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

2 Cup(s) Tepid water
2 Rapid-rise yeast
5 1/2 Cup(s) Flour
1/2 Cup(s) Olive oil
rosemary leaves
Chopped garlic
Coarse Salt
Combine water and yeast. Set aside to bubble up and foam. Place flour
ina pot large enough to hold dough that will double in size. When
yeasthas foamed, gently add olive oil. Pour over flour, mix and knead
untildough forms. Cover and set aside. When double in size 9about 2
1/2hours), knead dough down. Let rise a second time. Preheat oven to
375degrees. Cut dough in half. Flour a board and roll dough out onto
twobaking sheets. Brush with oilive oil, sprinkle rosemary leaves,
choppedgarlic, and coarse salt over top. Bake at 375 degrees for 30
minutes.Posted to MM-Recipes Digest by Paula
<> on Aug23, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1976
Calories From Fat: 746
Total Fat: 84.6g
Cholesterol: 0mg
Sodium: 155.2mg
Potassium: 403.4mg
Carbohydrates: 264g
Fiber: 9.8g
Sugar: <1g
Protein: 35.8g

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