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Macaroni Grill Foccacia
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- #10247
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
1 comment
ingredients
9 tablespoons olive oil (divided use)
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt (divided)
1 1/2 tablespoon quick-rising dry yeast
1 1/2 cup hot (between 120 and 130 degrees) milk
1 tablespoon fresh rosemary leaves
directions
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides.
Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.)
Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.
Preheat oven to 400 degrees F.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary.
Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
added by
nikibone
nutrition data
528 calories, 23 grams fat, 67 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
December 7, 2013
A few notes to make this recipe better: bigger pan as suggested. It's too thick otherwise. More salt - use 1/2 tsp in the dough and sprinkle 1/4 tsp on top. Use good fresh rosemary. Most of the stuff you get at the grocery store is a pathetic excuse for fresh - get it from a farmers market or high end supermarket.
June 9, 2010
dry, not enough flavor. seems like the recipe is missing something. it did not taste the same as the real thing to me.
Our family thought this was simply awful. I thought maybe I was missing an ingredient or two--or three?--and it went in the trash. Bummer. I was so looking forward to making my own bread!
: Can you be more specific about what you felt was missing? Just saying it was "awful" isn't terribly helpful.
December 19, 2007
We like the thick slices for dipping in EVOO, but I do add more rosemary - several tablespoons of fresh to the dough and more on top, plus I have added fresh lemon thyme. I also like to sprinkle freshly-ground (coarse) black pepper on top before baking.
April 16, 2007
Agree that it needs more flavor. Nice texture, though.
April 17, 2005
Makes good foccacia but it does not quite taste the same as Macaroni Grill's. Needs a little more salt. I suggest dividing the dough in two and baking on a large baking stone. Semolina flour makes for a very nice texture.
November 22, 2003
This is a very good recipe with one fault. The cake pan suggested is too small and the bread turns out way too thick for our taste. I had much better luck stretching it out onto a 14" pizza stone and baking it on that. Also sprinkled it with Italian dried herbs as well as the rosemary and kosher salt.