Focaccia Romana

Title:
Focaccia Romana

Yield:
1 Servings

Categories:
Bread,
Appetizers,
Breakfast,
Entree,
Low-Fat




Ingredients:





     2 pk Fast rising yeast


     2 c  Tepid water (90 degrees)


     2 tb Sugar


     4 tb Olive oil


   1/2 c  Salad oil


     1 ts Table salt


 5 1/2 c  Unbleached white flour


     3    Cloves garlic, crushed


   1/4 c  Olive oil, for topping


     1 tb Rosemary


     1 tb Kosher salt, for t






 Dissolve yeast in tepid water. Add sugar, olive oil, salad oil, and regular


 salt. Mix in 3 cups of flour and whip until the dough begins to leave the


 sides of mixing bowl, about 10 mins. I use my KitchenAid mixer for this


 whole process. Mix in remaining flour by hand or with a dough hook and


 knead dough til it is smooth. Allow dough to rise twice, right in the bowl,


 and punch down after each rising. Oil 2 baking sheets, each 13 x 18 inches,


 and divide the dough between the 2 pans. Using your fingers, press the


 dough out to the edges of each pan. Allow to rise for about 30 mins. and


 brush with the crushed garlic mixed with the oil for topping. Sprinkle the


 rosemary and kosher salt on top. Bake at 375 degrees for about 30 mins.


 Serving Ideas : Makes 2 rectangles 13 x 18"


 


 NOTES : See recipe for Rustic Pizza for another way of using this bread.


 


 Posted to MC-Recipe Digest V1 #340


 


 Recipe by: frugal gourmet-3 ancient cuisines


 


 From: Kari Boyington 


 


 Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)