This delicious Italian bread is very versatile—see Leek and Onion Focaccia and Fruit Focaccia (p. 537). Focaccia can be frozen, so bake extra to have on hand.
2 focaccia (10 servings each)
4–5½ cups bread or all-purpose flour, divided
1 package (¼ ounce) fast-rising yeast
1 teaspoon each: sugar, salt
1¾ cups very hot water (125–130 degrees)
Olive oil cooking spray
¼ cup (1 ounce) grated Parmesan cheese
1. Com bine 4 cups flour, yeast, sugar, and salt in large mixing bowl. Add water, mixing until smooth. Mix in enough remaining 1½ cups flour to make soft dough.
2. Knead dough on floured surface until dough is smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up and let rise, covered, in warm place until double in size, about 1 hour. Punch dough down.
3. Divide dough into halves. Roll 1 piece dough on floured surface to fit jelly roll pan, 15 × 10 inches; ease dough into greased pan. Repeat with remaining dough. Let dough rise until double in size, 45 to 60 minutes. Make ¼-inch-deep indentations with fingers to “dimple” the dough; spray lightly with cooking spray and sprinkle with Parmesan cheese. Bake at 425 degrees until browned, about 30 minutes. Cool in pans on wire racks. Serve warm or at room temperature.
Per Serving:
Calories: 139
% of calories from fat: 5
Fat (gm): 0.8
Saturated fat (gm): 0.2
Cholesterol (mg): 1
Sodium (mg): 131
Protein (gm): 5.2
Carbohydrate (gm): 28.2
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 0.0
Fat: 0.0