| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Dried yeast |
| 1 |
c |
Warm water |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Rosemary; chopped |
| 4 |
|
Sage leaves; torn |
| 3 1/2 |
oz |
Olives; pitted |
| 2 |
tb |
Garlic; minced |
| 2 |
c |
Unbleached all-purpose flour |
| 1 |
c |
Corn flour |
| 2 |
ts |
Salt |
| 2 |
ts |
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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