Cookbook:Focaccia II

| Italian Cuisine

Focaccia is a type of a somewhat flat yeast bread from Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches.

Procedure

 * 1) Combine 1 cup flour, sugar, salt, and yeast. Mix well.
 * 2) Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
 * 3) Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
 * 4) Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl.
 * 5) Knead in 1 ¾ cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
 * 6) 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.
 * 7) 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.
 * 8) Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.