Title: Italian Foccacia
Categories: None
Yield: 1 Servings

2 1/2 c All-purpose; up to 3, or
-unbleached flour
2 ts Sugar
1/4 ts Salt
1 pk Regular or quick-acting
-active dry yeast
1/4 c Olive or vegetable oil
1 c Very warm water; (120 F to
-13O F)
Olive or vegetable oil
2 tb Chopped fresh herbs (such as
-basil; oregano or rosemary)
2 tb Parmesan cheese; grated

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4
cup oil and the warm water. Beat on medium speed 3 min- utes, scraping bowl
occasionally. Stir in enough remaining flour until dough is soft and leaves
side of bowl.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead 5 to 10 minutes or until dough is smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1
1/2 hours or until double. (Dough is ready if indentation remains when
touched.)

Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in
half. Shape each half into flattened 12-inch round on cookie sheet. Cover
and let rise in warm place 20 minutes. Prick centers and 1 inch in from
edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon
herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

VARIATION: Red Pepper Foccacia: For each flatbread, cook 1 medium red bell
pepper cut into 1/4-inch rings, and I small onion, sliced, in 1 tablespoon
olive or vegetable oil in 10-inch skillet over medium heat, stirring
frequently, until softened. Arrange on each oil-brushed flatbread and
sprinkle with herbs and cheese before baking.

Yield: 2 flatbreads (12 slices each)

Recipe by: Betty Crocker's Best of Baking

Posted to MC-Recipe Digest V1 #981 by "M. Hicks"
on Jan 4, 1998