Herbed Focaccia
Herbed Focaccia
CookingLight.com
FOR 8 SERVINGS:
All-purpose Pizza Dough
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
Cooking spray
1 tablespoon yellow cornmeal
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
INSTRUCTIONS:
The coarse texture of kosher salt provides a wonderful crunch and
salty burst on this focaccia, reminiscent of a big, soft pretzel.
Kosher salt comes in a large box found next to the salt and spices in
your supermarket. It takes a bit of work to knead in the herbs, but
be persistent so they are well-distributed.
The All-purpose Pizza Dough recipe can be found in the March 2000 issue.
1. Roll prepared dough into a 12 x 8-inch rectangle on a floured
surface. Sprinkle the parsley, sage, rosemary, and thyme over the
dough. Fold the dough into thirds. Knead lightly 1 minute or until
the herbs are blended into the dough. Cover and let stand for 10
minutes. Roll dough into a 14 x 12-inch rectangle. Place dough on a
baking sheet coated with cooking spray and sprinkled with cornmeal.
Cover and let rise in a warm place 35 minutes or until doubled in
size.
2. Preheat oven to 450 degrees.
3. Uncover the dough. Make indentations in top of dough using the
handle of a wooden spoon or your fingertips. Gently brush the dough
with olive oil. Sprinkle with kosher salt. Bake dough at 450 degrees
for 15 minutes or until browned. Yield: 8 servings (serving size: 1
slice).
NUTRITIONAL INFORMATION:
CALORIES 209 (11% from fat); FAT 2.5g (sat 0.4g, mono 1.4g, poly
0.5g); PROTEIN 5.7g; CARB 40.2g; FIBER 1.8g; CHOL 0mg; IRON 2.9mg;
SODIUM 295mg; CALC 16mg
---------------
Pizza Dough:
1 teaspoon sugar
1 teaspoon dry yeast (about 1/2 package)
3/4 cup warm water (105` to 115`)
21/4 cups all-purpose flour
11/2 teaspoons olive oil
1/2 teaspoon salt
Cooking spray
Dissolve sugar and yeast in 3/4 cup water in a large bowl; let stand
5 minutes. Lightly spoon flour into dry measuring cups, and level
with a knife. Stir 2 cups flour, oil, and salt into yeast mixture to
form a soft dough. Turn dough out onto a lightly floured surface, and
knead until smooth and elastic (about 5 minutes). Add enough of
remaining flour, 1 tablespoon at a time, to prevent the dough from
sticking. Place dough in large bowl coated with cooking spray,
turning dough to coat top. Cover dough, and let rise in a warm place
(85`), free from drafts, 40 minutes or until doubled in bulk. Punch
dough down. Cover and let rise 40 minutes or until doubled in bulk.
Divide dough into 2 equal portions; roll each portion into a 9-inch
circle on a lightly floured surface. Place dough circles on a large
baking sheet coated with cooking spray. Top and bake according to
directions. Yield: 2 (9-inch) pizza crusts.
CALORIES 0 (0% from fat); FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN
0g; CARB 0g; FIBER 0.0g; CHOL 0mg; IRON 0.0mg; SODIUM 0mg; CALC 0mg
List of Ingredients
Instructions
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