Side Pannel
Focaccia Rounds
Ingredients List
- -belle bestor dfpf73a
- 1/2 c Warm water; 110f
- 1 pk Dry yeast
- 1 pn Sugar
- 3 3/4 c Flour
- 6 md Garlic cloves
- 1/2 c Dry white wine
- 1/4 c Olive oil
- 1 c Milk
- 1 ts Salt
- 2 ts Fresh oregano; minced
- 2 ts Fresh basil; minced
Directions
Place water in a small bowl and dissolve yeast and sugar. Stir in 3/4 cup
of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil
in a small saucepan. Cover with lid slightly ajar and cook med heat until
garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve
liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved
mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough
of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn
out onto floured surface and knead lightly until elastic, 3 to 5 minutes,
sprinkling with a little extra flour if necessary (the dough should be
slightly sticky). Form into a ball and place in an oiled bowl. Cover and
allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone
in the oven and preheat oven to 475. Break off 1 or more tennis ball size
pieces of dough and roll into a 6 to 7" round. Make indentations with your
fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of
reserved garlic oil over each, then salt lightly. Sprinkle the stone with
cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden
brown. "Lee Bailey's New Orleans"
of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil
in a small saucepan. Cover with lid slightly ajar and cook med heat until
garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve
liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved
mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough
of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn
out onto floured surface and knead lightly until elastic, 3 to 5 minutes,
sprinkling with a little extra flour if necessary (the dough should be
slightly sticky). Form into a ball and place in an oiled bowl. Cover and
allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone
in the oven and preheat oven to 475. Break off 1 or more tennis ball size
pieces of dough and roll into a 6 to 7" round. Make indentations with your
fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of
reserved garlic oil over each, then salt lightly. Sprinkle the stone with
cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden
brown. "Lee Bailey's New Orleans"
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