Thyme Focaccia And Parmesan Focaccia

CATEGORY	CUISINE	TAG	YIELD
		Bread, Sandwiches	6	Servings

INGREDIENTS

2		Active, 1/4-ounce packages
		dry yeast
1	t	Sugar
2	c	Warm water, 105Ã¸-115Ã¸ f.
1	T	Table salt about
5 1/2	c	All-purpose flour, about
1/3	c	Olive oil
2	t	Minced fresh thyme leaves
2	T	Cornmeal
1/2	c	Coarsely grated parmesan
		Coarse salt for sprinkling
		Freshly ground black pepper
		for sprinkling

INSTRUCTIONS

In a standing electric mixer fitted with paddle attachment beat
together yeast, sugar, and water and let stand 5 minutes, or until
foamy. In a bowl stir together table salt and 5 cups flour. Stir oil
into yeast mixture. With motor on low speed, gradually add flour
mixture to yeast mixture. With dough hook knead dough 2 minutes, or
until soft and slightly sticky.  Transfer dough to a floured surface
and knead in enough remaining  flour to form a soft but not sticky
dough. Form dough into a ball and  put in an oiled large bowl, turning
to coat. Cover bowl with a  kitchen towel and let dough rise in a warm
place until doubled in  bulk, about 45 minutes.  Transfer dough to a
lightly floured surface and divide in half. Knead  thyme into one half
and knead plain half 1 minute. Form each half  into an oval and invert
bowl over them. Let dough rest 5 minutes for  easier rolling.  Preheat
oven to 450Ã¸ F.  Oil two 13- by 9-inch baking pans and sprinkle each
with 1 tablespoon  cornmeal. On lightly floured surface with a floured
rolling pin roll  out dough halves into 13- by 9-inch rectangles and
fit into pans.  Cover each pan with a kitchen towel and let dough rise
in a warm  place until doubled in bulk, about 20 minutes.  Sprinkle
plain dough with Parmesan and sprinkle both doughs with  coarse salt
and pepper. With lightly oiled fingertips make  indentations, about 1/2
inch deep and 1 inch apart, all over dough  rectangles and bake in
middle of oven 12 minutes, or until golden.  Remove focaccia from pans
and cool on racks. Makes 1 thyme focaccia  and 1 Parmesan focaccia.  If
you need only one focaccia, freeze the other for later use.  Focaccia
keeps, frozen, 2 weeks.  Recipe by: From Gourmet Magazine, July 1997
Posted to MC-Recipe  Digest V1 #748 by C4 <c4@groupz.net> on Aug 19,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 583 Calories From Fat: 140 Total Fat: 15.9g Cholesterol: 7.3mg Sodium: 1295.6mg Potassium: 178.1mg Carbohydrates: 92.2g Fiber: 4.4g Sugar: 1.1g Protein: 16.7g