LR. focaccia


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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of LR. focaccia calories by ingredient
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Introduction

I like to make Italian chicken sandwiches with this. I split the pieces. Smear them with low- calorie mayonnaise that has balsamic vinegar mixed in. Put on a slab of marinated grilled chicken breast, a slice of fresh mozzarella, and serve with a mixture of chopped tomatoes, fresh garlic and basil, oregano, salt and pepper and just a little olive oil all mixed together. It's wonderful!! I like to make Italian chicken sandwiches with this. I split the pieces. Smear them with low- calorie mayonnaise that has balsamic vinegar mixed in. Put on a slab of marinated grilled chicken breast, a slice of fresh mozzarella, and serve with a mixture of chopped tomatoes, fresh garlic and basil, oregano, salt and pepper and just a little olive oil all mixed together. It's wonderful!!
Number of Servings: 8

Ingredients

    1-1/2 cups freshly twice ground white wheat (prairie gold)
    1-1/2 cups all-purpose flour
    2-1/2 tsp. instant yeast
    1 tsp. salt
    1-1/3 cups warm water
    2 T. olive oil, divided

Directions

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.

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