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Focaccia (italian Flatbread) Abm

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CATEGORY CUISINE TAG YIELD
Italian Breads, Italian 6 Servings

INGREDIENTS

2 1/2 c Flour, bread
1 T Rosemary leaves
2 t Salt
1/2 T Yeast
3 T Olive oil
1 c Water, hot
Olive oil

INSTRUCTIONS

Bring all ingredients to room temperature and add to breadmaker, in
order. Select "white bread, manual" and press Start. Remove dough  when
cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,  the
rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping  bowl
frequently. Stir in enough remaining flour to make dough easy to
handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes
or until smooth and elastic. Place in greased bowl; turn greased side
up. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Punch down
dough. Brush 12" pizza pan or large cookie sheet with oil. Press  dough
in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions with fingers, about 2" apart, into dough. Brush with oil;
sprinkle with pepper. Let rise uncovered in warm place 30 minutes.
Heat oven to 400 degrees.  Bake 20-25 minutes, until golden brown.
Brush with additional oil. Serve warm.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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