----- Now You're Cooking! v4.64 [Meal-Master Export Format]
 
       Title: Italian Whole Wheat Focaccia Crackers
  Categories:
       Yield: 1 servings
 
     1/2 pk (1-1/8 teaspoons) active
       1    dry yeast
     1/2 ts sugar
     3/4 c  warm water
   1 1/3 c  all-purpose flour
     1/2 c  whole wheat flour
     3/4 ts salt
       2 tb shortening
       1    olive oil for the tops
 
   "This is an adaptation of Italian focaccia. It is one of the most
   crispy and crunchy crackers, as well as one of the most substantial.
   Try serving Focaccia Crackers with soft cheese or garlic-flavored
   cream cheese. It is somewhat more difficult to make than most other
   crackers, but worth twice the trouble. 375~F. 20 to 30 minutes
 
   In a small bowl, combine the yeast with the sugar and 1/4 cup of the
   warm water. Set aside in a warm place until the mixture starts to
   foam, about 5 to 10 minutes.
 
   Combine the flours and salt in a large bowl or in the food processor.
   Cut in the shortening until the mixture resembles coarse meal. Stir
   in the yeast mixture and the remaining 1/2 cup warm water. Blend to
   form a dough that will hold together in a cohesive ball.
 
   Knead well by hand for about 10 minutes on a lightly floured surface
   or by pulsing about 25 seconds in the food processor. Knead until the
   dough is smooth and springy to the touch.
 
   Place the dough in a lightly oiled bowl and turn it over to coat all
   sides. Cover with a damp towel and set the dough in a warm place
   until it has doubled in bulk, about 1-1/2 to 2 hours.
 
   Punch the dough down and turn it out onto a lightly floured surface or
   pastry cloth. Roll it into a rectangular shape approximately 1/4 inch
   thick. Place the dough on a lightly greased or parchment-lined baking
   sheet, cover with a damp towel, and let it rise for another 35 to 45
   minutes.
 
   Using both hands, gently push your fingertips all over the top of the
   risen dough, leaving indentations throughout. Cover it with a damp
   towel again and put in a warm place until doubled in bulk, about
   1-1/2 to 2 hours.
 
   Preheat the oven to 375~F. With your fingers or a soft pastry brush,
   lightly brush the top with olive oil. Bake for 20 to 30 minutes,
   until very crisp. Cool on a rack. When cooled, break into small,
   irregularly shaped pieces, or into 2 large crackers that can be
   broken off as they are nibbled.
 
   VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or
   your favorite herb after brushing with the olive oil.
 
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
 
 -----