INGREDIENTS

INSTRUCTIONS

In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan
over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1
1/4 cups water until very warm (125-130 degrees). With mixer at low speed,
beat liquid into dry ingredients just until blended. Increase speed to
medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon
stir in 1 1/2 cups flour to make soft dough. Turn dough onto floured
surface and knead until smooth and elastic, about 8-10 minutes, working in
more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and
let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan,
pushing dough well into corners. Cover, let rise in warm place (80-85
degrees) until doubled, about 30 minutes. While dough is rising, in small
saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or
salad oil, stirring frequently until garlic is golden. With slotted spoon,
remove and discard garlic. preheat oven to 400 degrees. With fingers make
deep indentations over entire surface of dough. Drizzle garlic oil over
dough; top with grated Parmesan cheese, dried rosemary, coarse salt and
coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried
tomato lengthwise in half. Remove focaccia from oven; top with dried
tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer
until bread is golden brown.
busted by Sarah G.
Recipe by: Unknown
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 17,
1998

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