Easy Tuscan Focaccia

Title:
Easy Tuscan Focaccia

Yield:
12 Servings

Categories:
Bread,
Yeast,
Herbs




Ingredients:





     1 pk Quick rise yeast


 1 1/2 ts Salt


 4 1/2 c  All-purpose flour; about


   1/2 ts Sugar


          Olive or salad oil


     2 lg Garlic cloves; thinly sliced


     1 ts Dried rosemary leaves


   1/2 ts Coarse salt; (optional)


   1/2 ts Pepper; coarsely ground


   1/2 c  Dried tomatoes in oil;


          -drained


          Fresh rosemary sprigs for


          -garnish






 In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan


 over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1


 1/4 cups water until very warm (125-130 degrees). With mixer at low speed,


 beat liquid into dry ingredients just until blended. Increase speed to


 medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon


 stir in 1 1/2 cups flour to make soft dough. Turn dough onto floured


 surface and knead until smooth and elastic, about 8-10 minutes, working in


 more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and


 let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan,


 pushing dough well into corners. Cover, let rise in warm place (80-85


 degrees) until doubled, about 30 minutes. While dough is rising, in small


 saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or


 salad oil, stirring frequently until garlic is golden. With slotted spoon,


 remove and discard garlic. preheat oven to 400 degrees. With fingers make


 deep indentations over entire surface of dough. Drizzle garlic oil over


 dough; top with grated Parmesan cheese, dried rosemary, coarse salt and


 coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried


 tomato lengthwise in half. Remove focaccia from oven; top with dried


 tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer


 until bread is golden brown.


 


 busted by Sarah G.


 


 Recipe by: Unknown


 


 Posted to recipelu-digest by P& Gruenwald 
on Mar 17,


 1998