MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Focaccia With Fresh Herbs
  Categories: New import
       Yield: 4 servings
 
     1/2 ts Active dry yeast
     1/2 teaspoon sugar
     1/4 c  Warm (105-110 F) water
   2 3/4 c  Flour
     1/2 teaspoon table salt
       4 tb Extra~virgin olive oil,
            Divided use)
       2 tb Fresh herbs such as basil,
            Rosemary, oregano or
            Marjoram
        1/2 teaspoon kosher or
            Coarse salt
 
   Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let
   stand 10 minutes or until the surface becomes bubbly. In large bowl,
   combine flour and table salt. Make a well in the center. Pour in
   yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or
   electric mixer, and slowly add remaining 1/4 cup water. Dough will be
   soft and slightly sticky. Turn dough onto lightly floured surface.
   Knead for 10 minutes, adding small spoonfuls of flour if necessary.
   Place in bowl and cover with plastic wrap or damp cloth. Let rise in
   warm place about 80-85 degrees until doubled for 1 hour. Turn onto
   lightly floured surface. Knead gently several times. Flatten to
   10-inch circle. Place on oiled baking stone, pizza pan or heavy
   cookie sheet. Press indentation with fingers to make “dimples.”
   Loosely cover and let rise about 15 min., or until doubled in size.
   Preheat oven to 425 F. In a blender or mortar and pestle, combine
   remaining 3 TBs olive oil and herbs until leaves are broken up and
   oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle
   with kosher salt. Bake 15 minutes, reduce heat to 400 F. Bake 5
   minutes more, or till golden brown. Let cool and cut into wedges.
 
   Makes 8 servings.
 
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