-ANDREA BELMONT (MSFD33C) 1 Recipe Olive Oil Bread dough
Parmesan Cheese 3 tb Olive oil
3 Garlic cloves, slivered
Coarse salt; (optional) Here is the second recipe from Beth Hensperger’s book, “Bread.” 1. Prepare Olive Oil Bread dough, adding 1 Tblsp dried basil or oregano and
1/4 cup freshly grated Parmesan cheese) while mixing dough.
2. Let dough rise in a warm area until doubled, about 30 to 40 minutes.
Meanwhile, prreheat a baking stone in a 450 degree oven for at least 20 minutes, if desired. Pat dough into a greased 14-inch pizza pan with holes, or place on a greased or parchment-lined baking sheet. Brush dough with olive oil and insert garlic slivers all over top of dough. If desired, sprinkle with coarse salt. 3. Place pizza pan on hot stone, if used. Place in a preheated 450 degree
oven, reduce heat to 400 degrees, and bake 15 to 20 minutes; or until bottom is brown. Slide focaccia out of pan to cool on a rack. Terry, I know you were hoping to find something with potato starch, but these may be interesting alternatives. Her recipe for Olive Oil Bread is a long one, and includes onions, balsamic vinegar and Gorgonzola, but I’d be happy to post it if you’re interested. Warning: my Prodigy activity runs in spirts, and I may miss a message on the bulletin board– so if I don’t reply I may need a reminder in my private mail box. Happy Baking, Andrea Reformatted by Elaine Radis —–