Focaccia bread recipe

try this link to the archives
Cheers, Bob

[/url]http://www.biggreenegg.net/index.php?searchword=focaccia&option=com_simpleboard&Itemid=103&func=search

FOCCACIA (food processor version)[p]Recipe By : Chef Arnoldi
Serving Size : 18 Preparation Time :4:30
Categories : Breads Italian[p] Amount Measure Ingredient -- Preparation Method

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1 cup water -- from tap
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 package yeast
3 cups bread flour -- add as needed
1 tablespoon basil -- dried
1 tablespoon rosemary sprigs -- fresh
1 medium onion -- chopped
cornmeal -- for tray

topping:
2 tablespoons rosemary sprigs -- fresh
1 tablespoon kosher salt
1 medium tomato -- thinly sliced
1 large egg yolk -- and a drop of water[p]Saute the onions in some olive oil til golden brown & put aside.
Putother ingredients in food processor (except for toppings & only one cup flour at a time, leaving out the Onions) and process to make a smooth non-sticky dough - a ball will form after a few seconds. Add more flour as needed.
Allow to rise in a covered ball til double (1-2 hrs.)
punch down the dough & incorporate the brown onions.
roll out the dough to about the size of a 17 x 12" baking tray.
sprinkle a tray with cornmeal & transfer the dough to the tray.
allow to rise til double (1/2-1 hour).
Preheated oven to 4000F.
brush the dough top with egg/water mix, laying on top the tomato slices.
sprinkle with Rosemary sprigs and Kosher salt.
place on middle rack of preheated oven and bake 30-45min til golden brown.[p]note:
FOCCACIA will last several days kept wrapped in foil.

yes 400F, my copy/ paste program misinterpeted the deg symbol "°" alt 0176
and made it to another "0"



but i don't think that 4000F is attainable on any oven i know of, and boy that gasket will be gone in 1/2 a second. :laugh: