Foccacia (ABM)

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* Exported from MasterCook *

 

Foccacia (abm)

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 1/2 oz. Water -- (3/4 c+3Tbs.) 80°F

3 C Bread flour

2 Tbs. Dry milk

3 1/2 Tbs. Sugar

1 tsp. salt

3 Tbs. Butter or margarine

2 tsp. Active Dry Yeast

**or*****

1 1/2 tsp. Fast Rise Yeast

(next Ingredients Are for the Baking Part

Later On)

2 Tbs. Olive oil

2 Tbs. Parmesan Cheese

2 tsp. Rosemary leaves

1 tsp. Garlic salt -- (or to taste)

 

Add water to bread pan. Add flour, dry milk, sugar, and salt to pan. Tap pan to

settle dry ingredients, then level, pushingsome of the flour mixture into the

corners. Place pieces of butter around edges of pan on top of ingredients. Make

a slight well in the center and add yeast in this well. Place bread pan in

machine, program for dough, and press start.

 

When the machine alerts you it has finished, remove the dough, placing it on a

floured surface and allow to rest 15 minutes. Knead dough on the floured surface

about 1 minute. Roll dough out into a rectangle to fit jelly roll pan or a

cookie sheet. Grease pan. Place dough on it, and press dough evenly into the

pan, forming an edge. Cover and let rise in a warm draft free place for 20-30

minutes until slightly risen. With the handle of a wooden spoon, make

indentations in the dough at every inch. brush dough with olive oil and sprinkle

with Parmesan cheese, rosemary leaves and garlic salt. Bake in a preheated 400°F

oven for 15 minutes or until nicely browned. Cool slightly and cut into squares

sor serving. Best served warm.

 

 

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Per Serving (excluding unknown items): 2349 Calories; 76g Fat (29.2% calories

from fat); 61g Protein; 352g Carbohydrate; 5g Dietary Fiber; 117mg Cholesterol;

4798mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk;

13 1/2 Fat; 3 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0