wheat fococcia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cups wheat flour2 packets rapid rising yeast2 tsp salt4 tbs finely grated fresh rosemary (I use coffee grinder)zest of 1 orange zest of 1 lemon6 tablespoons extra virgin olive oiljuice of lemon2 1/2 cups very warm watersea salt for sprinkling
6 cups wheat flour
2 packets rapid rising yeast
2 tsp salt
4 tbs finely grated fresh rosemary (I use coffee grinder)
zest of 1 orange
zest of 1 lemon
Mix all of these together,
then add
6 tablespoons extra virgin olive oil
juice of lemon
2 1/2 cups very warm water
Mix together all ingredients using rubber spatula then hands.
Kneed @ 10-20 times until it feels a bit elastic.
Let rest in greased, bowl with a damp towel for 30 minutes in a warm place.
After resting, give it a good punch in the middle. Kneed gently on a floured surface and divide into 16 pieces.
Flatten rounds of dough with fingers. Rub olive oil onto the surface. Make dents with fingers. Sprinkle with sea salt and coarsely chopped rosemary. Let rest again, covered for 10 minutes. Give one more poke with fingers before cooking.
Bake at 350 for thirty minutes.
Serving Size: makes 16 rounds
Number of Servings: 16
Recipe submitted by SparkPeople user MANDYMAIERHOFER.
2 packets rapid rising yeast
2 tsp salt
4 tbs finely grated fresh rosemary (I use coffee grinder)
zest of 1 orange
zest of 1 lemon
Mix all of these together,
then add
6 tablespoons extra virgin olive oil
juice of lemon
2 1/2 cups very warm water
Mix together all ingredients using rubber spatula then hands.
Kneed @ 10-20 times until it feels a bit elastic.
Let rest in greased, bowl with a damp towel for 30 minutes in a warm place.
After resting, give it a good punch in the middle. Kneed gently on a floured surface and divide into 16 pieces.
Flatten rounds of dough with fingers. Rub olive oil onto the surface. Make dents with fingers. Sprinkle with sea salt and coarsely chopped rosemary. Let rest again, covered for 10 minutes. Give one more poke with fingers before cooking.
Bake at 350 for thirty minutes.
Serving Size: makes 16 rounds
Number of Servings: 16
Recipe submitted by SparkPeople user MANDYMAIERHOFER.
Nutritional Info Amount Per Serving
- Calories: 212.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.5 g
- Protein: 6.2 g
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