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Title: Focaccias, Mini Party
Categories: fatfree, hand made
Yield: 6 servings
2 Bread Flour; up to 2 1/2
-cups
1 Fleischmann's Quick-Rise
-Instant Ye
1/2 Salt
2/3 Warm Water; 120F To 130F
Olive Oil
Toppings; **
**Topping Combinations (use one or more of the following)
- Prepared pesto sauce, sliced plum tomatoes and pine nuts
- Sliced mushrooms, sliced red onion, grated Parmesan cheese and
thinly sliced green onions
- Crumbled feta cheese, walnut halves, chopped fresh basil leaves and
sliced red bell pepper
- Finely chopped garlic, sliced ripe olives, sliced red and green
bell pepper and pecan halves
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes. To shape: Divide dough into 6 equal pieces;
flatten each to 5-inch circle. Place on greased baking sheets. With handle
of wooden spoon, make indentations in dough at 1-inch intervals. Lightly
brush tops with additional olive oil. Arrange desired topping ingredients
over each, adding ingredients in order listed. Cover; let rise in warm,
draft-free place until almost doubled in size, 20 to 30 minutes.
Bake at 425 F for 15 to 18 minutes or until done, switching position of
pans halfway through baking for even browning. Remove from pans; cool on
wire racks.
Bread Machine Variation (all-size machines): Measure dough ingredients
into bread machine pan as suggested by manufacturer; use 2 1/4 cups bread
flour and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on
dough/manual cycle. When complete, remove dough to floured surface; knead
in additional flour to make dough easy to handle, if necessary. Shape and
proceed as directed. Makes 6 (6-inch) focaccias
Scanned & formatted by Carole Walberg <
[email protected]>
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Contributor: Fleischmann's Yeast
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