----- Now You're Cooking! v4.64 [Meal-Master Export Format]
       Title: Focaccia #1
  Categories: dough cycle, hand made, international breads
       Yield: 1 serving
       1    water; lukewarm
     1/4    olive oil
       2 ts minced garlic
       2 tb fresh basil; or
            --  or 2 tsp. dried
       1 ts sugar
     1/2 ts salt
       4 c  bread flour
   1 1/2 ts active dry yeast; or rapid
   I adapted from one of Donna Rathmell German’s cookbooks (Flatbreads from
   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 it’s a ABM recipe.
   Add ingredients according to manufacturer’s 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.
   >From: “Brian D. Ross” <rossbd@cadvision.com>
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   Preparation Time:  0:00
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