INGREDIENTS

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" <Robert-Miles@usa.net> on Aug 19, 98

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