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Focaccia
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2 3/4 cups | all-purpose flour |
1 envelope | FLEISCHMANN'S RapidRise Yeast |
2-1/2 teaspoons | Spice Islands Oregano, (leaves) |
1/2 teaspoon | salt |
1 cup | very warm water, (120° to 130°F) |
2 tablespoons | olive oil |
1 | egg |
Topping (select one, recipes follow)
In large bowl, combine 1-1/2 cups flour, undissolved yeast, oregano, and salt.
Stir very warm water and oil into dry ingredients.
Stir in egg and enough remaining flour to make soft dough. Cover; let rest 10 minutes.
With lightly oiled hands, spread dough in oiled 13 x 9-inch baking pan.
Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
Spread with selected topping.
Bake at 400°F for 25 minutes or until done. Let cool in pan on wire rack or serve warm, cut into squares.
SPECIALTY TOPPINGS:
ONION AND HERB: Combine 1/4 cup olive oil and 1-1/2 cups thinly sliced onion in large skillet; cook over medium heat, 3 to 4 minutes, stirring occasionally, until onions are soft but not browned. Spread onion mixture over dough. Sprinkle with 1 teaspoon SPICE ISLANDS Rosemary, crushed; and 1 teaspoon coarse salt, if desired.
PARMESAN AND PECAN
Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into dough.
BLUE CHEESE AND WALNUT
Drizzle 1/4 cup olive oil over dough. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese; press nuts into dough.
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