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Full Online Book HomeLearning KitchenBread - Focaccia By Nancy K
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Bread - Focaccia By Nancy K Post by :S3rp3nt Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2662

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Bread - Focaccia By Nancy K

1 pkg ( 10 oz) refrigerated pizza dough
2 pressed garlic cloves
2 cups ( 8 oz) shredded mozzarella cheese, divided
2 oz ( 2/3 cup) Romano cheese, grated, divided
2 tsp dried oregano leaves, divided
2 firm, thinly sliced plum tomatoes

Preheat oven to 375 degrees. Roll crust onto flat baking stone; spread with garlic.

Grate 1/2 of Romano cheese ( 1/3 cup) over crust. Sprinkle with 1 cup mozzarella cheese and 1 tsp. oregano. Top with tomatoes, remaining mozzarella and oregano.

Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut with
pizza cutter. Yield 8 servings.

In Reply to: ISO Recipes using Pampered Chef Stones posted by Terry on October 21, 1998 at 22:55:47:

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From The Herb Companion, Oct/Nov 1991 4 tsp. dry yeast Pinch sugar 2 cups warm water (105—115 degrees) 1 tsp. salt About 5 cups unbleached all-purpose or bread flour 1/4 cup extra virgin olive oil In a two-cup measure, sprinkle yeast and sugar over water and let stand until dissolved and foamy, about 10 minutes. In a large bowl or the work bowl of a heavy-duty mixer, combine salt and 3 cups flour. Stir in yeast mixture and olive oil and beat hard 3 minutes. Add flour, 1/2 cup at a time, until dough clears the sides of the bowl. On