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Recipe Name: Foccacia With Parmesan Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

1 Yeast, not instant
1 Teaspoon(s) Sugar
1 1/4 Cup(s) Warm Water
2 3/4 Cup(s) Bread flour
6 Tablespoon(s) Olive oil
1/2 Teaspoon(s) Salt
4 Tablespoon(s) Grated parmesan cheese
1/2 Teaspoon(s) Dried rosemary, crushed
1 Tablespoon(s) Cornmeal
1 Teaspoon(s) Coarse Salt
Black pepper
Dissolve the yeast and the sugar in 3/4 cup warm water, about
110degrees. Set aside for 15 minutes until very foamy. Stir in 1 cup
flour. Cover with plastic wrap and let this spongeproof in a warm place
until tripled in volume and very bubbly, about 3hours. Into the yeast
mixture, add the remaining 1/2 cup warm water, 2 Tolive oil, 1/2 t
regular salt, parmesan and rosemary. Add enough of the remaining flour
to form a soft and workable dough.Knead on a lightly floured surface
until smooth and elastic, about 10minutes. Oil a large bowl. Put the
dough into the bowl, cover loosely and letrise in a warm place until
doubled in size, about 1 1/2 hours. Sprinkle a baking sheet with the
cornmeal. Divide the dough into 4parts and roll each into a circle
about 7 in. in diameter. Place on thebaking sheet. Use the tips of your
fingers to make the dimples in thedough. Spoon a tablespoon of olive
oil on each bread piece and sprinklewith the coarse salt and pepper.
Bake in a preheated 475F oven for 20 minutes or until golden brown.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 552
Calories From Fat: 205
Total Fat: 23.3g
Cholesterol: 4.4mg
Sodium: 953.8mg
Potassium: 110.3mg
Carbohydrates: 71.2g
Fiber: 2.5g
Sugar: 1.4g
Protein: 13.4g

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