*  Exported from  MasterCook  *
 
 
                    Thyme Focaccia And Parmesan Focaccia
 
 
 Recipe By     : From Gourmet Magazine, July 1997
 
 Serving Size  : 6    Preparation Time :0:00
 
 Categories    : Bread                            Sandwiches
 
 
   Amount  Measure       Ingredient -- Preparation Method
 
 --------  ------------  --------------------------------
 
    2                    active (1/4-ounce packages) dry yeast (=5
 
                         -- teaspoons)
 
    1      teaspoon      sugar
 
    2      cups          warm water (105°-115° f.)
 
    1      tablespoon    table salt about
 
    5 1/2  cups          all-purpose flour (about)
 
      1/3  cup           olive oil
 
    2      teaspoons     minced fresh thyme leaves
 
    2      tablespoons   cornmeal
 
      1/2  cup           coarsely grated parmesan
 
                         coarse salt for sprinkling
 
                         freshly ground black pepper for
 
                         -- sprinkling
 
 
 In a standing electric mixer fitted with paddle attachment beat together
 yeast, sugar, and water and let stand 5 minutes, or until foamy. In a
 bowl stir together table salt and 5 cups flour. Stir oil into yeast
 mixture. With motor on low speed, gradually add flour mixture to yeast
 mixture. With dough hook knead dough 2 minutes, or until soft and
 slightly sticky.
 
 
 Transfer dough to a floured surface and knead in enough remaining flour
 to form a soft but not sticky dough. Form dough into a ball and put in an
 oiled large bowl, turning to coat. Cover bowl with a kitchen towel and
 let dough rise in a warm place until doubled in bulk, about 45 minutes.
 
 
 Transfer dough to a lightly floured surface and divide in half. Knead
 thyme into one half and knead plain half 1 minute. Form each half into an
 oval and invert bowl over them. Let dough rest 5 minutes for easier
 rolling.
 
 
 Preheat oven to 450° F.
 
 
 Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon
 cornmeal. On lightly floured surface with a floured rolling pin roll out
 dough halves into 13- by 9-inch rectangles and fit into pans. Cover each
 pan with a kitchen towel and let dough rise in a warm place until doubled
 in bulk, about 20 minutes.
 
 
 Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse
 salt and pepper. With lightly oiled fingertips make indentations, about
 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in
 middle of oven 12 minutes, or until golden. Remove focaccia from pans and
 cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.
 
 
 If you need only one focaccia, freeze the other for later use. Focaccia
 keeps, frozen, 2 weeks.
 
 
 
 
 
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