INGREDIENTS

INSTRUCTIONS

FIFTEEN MINUTES BEFORE BAKING focaccia, put rack in center of oven. Preheat
to 450 degrees F. If you have 2 ovens, preheat both; otherwise bake
focaccias in sequence, one after the other. Generously oil 2 large baking
sheets, preferably black steel. Put yeast, flour, corn meal, sugar, regular
salt, 2 tb olive oil and warm water into bread machine in the required
sequence your machine calls for. Put BM on manual (french bread) and start.
Remove from machine after the 2nd kneading. (Approximately 1 hour) Punch
down; use immediately or refrigerate overnight. Combine remaining 6
tablespons oil, garlic and dried herbs. Gently heat until warm (not hot) on
stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On
floured board, pat/roll each piece into about a 12-inch round. (Or make one
big one which will be thicker. I always make the fatter one.) Transfer to
prepared baking sheets. Let rise for 1/2 to 1 hour. Make indentations/holes
with your fingers. Brush with oil & herb mixture, including edges. Sprinkle
with Kosher salt.
Bake, one at a time, until very lightly browned around edges only, about
8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air
pockets with fork. Sprinkle with fresh herb and pepper flakes.
Can be baked in advance and frozen. To do so, cool completely, freeze and
then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and
set at 300 F. Bake until hot, about 5-7 minutes. Cut into wedges and serve
hot. Yield: 2, 12-inch rounds.
*I use dried parsley and chives as well. Fresh would be better I'm sure.
Posted to FOODWINE Digest  by Gail Beynon <Beynong@AOL.COM> on Feb 19, 1998

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