Thursday, February 19, 2009

PostHeaderIcon Basics: Foccacia Bread

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon white sugar (substitute honey)
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 egg
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary, crushed


Combine 1 cup flour, sugar, salt, and yeast. Mix well.

Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.

Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.

Stir in 1 3/4 cup flour (note: half of total) while beating, until dough pulls away from side of bowl.
Knead in 1 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.

Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.

Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.

Bake at 400°F for 20 - 25 minutes, until just golden. Remove from baking sheet, and cool on rack.

Note: Instead of making one loaf, you can separate this out into smaller bun-size portions. Just reduce the baking time slightly -- keeping toward the 15 - 20 minute time frame.



Nutrition Facts

One serving: (1 slice)

  • Calories = 115
  • Fat =4 g / Saturated Fat = 1 g
  • Cholesterol = 0 mg
  • Sodium = 63 mg
  • Carbohydrate = 17 g / Fiber = 1 g
  • Protein = 3 g

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