Macaroni Grill
Focaccia
Preparation: 15 min prep, 30 min or so to rise,
Cook Time: 20 min or so
INGREDIENTS:
9 tablespoons olive oil
3 cups all-purpose flour, unsifted
3/4 cup semolina flour, unsifted
1/2 teaspoon salt
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk
1 tablespoon fresh rosemary leaves
NOTE: You can add defrosted chopped
Spinach (water pressed out of it) to the dough
mixture; you may have to add a bit more Flour
and/or Semolina so dough is not too "wet". You
can also top with cut up Italian Whole Peeled
Tomatoes and then bake.
DIRECTIONS:
1. Pour a tablespoon of the olive oil into a
9-inch square cake pan; spread evenly to
cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2
tablespoons of the olive oil, 1/4 teaspoon of
the salt and all of the yeast in the bowl of a
mixer fitted with a dough hook. (The mixing can
be done by hand as well.) Blend ingredients on
medium speed. Reduce speed to low and
slowly add hot milk. Raise the speed to
medium and continue mixing for 5 minutes
(knead about 8 to 10 minutes by hand).
3. Sprinkle bottom of cake pan with a little
flour. Remove dough from bowl and spread out
evenly in pan. Cover with a towel or saran
wrap and let rest for 30 minutes.
4. Preheat oven to 400 degrees F.
5. Remove towel. Brush dough with 1 to 2
tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20
minutes.
6. Remove from oven and drizzle with as much
of the remaining oil desired, or cut up and put
butter on slices.
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