Yield: 1 Loaves
|½ cup||Water; lukewarm|
|¼ cup||Oil, olive|
|¼ cup||Herbs, fresh; finely chopped rosemary, sage, or parsley|
|¾ cup||Water; lukewarm|
|1 cup||Oil, olive|
|1 tablespoon||Coarse salt|
SUSAN COSTNER'S GREAT SANDWI
In a large mixing bowl, dissolve the yeast in water. Let it proof for 10 minutes.
Add olive oil, flour, herbs, salt, and remaining water to make a soft dough. Knead with an electric mixer and dough hook or by hand for 5 minutes, or until smooth and elastic, adding a little more flour to prevent sticking.
Oil the large mixing bowl without washing it, and turn the dough several times to coat it. Cover with a damp clean kitchen towel or plastic wrap and put in a warm place away from drafts for 1½ to 2 hours or until doubled in bulk.
Punch the dough down and return it to the bowl. Coat it with olive oil and let it rise 20-30 minutes or until light.
Preheat the oven to 400 degrees F. Flatten the dough by hand onto a 13 X 18" oiled baking sheet. Sprinkle with the coarse salt. Bake for 20 minutes or until golden brown. Brush the focaccia with oil after baking. When the bread has cooled, cut into 4-inch squares for sandwiches.
Sylvia's comments: I mixed up everything except the "brush with" oil in the breadmachine. That 5-¼ c flour is fiction, it barely took 3-½ cups. I wasn't sure about the 1 oz yeast but figured it might be a tablespoon, which I used. Then I split the one big loaf into two pie-pan loaves. Maybe this was designed as a sandwich bread, it sure didn't impress me as a true flavorful focaccia. Even the salt and herbs didn't give it much flavor. I doubt I'll make it again.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Rich Harper Date: 11-29-93 The Lunatic Fringe Bbs (902) F-Gourmet
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98