Hi Pamela, here are two recipes for focaccia, which is what I think you
meant. You can put a variety of toppings on focaccia, including potatoes.
Usually it has salt, olive oil and rosemary. It is really delicious, but
doesn't keep very well, so plan to eat it all when it is fresh. It can be
sliced horizontally for a sandwich. Enjoy.
Lois in Shelton, WA
* Exported from MasterCook II *
Focaccia
Recipe By : kitmailbx/aol
Serving Size : 1 Preparation Time :0:00
Categories : Bread, Italian
Amount Measure Ingredient -- Preparation Method
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1 cup tepid water
1/4 cup olive oil
2 teaspoons garlic -- minced
2 tablespoons fresh basil or rosemary (2 tsp dried) -- chopped
1 teaspoon sugar
1/2 teaspoon salt
4 cups flour
1 1/2 teaspoons yeast
Dissolve yeast in water. Put remaining ingredients into food processor. Add
oil to yeast water and slowly pour into running processor. Check for
consistency and adjusting as needed. Let stand 10 minutes, then run for 30
revolutions. Place in greased tub and let rise 2 hours. Punch down and
shape into 10" circle on parchment paper with cornmeal. Cover and let rest
40 minutes. Dimple dough with fingertips. Brush with olive oil and top with
garlic slivers, sauteed onions, fresh herbs. Bake in preheated oven 400° for
25 to 30 minutes. Makes great sandwiches.
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* Exported from MasterCook II *
Focaccia Flat Bread
Recipe By : Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Bread, Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large mild onion -- sliced
2 tablespoons dry yeast
1 tablespoon sugar
3/4 cup warm water
1/2 cup olive oil, divided
1 teaspoon salt
1/2 cup warm water
3 cups flour (more as needed)
Kosher salt
Rosemary
Cover sliced onions with cold water. Set aside.
Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3
cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till smooth,
adding flour as needed. Put dough in greased bowl and rise in warm, steamy
oven till doubled, 30 to 45 minutes.
While dough is rising, drain onions well and saute in 1 T oil till limp.
Remove from heat, cover and set aside. When dough has risen, punch down,
allow to rest 10 minutes, then roll out into a circle or rectangle to fit
chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and
drizzle and brush with remaining oil. Sprinkle with kosher salt to taste.
Drain onions and scatter over surface. Sprinkle entire dough generously
with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and
golden. Cut in wedges or squares. Serve warm but it's good cold too.
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