By Request

By Catherine Kekoa Enomoto

Wednesday, May 8, 1996


Focaccia fits her fancy

JULIE Char of Kaimuki wants a recipe for focaccia. The following recipe was adapted from "Cooking with Caprial - American Bistro Fare" by Caprial Pence (Ten Speed Press, 1996, $24.95).


Focaccia

1 tablespoon active dry yeast
2-1/2 cups warm water
2 tablespoons olive oil
6 to 7 cups flour
1 tablespoon salt
Nonstick cooking spray
2 tablespoons olive oil (or more to taste, up to 4 tablespoons)
2 to 3 tablespoons chopped garlic
1 small onion, minced
1 tablespoon cracked black pepper
1 teaspoon kosher salt

Combine yeast and 1/2 cup of water not hotter than 110 degrees. Let stand 10 minutes, until yeast is foamy and creamy. Add remaining water and 2 tablespoons oil. Mix in flour, 1 cup at a time. Add salt and knead until smooth. Place in a bowl sprayed for 2 seconds with nonstick cooking spray. Let rise until double, 1-1/2 hours.

Shape into 9-by-11-inch rectangle. Cover and let rise 25 to 30 minutes. Dimple dough with fingertips. Cover and let rise again until double, about 1-1/2 hours.

Brush dough with oil. Sprinkle with garlic, onion, pepper and kosher salt. Bake 30 to 40 minutes at 400 degrees. Cut into 16 pieces.


Approximate nutritional analysis per serving, based on 16 servings: 190 calories, 2.5 grams total fat, 0.5 gram saturated fat, no cholesterol, 405 milligrams sodium. Per large square: 380 calories, 5 grams total fat, 1 gram saturated fat, no cholesterol, 810 milligrams sodium.*

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to features@starbulletin.com





By Request by Catherine Kekoa Enomoto is a regular feature of the
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