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Directions
: basic dough:
1 1/2 c warm water -- (110 to 115
: degrees)
1 TB sugar
1 pk yeast 3 1 /4 c all-purpose flour
2 ts salt
: Topping:
2 TB olive oil
1 Roma tomato, -- sliced
: thinly
2 TB chiffonade of basil
1/4 c grated Parmesan cheese
In a small bowl, dissolve the sugar in the warm water. Sprinkle the
yeast over that mixture and
let stand for 10 minutes, to bloom (it should begin to foam). In the
mixer bowl with the dough hook attached, add 3 cups of flour, salt
and yeast mixture. Slowly turn it on and work the dough together.
Turn it up to medium and mix for 5 minutes. If the dough is sticky,
continue mixing and gradually add the remaining flour. Place this
smooth ball of dough into an oiled bowl, cover and set aside to rise
for 3 hours.
Preheat the oven to 375 degrees. Punch down the dough, and remove it
from the bowl onto a lightly oiled, 9-inch by 13-inch sheet tray.
Spread the dough out onto the sheet tray. Using your fingertips, make
"dimples" in the dough. Drizzle the dough with olive oil, sprinkle on
the basil, spread out the tomato slices, sprinkle on the cheese and
bake for 30 - 35 minutes.
Yield: 6 appetizers
Recipe By :ESSENCE OF EMERIL SHOW #EE2193
Servings: 4 servings
Basic Foccacia Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Food historians have proved the existence of recipes back into history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these old cook books were just primitive pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times there are some books published in the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of meals on the menus of the rich people of the time. Over the next few centuries, the wealthy families of the West strove to serve up the most extravagent banquests, and because of this chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording the recipes of their peers. The introduction of television brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basic Foccacia recipe.
