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Name: Focaccia Rounds
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Warm water; 110f; 1 pk Dry yeast; 3 3/4 c Flour; 1/4 c olive oil; 2 ts Fresh basil; minced; 6 md Garlic; 2 ts Fresh oregano; minced; 1 c milk; 1 pn Sugar; 1/2 c Dry white wine; 1 ts Salt

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INGREDIENTS

1/2 c Warm water; 110f
1 pk Dry yeast
3 3/4 c Flour
1/4 c olive oil
2 ts Fresh basil; minced
6 md Garlic
2 ts Fresh oregano; minced
1 c milk
1 pn Sugar
1/2 c Dry white wine
1 ts Salt

Servings

INSTRUCTIONS

Place water in a small bowl and dissolve yeast and sugar. Stir in 3/4 cup of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil in a small saucepan. Cover with lid slightly ajar and cook med heat until garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn out onto floured surface and knead lightly until elastic, 3 to 5 minutes, sprinkling with a little extra flour if necessary (the dough should be slightly sticky). Form into a ball and place in an oiled bowl. Cover and allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone in the oven and preheat oven to 475. Break off 1 or more tennis ball size pieces of dough and roll into a 6 to 7" round. Make indentations with your fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of reserved garlic oil over each, then salt lightly. Sprinkle the stone with cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden brown. "Lee Baileys New Orleans" MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" on Apr 9, 1998

NOTES

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Focaccia Rounds

1/2 c Warm water; 110f
1 pk Dry yeast
3 3/4 c Flour
1/4 c olive oil
2 ts Fresh basil; minced
6 md Garlic
2 ts Fresh oregano; minced
1 c milk
1 pn Sugar
1/2 c Dry white wine
1 ts Salt

Place water in a small bowl and dissolve yeast and sugar. Stir in 3/4 cup  of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil  in a small saucepan. Cover with lid slightly ajar and cook med heat until  garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve  liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved  mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough  of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn  out onto floured surface and knead lightly until elastic, 3 to 5 minutes,  sprinkling with a little extra flour if necessary (the dough should be  slightly sticky). Form into a ball and place in an oiled bowl. Cover and  allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone  in the oven and preheat oven to 475. Break off 1 or more tennis ball size  pieces of dough and roll into a 6 to 7" round. Make indentations with your  fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of  reserved garlic oil over each, then salt lightly. Sprinkle the stone with  cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden  brown. "Lee Baileys New Orleans"    MC formatted and busted by Martha Hicks 4/98    Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on  Apr 9, 1998

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 6 Servings

Calories: 386
Calories from Fat: 31 (8%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0.8mg		0 %
Sodium 7.4mg		0 %
Potassium 155mg		4 %
Total Carbohydrate 75.7g		22 %
	Dietary Fiber 3g	12 %
	Sugars, other 72.7g
Protein 10.6g		15 %
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.

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Calories per serving: 386

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