Italian flat bread

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Name: Foccacia by Berta
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 6 cups flour heaping; 2 tsp Kosher Salt heaping; 1 TBSP dry active yeast; 1 TBSP brown sugar; 2 1/2-3 cups tepid water; 1/2 cup olive oil approx; olive oil for coating

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INGREDIENTS

6 cups flour ; heaping
2 tsp Kosher Salt ; heaping
1 TBSP dry active yeast
1 TBSP brown sugar
2 1/2-3 cups tepid water
1/2 cup olive oil ; approx
olive oil for coating

Servings

INSTRUCTIONS

-Mix the flour and Kosher salt in the Kitchen Aid mixer

-In a 4 cup pyrex measuring cup mix the yeast, brown sugar and 2 1/2 - 3 cups tepid water (If not much humidity you will probably use all 3 cups. Let stand for a few minutes for the yeast to dissolve

-Turn on the mixer on slow and add both the water and the olive oil at the same time until you get smooth bread dough (Berta does not measure out the olive oil. Rather she pours it in counting, 1...2...3...4...5...) When you have a smooth dough, lightly rub with olive oil so it does not form a crust and do that every time you punch it down

-Let rise 2 to 3 times. The flatter you want it, punch it down 3 times.

-Spray 2 large pyrex baking dishes with no stick spray or lightly oil with olive oil.

-Separate the dough in 2 and spead out with your fingers and palms of your hands into the baking dishes and let rest about 20 minutes. Drizzle with olive oil and if you want to add any toppings before letting it rest.

-Preheat the oven to 400 F

-Bake 15 - 20 minutes or until golden.

-May put it under the broiler to get the top more golden if the bottom has finished cooking before it is the color you want it

NOTES

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Foccacia by Berta

6 cups  flour heaping
2 tsp Kosher Salt heaping
1 TBSP dry active yeast 
1 TBSP brown sugar 
2 1/2-3 cups  tepid water 
1/2 cup olive oil approx
  olive oil for coating

-Mix the flour and Kosher salt in the Kitchen Aid mixer
-In a 4 cup pyrex measuring cup mix the yeast, brown sugar and 2 1/2 - 3 cups tepid water (If not much humidity you will probably use all 3 cups.   Let stand for a few minutes for the yeast to dissolve
-Turn on the mixer on slow and add both the water and the olive oil at the same time until you get smooth bread dough  (Berta does not measure out the olive oil.  Rather she pours it in counting, 1...2...3...4...5...)   When you have a smooth dough, lightly rub with olive oil so it does not form a crust and do that every time you punch it down
-Let rise 2 to 3 times.  The flatter you want it, punch it down 3 times.
-Spray 2 large pyrex baking dishes with no stick spray or lightly oil with olive oil.
-Separate the dough in 2 and spead out with your fingers and palms of your hands into the baking dishes and let rest about 20 minutes.   Drizzle with olive oil and if you want to add any toppings before letting it rest.
-Preheat the oven to 400 F
-Bake 15 - 20 minutes or until golden.
-May put it under the broiler to get the top more golden if the bottom has finished cooking before it is the color you want it

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 12 Servings

Calories: 322
Calories from Fat: 21 (7%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 202.8mg		7 %
Potassium 27.9mg		1 %
Total Carbohydrate 77.7g		23 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 77.4g
Protein 0.4g		1 %
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: 322

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