Focaccia flat bread and Italian bread
It is strange, what you use the same recipe as the pizza dough, but the
method is different.
1 1/2 c. water
1 tbs yeast
1 tbs sugar or to taste
2 tbs olive oil A must
1/2 tsp salt
A pinch of dried oregano and basil
Direction:
Add water sugar, yeast, and olive oil to a large bowl and 1/2 cup of flour.
Mix every thing well and cover. In about fifteen minutes the yeast should be
working. add spices and mix well, add flour to form dough. Some where a
round 2 1/2 cups. Add salt. Let rest for five minutes and knead until you
have a workable moist smooth dough. Place in greased bowl and roll to coat
dough with grease and cover with a towel and let double in size. Place on
pan, if using cookie sheet, grease back of cookie sheet and flatten dough
about 3/4 inch thick. Sprinkle basil, oregano, Kalamara olives, a little
olive oil, and sprinkle with some very coarse salt to taste. Let rise about
30 minutes or about 1 1/4 to 1 1/2 inch in high. Use your thumb to lightly
indent dough.
Bake at 375 until brown. About 30 minutes in my oven.
Now for the Italian bread
Flatten the dough out to a 15 inch x 12 inch rectangle
fold in the 15 inch size one inch on each side. Roll the dough up like a
jelly roll from the 12 inch side. Grease and sprinkle a little corn meal on
back of cooki sheet and lay the dough seam side down and let double in size.
I usually put a corn starch wash over the dough at this time. 2 tbs of corn
starch
bake at 375 f until bread sounds hollow when you tap the bottom of loaf.
About 25 minutes in my oven
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
