Foccacia & Pistachio
Recipe
Ingredients:
1 package Active dry yeast
1 cup Warm water (105 to 115 degrees F.)
2 tablespoons Honey
5 tablespoons Olive oil
2 1/2 - 3 cups All-purpose flour
2 tablespoons Minced rosemary, basil or summer savory
1 cup Shelled California pistachios (may be coarsely chopped if preferred)
3 tablespoons Grated Parmesan cheese
Instructions:
Sprinkle yeast over warm water and honey in large bowl of electric mixer; stir and let stand 5 minutes. Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes at medium speed until dough is elastic; add in herbs and pistachios. Turn out onto floured surface. Knead until smooth, about 10 minutes, adding just enough flour to prevent stickiness. Cover and let rest about 30 to 40 minutes in warm place until doubled. Punch down gently and pat into greased 10 x 15-inch baking pan. Make depressions with thumb every 1 1/2 inches. Brush with olive oil (2 tablespoons) and sprinkle with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes. Bake at 400 degrees F., 15 to 20 minutes until golden brown. Cut into 8 strips and serve warm.
Makes 8 servings.
Nutritional Analysis Amount per Serving
Calories 365
Total Fat (g) 17
Saturated Fat (g) 2.5
Monounsaturated Fat (g) 10
Cholesterol (mg) 2
Sodium (mg) 100
Potassium (mg) 240
Total Carbohydrate (g) 45
Dietary Fiber (g) 9
Protein (g) 3
% Daily Value
Vitamin A -
Vitamin C -
Calcium 4
Iron 15
Vitamin E 10
Thiamin 35
Vitamin B-6 15
Folate 25
Phosphorus 15
Magnesium 8
Zinc 6
Copper 15
Selenium 25
Manganese 35
Ingredients:
1 package Active dry yeast
1 cup Warm water (105 to 115 degrees F.)
2 tablespoons Honey
5 tablespoons Olive oil
2 1/2 - 3 cups All-purpose flour
2 tablespoons Minced rosemary, basil or summer savory
1 cup Shelled California pistachios (may be coarsely chopped if preferred)
3 tablespoons Grated Parmesan cheese
Instructions:
Sprinkle yeast over warm water and honey in large bowl of electric mixer; stir and let stand 5 minutes. Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes at medium speed until dough is elastic; add in herbs and pistachios. Turn out onto floured surface. Knead until smooth, about 10 minutes, adding just enough flour to prevent stickiness. Cover and let rest about 30 to 40 minutes in warm place until doubled. Punch down gently and pat into greased 10 x 15-inch baking pan. Make depressions with thumb every 1 1/2 inches. Brush with olive oil (2 tablespoons) and sprinkle with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes. Bake at 400 degrees F., 15 to 20 minutes until golden brown. Cut into 8 strips and serve warm.
Makes 8 servings.
Nutritional Analysis Amount per Serving
Calories 365
Total Fat (g) 17
Saturated Fat (g) 2.5
Monounsaturated Fat (g) 10
Cholesterol (mg) 2
Sodium (mg) 100
Potassium (mg) 240
Total Carbohydrate (g) 45
Dietary Fiber (g) 9
Protein (g) 3
% Daily Value
Vitamin A -
Vitamin C -
Calcium 4
Iron 15
Vitamin E 10
Thiamin 35
Vitamin B-6 15
Folate 25
Phosphorus 15
Magnesium 8
Zinc 6
Copper 15
Selenium 25
Manganese 35
Reprinted with permission by the California Pistachio Commission
