----- Now You're Cooking! v4.59 [Meal-Master Export Format]

     Title: Focaccia
Categories: Focaccia
     Yield: 4 cups

     1    water; lukewarm
   1/4    olive oil
     2 ts minced garlic
     2 tb fresh basil; or
          -rosemary,chop,
          --  or 2 tsp. dried
     1 ts sugar
   1/2 ts salt
     4 c  bread flour
 1 1/2 ts active dry yeast; or rapid

 I adapted from one of Donna Rathmell German's cookbooks (Flatbreads from
 around
 the world). The origional recipe only called for 3 cups flour. It seems
 also to be a lot of oil, but it produces a large loaf and quite a savory
 crust. You will notice it's a ABM recipe.
 Add ingredients according to manufacturer's directions for your
 machine. Process on the Dough cycle (or process on normal cycle and remove
 after the first rise, about 1 hour). Punch down and shape into a 9- or
 10-inch round.  Place in a deep dish pizza pan or on a baking sheet, cover
 and let rise in a warm, draft-free location for 30 to 40 minutes.  After
 dough has risen, brush it all over with olive oil, spread with finely
 slivered onion and/or garlic and more herbs. Press some of the
 onion/garlic slivers into the dough to form small identations. Bake in a
 preheated 400 degree oven for 25 to 30 minutes.

 >From: "Brian D. Ross" <[email protected]>

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 Contributor:  Donna Rathmell German
 Preparation Time:  0:00
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