Focaccia (black pepper)

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       Title: Focaccia (Black Pepper)
  Categories: breads, italian
       Yield: 1 loaf
 
       1 pk yeast (1 tb)
       2 c  warm water, seperated
   5 1/2 c  all purpose flour
   1 1/2 ts salt
       1 ts freshly ground pepper
       3 tb olive oil
       1    toppings
       1    extra virgin olive oil
       1 ts kosher or sea salt
       2 ts chopped fresh thyme
       1    herb infused oil
       1    recipe to follow
 
   SPRINKLE YEAST OVER 1 c WARM WATER AND LET DISSOLVE ABOUT 10 MINUTES.
   MIX DRY INGREDIENTS USING FIVE c OF FLOUR TO START AND THEN ADD YEAST
   WATER AND LEFT OVER WATER AND OIL.  ON LIGHTLY FLOURED SURFACE, KNEAD
   DOUGH UNTIL SMOOTH AND ELASTIC ADDING MORE FLOUR IF REQUIRED. PLACE
   IN LIGHTLY GREASED BOWL TURNING ONCE TO COAT TOP WITH OIL. LET RAISE
   DOUBLE IN BULK AND PUNCH DOWN.  TRANSFER TO LIGHTLY FLOURED AND KNEAD
   GENTLY FOR 1 MINUTE. LIGHTLY GREASE A 14 INCH PIZZA PAN AND ROLL
   DOUGH OUT TO FIT MAKE 1/2 INCH INDENTATION WITH FINGERTIPS AND LET
   RAISE 30 MINUTES. ADJUST LOWER RACK TO BOTTOM OF OVER AND LEAVE BROIL
   RACK IN OVER. PREHEAT TO 425* AND PLACE 1 c OF ICE CUBES IN A PAN ON
   TOP RACK. BRUSH BREAD WITH 1 Tb OIL AND SPRINKLE ON SEA SALT. COOK 30
   MIN. UNTIL BROWN AND TAPS HOLLOW. BRUSH WITH 1 Tb OIL AND ADD THYME.
   Serve with Herb infused oil. From Good Housekeeping.
 
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000
 
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