wheat fococcia
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of wheat fococcia calories by ingredient
Introduction
This yummy italian treat is similar to the chewy rustic bread found in the hill top villages of Tuscany. No guilt with this one though! This yummy italian treat is similar to the chewy rustic bread found in the hill top villages of Tuscany. No guilt with this one though!Number of Servings: 16
Ingredients
-
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
6 tablespoons extra virgin olive oil
juice of lemon
2 1/2 cups very warm water
sea salt for sprinkling
Tips
We love them as an accompaniment to any pasta or for a light summer sandwich with grilled vegetables and mozzarella cheese.
Directions
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.