---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Focaccia (Italian Flatbread)
  Categories: Abm, Italian, Ethnic, Breads, Breadmaker
       Yield: 6 Servings
 
   2 1/2 c  Flour, bread
       1 tb Dried rosemary leaves
       2 ts Salt
     1/2 tb Yeast
       3 tb Oil, olive
       1 c  Water; hot
            Oil, olive
 
   Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl
   thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30
   seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping
   bowl frequently.  Stir in enough remaining flour to make dough easy to
   handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or
   until smooth and elastic.  Place in greased bowl; turn greased side up.
   Cover and let rise in warm place about 1 hour or until double. (Dough is
   ready if indentation remains when touched.) Punch down dough. Brush 12-inch
   pizza pan or large cookie sheet with oil. Press dough in pizza pan or
   flatten into 12 circle on cookie sheet. Make depressions, with fingers
   about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let
   rise uncovered in warm place 30 minutes.
 
   Heat oven to 400 degrees.  Bake 20 to 25 minutes or until golden brown.
   Brush with additional oil.  Serve warm.
 
   *If using quick-acting yeast, omit first rise.  After kneading, cover dough
   and let rest 10 minutes.  Press dough in pan and continue as directed.
 
   High altitude directions (3500 to 6500 feet): Rising times may be slightly
   shorter.
 
   Food & Wine RT [*] Category 2, Topic 29 Message 173 Mon Nov 09, 1992
   M.GOLDSTEI15 [D.O.M.]        at 21:10 EST
 
   From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator at net/node 004/005
 
 -----