Loading

50°F

47°F

53°F

50°F

53°F

50°F

49°F

50°F

53°F

Focaccia

Recipe Courtesy Buffy Miller-Jackson

Ingredients:
1 envelope dry yeast
1 cup very warm water (110-120*F)
2 teaspoons sugar
1 teaspoon salt
2 Tablespoons oil
2 1/2-3 cups flour

Instructions:
1. Dissolve the yeast in the warm water in the bottom of a big mixing bowl, let the mixture sit a few minutes to allow the yeast to "proof".

2. Stir in remaining ingredients; beat vigorously until the dough is well combined.

3. Let rest covered ten to 30 minutes in a quiet space, or covered in the frig for up to 10 hours.

4. Sprinkle lightly oiled baking pan with cornmeal stretch dough onto pan either roll out or stretch with hands.

5. With a fork poke prick the dough liberally, brush lightly with olive oil and top as desired.

6. Cover lightly and let rise 20-30 minutes in a warm place.

7. Bake at 425°F for 14-25 minutes until deep golden brown.

Topping options: Italian seasonings, minced garlic, cracked pepper, sea salt, sesame seeds, poppy seeds
Print Recipe



Newswatch 12 Recipe Search
Search our archive for your favorite Newswatch 12 Today recipe and get cooking!

Keywords:    
More Recipes From The Newswatch 12 Today Archive
Baked Jalapeņo Popper Dip Beer Braised Onion Dip with Wisconsin Brick Blueberry Delight Fiesta Breakfast Double Cheese Spirals
Buffy's Quick Pickled Onion Buffy's Pico de Gallo Buffy's Philly Cheese Wit' Onions Hot Dog S'more Cones
Burger Pouches Mango Strawberry Sparkler Mother's Day Maple Nut Muffins Fruit and Nut Muffins
Reduced Carb Pasta Easter Nests Meatless Baked Beans Guinness Stout Cake with Baileys Irish Creme Glaze
Corned Beef Hash Wild Rice, Brown Rice Casserole Green Beans with Caramelized Onions and Mushrooms Gruyere' Cheese, Toasted Walnut, Craisin Green Salad
Chewy Granola Bars Homemade Granola Summer Cannoli Chicken Artichoke Flatbread PIzza
Two Tone Berry Soup Caprese Salad Skewers Italian Sausage Skewers Grilled Dessert Kabobs
Stuffed Feta and Pear Sirloin Cheesy Garlic Arancini
Search: 




Click Here