INGREDIENTS

INSTRUCTIONS

Place yeast in a large bowl of electric mixer and sprinkle with water. Stir
and let stand to dissolve, about 5 minutes.
Add oil, salt and 2 cups of the flour to the yeast. Mix and beat at medium
speed until dough is elastic. Add about 1/2 cup more of the flour until
dough is stiff.
Place dough on a floured, smooth surface and knead until smooth and
elastic, adding as much remaining flour as necessary.
Shape into a ball and place in an oiled bowl, turning dough to coat all
sides. Cover with a dampened cloth towel and let rise in a warm place until
doubled in size, from 1 to 3 hours.
Punch down the dough and roll out to form a rectangle that will fit into a
greased 11" x 15" shallow baking pan. Pat dough into the pan evenly. With
your fingers, make indentations about 1" apart all over the dough. Add the
topping of your choice.
Bake at 450 until golden brown, about 15 to 20 minutes. Makes 6 to 10
servings.
Bacon Topping (Focaccia di Ciccioli)
Crisply fry 8 slices of bacon, drain on paper towels and crumble over
dough. Drizzle lightly with olive oil. Add 1 teaspoon crumbled dried whole
sage leaves or 6 fresh ones, chopped if you wish.
Onion Topping (Focaccia di Cipolle)
Cook 2 thinly sliced onions slowly in 3 tablespoons olive oil until soft,
but not brown. Evenly spread onions and the pan drippings over the dough.
Sprinkle with coarse salt.
Pizza Topping (Focaccia alla Pizzaiola)
Lightly brush dough with olive oil and pour over it 1/2 cup commercially
prepared pizza sauce. Sprinkle with 1/2 cup freshly grated Parmesan, romano
or other dry cheese or shredded mozzarella. Drizzle with olive oil.
Sage Topping (Focaccia con la Salvia)
Sprinkle dough with about 1 dozen fresh sage leaves, chopped or 6 dried
whole sage leaves, crumbled. Drizzle with olive oil and sprinkle with
coarse salt.
Tomato Topping (Focaccia alla Pomodoro)
Lightly brush dough with olive oil and spread with 1 cup tomato sauce.
Mince 2 garlic cloves and sprinkle over. Sprinkle with chopped fresh basil
to taste or 1 teaspoon crumbled dried basil or oregano. Evenly distribute 1
cup freshly grated Parmesan, asiago, or other dry cheese. Drizzle with
olive oil.
Posted to FOODWINE Digest  by Toni Office <Captiva4me@AOL.COM> on Sep 13,
1997

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