Saturday, June 27, 2009

Parmesan Focaccia Bread

This is a recipe I found on a website that is no more. We love it. Jenna usually makes it and makes a dipping oil for it like you would find at an Italian restaurant.
Parmesan Focaccia Bread
Steph’s country Kitchen Goodness

1 c warm water
2 t. yeast
3 ½ T. sugar
2 T. dry milk
1 t. salt
¼ t. onion powder
3 T. butter, melted
2 large garlic cloves, minced
3 c flour
3 T. olive oil
¼ c. grated Parmesan cheese

Dissolve yeast in warm water. Stir in sugar, dry milk, salt, onion powder, butter, garlic and flour. Stir until incorporated, and then knead until smooth and elastic. Place dough in an oiled bowl and coat surface with oil. Cover with damp cloth and let rise until double—1 -1/2 hours.

Dust jelly roll pan with cornmeal, or spray with Pam. Punch dough down and roll or pat out. Make indentations in the dough with finger tips. Brush with olive oil and let rise for ½ hour.

Bake at 400 for 10 minutes. Sprinkle with Parm cheese and bake 5 minutes longer or until nicely browned.

***We sometimes put Italian seasoning, dried tomatoes and basil on top before baking.

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