How To make Boboli (Focaccia) Italian Bread
1.00 pk yeast
0.25 c water
2.25 c warm water
6.00 tb oil, + extra for pan
5.50 c flour; (approx)
1.00 ts salt
Dissolve yeast in 1/4 c water. Combine with warm water, oil, salt and flour. Mix together thoroughly and let rise 30 to 40 minutes or until doubled in size. Punch down and divide dough into 3 parts and place in 3 oiled pie pans.
Let rise 50 to 60 minutes or until doubled in size, brush tops lightly with oil. Bake at 350 degrees 50 minutes or until done.
Source: Oregonian FoodDay Typed by Dorothy Flatman, 1994
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Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
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