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August 29, 2008, Newsletter Issue #219: Simple Foccacia
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Tip of the Week
To prevent the toppings from falling off of the Foccacia as it cooks add them before the second rising.
8 ounces warm water (70-80 degrees) 3 Tablespoons olive oil, (for dough) 1 teaspoon salt 1 clove garlic, (up to 2) minced 1 1/2 teaspoons dried rosemary 3 cups bread flour ***Topping*** 1 1/2 Tablespoons olive oil, (for topping) 1/2 cup sundried tomatoes, chopped 1/2 cup grated parmesan cheese
Measure all ingredients into the bread pan except the Topping ingredients.
Select Dough/Pasta setting on your bread machine. When cycle is complete, remove from pan and pat into a greased 9X13 pan or a round pizza pan.
With the handle of a wooden spoon make indentations in dough about 1 inch apart. Brush dough with olive oil, sprinkle with tomatoes.
Cover and let rise for 30 minutes. Once second rising is complete sprinkle with cheese.
Preheat oven to 400 degrees. Bake 15-20 minutes or until edges are golden brown. Let cool and serve.
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