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

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