Thursday, January 3, 2008

Focaccia Bread

Sponge: 1 tsp yeast, 1/2 c. warm water, 1 c. flour. Let rise until it doubles (1/2 hour-1 hour).

Mix 1 tsp. yeast, 1 c. warm water, 1 1/2-2 c. flour, 1 tsp. salt, 1 tsp. rosemary, 1 T parsley leaves, 1 Tbs. dried minced onion, 1 Tbs. oil. Mix really well, add sponge. Put a little more flour in, let rise until it doubles.

Push out on baking stone, and let it rest for 10 minutes. Punch holes on surface, drizzle with oil, rosemary, salt, parmesan, and asiago cheese. Bake at 375 for about 20 minutes.

When Brian and I were newlyweds, we used to make this all the time on Sundays, or as a late night/TV snack. It tastes great dipped in oil/vinegar/parmesan cheese.
Tonight I made this to go along with my Alfredo Pasta.

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