Focaccia - 1

Recipe Ingredients

1 cup	237ml	Water - lukewarm
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Fresh basil - or rosemary,chop, or 2 tsp. Dried
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
4 cups	250g / 8.8oz	Bread flour
1 1/2 teaspoons	7.5ml	Active dry yeast - or rapid

Recipe Instructions

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 400F oven for 25 to 30 minutes.

Source:
Red Star Yeast

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