Focaccia

I thought I would add my 2 cents worth on this thread about focaccia methods. Here is a recipe I have been using that I adapted from one of Donna Rathmell Germans cookbooks (Flatbreads from around the world). The origional recipe only called for 3 cups flour. It seems also to be a lot of oil, but it produces a large loaf and quite a savory crust. You will notice its a ABM recipe. The next time I make this (probably next weekend), Im going to try the topping from Bills recipe. Add ingredients according to manufacturers directions for your machine. Process on the Dough cycle (or process on normal cycle and remove after the first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round. Place in a deep dish pizza pan or on a baking sheet, cover and let rise in a warm, draft-free location for 30 to 40 minutes. After dough has risen, brush it all over with olive oil, spread with finely slivered onion and/or garlic and more herbs. Press some of the onion/garlic slivers into the dough to form small identations. Bake in a preheated 400 degree oven for 25 to 30 minutes. Posted to Digest bread-bakers.v097.n038 From: "Brian D. Ross" <rossbd@cadvision.com> Date: Wed, 04 Sep 1996 13:09:09 -0600