Foccaccia

Total Time:
1 hr 35 min
Prep:
1 hr
Cook:
35 min

Yield:
1 full 16 by 18-inch sheet

Ingredients
  • 2 cups water
  • 1 1/2 ounces salt
  • 1 ounce yeast
  • 3 1/2 cups flour
  • 1 ounce cooking oil
  • Toppings: rosemary, fresh tomato and basil, tomato sauce and cheese
Directions
  • Dissolve the yeast in warm water. Add to the other ingredients and mix well. Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes.

  • Preheat oven to 375 degrees F.

  • Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 by 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes or until the bottom is nicely browned and the toppings have cooked.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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