Serves: 2
1. Mix 1 cup of the flour, the rosemary, sugar, salt and yeast in large bowl. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
2. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double. Dough is ready if indentation remains when touched.
3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until double.
5. Heat oven to 400°. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons oil sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.
*Do not use self-rising flour.
NUTRITION FACTS: 1 Slice Calories 80 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 115mg Carbohydrate 11g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch
Bread Machine Directions: Use ingredients listed above, except use 3 cups bread flour and room-
temperature water. Measure carefully, placing all ingredients except 2 tablespoons olive oil and the Parmesan cheese in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Remove dough from pan. Continue with step 3. as directed for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Caramelized Onion Focaccia: Make dough as directed above, except omit rosemary, 2 tablespoons oil and Parmesan cheese. Make onion topping: Heat 1/3 cup olive or vegetable oil in nonstick 10-inch skillet over medium heat. Stir in 4 cups thinly sliced onions (4 medium onions) and 4 cloves garlic, finely chopped, to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 30 to 40 minutes longer, stirring well every 5 minutes, until onions are light golden brown (onions will shrink during cooking). Continue as directed above, except do not brush dough with oil after second rising, carefully spread onion mixture over breads. Bake as directed.
Breadsticks: Make dough as directed above, except omit 2 tablespoons oil. After kneading, cover loosely with plastic wrap and let rest 30 minutes. Grease 2 cookie sheets with shortening sprinkle with cornmeal if desired. Divide dough into 12 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 12 pieces.) Roll and shape each piece into 12-inch rope, sprinkling with flour if dough is too sticky. Place 1/2 inch apart on cookie sheets. Sprinkle with grated Parmesan cheese or coarse salt if desired. Cover loosely with plastic wrap and let rise in warm place about 20 minutes or until almost double. Heat oven to 425°. Bake 10 to 12 minutes or until golden brown.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Focaccia recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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