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Focaccia Bread
Reviews:
August 29, 2005

Great flavor, but the directions could use some help! I read some reviews that helped me. I proofed my yeast with the sugar and (115 degree) water first for 10 minutes, then added the salt, oil, and herbs (using fresh basil). Then I stirred in the flour (using one cup whole wheat flour, the rest unbleached white). Kneaded for about 5-6 minutes, and let rise for about 40 minutes. I then shaped the dough into a rectangle on a greased cookie sheet and let it rise for 30 more minutes. Then I brushed on my olive oil, and sprinkled on my parmesan cheese. Skipped the mozzarella, but I'm sure it's good that way too. Baked at 400 for about 20 minutes. Delicious!!! Served with Rich and Creamy Tomaoto Basil Soup from this site, and a layered lettuce salad. Beautiful! I had no problems with it not rising, and it tasted light and yummy, even with the whole wheat flour.

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