Recipe - Pesto Dough

1 tablespoon Rapid rise;
("Breadmachine") yeast
1 One half teaspoon Salt
One half cup Cornmeal
3 cup Allpurpose flour
1/3 cup Olive oil; (flavored if you
like)
1 One fourth cup Water or more to form a
smooth ball
3 tablespoon Your homemade pesto; (I
know they probably sell it
in the grocery where you
work, but it ain't the
same)

Place all ingredients in the machine in the correct order and program for
Dough or Manual. When this cycle is completed, pat, roll, stretch the dough
into a flat disc on a peel or a 1214 inch pizza pan which is sprinkled
with cornmeal or lightly oiled. Cover with a clean cloth and allow it to
rise in a warm place until doubled in bulk. Preheat oven to 475 degrees F.
with shelf and/or stone in center position. Just before inserting the
focaccia into the oven, make little dimples all over its surface. Drizzle
entire surface with 2 or more TBSP olive oil and sprinkle with 1 2 tsp of
coarse salt, e.g. Kosher salt. Bake 1820 minutes until top is golden
brown. I baked mine in a pizza pan and at 15 minutes, slid the focaccia off
the pan directly onto the stonesupposedly for a crisper crust.

Posted to TNT Recipes Digest by heartnhome@earthlink.net on May 06, 1998