INGREDIENTS

INSTRUCTIONS

This recipe is the result of my desire to recreate a focaccia that I
had the pleasure of devourin at a restaurant near Berkeley California
called SKATES. I hope you enjoy it as much as our family!  To make
sponge, sprinkle yeast, malt, dry milk, and 1 cup flour over  water in
a large bowl and beat with a whisk until smooth and creamy.  Let rise
at room temperature 30 minutes, loosely covered, until  bubbly.
Meanwhile, blend well the fllowing topping:  To make dough, add
margarine, salt, and and 1 cup flour to sponge.  Whisk hard for about 3
minutes, or until smooth. Add flour 1/2 cup at  a time until a soft
sticky dough is formed. Turn the dough out on a  lightly floured
surface and knead until soft and smooth, about 8  minutes. Add a bit of
flour if dough becomes too sticky. Form into a  flattened ball, cover,
and let rest for 30 minutes. Roll the dough  out into a rough rectangle
large enough to fill a good sized jelly  roll pan of your choice. Brush
a thin coating of the topping into the  bottom of the jelly roll pan
and place the dough on top, pressing the  dough into the corners of the
pan. If the dough resists, let it rest  a few minutes until the gluten
relaxes. Spread enough of the topping  on the focaccia to evenly cover
the surface of the focaccia. Do not  glop it on, a thin coating is
best. Use leftover topping on garlic  bread! Let the dough rise,
uncovered, until almost doubled. Dimple  the surface of the focaccia
with the tips of your fingers--you want  to rough up the surface to
hold the melted topping in place so it  doesn't run off under the
dough.  This next step is crucial to bring out great flavor!:
**Sprinkle the surface with coarse kosher salt--I like Diamond Crystal
Brand, available in some kosher sections of the grocery store.** A
variation of this would be to add anchovy paste to the rest of your
topping. Be as imaginative as you would like with your topping!  Bake
in a preheated 400 degree oven for 25 to 30 minutes or until  crisp and
brown. Slice with a pizza slicer and serve immediately or  let it cool
on a rack, wrap it securely in plastic wrap and  refrigerate. To
reheat, just put into a 350 degree oven for about  five minutes.  MC
formatted and busted by Martha Hicks 4/98  Posted to MC-Recipe Digest
by "Mega-bytes" <mega-bytes@email.msn.com>  on Apr 8, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 820
Calories From Fat: 220
Total Fat: 25.1g
Cholesterol: 31mg
Sodium: 1319.4mg
Potassium: 343.4mg
Carbohydrates: 127.6g
Fiber: 6.5g
Sugar: 1.7g
Protein: 20.4g