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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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This light-textured, chewy bread goes wonderfully well with stew. Ingredients:
dough |
3 1/2 cups king arthur pizza blend flour |
1/4 cup potato flour or 1/3 cup dry potato flakes |
1 tablespoons pizza dough flavor (optional, but good) |
1 1/4 teaspoons salt |
2 teaspoons instant yeast |
2 tablespoons olive oil |
1 1/2 cups lukewarm water |
topping |
1 to 2 tablespoons olive oil |
pizza seasoning or seasoned salt |
freshly grated parmesan cheese |
Directions:
1. Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—until you have a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. Gently deflate it, and transfer it to a lightly greased or parchment-lined baking sheet.
2. Pat the dough into a 9 x 12 rectangle. Brush it with olive oil, and sprinkle lightly with seasoning and freshly grated Parmesan cheese. Gently drape it with lightly greased plastic wrap, and set it in a warm place to rise for 30 minutes. Use your fingers to gently dimple the dough every 2 inches or so.
3. Bake the focaccia in a preheated 425°F oven for 18 to 20 minutes, until it's golden brown. Remove it from the oven, and cool it on a rack before cutting into sticks. Yield: About 18 sticks.
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