Focaccia With Parmesan And Herbs

Recipe Ingredients

		Starter
1/2 cup	31g / 1.1oz	All-purpose flour
2 tablespoons	30ml	Yeast
1 tablespoon	15ml	Granulated sugar
1 cup	237ml	Warm water
		Dough
1 cup	237ml	Semolina
5 cups	312g / 11oz	All-purpose flour
1/2 cup	73g / 2.6oz	Chopped fresh herbs
		= (such as parsley, thyme, rosemary,
		And oregano)
1 tablespoon	15ml	Chopped garlic
1 cup	146g / 5.1oz	Grated Parmesan cheese
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Olive oil
2 cups	474ml	Water

Recipe Instructions

For the Starter: In bowl, stir all starter ingredients together. Cover with plastic wrap and set aside for 15 minutes, or until yeast activates and begins producing bubbles.

For the Dough: Preheat convection oven to 400 degrees or standard oven to 500 degrees. Grease two 12- by 17-inch sheet pans.

In mixer with dough hook, mix semolina, flour, herbs, garlic, Parmesan cheese, salt and pepper. Add starter, and slowly drizzle in olive oil and water.

Knead for 5 minutes, or until dough forms ball. Dough should be soft, but if not, add more water. If too wet, sprinkle in more flour. Divide dough in half. If using only one sheet pan, freeze half the dough.

Pat dough out 1/2-inch thick onto greased sheet pan. Set aside to proof for 2 to 3 hours.

Using fingers, make indentations in dough. Set aside to rest for 30 minutes more. Leave dough plain or sprinkle with additional olive oil, herbs and Parmesan cheese.

Bake for 7 to 8 minutes. Bread is done when crust is golden. Cool before slicing.

This recipe yields 4 servings.

Per Serving: 460 Cal; 14g Prot; 14g Total Fat (3 Sat. Fat); 68g Carb.; 5mg Chol; 850mg Sod.; 3g Fiber.

Wine Suggestion: Try an organic Pinot Gris from Alsace, such as Rene Mure, or a red Spanish wine from Ribera del Duero, a region in Spain.

Description:

"This rustic Italian country bread is versatile enough to grace most casual meals."

Source:
Vegetarian Times, August 2002

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