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Tuscany Focaccia |
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Photo Not Supplied
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| Course |
Appetizer |
| Cuisine |
Italian |
| Occasion |
-- |
| Name (optional) |
Hannah Golden |
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Time |
3 to 4 hrs |
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Serves |
6 |
| Email (optional) |
preciousseeds@gmail.com |
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Ingredients : |
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| 1 cup V-8 juice 1 cup water 2 pkgs quick rise yeast dry 2 level Tbsp sea salt 2 level Tbsp TSTE Basil 4 level Tbsp TSTE Tuscany Blend, divided in half 1/3 cup TSTE EVOO 3 to 5 cups flour 6 pieces of string cheese 1/2 cup brown sugar 1/3 cup raw honey |
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| How to Prepare : |
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| In one cup of warm water place 1/3 of the brown sugar and all the honey, stir. Sprinkle the yeast on top, stir in with whisk and set aside to proof for 5 min. In large mixing bowl assemble all the remaining ingredients except the flour and the cheese and 1/2 the Tuscany Blend. When yeast has proofed add to mixing bowl, stir, add flour and stir until consistency of good bread dough. Cover with warm, wet, light cloth and place in cold oven for 1 1/2 hrs. Remove from oven and with hands lightly covered in olive oil punch down the dough and roll into a ball, place back in the bowl to raise as before 1 1/2 hrs. Remove and lay on lightly floured surface. Do not knead. Spread dough evenly along the bottom of an 11x15 cake pan. Sprinkle the other half of the Tuscany Blend on top and press down, arranging the string cheese sticks on top at regular spacing. Set aside and let dough double in size, about 1 hr. Bake at 350 for 25 min. Let cool and enjoy! |
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