Italian

wheat fococcia is for Side Dish.

wheat fococcia takes 120 minutes to prepare.

wheat fococcia takes 30 minutes to cook.

wheat fococcia makes 16 servings.

The ingredients for wheat fococcia are:

6 cups wheat flour
2 packets rapid rising yeast
2 tsp salt
4 tbs finely grated fresh rosemary (I use coffee grinder)
zest of 1 orange
zest of 1 lemon
6 tablespoons extra virgin olive oil
juice of lemon
2 1/2 cups very warm water
sea salt for sprinkling

Here is how you make wheat fococcia:

6 cups wheat flour2 packets rapid rising yeast2 tsp salt4 tbs finely grated fresh rosemary (I use coffee grinder)zest of 1 orange zest of 1 lemonMix all of these together, then add 6 tablespoons extra virgin olive oiljuice of lemon2 1/2 cups very warm waterMix together all ingredients using rubber spatula then hands.Kneed @ 10-20 times until it feels a bit elastic.Let rest in greased, bowl with a damp towel for 30 minutes in a warm place.After resting, give it a good punch in the middle. Kneed gently on a floured surface and divide into 16 pieces. Flatten rounds of dough with fingers. Rub olive oil onto the surface. Make dents with fingers. Sprinkle with sea salt and coarsely chopped rosemary. Let rest again, covered for 10 minutes. Give one more poke with fingers before cooking. Bake at 350 for thirty minutes.Serving Size: makes 16 roundsNumber of Servings: 16Recipe submitted by SparkPeople user MANDYMAIERHOFER.

The nutritional information for wheat fococcia is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 212.2

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 2.2 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 5.5 g
• Protein: 6.2 g

wheat fococcia is Italian cuisine.

The dietary needs meet for wheat fococcia is Low Fat