Focaccia Bread

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Focaccia Bread

 

 

 

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF

3/4 cup water, warm 1 cup

2 tablespoons extra-virgin olive oil 3 tablespoons

1 3/4 cups bread flour 2 1/4 cups

1/2 cup whole wheat flour 3/4 cup

2 teaspoons sugar 1 tablespoon

1 teaspoon fresh rosemary leaves, chopped* 1 1/2 teaspoons

1 teaspoon salt 1 1/2 teaspoons

1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 teaspoons

1/2 cup S See Below*** 3/4 cup

 

Measure carefully, adding ingredients to bread machine pan in the order

recommended by the manufacturer. Select Dough/Manual cycle. Lightly grease a

large cookie sheet, Flatten dough with hands or rolling pin into a 12-inch

circle for 1 pound loaf on lightly floured surface, Place on cookie sheet.

Cover top of bread with plastic wrap and place in a warm place 30 to 45

minutes or until dough has almost doubled. Using the handle of a wooden

spoon or your fingertips, make indentations in top of dough.

Heat oven to 400 °F. Bake for 18 to 25 minutes or until lightly browned. Cut

into wedges.

 

 

 

***Add one of the following or a combination of about 5 minutes before last

kneading cycle ends.

Sun-Maid Raisins or Currants, Roasted Walla Walla or other sweet onions,

thinly sliced, Sundried Tomatoes, Calamtta Olives or reg black or green

olives, Jalepeno Peppers, Cheese, Roasted Garlic

* 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh

rosemary leaves in the 1 pound loaf; 3/4 teaspoon dried rosemary leaves may

be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound

loaf.

 

 

 

 

PER SERVING: 195 calories, 5g protein, 35g carbohydrate, 4g fat, 2g dietary

fiber, 295mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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