----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       Title: Herbed Focaccia
  Categories:
       Yield: 12 servings
 
 -----------------------------------SPONGE-----------------------------------
     1/4 c  warm water (110 f)
       1 pn sugar
       1 pk active dry yeast
     1/2 c  yellow onion, finely chopped
   1 1/2 tb extra virgin olive oil
       2 tb fresh basil, chopped
     1/2 tb fresh thyme, chopped
       1 ts fresh rosemary, chopped
     1/2 ts fresh sage, chopped
       1    pepper
     1/2 c  warm milk (110 f)
     1/2 c  warm water (110 f) plus
       2 tb warm water (110 f)
     1/2 tb sugar
       2 c  all-purpose flour
       2 tb calamata olives, pitted and
       1    chopped
 
 ------------------------------------DOUGH-----------------------------------
     1/2 tb salt
       2 c  bread flour
 
 ----------------------------------TOPPING-----------------------------------
       1 c  yellow onion, in thin strips
   1 1/2 tb extra virgin olive oil
       1 ts fresh thyme, chopped
       1 ts fresh rosemary, chopped
       1    pepper
     1/4 c  cornmeal
       1    coarse salt and pepper
 
   Sponge: Butter a 4 quart mixing bowl. Brush 12x7 1/2x2 baking dish
   with olive oil. In a small bowl, combine 1/4 cup warm water and pinch
   sugar. Sprinkle yeast over water mixture. Let stand until yeast
   dissolves and bubbles. While yeast is dissolving, in a small skillet
   saute chopped onion in 1 1/2 tb hot olive oil over medium heat until
   soft. Stir in basil, 1/2 tb thyme, 1 ts rosemary, sage, and freshly
   ground pepper to taste. Cook, stirring gently, 1 minute. Pour into
   buttered bowl.
 
   Stir in warm milk, 1/2 cup + 2 tb water, 1/2 tb sugar, and dissolved
   yeast. Add 2 cups flour. Beat at high speed for 3 minutes. Stir in
   olives. Cover and let rise in warm place until doubled, about 30
   minutes.
 
   Dough: Brush a 4 quart bowl with olive oil. Stir 1/2 tb salt into
   bread mixture. Stir in enough of the remaining flour with a wooden
   spoon until dough forms a ball. Turn dough out on a well-floured
   surface. Knead until smooth and elastic, about 8-10 minutes, adding
   enough of the remaining lfour to keep dough from sticking. Place
   dough in oiled bowl, turning once to oil surface. Cover and let rise
   in a warm place until double, about 45 minutes.
 
   Topping: While dough is rising, in a small skillet, saute onion
   strips in 1 1/2 tb hot olive oil over medium heat until soft. Add 1
   ts thyme, 1 ts rosemary, and freshly ground pepper to taste. Cook,
   stirring gently, for 1 minute. Remove from heat and set aside.
 
   Assembly: Sprinkle 2 tb of the cornmeal in baking dish, tilting to
   coat. Do not shake out excess cornmeal. Turn dough into center of
   baking dish. Sprinkle remaining cornmeal evenly over dough. Gently
   push dough out from center towards sides and ends of dish, pulling
   carefully at ends of dough to fill all corners of baking dish. Dough
   should fill dish evenly. Using a brush, dab top of dough with olive
   oil. Lightly prick the dough at 1 intervals with a fork.
 
   Spoon topping over dough, spreading to within 1 of edge of dough.
   Sprinkle with freshly ground pepper and coarse salt. Let rise,
   uncovered, in a warm place until double, about 45 minutes. Preheat
   oven to 425 F. Bake at 425 F for 30 minutes. Run knife around edge of
   dish to loosen bread. Using 2 spatulas, remove from dish. Cool on
   rack. Cut in squares to serve.
 
   Source: Victoria Magazine, January 1994 Typed by Katherine Smith
   Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
 
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