Recipe - Focaccia

1 cup Lukewarm water
One fourth cup Olive oil
2 teaspoon Minced garlic
2 tablespoon Chopped fresh basil or
rosemary, or 2 tsp. dried
1 teaspoon Sugar
One half teaspoon Salt
4 cup Bread flour
1 One half teaspoon Dry yeast (active or rapid)

I thought I would add my '2 cents worth' on this thread about focaccia
methods. Here is a recipe I have been using that I adapted from one of
Donna Rathmell German's cookbooks (Flatbreads from around the world). The
origional recipe only called for 3 cups flour. It seems also to be a lot of
oil, but it produces a large loaf and quite a savory crust. You will notice
it's a ABM recipe. The next time I make this (probably next weekend), I'm
going to try the topping from Bill's recipe.

Add ingredients according to manufacturer's directions for your machine.
Process on the Dough cycle (or process on normal cycle and remove after the
first rise, about 1 hour). Punch down and shape into a 9 or 10inch round.
Place in a deep dish pizza pan or on a baking sheet, cover and let rise in
a warm, draftfree location for 30 to 40 minutes. After dough has risen,
brush it all over with olive oil, spread with finely slivered onion and/or
garlic and more herbs. Press some of the onion/garlic slivers into the
dough to form small identations. Bake in a preheated 400 degree oven for 25
to 30 minutes.

Posted to Digest breadbakers.v097.n038

From: "Brian D. Ross" rossbd@cadvision.com

Date: Wed, 04 Sep 1996 13:09:09 0600