Recipe - Italian Whole Wheat Focaccia Crackers

One half pack (11/8 teaspoons) active
Dry yeast
One half teaspoon Sugar
Three fourths cup Warm water
1 1/3 cup Allpurpose flour
One half cup Whole wheat flour
Three fourths teaspoon Salt
2 tablespoon Shortening
Olive oil for the tops

"This is an adaptation of Italian focaccia. It is one of the most crispy
and crunchy crackers, as well as one of the most substantial. Try serving
Focaccia Crackers with soft cheese or garlicflavored cream cheese. It is
somewhat more difficult to make than most other crackers, but worth twice
the trouble. 375~F. 20 to 30 minutes

In a small bowl, combine the yeast with the sugar and One fourth cup of the warm
water. Set aside in a warm place until the mixture starts to foam, about 5
to 10 minutes.

Combine the flours and salt in a large bowl or in the food processor. Cut
in the shortening until the mixture resembles coarse meal. Stir in the
yeast mixture and the remaining One half cup warm water. Blend to form a dough
that will hold together in a cohesive ball.

Knead well by hand for about 10 minutes on a lightly floured surface or by
pulsing about 25 seconds in the food processor. Knead until the dough is
smooth and springy to the touch.

Place the dough in a lightly oiled bowl and turn it over to coat all sides.
Cover with a damp towel and set the dough in a warm place until it has
doubled in bulk, about 1One half to 2 hours.

Punch the dough down and turn it out onto a lightly floured surface or
pastry cloth. Roll it into a rectangular shape approximately One fourth inch
thick. Place the dough on a lightly greased or parchmentlined baking
sheet, cover with a damp towel, and let it rise for another 35 to 45
minutes.

Using both hands, gently push your fingertips all over the top of the risen
dough, leaving indentations throughout. Cover it with a damp towel again
and put in a warm place until doubled in bulk, about 1One half to 2 hours.

Preheat the oven to 375~F. With your fingers or a soft pastry brush,
lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very
crisp. Cool on a rack. When cooled, break into small, irregularly shaped
pieces, or into 2 large crackers that can be broken off as they are
nibbled.

VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your
favorite herb after brushing with the olive oil.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini