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Print this Recipe    Focaccia 27

HERB F0CACCIA
Yield: 1 (16-slice) loaf.

3.5 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
1 pkg. fast-acting yeast
1 cup water
2 tablespoons oil
1 egg
3 to 4 tablespoons olive oil
1 teaspoon dried rosemary or basil leaves, crushed, optional

Grease cookie sheet.

In large bowl, combine 1 cup flour, sugar, salt and yeast; mix
well. In small saucepan, heat water and oil until very warm (120
to 130F.). Add warm liquid and egg to flour mixture. Blend at low
speed until moistened; beat 2 minutes at medium speed. By hand,
stir in an additional 1~/4 cups flour until dough pulls away from
sides of bowl. On floured surface, knead in 3/4 cupS flour until
dough is smooth and elastic, about 5 minutes. Cover with large
bowl; let rest 5 minutes.

Place dough on greased cookie sheet. Roll or press to 12-inch
circle. Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 85F.) until light and doubled in
size, about 30 minutes.

Heat oven to 400F. Uncover dough. With fingers or handle of wooden
spoon, poke holes in dough at 1 inch intervals. Drizzle 3 to 4
table- spoons olive oil over top of dough. Sprinkle evenly with
rosemary.

Bake at 400F. for 17 to 27 minutes or until golden brown. Immediately
remove from cookie sheet; cool on wire rack.


Notes: For two smaller loaves, grease 2 cookie sheets. Divide
dough in half. Roll or press each half into an 8-inch circle.
Continue as directed above. Bake for 10 to 20 minutes.

To freeze focaccia, wrap in plastic wrap or foil and store up to
3 months in freezer.

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