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Focaccia With Parmesan

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CATEGORY CUISINE TAG YIELD
Dairy Cheese 4 Servings

INGREDIENTS

1 Yeast, not instant
1 t Sugar
1 1/4 c Warm water
2 3/4 c Bread flour
6 T Olive oil
1/2 t Salt
4 T Grated Parmesan cheese
1/2 t Dried rosemary, crushed
1 T Cornmeal
1 t Salt, coarse
Black pepper

INSTRUCTIONS

Dissolve the yeast and sugar in 3/4 cup warm water, about 110  degrees.
Set aside for 15 minutes until very foamy. 2. Stir 1 cup  flour into
the yeast. Cover with plastic wrap and let this sponge  proof in a warm
place until tripled in volume and very bubbly, about  3 hours. 3. Into
the yeast mixture add the remaining 1/2 cup warm  water, 2 tablespoons
olive oil, 1/2 teaspoon regular salt, Parmesan  cheese and rosemary.
Add enough of the remaining flour to form a soft  and workable dough.
Knead on a lightly floured surface until smooth  and elastic, about 10
minutes. 4. Oil a large bowl. Put the dough  into the bowl, cover
loosely and let rise in a warm place until  doubled in size, about
1-1/2 hours. 5. Sprinkle a baking sheet with  the cornmeal. Divide the
dough into 4 parts and roll each into a  circle about 7 inches in
diameter. Place on the baking sheet. Use the  tips of your fingers to
make dimples in the dough. Spoon a tablespoon  of olive oil on each
bread piece and sprinkle with the coarse salt  and pepper. 6. Bake in a
preheated 475-degree oven for 20 minutes or  until golden brown.
Recipe By     : Jo Anne Merrill  From: Cindy@sierra.Uucp (Cindy
Johnston  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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