Flat Bread
Fococcia

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Date : 2003-02-21

Introduction

Ingredients

800 - 1000 grams dough (after first proof or primary fermentation)
2 Tablespoons Fresh Basil, chopped
2 cloves garlic, minced
1/4 cup olive oil
parmesean or a asiago cheese

Equipment

bowl, large enough to mix the dough
baking sheet
parchement (optional)

Instructions

Divide dough into quarters and add one at a time to the oil mixture. Turn each piece to coat. Once all the dough has been added, lightly knead the dough together.

Spread dough out on to the baking sheet. Top with cheese and salt and bake. Conventional ovens will bake at least at 375°. You may need to turn the bread over to bake evenly.

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