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Recipe Name: Focaccia Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Warm Water
1 Tablespoon(s) Liquid honey
2 Teaspoon(s) Active dry yeast
2 1/2 Cup(s) All purpose flour
2 Tablespoon(s) Semolina or cornmeal
2 Tablespoon(s) Olive oil
1 1/4 Teaspoon(s) Salt
2 Cloves garlic, minced
1/4 Teaspoon(s) Salt and pepper
2 Tablespoon(s) Grated Romano cheese
In large bowl, whisk warm water with sugar. Sprinkle in yeast; let
standfor 10 minutes or until frothy. Whisk in oil and salt. With
woodenspoon, briskly stir in 2 1/4 cups flour to make a soft dough.Turn
out onto lightly floured surface; knead for 8 to 10 minutes,
addingenough of the remaining flour to make dough smooth and elastic.
Place inlightly greased bowl, turning to grease all over. Cover with
plasticwrap; let rise in a warm, draft-free spot for about 45 minutes,
or untildouble in bulk. Punch down dough.Stretch into 12 x 8 inch
oblongs about 1/2 inch thick. Place dough ongreased baking sheet and
let rest for 10 minutes.Topping: With back of spoon press indentations
over dough. Drizzlehollows with oil; sprinkle with garlic, salt and
pepper. Sprinkle cheeseover all. Cover lightly and let rise for 20
minutes or until about 3/4inch thick.Bake on lowest rack in 375 degree
F oven for 15 - 20 minutes or untilgolden. Posted to recipelu-digest
Volume 01 Number 658 by "Diane Geary."<> on Jan 31,

Nutrition (calculated from recipe ingredients)
Calories: 1722
Calories From Fat: 514
Total Fat: 58.4g
Cholesterol: 2.3mg
Sodium: 2929.9mg
Potassium: 455.3mg
Carbohydrates: 261.5g
Fiber: 10.8g
Sugar: 18.4g
Protein: 36.1g

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