Name: Focaccia with Sage
Ingredients: 1/2 c Warm water; (105F. to 115F.); 1 ts Dry yeast; 3/4 c Unbleached all purpose flour; 1 c Warm water; (105F. to 115F.); 1 ts Dry yeast; 1/4 c Plus 2 tablespoons olive oil; 3 1/4 c Unbleached all purpose flour; 3 tb Finely chopped fresh sage; 3 ts Fine sea salt

If there were such a thing as a seeker, what would he be seeking? The church growth movement seems to believe he would be seeking more of the same. In a world consumed with lighthearted entertainment, we offer up less professional, less entertaining lighthearted entertainment? Why, I keep wondering, would a “seeker” get up on a Sunday morning, and travel to some giant box to hear a third rate rock band preceding a third rate comic giving a third rate “message” that leaves him in the same state that he arrived in?

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
		May 1995	1	servings

INGREDIENTS

1/2	c	Warm water; (105F. to 115F.)
1	ts	Dry yeast
3/4	c	Unbleached all purpose flour
1	c	Warm water; (105F. to 115F.)
1	ts	Dry yeast
1/4	c	Plus 2 tablespoons olive oil
3 1/4	c	Unbleached all purpose flour
3	tb	Finely chopped fresh sage
3	ts	Fine sea salt

INSTRUCTIONS

SPONGE
FOCACCIA
  FOR SPONGE:
Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast
dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover
with plastic. Let stand until very bubbly, about 45 minutes or less
  FOR FOCACCIA:
Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast
dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast
mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup
flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add
remaining flour in 2 batches, mixing until well blended after each
addition. Turn out dough onto lightly floured surface. Knead dough until
soft and velvety, about 10 minutes.
Oil large bowl. Add dough, turning to coat with oil. Cover with plastic.
Let dough rise in warm area until doubled, about 1 hour 15 minutes.
Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet.
Using oiled hands, press out dough to cover bottom of pan. Cover dough with
kitchen towel. Let stand 10 minutes (dough will shrink).
Press out dough again to cover pan. Cover with towel. Let rise in warm
draft-free area until doubled in volume, about 1 hour.
Meanwhile, position rack in center of oven. Place baking stone on rack and
preheat oven to 425F. (Baking stones are available at cookware stores.
Unglazed quarry tiles, available at tile stores and some building supply
stores, can also be used. If unavailable, heat another baking sheet in oven
10 minutes).
Using fingertips, press dough all over, creating dimples. Drizzle dough
with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon
salt.
Place pan directly on pizza stone. Spray oven with water from spray bottle.
Bake until focaccia is golden and top is crisp, spraying oven with water
twice more during first 10 minutes, about 25 minutes total. Transfer bread
to rack. Cool slightly. Serve bread warm or at room temperature.
Makes 1 Focaccia.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 24 Calories (kcal); trace Total Fat; (11% calories from fat);
3g Protein; 3g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”