December 20, 2009

Foccacia Tiles

This is such a simple bread recipe that I easily did it with my younger cousins when they visited for a weekend. You can top the foccacia with your favorites or with the perfect accompaniment to a special meal.

Foccacia Tiles
4 cups flour (can substitute 2 cups wheat easily)
1/4 tsp. dry yeast
1 1/2 tsp. salt
1 2/3 cup warm water between 120 to 130ºF
Olive oil
Toppings, such as toasted seeds, oil-packed sun-dried tomatoes, olives or spices

In large bowl, combine 3 cups flour with yeast and salt. Add water. Stir until all is moistened. Cover and let stand at room temperature 12 to 24 hours.

Line 15 x 10 x 1 pan with parchment paper coated with non-stick spray. Stir in remaining 1 cup flour with a fork. Turn dough onto pan. Spread to edges using hands or oiled spatula. Cover and let rest for 1 to 1 1/2 hours until puffy.

Preheat oven to 400ºF. Using sharp floured knife, score dough into 6 or 12 sections. Press desired toppings lightly into dough and spread with olive oil. Bake 30 to 35 minutes until golden brown. Serve warm. Makes 12 servings.

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