Cheese focaccia squares
Cheese focaccia squares
Rating: (1 rated)
Recipe Yield: Total time: 2 hours including rising time | Serves 12
2 packages active dry yeast 1 teaspoon sugar 1 cup warm water (105 to 115 degrees) 3 cups flour 1 teaspoon salt 4 tablespoons olive oil, divided 1/2 cup loosely packed coarsely grated Parmigiano-Reggiano cheese 1 tablespoon cornmeal 1/4 teaspoon coarse salt

Step 1 Place the yeast and sugar in a small bowl and stir in the warm water. Stir until the yeast is dissolved. Let the mixture stand until it becomes bubbly, about 10 minutes.

Step 2 Measure the flour and salt into a food processor. With the machine running, add the yeast mixture and 3 tablespoons olive oil. Process until the mixture forms a ball of dough.

Step 3Transfer the dough to a lightly floured board. Pat the dough out into a small rectangle and sprinkle the cheese over it. Fold the dough over the cheese and gently knead in the cheese. Shape into a ball.

Step 4Brush a medium-size glass bowl with oil. Put the dough into the bowl, turning to coat all sides. Cover with a towel or with plastic wrap sprayed with cooking spray. Let stand in a warm place until doubled in bulk, about 1 hour.

Step 5Place a baking stone on the lowest rack of the oven. Heat the oven to 400 degrees.

Step 6Prepare a baking sheet by brushing with oil and sprinkling with the cornmeal. Punch the dough down and pat it into a 12-by-7-inch rectangle on the sheet. Let it stand about 10 minutes, until dough begins to rise slightly. Make indentations over the top of the dough with your fingertips.

Step 7Use a large sharp knife to score the dough through to the bottom into 12 squares. Do not separate them. Brush with the remaining 1 tablespoon olive oil and sprinkle with coarse salt. Put the baking sheet on the preheated baking stone and bake 30 minutes, until lightly browned.

Step 8Remove from the oven; allow the bread to cool slightly, then break apart the rolls. Let cool before wrapping them in aluminum foil and tucking them into the day pack.

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