Foccacia
Submitted by brianjwood on September 03, 2004 at 2:38 am

DESCRIPTION
Foccacia

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Foccacia St. Pete Times
2 1/2 to 3 cups bread flour
1 teaspoon salt
2 teaspoons sugar
1 teaspoon dry Italian seasoning
1 1/2 teaspoon active dry yeast
1 cup water
1/3 cup olive oil
In a stand mixer, insert dough hook and mix together all dry ingredients except 1/2 cup of flour on speeds 1/2 for 30 seconds.
Heat water and oil to 120 to 130 degrees. Continue mixing on speeds 5-6 and drizzle liquid slowly into dry mixture until mixed, 2 to 3 minutes. Continue to mix 2 to 3 minutes. Gradually add remaining flour to form a soft, slightly tacky dough ball, mixing for 2 to 4 minutes. Continue kneading for another 10 minutes.Spray a large bowl with nonstick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.Press dough evenly into a 9- by 13-inch greased pan. Make indentations in the dough using your fingertips. Cover and let rise 20 minutes or until double in size. Bake at 400 degrees for 15 to 20 minutes.