Recipe - Focaccia-- Wolfgang Puck

82 ounce Bread flour
One half ounce Salt
1 One half ounce Fresh cake yeast
3 ounce Soft butter
2 tablespoon Olive oil
5 One half cup Water
1 cup Fresh scallions; chopped
1 cup Fresh shallots; chopped
2 ounce Garlic; chopped (about 2
cloves)
3 tablespoon Fresh thyme;chopped
1 cup Pitted; black Nicoise olives

Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add
flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take
water, slightly warmer than body temperature (about 110oF), and whisk in
yeast. Pour the water and yeast mixture in bowl on right side. Do not let
salt and yeast touch at this time. Put in mixer with dough hook on level #1
or low for 15 minutes. Dough should be elastic after 15 minutes of
kneading. Coat dough with small amount of olive oil and put in a bowl to
rise. Place bowl in a warm place and let rise until it doubles in size.

Separate dough into three equal pieces. Flatten each ball of dough onto an
oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil
and sprinkle with coarse salt and herbs. Bake in preheated 350oF oven for
about 50 minutes or until golden brown. Makes 3 loaves. Note: You can halve
the recipe and bake one focaccia on a large baking sheet.

Recipe by: MAILING LIST 1995

Posted to recipeludigest Volume 01 Number 441 by ctlindab@mail1.nai.net on
Jan 3, 1998