----- Now You're Cooking! v4.64 [Meal-Master Export Format]
       Title: Herbed Focaccia
  Categories: breads, italian
       Yield: 8 servings
       1 pk dry yeast
       1 ts sugar
       1 c  warm water (105-115f)
   2 1/3 c  bread flour
     1/3 c  cornmeal
   1 1/4 ts salt
     1/2 c  light-tasting olive oil
       2 lg garlic cloves; minced
       1 ts dried rosemary
       1 ts dried basil
       1 ts dried oregano
       1    kosher salt
       1 tb fresh chives, snipped
       1 tb fresh parsley, minced
       1 tb red pepper flakes
   A small amount of cornmeal gives this focaccia--a flat bread--a perfect
   texture for improvised open sandwiches. You might start with thinly sliced
   salami and cheese.
   PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in
   center of oven. If you have 2 ovens, preheat both; otherwise bake
   in sequence, one after the other. Generously oil 2 large baking sheets,
   preferably black steel. Stir yeast and sugar into warm water. Let stand
   until foamy, about 5 minutes. Mix flour, cornmeal and salt in food
   processor fitted with metal blade (can also be kneaded with mixer dough
   hook or by hand). Turn on processor. Slowly pour yeast mixture through
   tube. Also pour 2 tablespoons oil through. Process until dough cleans
   inside of work bowl but is still moist. If it sticks, add a little flour;
   if it’s dry, add a little water. Once dough is moist but not so wet that
   sticks to sides of bowl, process until uniformly kneaded, elastic and
   supple, about 40 seconds. Transfer dough to large plastic food bag,
   out air and seal at top, allowing room for dough to expand. Let dough rise
   in warm spot until doubled, about 1 hour. Punch down; use immediately or
   refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and
   dried herbs. Gently heat until warm (not hot) on stove top or microwave
   oven. Divide dough in half. Let rest 5 minutes. On floured board, roll
   piece into about a 12-inch round. Transfer to prepared baking sheets.
   surface with fork. Brush with oil mixture, including edges. Sprinkle with
   Kosher salt. Bake, one at a time, until very lightly browned around edges
   only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven;
   prick any air pockets with fork. Brush with any remaining oil, including
   edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in
   and frozen. To do so, cool completely, freeze and then wrap airtight. Let
   thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake
   hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch
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