Focaccia Casserole Bread
INGREDIENTS
- 3 c AP flour
- 1 package rapid-rise yeast (not bread yeast)
- 1 c lukewarm water
- 1 egg
- 1 Tbsp sugar
- 1 Tbsp EVOO
- 1/2 tsp salt
- EVOO
- 1/2 tsp Italian seasoning, mortared
- Grated Parmesan or Romano (optional)
- 1 sliced green onion (optional)
- 2 Tbsp chopped Kalamatas (optional)
PREPARATION
- Grease the small round wavy casserole very well; set aside.
- In a medium mixing bowl, combine 1 1/2 c flour with yeast.
- Add the water, egg, sugar, 1 Tbsp EVOO and the salt.
- Beat on low for 30 seconds. Beat on high for 3 minutes.
- Using a wooden spoon, stir in the remaining 1 1/2 c flour; batter will be stiff.
- Spoon batter into the prepared casserole. Brush top with EVOO.
- Sprinkle Italian seasoning, and optional ingredients if using.
- Cover. Let rise in a warm place about 25-30 minutes or until doubled.
- Meanwhile, preheat oven to 375. Bake for 35-40 minutes or until bread sounds hollow when tapped.
- Remove from casserole; cool completely on wire rack.
To Reheat
- Thaw if frozen
- Bake at 350 for 10-12 minutes, until warm.
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JMag Guthrie - 2014-12-02
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Topic revision: r1 - 2014-12-16 - JMagGuthrie