Foccaccia

Name: Foccaccia
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 1 full 16 by 18-inch sheet
Cuisine: european
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

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Total: 1 hr 35 min

Prep: 1 hr
Cook: 35 min

Yield: 1 full 16 by 18-inch sheet

Total: 1 hr 35 min

Prep: 1 hr
Cook: 35 min

Yield: 1 full 16 by 18-inch sheet

Ingredients

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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.