Serves: 16
Total Calories: 131
1. Grease cookie sheet. In large bowl, combine 1 cup flour, sugar, salt and yeast mix well. In small saucepan, heat water and oil until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in an additional 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Cover with large bowl let rest 5 minutes.
3. Place dough on greased cookie sheet.* Roll or press to 12-inch round. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
4. Heat oven to 400°F. Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1-inch intervals. Drizzle 3 to 4 tablespoons olive oil over top of dough. Sprinkle evenly with rosemary.
5. Bake at 400°F. for 17 to 27 minutes or until golden brown. Immediately remove from cookie sheet cool on wire rack for 10 minutes. Serve warm or cool.
Tip: *For two smaller loaves, grease 2 cookie sheets. Divide dough in half. Roll or press each half into an 8-inch round. Continue as directed above. Bake 10 to 20 minutes. Baked focaccia can be wrapped and frozen for up to 3 months.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 150 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 140 mg 6% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
See Cook's Note: How to Shape Focaccia
This Herb Focaccia recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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