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Parmesan Focaccia Bread
Reviews:
September 16, 2005

This was SO good, it's definitely 5 stars, but what a journey for me to get there! I don't have a bread machine, but still really wanted to try this recipe. So I proofed the yeast, then dumped everything else in and tried to knead it. (I'm kind of a novice at making bread...anyway). Well, it was waaaayyyy to much flour, and it turned into a hard, dense, un-kneadable mass. It was impossible to knead, and I realize I should have only put in part of the flour and then added more as I went along. I went along with it anyway, and set it in a bowl to rise. After 30 minutes and it hadn't risen at all, I decided to start completely over, because I really wanted this with dinner tonight. I chucked the first attempt, and started over. Proofed the yeast w/sugar and warm water for 10 minutes, then added the rest of indgredients except flour. I only added 3 cups of flour (including 1 cup of whole wheat) and it was a pleasure to knead. Soft, smooth, and pliable. I added more flour as I went along, maybe another cup altogether. (Didn't put in any lecithin...whatever that is!) It rose beautifully this time and tasted out of this world! We ate it with Rich and Creamy Tomato soup, and ate almost all of it! (I made the whole recipe and it made 2 8-inch round loaves, not one. But I was glad it made a lot!). I will make sure to write down my notes because I WILL be making this bread again!

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