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| FOCACCIA BREAD
This bread can be cut into small (3" x 3") pieces to be eaten as an accompaniment or appetizer as is, or it can be split and filled for a sandwich. 1 1/4 cups hot tap water 1 Tbsp yeast 2 Tbsp sugar 1/3 cup dry milk powder 1/4 cup olive oil 1 tsp salt 1 egg 3 to 4 cups bread flour 1/4 cup olive oil 1 tsp coarse salt Dissolve the yeast in the hot tap water. Add the sugar, dry milk powder, olive oil, salt, and egg and mix well. Add the first 3 cups of bread flour gradually, mixing well after each addition. Add 1/2 cup of the remaining flour and mix in until smooth. Place some of the last 1/2 cup of flour on the kneading board, turn out the dough onto the board, and knead in only enough flour to give you smooth, barely non-sticky dough. Continue to knead until the dough is smooth and elastic. Place in an large, oiled bowl, cover with saran, and allow to double in a warm place (about 90 minutes). Punch down and allow to rise until doubled again (about 40 minutes). Punch down and divide the dough into two parts. Let rest for 10 minutes. Spray two cookie sheets with a no-stick product (Pam, Baker's Joy, whatever). Spread a piece of the dough out on each of the pans (I use my hands like I was doing a pizza crust) into an approximately oval shape. Don't try to be perfect. It should have that "rustic" look. Brush the surface with olive oil and sprinkle with salt. Indent the surface of each loaf by pressing all over with your fingertips. (Don't make holes.) Cover with a kitchen towel and let rise in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat the oven to 375 degrees F. Press all over again with fingertips. Bake the bread for about 20-25 minutes. depending on how brown and crisp you like your bread. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |