Boboli (Focaccia) Italian Bread

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Title: Boboli (Focaccia) Italian Bread
Categories:
Yield: 3 servings

1.00 pk yeast
0.25 c water
2.25 c warm water
6.00 tb oil, + extra for pan
5.50 c flour; (approx)
1.00 ts salt

Dissolve yeast in 1/4 c water. Combine with warm water, oil, salt and
flour. Mix together thoroughly and let rise 30 to 40 minutes or until
doubled in size. Punch down and divide dough into 3 parts and place
in 3 oiled pie pans.

Let rise 50 to 60 minutes or until doubled in size, brush tops
lightly with oil. Bake at 350 degrees 50 minutes or until done.

Source: Oregonian FoodDay Typed by Dorothy Flatman, 1994

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