Name: Italian Flat Bread (Focaccia)
Ingredients: 2 1/2 c All-Purpose Flour; To 3 C; 2 1/4 tb Active Dry Yeast; Or Quick Rise Yeas; 1 tb Sugar; 1 tb Salt; 1 c Warm Water; Very Warm,; ; (120 - 130 Deg. F); 1 tb Oil; 1/2 c Chopped onion; 2 tb Butter or margarine; 1/4 tb Sugar; 1/8 tb Salt

I said of this poor body, 'You have not yet been newly created. The venom of the old serpent still taints you. But you shall yet be delivered. You shall rise again if you die and are buried, or you shall be changed if the Lord should suddenly come today. You, poor body, which drags me down to the dust in pain and sorrow, even you shall rise and be remade in the redemption of the body. For the new creation has begun in me, with God’s down payment of his Spirit.' Oh beloved, can’t you rejoice in this? I encourage you to do so. Rejoice in what God is doing in this new creation! Let your whole spirit be glad! Leap down, you waterfalls of joy! Overflow with gladness! Let loose the torrents of praise!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Italian	Breads, Hand made	1	Servings

INGREDIENTS

2 1/2	c	All-Purpose Flour; To 3 C
2 1/4	tb	Active Dry Yeast; Or Quick Rise Yeas
1	tb	Sugar
1	tb	Salt
1	c	Warm Water; Very Warm,
		; (120 – 130 Deg. F)
1	tb	Oil
1/2	c	Chopped onion
2	tb	Butter or margarine
1/4	tb	Sugar
1/8	tb	Salt

INSTRUCTIONS

The following is an outstanding recipe for Focaccia from Red Star yeast.
The first time I made it, I served it with steaming bowls of seasoned pinto
beans and it was great. Enjoy.
In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t.
salt; mix well. Add water and oil to flour mixture. Blend at low speed
until moistened; beat 3 minutes at medium speed. By hand, gradually stir in
enough remaining flour to make a firm dough. Knead on floured surface 5 to
8 minutes, adding flour as needed. Place in greased bowl, turning to grease
top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick
Rise yeast).
Prepare onion topping. In small skillet, saute onion in butter until soft.
Stir in 1/3 t. sugar and 1/8 t. salt.
Punch down dough. On lightly floured surface, shape dough into a ball.
Place on greased cookie sheet. Flatten to a 10-inch circle. With table
knife, cut a circle in dough about 1 inch from edge, cutting almost through
to cookie sheet. Prick center with a fork. Spread Onion Topping over the
pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes
for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown.
Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross
design with a sharp knife. Brush bread with an egg glaze made by combining
1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired. -
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>From: Billy Hatcher <0002040826@mcimail.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Red Star yeast

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Sam Storms