Focaccia #2

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       Title: Focaccia #2
  Categories: breads, italian
       Yield: 1 servings
 
       4 c  unbleached flour
     2/3    fresh cake yeast,
       1    dissolved in 2/3 cup warm
       1    water
      10 tb olive oil
     1/3 c  water
   2 1/2 ts salt
 
   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
   minutes, either by hand or in the bowl of an electric mixture with a
   dough hook.  Shape the dough into a ball, and put in an oiled bowl to
   rise until doubled in bulk, about 3 hours.
 
   Punch down, put the dough on a floured board, and knead again,
   incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
   Knead until dough is smooth and elastic.  Let rise again in a covered
   bowl for another 3 hours.
 
   Preheat the oven to 400 degrees.
 
   Divide the dough in half and roll out on a well-floured board to
   circles or squares 1/2 inch thick.  Brush with the remaining olive
   oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
   warm or at room temperature, cut into wedges, squares, or triangles.
 
   NOTE:  Slashes may be made in a decorative or random pattern in the
   breads before baking.
 
   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin
   crosswise slices of tomatoes and chunks of sun-dried
   tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
   olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive
   halves and coarse salt * Sage leaves, coarse salt, and olive oil
 
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000
 
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