Boboli (focaccia) italian bread

----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       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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