Italian Herbed Oatmeal Focaccia
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 4 Sun-Dried Tomatoes, Oil-Packed -- to 6, drain, chop
- 2 Tablespoons Italian seasoning -- divided
- 1 1/2 Teaspoons garlic salt -- divided
- 2 Tablespoons cornmeal
- 2 Tablespoons olive oil -- divided
- 1 1/2 Cups all-purpose flour -- to 2 1/4C, divided
- 1 Cup Rolled Oats -- Uncooked
- 1/4 Cup shredded Parmesan cheese
- -- quick or old-fashioned
- 1 Cup water
- 1/4 Cup olive oil -- plus
- 2 Teaspoons granulated sugar
- Cut
- 2 1/4 Teaspoons yeast -- (1 1/4 oz pkg)
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
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
Chef Wood
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- Lightly spray a 13-by-9-inch baking pan with non-stick cooking spray; dust with cornmeal. In a large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120-130 degrees); stir into flour mixture. Gradually stir in enough remaining flour to make soft dough. Turn dough out onto lightly floured surface. Knead 8-10 minutes or until smooth and elastic. Cover and allow to rest 10 minutes.
- Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 degrees. Bake 25-30 minutes or until golden brown. Cut into strips or squares. Serve warm.
- Makes 12 servings.
- 25g carbohydrate, 190mg sodium, 5g protein.
- Published 1/24/96 in the San Jose Mercury News. Copied with permission.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Pastry brush