Recipe - Focaccia Rustica (Country Focaccia)

belle bestor dfpf73a
One half cup Warm water; 110f
1 pack Dry yeast
1 pn Sugar
3 Three fourths cup Flour
6 md Garlic cloves
One half cup Dry white wine
One fourth cup Olive oil
1 cup Milk
1 teaspoon Salt
2 teaspoon Fresh oregano; minced
2 teaspoon Fresh basil; minced

Place water in a small bowl and dissolve yeast and sugar. Stir in Three fourths cup
of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil
in a small saucepan. Cover with lid slightly ajar and cook med heat until
garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve
liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved
mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough
of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn
out onto floured surface and knead lightly until elastic, 3 to 5 minutes,
sprinkling with a little extra flour if necessary (the dough should be
slightly sticky). Form into a ball and place in an oiled bowl. Cover and
allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone
in the oven and preheat oven to 475. Break off 1 or more tennis ball size
pieces of dough and roll into a 6 to 7" round. Make indentations with your
fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of
reserved garlic oil over each, then salt lightly. Sprinkle the stone with
cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden
brown. "Lee Bailey's New Orleans"

MC formatted and busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 9, 1998