Focaccia

Makes two 12 inch rounds.

Dough: Mix 10 to 15 minutes with a dough-hook to make a soft dough:

• 1 1/2 c Water at 90F.
• 3t Salt
• 3T Olive Oil
• 1/2T Honey
• 4 1/2 c Bread Flour
• 1T Oregano
• 1T Basil
• 1t Rosemary
• 2t Instant Dry Yeast

Add these additional ingredients and mix until just incorporated:

• 1/2 c Kalamata Olives, chopped
• 1/2 c roasted Pine Nuts

Ferment 1 1/2 hours until double size.

Split in two, fold (punch down) and form flat rounds, 12 inches in diameter, and let proof for an additional 45-60 minutes.

Preheat oven to 500, turn down to 450 and bake for 20 minutes.

Dress with your choice of toppings and serve warm...

• Roasted Pepper strips
• Fresh Basil
• Olive Oil

Credit: Adapted from recipes from Diana's Kitchen, All Recipes, and Breadnet.

Webmaster: Neil Hunt
Copyright (c) 2001 Neil Hunt