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Title: Focaccia-- Wolfgang Puck
Yield: 1 Servings

Ingredients

     82 oz bread flour
    1/2 oz salt
  1 1/2 oz fresh cake yeast
      3 oz soft butter
      2 tb olive oil
  5 1/2 c  water
      1 c  fresh scallions; chopped
      1 c  fresh shallots; chopped
      2 oz garlic; chopped (about 2
           -cloves)
      3 tb fresh thyme; chopped
      1 c  pitted; black nicoise olives

Instructions

Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add
flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take
water, slightly warmer than body temperature (about 110°F), and whisk in
yeast. Pour the water and yeast mixture in bowl on right side. Do not let
salt and yeast touch at this time. Put in mixer with dough hook on level #1
or low for 15 minutes. Dough should be elastic after 15 minutes of
kneading. Coat dough with small amount of olive oil and put in a bowl to
rise. Place bowl in a warm place and let rise until it doubles in size.

Separate dough into three equal pieces. Flatten each ball of dough onto an
oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil
and sprinkle with coarse salt and herbs. Bake in preheated 350°F oven for
about 50 minutes or until golden brown. Makes 3 loaves. Note: You can halve
the recipe and bake one focaccia on a large baking sheet.

Recipe by: MAILING LIST 1995

Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on
Jan 3, 1998

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