oldcoot
Senior Cook
Dined at a fabulous Italian "Ristorante" last evening. Rack of lamb was beyond description!
{receded by Breads, wine, and antipasto. Among the breads was a very good Focaccia. With a dip of balsamic vinegar and olive oil.
That energized me to try my luck at Focaccia at home today. And the result weas just as good! Here it is:
Recipe? Simple: (serves 2-4)
Ingredients:
1/2 cup warm water
1/2 tsp sugar
1/2 tsp salt
1/2 tesp Active Dry Yeast
Put in smallish bowl and mix, let stand to "proof"
Add 1 cup flour and mix with wooden spoon until dough pulls away from bowl.
Turn out on heavily floured surface and knead until not sticky, smooth and satiny (about 10 minutes) adding flour as necessary.
Put in 6 inch round, flat bottomed pot or pan. Spread dough evenly to edges. Let rise until double. Poke deeply all over with finger tips. Brush with egg, sprinkle with fresh rosemary, (minced), bake in preheated 375 oven for 30 minutes or until a rich brown color. Turn out and cool on wire rack.
{receded by Breads, wine, and antipasto. Among the breads was a very good Focaccia. With a dip of balsamic vinegar and olive oil.
That energized me to try my luck at Focaccia at home today. And the result weas just as good! Here it is:
Recipe? Simple: (serves 2-4)
Ingredients:
1/2 cup warm water
1/2 tsp sugar
1/2 tsp salt
1/2 tesp Active Dry Yeast
Put in smallish bowl and mix, let stand to "proof"
Add 1 cup flour and mix with wooden spoon until dough pulls away from bowl.
Turn out on heavily floured surface and knead until not sticky, smooth and satiny (about 10 minutes) adding flour as necessary.
Put in 6 inch round, flat bottomed pot or pan. Spread dough evenly to edges. Let rise until double. Poke deeply all over with finger tips. Brush with egg, sprinkle with fresh rosemary, (minced), bake in preheated 375 oven for 30 minutes or until a rich brown color. Turn out and cool on wire rack.