Focaccia #1

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Title: Focaccia #1
Categories: dough cycle, hand made, international breads
Yield: 1 serving

1 water; lukewarm
1/4 olive oil
2 ts minced garlic
2 tb fresh basil; or
-rosemary,chop,
-- or 2 tsp. dried
1 ts sugar
1/2 ts salt
4 c bread flour
1 1/2 ts active dry yeast; or rapid

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 400 degree oven for 25 to 30 minutes.

>From: "Brian D. Ross" <rossbd@cadvision.com>

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Preparation Time: 0:00

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