INGREDIENTS

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 450° 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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