| 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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