ROSEMARY FOCACCIA
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients except 3 tablespoons oil, the rosemary and coarse salt in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.Heat oven to 400°. Make depressions in dough at 1-inch intervals with fingertips. Drizzle with 3 tablespoons oil. Sprinkle with rosemary and coarse salt. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.1 serving: 205 calories (80 calories from fat) 9g fat (1g saturated) 0mg cholesterol 270mg sodium 28g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPBe sure to chop the rosemary leaves instead of leaving them whole. They can become dry quickly during baking, which makes them sharper and can be unsafe to swallow.Do-ahead NoteAfter you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.ShapingMake depressions in dough at 1-inch intervals with fingertips.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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