Recipe - Jills Focaccia

1 cup Lukewarm water
6 One half teaspoon Salt
1 tablespoon Garlic oil
1 tablespoon Olive oil
One fourth teaspoon Diastatic malt powder
1 One half cup King arthur flour
1 One half cup Italian flour
2 tablespoon Italian seasoning
1 Or 1 tbs oregano and 1
1 Tbs basil
2 teaspoon Regular yeast
One half cup Kalamatra olives halved
One half cup Pine nuts toasted or raw
1 cup Roasted red pepper strips
1 Steamed brocolli, spinach
1 Artichokes or cut or sliced up mushros
1 Fresh minced basil
1 Cracked black pepper

Make a slack dough either by hand, electric mixer, or bread machine with
the first 9 ingredients. Add the olives and pine nuts just before the last
One half cup flour if your hand kneading or using mixer or 5 minutes before the
end of the bread machine cycle ( to keep them whole ). Let dough double in
size about 1 One half hours. Punch down and spread in a cornmeal, heavily dusted
14 inch round pizza pan. Make indentations in the dough with your finger
tips, cover and let rise for 45 minutes or doubled and puffy. Push
vegetables of your choice into dough to keep them anchored down. Meanwhile
preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20 minutes
or until golden brown. Remove from oven and sprinkle with fresh basil and
cracked black pepper. Fresh tomato slices, chopped garlic and a bit of
olive oil elevate this bread to sublime.

Note:Italian flour: lowest level of ash,protein level 9.8 % and used to add
lightness to pizza etc. Diastatic malt powder ( or barley malt syrup ) when
added to dough helps produce a finer texture and longer keeping quality

Posted to MMRecipes Digest by "Ulrich Sahm" uwsahm@netvision.net.il on
Aug 14, 1998