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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boboli Aka Focaccia Bread

Date Added: January 04, 2014

Ingredients:

1 Package Yeast 1 Package Yeast dry
1/4 Cup Water 1/4 Cup Water Heated To 105F
2 1/4 Cups Water 2 1/4 Cups Warm water
6 Tablespoons Olive Oil 6 Tablespoons Olive oil or lard
6 Cups Flour 6 Cups Flour (to 4 1/2 cups)
1 Teaspoon Salt 1 Teaspoon Salt (I used reduced sodium)
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Directions:

1. Mix together and let rise 30 to 40 minutes.

2. Divide dough into 3 parts and place in 3 olive-oiled pie pans.

3. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme.

4. If herbs are dried, soak in water for 10 minutes and then pat dry on paper towels.

5. Let rise 50-60 minutes. Bake at 350 degrees for 25 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Olive Oil allergies.
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