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Thyme focaccia and parmesan focaccia
Thyme Focaccia And Parmesan Focaccia
Recipe By : From Gourmet Magazine, July 1997
Serving Size : 6 Preparation Time :0:00
Categories : Bread Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 active (1/4-ounce packages) dry yeast (=3D5
-- teaspoons)
1 teaspoon sugar
2 cups warm water (105=B0-115=B0 f.)
1 tablespoon table salt about
5 1/2 cups all-purpose flour (about)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated parmesan
coarse salt for sprinkling
freshly ground black pepper for
-- sprinkling
In a standing electric mixer fitted with paddle attachment beat together
yeast, sugar, and water and let stand 5 minutes, or until foamy. In a
bowl stir together table salt and 5 cups flour. Stir oil into yeast
mixture. With motor on low speed, gradually add flour mixture to yeast
mixture. With dough hook knead dough 2 minutes, or until soft and
slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour
to form a soft but not sticky dough. Form dough into a ball and put in an
oiled large bowl, turning to coat. Cover bowl with a kitchen towel and
let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead
thyme into one half and knead plain half 1 minute. Form each half into an
oval and invert bowl over them. Let dough rest 5 minutes for easier
rolling.
Preheat oven to 450=B0 F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon
cornmeal. On lightly floured surface with a floured rolling pin roll out
dough halves into 13- by 9-inch rectangles and fit into pans. Cover each
pan with a kitchen towel and let dough rise in a warm place until doubled
in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse
salt and pepper. With lightly oiled fingertips make indentations, about
1/2 inch deep and 1 inch apart, all over dough rectangles and bake in
middle of oven 12 minutes, or until golden. Remove focaccia from pans and
cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.
If you need only one focaccia, freeze the other for later use. Focaccia
keeps, frozen, 2 weeks.
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Thyme focaccia and parmesan focaccia
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
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