---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Easy Tuscan Focaccia
  Categories: Bread
       Yield: 12 Servings
 
       1 pk Quick rise yeast
   1 1/2 ts Salt
   4 1/2 c  All-purpose flour; about
     1/2 ts Sugar
            Olive or salad oil
       2 lg Garlic cloves; thinly sliced
       1 ts Dried rosemary leaves
     1/2 ts Coarse salt; (optional)
     1/2 ts Pepper; coarsely ground
     1/2 c  Dried tomatoes in oil;
            -drained
            Fresh rosemary sprigs for
            -garnish
 
   In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan
   over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1
   1/4 cups water until very warm (125-130 degrees). With mixer at low speed,
   beat liquid into dry ingredients just until blended. Increase speed to
   medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon
   stir in 1 1/2 cups flour to make soft dough. Turn dough onto floured
   surface and knead until smooth and elastic, about 8-10 minutes, working in
   more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and
   let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan,
   pushing dough well into corners. Cover, let rise in warm place (80-85
   degrees) until doubled, about 30 minutes. While dough is rising, in small
   saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or
   salad oil, stirring frequently until garlic is golden. With slotted spoon,
   remove and discard garlic. preheat oven to 400 degrees. With fingers make
   deep indentations over entire surface of dough. Drizzle garlic oil over
   dough; top with grated Parmesan cheese, dried rosemary, coarse salt and
   coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried
   tomato lengthwise in half. Remove focaccia from oven; top with dried
   tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer
   until bread is golden brown.
 
   busted by Sarah G.
 
   Posted to RecipeLu List by P&S Gruenwald <sitm@ne.infi.net> on Mar 17,
   1998.
 
   Recipe by: Unknown
 
 -----