---------- Recipe via Meal-Master (tm) v8.05
       Title: Basil Spiral Focaccia
  Categories: Bread
       Yield: 8 Servings
   2 1/2 ts Active dry yeast
     1/2 c  Warm water
     1/2 c  Plus
       2 tb Water; room temperature
     1/2 c  Mild tasting extra virgin
            -olive oil
     500    Grams unbleached plain flour
   1 1/2 ts Sea salt
       2    -(up to)
       3 tb Light extra virgin olive oil
       1 lg Bunch fresh basil; about
            -1.5 to 2 cups tighly packed
       1 tb Extra virgin olive oil
   From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
   Date: 25 Sep 1995 11:14:38 -0500
   Source:   “Focaccia” by Carol Field, (Chronicle Books, SF) ISBN:
   0-8118-0854-8 (hc), 0-8118-0604-9 (pb) Serves: 8 to 10; Makes one 10 inch
   This focaccia is known as “sfoglierata”.  It is fantastic eaten warm
   although it keeps for 2 days wrapped in a plastic bag.  You can gently
   reheat slices ... it’s better than eating it cold, although it is OK cold
   Whisk the yeast into the warm water in a large bowl; let stand until
   creamy, about 10 minutes. Stir in the room-temperature water and the oil.
   If you are making the dough by hand, combine the flour and the salt, add
   them in 2 additions, and mix until the dough comes together well. Knead on
   a lightly floured surface for 4 to 5 minutes, let the dough rest briefly,
   and finish kneading for another minute or two. The dough will be soft and
   as delicate as an ear lobe. If you are using a heavy-duty electric mixer,
   use the paddle attachment to mix the flour and salt into the yeast mixture
   until they form a dough. Change to the dough hook and knead for 2 to 3
   minutes, or until the dough is as tender as an ear lobe.
   FIRST RISE:  Place the dough in a lightly oiled container, cover it tightly
   with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and
        15    minutes.
   SHAPING AND SECOND RISE: Turn the dough out on a lightly floured work
   surface and roll it with a lightly floured rolling pin into a 12 x 18 inch
   rectangle that is about 1/4 inch thick.  The dough will roll out easily and
   repair easily, if it should tear. To fill, paint the 2 to 3 tablespoons of
   olive oil over the top of the dough - be sure to brush it thoroughly, even
   liberally - and then cover the surface with a thick carpet of basil leaves.
   Roll up the dough from the long end, like a jelly roll.  Oil a 10 x 4 inch
   angel-food tube pan very well and slip the dough into it, seam side down.
   Don't be concerned if the 2 ends of the roll don't touch; they will after
   the second rise. Cover the dough with a towel and let rise until doubled,
   about 1 to 1 1/2 hours.
   Baking:  At least 30 minutes before you plan to bake, preheat the oven to
   200C/400F with a baking stone inside, if you have one.  Brush the top of
   the “sfoglierata” with 1 tablespoon of olive oil. Place the pan directly on
   the stone and bake until golden, about 40 minutes. Let cool for 15 or 20
   minutes, then slide the blade of a long thin knife or spatula between the
   “sfoglierata” and the pan sides and the center tube to loosen it. Place on
   a rack. Serve warm.
   VIVIANE'S NOTES:  When you cannot get your hands on fresh basil leaves, you
   can use pesto as a filling ... just make sure that the filling is not too
   liquid or it will create a mess as you roll up the focaccia.  It is
   delicious with pesto inside. I use pesto without the cheese added. I think
   a filling of olive pesto/pate or artichoke pate would be good too.
   From rec.food.cooking archives.  Downloaded from Glen’s MM Recipe Archive,