purpose or unbleached flour (2 1/2 to 3 cups) 2 teaspoons sugar 1/4 teaspoon salt 1 package regular or quick-acting active dry yeast 1/4 cup olive or vegetable oil 1 cup very warm water (120° to 130°) Olive or vegetable oil 2 tablespoons chopped fresh herbs (such as basil, oregano or rosemary) 2 tablespoons grated Parmesan cheese Mix 1 cup of the flour, the sugar, salt and yeast in large bowl.
  2. Add 1/4 cup oil and the warm water.
  3. Beat on medium speed 3 minutes, scraping bowl occasionally.
  4. Stir in enough remaining flour until dough is soft and leaves side of bowl.
  5. Turn dough onto lightly floured surface;
  6. gently roll in flour to coat.
  7. Knead 5 to 10 minutes or until dough is smooth and elastic.
  8. Place in greased bowl;
  9. turn greased side up.
  10. Cover and let rise in warm place 1 to 1 1/2 hours or until double.
  11. (Dough is ready if indentation remains when touched.) Heat oven to 425°.
  12. Grease 2 cookie sheets.
  13. Punch down dough, and divide in half.
  14. Shape each half into flattened 12-inch round on cookie sheet.
  15. Cover and let rise in warm place 20 minutes.
  16. Prick centers and 1 inch in from edge thoroughly with fork.
  17. Brush with oil.
  18. Sprinkle each with 1 tablespoon herbs and cheese.
  19. Bake 12 to 15 minutes or until golden brown.
  20. Serve warm.
  21. 2 flatbreads (12 slices each) Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

Plating

Cookware for this recipe

  • Baking tray
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Pastry brush
Source http://creativecommons.org/licenses/by-nc-nd/3.0/
Credit

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 221, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.