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Suggest a better description1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. 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. 4. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. 6. Bake in a preheated 475-degree oven for 20 minutes or until golden brown. Recipe By : Jo Anne Merrill From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1180 | ||
Calories from Fat: 100 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 54.9mg | 2 % | |
Potassium 321mg | 8 % | |
Total Carbohydrate 226.3g | 67 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 218.7g | ||
Protein 38g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1180
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