INGREDIENTS

INSTRUCTIONS

Meringue the egg whites. Add water. Add shortening,salt, sugar and 3 C
flour. Add instant yeast. Mix well. Mix in enough flour to form a  mass
then knead dough, either by hand or with KA until medium stiff.  Go
through the regular process to proof the dough till doubled. The
following procedure is my personal style; you just need a flat  surface
to deal with it. Place dough in half-sheet pan and spred out  evenly.
Brush with olive oil sprinkle chopped onions evenly, sprinkle  rosemar,
basil, garlic and garlic salt. Fold dough in thirds. With a  dough
scraper, chop the entire mass into medium size pieces 1/2"-1  1/2"
being sure to spread the seasonings evenly as possible. Using a  scale,
use handfuls of the dough to weigh a 7 oz. pile, then transfer  to a
half sheet pan. One half sheet pan will hold 6 piles of dough.  With
each pile of dough, generally shape like a bun. With each pile  brush
lightly with olive oil, vey lightly sprinkle corn meal (almost  as
though it was to be used as a garnish) and garlic salt. Let rise,  then
bake at 425 for approximately 25 minutes. The end product should  be
crispy and appealing to the nose and the eye. The procedure sounds
complicated, but in reality, its not. You are just taking that dough,
adding the seasonings, chopping it up, then making cow pies. The
Focaccias that I have seen previously seem to have one solid piece of
bread with some seasoning on top. In my style, the seasonings are  much
more integrated. You can eat it like a tear away bread. The key  for
the crisp crust is the egg whites that have been meringued.  >From:
"Dan H. Erwin" <dherwin@prairienet.org> From: Bread-Bakers  Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : Betsy
Openeer's book-THE BREAD BOOK

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