| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 82 | oz | Bread flour |
| 1/2 | oz | Salt |
| 1 1/2 | oz | Fresh cake yeast |
| 3 | oz | Soft butter |
| 2 | tb | Olive oil |
| 5 1/2 | c | Water |
| 1 | c | Fresh scallions; chopped |
| 1 | c | Fresh shallots; chopped |
| 2 | oz | Garlic; chopped (about 2 cloves) |
| 3 | tb | Fresh thyme;chopped |
| 1 | c | Pitted; black Nicoise olives |
INSTRUCTIONS
Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take water, slightly warmer than body temperature (about 110oF), and whisk in yeast. Pour the water and yeast mixture in bowl on right side. Do not let salt and yeast touch at this time. Put in mixer with dough hook on level #1 or low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350oF oven for about 50 minutes or until golden brown. Makes 3 loaves. Note: You can halve the recipe and bake one focaccia on a large baking sheet. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 441 by [email protected] on Jan 3, 1998
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