| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 8 | Servings | ||
INGREDIENTS
| 2 | t | Dried yeast |
| 1 | c | Warm water |
| 1 | T | Olive oil |
| 1 | T | Rosemary, chopped |
| 4 | Sage leaves, torn | |
| 3 1/2 | oz | Olives, pitted |
| 2 | T | Garlic, minced |
| 2 | c | Unbleached all-purpose flour |
| 1 | c | Corn flour |
| 2 | t | Salt |
| 2 | t | Olive oil |
INSTRUCTIONS
Date: Tue, 26 Mar 1996 21:14:10 -0500 From: Walt Gray <waltgray@mnsinc.com> Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #87 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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