Name: Focaccia
Ingredients: 1 c Warm water; 1 tb Liquid honey; 2 ts Active dry yeast; 2 1/2 c All purpose flour; 2 tb Semolina or cornmeal; 2 tb Olive oil; 1 1/4 ts Salt; Topping; 2 tb Olive oil; 2 Cloves garlic; minced; 1/4 ts Salt and pepper; 2 tb Grated Romano cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads	1	Servings

INGREDIENTS

1	c	Warm water
1	tb	Liquid honey
2	ts	Active dry yeast
2 1/2	c	All purpose flour
2	tb	Semolina or cornmeal
2	tb	Olive oil
1 1/4	ts	Salt
		Topping
2	tb	Olive oil
2		Cloves garlic; minced
1/4	ts	Salt and pepper
2	tb	Grated Romano cheese

INSTRUCTIONS

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 2 1/4 cups flour to make a soft dough.
Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.
Stretch into 12 x 8 inch oblongs about 1/2 inch thick. Place dough on
greased baking sheet and let rest for 10 minutes.
Topping: With back of spoon press indentations over dough. Drizzle hollows
with oil; sprinkle with garlic, salt and pepper. Sprinkle cheese over all.
Cover lightly and let rise for 20 minutes or until about 3/4 inch thick.
Bake on lowest rack in 375 degree F oven for 15 - 20 minutes or until
golden.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998

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