4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1 1/2 cups water
4 tablespoons olive oil, divided
2 large cloves garlic, minced
6 ounces Asiago cheese, finely shredded
1 teaspoon rosemary leaves, crumbled
1 teaspoon thyme leaves, crumbled
Servings: 12 / Yield: 1 Focaccia
1. In large bowl combine 3 cups flour, undissolved yeast and salt. Heat water and 2 tablespoons oil until very warm (125º to 130ºF). Stir hot liquids into dry ingredients. Mix in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- × 15-inch baking sheet. Cover; let rise in warm, draft-free place until almost doubled, about 30 minutes. Press fingertips or wooden spoon handle into dough at 1/2-inch intervals.
3. In small bowl mix garlic with remaining oil; brush over surface of dough. Sprinkle evenly with cheese and herbs.
4. Bake at 400ºF for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Serve warm or at room temperature.
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1 1/2 cups water
4 tablespoons olive oil, divided
2 large cloves garlic, minced
6 ounces Asiago cheese, finely shredded
1 teaspoon rosemary leaves, crumbled
1 teaspoon thyme leaves, crumbled
Servings: 12 / Yield: 1 Focaccia
1. In large bowl combine 3 cups flour, undissolved yeast and salt. Heat water and 2 tablespoons oil until very warm (125º to 130ºF). Stir hot liquids into dry ingredients. Mix in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- × 15-inch baking sheet. Cover; let rise in warm, draft-free place until almost doubled, about 30 minutes. Press fingertips or wooden spoon handle into dough at 1/2-inch intervals.
3. In small bowl mix garlic with remaining oil; brush over surface of dough. Sprinkle evenly with cheese and herbs.
4. Bake at 400ºF for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Serve warm or at room temperature.
