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FOCACCIA

Category:    Bread
Yield:35 servings
 
-----------------------------------DOUGH-----------------------------------
      1 pk Active dry yeast                1 1/2 ts Salt
      2 c  Warm water                          3 tb Olive oil
  5 1/2 c  Flour                         

----------------------------------TOPPINGS----------------------------------
           Olive oil                                Fresh sage,rosemary+thyme
           Kosher or sea salt             
 
  Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the
  let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At
  low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or
  combine ingredients in large bowl and beat vigorously with wooden spoon 2
  minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,
  1/2 cup at a time, to make a soft dough that begins to pull away from sides
  of bowl On lightly floured work surface, knead dough until smooth and
  elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to
  grease top. Cover with kitchen towel and let rise in a warm, draft-free
  place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and
  gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape
  dough into 12x8 inch rectangle with rolling pin. Carefully transfer to
  prepared pan, stretching to gently to edges of pan with fingers. Press top
  of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let
  rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest
  position. Place shallow baking pan on top rack of oven. If using a baking
  stone, place in cold oven and preheat 30 minutes before baking. Press dough
  again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1
  teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1
  teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes
  in baking pan on top oven rack and immediately place dough on baking stone,
  or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom
  sounds hollow when removed from pan and tapped on bottom. Remove Focaccia
  from pan and transfer to wire rack. While still warm, brush top with
  another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes
  35
 

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