Presents

"Foccacia"

Recipe Source: 2002 Issue Recipes Plus Calendar Breads & Muffins Recipe File Serving Size: Makes 12 servings

Amount Ingredient 1 teaspoon sugar 1/2 cup warm water 8 g envelope dry yeast 6 tablespoons olive oil, divided 2 teaspoons sea salt 1 1/2 cups warm water 3 1/2 cups pasta flour 1 1/4 cups all purpose flour

Preparation Instructions:

In a large bowl, dissolve sugar in 1/2 cup warm water. Sprinkle in yeast and let stand 5 minutes until foamy. Stir in 3 tablespoons olive oil and salt. With a wooden spoon, gradually stir in remaining warm water, pasta flour and enough all purpose flour to make a firm, soft dough.

Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap and let rise 1 1/2 to 2 hours, until doubled in bulk.

Punch down dough. Use 1 1/2 tablespoons olive oil to grease two 12 inch pizza pans. Press dough into pans, make depressions in surface of dough with fingertips; drizzle dough with remaining 1 1/2 tablespoons olive oil.

Bake at 375 degrees 25 to 30 minutes or until golden brown. Fresh or dried herbs, sauteed onions, garlic slivers, sea salt, cheese, etc. may be sprinkled over dough before baking. Makes 12 servings.

Per serving: 241 calories; 6.1 g protein; 7.2 g fat; 35 g carbohydrates; 1.8 g dietary fibre.

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