INGREDIENTS

INSTRUCTIONS

Gently cook the garlic in the oil for 3-5 minutes, just until garlic
begins to brown slightly. Remove from heat and cool. In a large bowl,
soften the yeast in the water. Add the sugar, salt, 2 tbsp cooled
garlic oil, whole wheat flour, the semolina flour, the cheese and
oregano. Beat vigorously for 2 minutes. Gradually add all-purpose
flour 1/4 cup at a time until the dough mass forms and pulls away  from
the sides of the bowl. Knead for 8-10 minutes, adding flour if
necessary, until dough is smooth and elastic and blisters have  started
to form on the surface. Put dough in an oiled bowl, turn to  coat top
of bowl. Cover and let rise until double, about 1 hour. Turn  the dough
onto work surface, press into 14" circle. Cover and let  rise 20
minutes. Dimple the dough with your finger tips pressing to  the bottom
of the pan. Cover and let rise 20 more minutes. About 15  minutes
before the end of the rising preheat the oven to 400F Just  before
baking drizzle the top of the dough with the remaining garlic  oil
mixture, allowing it to puddle in the dimples. Bake for 25  minutees or
until it is golden brow (internal temperature should  reach 190F)
Immediately remove the bread from the pan and put it on a  rack.
Focaccia is best eaten warm or at room temperature  NOTES : I usually
omit the cheese in this recipe, and it has become a  favorite for pizza
crust.  The Semolina flour gives it a light crispy  texture.    This
recipe comes from one of my favorite cookbooks.   If  you like to bake
bread.......this book is priceless! I also use my  bread machine to
make this dough, adding the ingredients as  recommeded by the
manufacturer and processing on the dough cycle, if  I'm in a hurry I
may not allow it to complete the full rising  time.....seems to work
OK. Recipe by: The Bread Book, by Betsy  Oppenneer Posted to MC-Recipe
Digest V1 #636 by lunchuck  <jock@twd.net> on Jun 05, 1997

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