Friday, August 15, 2008

My Experimentations with Yeast

Here is a recipe for some foccacia that I found on the internet. I had to use up some yeast, so here is one of the 3 results:

~Garlic & Rosemary Foccacia~
1 tsp. sugar
1 pkg. instant yeast
1/3 c. warm water
2 c. AP flour
2 tbsp. oilve oil
1/4 tsp. salt
Rosemary, dried or fresh
Garlic salt

In a small bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 min.
In a large bowl, combine the yeast mixture with the flour and stir well to combine. Stir in additional water, 1 tbsp. at a time, until all of the water is absorbed. When the dough has pulled together, turn out onto a lightly floured surface and knead for 1 min. Place dough into a an oiled bowl and cover with a damp cloth. Let rise in a warm place for 30 min.
Preheat oven to 475 F. Deflate dough and turn out onto a lightly floured surface and knead briefly. Pat or roll into a sheet and place on a lightly oiled cookie sheet. Make little indentations in the dough with the tips of your fingers and brush the dough with olive oil. Sprinkle with rosemary and garlic salt. Bake for 10-20 min. depending on how soft or crispy you like you foccacia. Enjoy!

**This foccaia was good, well, the top was at least, with the garlic salt. My hubby said that it needed to be a bit more salty, but I think that he was eating a bottom slice that did not have the garlic salt topping on it. Maybe I should add more salt? Or add garlic salt throughout the entire dough? Who knows...but I sure will try this recipe again!

The insides of the finshed product

Dough before baking with garlic salt and rosemary

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