Name: Herb Focaccia
Ingredients: -Italy; 1 oz Yeast; 1/2 c Water; lukewarm; 1/4 c Oil, olive; 1/4 c Herbs, fresh; finely chopped rosemary, sage, or parsley; 1 ts Salt; 3/4 c Water; lukewarm; 5 1/4 c Flour; 1 c Oil, olive; 1 tb Coarse salt

There is much Spirit-filled human effort involved in sanctification. On the one hand, “it is God who is at work in you, both to will and to work for His good pleasure” (Phil. 2:13). On the other hand, we’re commanded in 1 Tim. 4:7, “discipline (ourselves) for the purposes of godliness.” God uses means of grace to sanctify us, chief of which are the personal and corporate spiritual disciplines. In the personal realm, these include intake of God's Word, prayer, private worship, fasting, silence and solitude, etc. These are balanced by disciplines we practice with the church: public worship, hearing God's Word preached, observance of the ordinances, corporate prayer, fellowship, etc.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
		Breadmaker, Tested	1	Loaves

INGREDIENTS

		-Italy
1	oz	Yeast
1/2	c	Water; lukewarm
1/4	c	Oil, olive
1/4	c	Herbs, fresh; finely chopped rosemary, sage, or parsley
1	ts	Salt
3/4	c	Water; lukewarm
5 1/4	c	Flour
1	c	Oil, olive
1	tb	Coarse salt

INSTRUCTIONS

SUSAN COSTNER'S GREAT SANDWI
BRUSH WITH
GARNISH
In a large mixing bowl, dissolve the yeast in water. Let it proof for
10    minutes.
Add olive oil, flour, herbs, salt, and remaining water to make a soft
dough.  Knead with an electric mixer and dough hook or by hand for 5
minutes, or until smooth and elastic, adding a little more flour to prevent
sticking.
Oil the large mixing bowl without washing it, and turn the dough several
times to coat it.  Cover with a damp clean kitchen towel or plastic wrap
and put in a warm place away from drafts for 1 1/2 to 2 hours or until
doubled in bulk.
Punch the dough down and return it to the bowl.  Coat it with olive oil and
let it rise 20-30 minutes or until light.
Preheat the oven to 400 degrees F. Flatten the dough by hand onto a 13 X
18" oiled baking sheet. Sprinkle with the coarse salt. Bake for 20 minutes
or until golden brown.  Brush the focaccia with oil after baking. When the
bread has cooled, cut into 4-inch squares for sandwiches.
Sylvia's comments: I mixed up everything except the "brush with" oil in the
breadmachine.  That 5-1/4 c flour is fiction, it barely took 3-1/2 cups. I
wasn't sure about the 1 oz yeast but figured it might be a tablespoon,
which I used.  Then I split the one big loaf into two pie-pan loaves. Maybe
this was designed as a sandwich bread, it sure didn't impress me as a true
flavorful focaccia.  Even the salt and herbs didn't give it much flavor. I
doubt I'll make it again.
Nutritional information per serving:  xx calories,   xx gm protein, xx mg
cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber, x.x gm fat,
x.x mg iron,  xx mg calcium,  x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe (dot)
com
From: Rich Harper                     Date: 11-29-93 The Lunatic Fringe Bbs
(902) F-Gourmet
Posted to MM-Recipes Digest  by "Rfm" <[email protected]> on Aug 19, 98

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