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Recipe Name: Focaccia Rounds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

Belle Bestor DFPF73A
1/2 Cup(s) Warm water, 110f
1 Dry yeast
1 Pinch(s) Sugar
3 3/4 Cup(s) Flour
6 Garlic cloves
1/2 Cup(s) Dry white wine
1/4 Cup(s) Olive oil
1 Cup(s) Milk
1 Teaspoon(s) Salt
2 Teaspoon(s) Fresh oregano, minced
2 Teaspoon(s) Fresh basil, minced
Place water in a small bowl and dissolve yeast and sugar. Stir in
3/4cup of flour. Set aside for 45 minutes to 1 hour. Combine garlic,
wine,and oil in a small saucepan. Cover with lid slightly ajar and cook
medheat until garlic is soft, about 10 minutes. Allow to cool. Drain
offand reserve liquid. Mash garlic with a fork. Mix milk, salt,
oregano,basil, reserved mashed garlic, and 1 Tb of the garlic oil. Stir
in yeastmix. Mix in enough of the remaining 3 cups of flour to make a
sticky butkneadable dough. Turn out onto floured surface and knead
lightly untilelastic, 3 to 5 minutes, sprinkling with a little extra
flour ifnecessary (the dough should be slightly sticky). Form into a
ball andplace in an oiled bowl. Cover and allow to rise at least 45
minutes,until doubled in bulk. Put a pzza stone in the oven and preheat
oven to475. Break off 1 or more tennis ball size pieces of dough and
roll intoa 6 to 7" round. Make indentations with your fingertips about
an inchapart all over tops. Sprinkle about 1 teasp. of reserved garlic
oil overeach, then salt lightly. Sprinkle the stone with cornmeal,
placeround(s) on, and bake for 5 to 6 minutes, or until golden brown.
"LeeBailey's New Orleans"MC formatted and busted by Martha Hicks
4/98Posted to MC-Recipe Digest by "Mega-bytes"
<> onApr 9, 1998

Nutrition (calculated from recipe ingredients)
Calories: 403
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 3.3mg
Sodium: 410.5mg
Potassium: 173.4mg
Carbohydrates: 62.7g
Fiber: 2.5g
Sugar: 2.6g
Protein: 9.6g

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