* Exported from MasterCook *
Leek, Herbes de Provence, and Garlic Focaccia
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3/4 pound pizza dough -- or savory brioche dough
5 tablespoons olive oil
1 leek -- white part only, halved lengthwise, well rinsed, and thinly sliced crosswise
2 tablespoons herbes de Provence
3 garlic cloves -- thinly sliced
1 teaspoon capers
salt and freshly ground black pepper -- to taste
1/4 cup white wine
Prepare the leeks: In a skillet over medium low heat, add 2 tablespoons of the olive oil, leeks, herbs, garlic, capers, salt, pepper, and white wine. Cook slowly until the leeks are soft, but not brown. Allow to cool slightly.
Preheat the oven to 450F. Rub 2 tablespoons of the olive oil in the bottom of a pie tin, set aside. Dust the surface of the refrigerated dough with flour. Quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Stretch the focaccia dough: Flatten the dough with your hands and/or a rolling pin on a work surface, or directly onto the wooden pizza peel, to produce a 1/2-inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed, and transfer to the prepared pie plate. Drizzle 1 tablespoon olive oil and dimple the surface so the oil won't run off the top.
Add the toppings: Spread the leek mixture over the dough and allow to rest for 20 minutes. Just before baking press your fingers into the dough to dimple it throughout; this prevents the toppings from popping off when baking.
Place the pie tin in the oven on the middle rack: Check for doneness in 15 minutes, then turn the focaccia around in the oven if one side is browning faster than the other. It may take up to 5 minutes more in the oven.
Remove the focaccia from the pie tin and allow to cool slightly, preferably on a wire cooling rack. Cut into wedges and serve.
Makes 1 ten-inch flatbread.
AuthorNote: This outstanding French combination of ingredients is fragrant and delicious on flatbread. Herbes de Provence is a mixture of equal parts savory, fennel, basil, rosemary, marjoram, and thyme. Often lavender is included and adds a wonderful scent and flavor to the mix. You can find this blend in most groceries or create your own. the flowery herbs go perfectly with the pungent flavor of leeks and garlic.
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 10-inch flatbread"
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Per Serving (excluding unknown items): 181 Calories; 10g Fat (48.5% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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