LR. focaccia
- Number of Servings: 8
Ingredients
1-1/2 cups freshly twice ground white wheat (prairie gold)1-1/2 cups all-purpose flour2-1/2 tsp. instant yeast1 tsp. salt1-1/3 cups warm water2 T. olive oil, divided
In a bowl, combine four, salt and yeast. (If using active dry yeast, just dissolve in the water before adding.) Stir in warm water. If dry add a little more. Add 1 tablespoon olive oil and work in gently with your hands. Cover bowl. Let rise for 1 hour. Gently push down. Let rise for 30 more minutes. Place remaining tablespoon of olive oil into a 11"X15" jelly roll pan. Gently dump the dough into the pan and press with your fingers to fit the pan. If dough resists, let rest a few minutes before continuing. Let rise for 45 minutes to 1 hour or unti doubled. Preheat oven to 425. Bake on a shelf close to the top of oven for 20-25 minutes or until browned. Make sure the bottom is not getting burned. Remove from oven and pan and let cool on a wire rack. Cut into eight pieces if making sandwiches.
Nutritional Info Amount Per Serving
- Calories: 184.7
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 291.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.8 g
- Protein: 5.6 g
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