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    4 pt. Focaccia


    Source of Recipe


    Weight Watchers Magazine, December 1996

    List of Ingredients




    1 package dry yeast
    1 teaspoon sugar
    3/4 cup warm water
    2 1/4 cups bread flour divided
    1 teaspoon salt
    1/2 teaspoon dried Italian seasoning
    1 tablespoon olive oil
    vegetable cooking spray
    1 tablespoon cornmeal
    1 teaspoon olive oil
    2 tablespoons grated Parmesan cheese

    Recipe



    Dissolve yeast and sugar in warm water in a bowl; let stand 5 minutes. Place 2 cups flour, salt, and Italian seasoning in a large bowl. Add yeast mixture and 1 tablespoon oil, stirring to form a soft dough.

    Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk.

    Preheat oven to 500¼F. Punch dough down. Pat dough into an 8 x 10 inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with 1 teaspoon oil, and sprinkle with cheese. Bake at 500¼F for 14 minutes or until lightly browned. Cut into squares, and serve warm.

    Yield: 8 servings.

 

 

 

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