Coarse Salt And Rosemary Focaccia

During the Protestant Reformation of the 1500s, Martin Luther articulated a timeless distinction between two approaches to knowing God. He labeled one a “theology of glory,” and applied it to those who believe they can attain to a glorious knowledge of God by human goodness, religious effort, mystical experiences, or the wisdom of human reason. According to this view, God manifests Himself most often through blessings, victory, success, miracles, power, and other exhilarating experiences of “glory.” By contrast, Luther argued that the biblical way to know God goes through a “theology of the cross.” God has “hidden” Himself where human wisdom would not expect to find Him, that is, in the lowliness and suffering of the man Jesus Christ, and especially in His humiliating death on a Roman cross. As Luther put it, “true theology and recognition of God are in the crucified Christ.” So rather than finding God by ascending to Him through our efforts, wisdom, or self-initiated experiences, God has descended to us in Jesus whose glory was in the least-expected of places – the cross – and in a way where He can be found by faith alone.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
			12	Servings

INGREDIENTS

1		Active dry yeast
2	c	Warm water
8	T	Olive oil
5	c	Unbleached flour
1	T	Salt
3	T	Fresh rosemary leaves
		chopped
1	T	Coarse salt

INSTRUCTIONS

Combine the yeast and warm water in a bowl, add 3 tablespoons olive
oil to the water and let soak for 5 minutes. Mix the flour, 1
tablespoon salt and half the rosemary together in a bowl. Using a woo
den spoon, pour the water yeast mixture into the flour and stir
together to form a well mixed dough. Scrap the dough out onto a
floured work surface and begin to work the dough with the heel of  your
hands, pulling and folding the dough as you push and pull.  Work the
dough for 10 minutes, put the dough into a lightly oiled  bowl and then
let rise at room temperature for 1 1/2 hours. Lightly  oil a cookie
sheet pan, spread the dough out in the pan and pull the  dough evenly
into the corners. Let the dough rise again for 1 hour  more. Poke the
surface of the dough with the tip of a your finger and  drizzle the
remaining olive oil over the surface of the do ugh,  sprinkle with the
coarse salt and remaining rosemary and bake at 450  degrees for 20
minutes. Check the bottom of the focaccia to ensure it  is not burning
and bake an additional 5 minutes.  Recipe by: Michael Lomonaco  Posted
to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 276 Calories From Fat: 85 Total Fat: 9.7g Cholesterol: 0mg Sodium: 1224.3mg Potassium: 114.7mg Carbohydrates: 40.7g Fiber: 2.1g Sugar: <1g Protein: 6.1g