INGREDIENTS

INSTRUCTIONS

From: albersa@aztec.asu.edu (ANN ALBERS)
Date: 31 May 1995 05:20:19 -0600
Here's a yummy focaccia recipe from my local paper. It's lighter in
texture, and less flat than some recipes, but tasty nonetheless:
Make focaccia dough according to the recipe, through rising and shaping.
After dough is stretched into two 9" round cake pans, dimple deeply with
fingertips.  In a small bowl, stir together the chopped tomatoes and basil.
Spread half of the mixture over each loaf. Cover with a towel and let rise
until puffy, about 45 minutes.  Dimple the loaves again and top with
garlic, olives and oregano, gently pressing in the olives. Drizzle evenly
with olive oil and sprinkle with sea salt. Bake at 400 deg. for 20-25
minutes. Remove from pans and cool. Makes two 9" round loaves; serves 8-16.
Ann's note: I like to make a variation of this in which I marinate the
tomatoes and basil for several hours in garlic-steeped olive oil with a
little salt, then proceed as directed. When I do this, I skip the black
olives.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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