Try this Focaccio #2 recipe, or contribute your own.Suggest a better description
FIFTEEN MINUTES BEFORE BAKING focaccia, put rack in center of oven. Preheat to 450 degrees F. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Put yeast, flour, corn meal, sugar, regular salt, 2 tb olive oil and warm water into bread machine in the required sequence your machine calls for. Put BM on manual (french bread) and start. Remove from machine after the 2nd kneading. (Approximately 1 hour) Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, pat/roll each piece into about a 12-inch round. (Or make one big one which will be thicker. I always make the fatter one.) Transfer to prepared baking sheets. Let rise for 1/2 to 1 hour. Make indentations/holes with your fingers. Brush with oil & herb mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Sprinkle with fresh herb and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300 F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2, 12-inch rounds. *I use dried parsley and chives as well. Fresh would be better Im sure. Posted to FOODWINE Digest by Gail Beynon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 198.6mg||7 %|
|Potassium 217.6mg||6 %|
|Total Carbohydrate 130.5g||38 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 125.7g|
|Protein 21.5g||31 %|
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: 647
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.