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Add a photoServings: 6
Ingredients
- 1 env active dry yeast
- 3/4 c. hot water, (105 F to 115 F)
- 2 c. all-purpose flour
- 1 tsp salt
- Â Â Yellow cornmeal
Directions
- Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let stand about 5 min. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead till smooth and elastic, about 5 min, adding more flour if necessary. Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in hot place till doubled in bulk, about 1 hour.
- Preheat oven to 425 F. Sprinkle two large baking sheets or possibly jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or possibly pat each dough piece into an 8-inch round if making pizza. For focaccia, roll or possibly pat whole dough piece into a 13x9-inch rectangle. Top dough as desired. Bake on lowest rack 20 min or possibly till crust is golden.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 163mg | 5% |
| Total Carbs 34.05g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.11g | 0% |
| Protein 6.57g | 11% |
