Monday, June 11, 2007

Crispy Herb Foccacia

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This is a low-fat version of the traditional Italian bread
that everybody loves. Minus all the oil that is ordinarily
used, this recipe produces a crispy flat bread that is great
with soup or salad.

1/2 cup lukewarm water
1 1/4 tsp. active dry yeast
1 1/2 cups flour
1 tsp. salt
2 1/2 Tb. olive oil
1 Tb. plus 2 tsp. rosemary, chopped
salt, pepper, to taste

  1. Pour the water into a small bowl and sprinkle the yeast
    over it. Stir and set aside for a few minutes.
  2. Combine the flour and salt in a processor and process
    for 30 seconds. Add the yeast mixture through the
    feed tube with the motor running. Add 2 Tb. of the olive
    oil and 1 Tb. of the rosemary and process until the dough
    forms a ball.
  3. Turn the dough out onto a floured board and knead for
    a few minutes to form a smooth ball. Place in a lightly
    oiled medium bowl and turn to coat the dough. Cover and
    allow to rise in a warm place for about 45 minutes.
  4. Heat the oven to 450.
  5. Punch dough down and roll into an 8 inch circle. Transfer
    the dough to a baking sheet and prick all over with a fork.
    Sprinkle with the remaining oil and rosemary and season
    with salt and pepper.
  6. Bake until golden about 7 minutes. Remove to a wire
    rack to cool slightly and cut into 8 wedges.

Serves 8.

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