Focaccia Romana

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Focaccia Romana Ingredients

2 pk Fast rising yeast	5 1/2 c Unbleached white flour
2 c Tepid water (90 degrees)	3 Cloves garlic, crushed
2 tb Sugar	1/4 c Olive oil, for topping
4 tb Olive oil	1 tb Rosemary
1/2 c Salad oil	1 tb Kosher salt, for t
1 ts Table salt

Instructions for Focaccia Romana

Dissolve yeast in tepid water. Add sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of mixing bowl, about 10 mins. I use my KitchenAid mixer for this whole process. Mix in remaining flour by hand or with a dough hook and knead dough til it is smooth. Allow dough to rise twice, right in the bowl, and punch down after each rising. Oil 2 baking sheets, each 13 x 18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 mins. and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 mins. Serving Ideas : Makes 2 rectangles 13 x 18" NOTES : See recipe for Rustic Pizza for another way of using this bread. Posted to MC-Recipe Digest V1 #340 Recipe by: frugal gourmet-3 ancient cuisines From: Kari Boyington Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)

Main Ingredient: GrainsCuisine: Uncategorized