INGREDIENTS

INSTRUCTIONS

1998    
Focaccia is an Italian flat bread that can be served hot with eggs at
breakfast or alongside a salad or soup for lunch. Or use focaccia for
sandwiches with thin slices of prosciutto and your favorite Italian
cheese. Most large grocery stores carry fresh rosemary, which works
better in this recipe than the dried version.  In a large bowl, combine
the flour, yeast and salt. Using a wooden  spoon, stir to mix well. Add
the 3 tablespoons olive oil. Then  gradually stir in the 1-1/4 cups
warm water until all of the flour  has been absorbed and a dough forms.
You may not need all of the  water, or you may need a bit more
depending on humidity, dryness of  your flour and other factors. Using
your hands, gather the dough into  a ball and transfer to a
well-floured work surface. Knead until soft  and elastic and no longer
sticky, about 10 minutes. Work some more  flour into the dough if
needed to reduce stickiness; be sure to keep  the work surface
well-floured. Place the dough in a warmed, lightly  oiled bowl, turning
several times to coat it with oil. Cover with  plastic wrap and let
rise in a warm place until doubled in bulk,  45-75 minutes. Position a
rack in the lower third of oven, and  preheat oven to 400 degrees. Take
a 10-by-15-inch baking pan with  1/2-inch sides and brush pan with
olive oil. Set pan aside. Punch  down the dough and transfer to the
floured surface. Knead a few  times, then let rest for 5-6 minutes.
With the palms of your hands,  form dough into a rectangle about 4 by 8
inches. Roll out the dough  to fit the prepared pan. Transfer the dough
to the pan, stretching  and patting the dough to cover the pan bottom
with an even thickness.  Cover with plastic wrap and let rise until
about 1 inch high, 20-30  minutes. Using your fingertips, make "dimple"
indentations in the  dough, spacing them 2 inches apart. Remove the
leaves from the  rosemary springs and either leave them whole or chop
them. Brush the  dough's surface with olive oil and sprinkle lightly
with rosemary and  coarse sea salt, if desired. Bake 30-40 minutes or
until golden  brown. Transfer to rack and let cool in pan a few
minutes. Cut into  squares and serve warm or at room temperature. To
reheat, place in a  preheated 300-degree oven for 6 to 8 minutes.  From
Williams-Sonoma: Celebrating the Pleasures of Cooking by Chuck
Williams (Time-Life Books)  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 06,

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