"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

FOCACCIA BREAD Recipe

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This recipe for FOCACCIA BREAD, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 tsp. basil
1 tsp. sage
3/4 tsp. oregano
1/2 tsp. thyme
12 kalamata olives (chopped)
8 stuffed green olives (chopped)
1 Tbsp. jalapenos (diced)
1 egg white

Directions:
Directions:
Use 1 recipes of Pat's French Bread Recipe and prepare according to directions. After dough cycle is done, add the first four ingredients listed above. Turn on the bread machine again and mix about 5 minutes. Remove from bread machine and add enough flour to make a soft pliable dough, not sticky. Spray a heavy cookie sheet with Pamē. Put bread dough on cookie sheet and spread to desired fullness of cookie sheet. Top with 8 sliced stuffed green olives and 12 chopped kalamata olives, pressing into the dough mixture. Top with 1 tsp. chopped jalapenos. Rub top with olive oil. Sprinkle top with about 1/4 tsp. coarse black pepper. Cover with light towel and let rise about 1/2 hour. Beat 1 egg white with 1 Tbsp. cold water until stiff. Brush entire loaf of bread. Bake at 400 degrees for 9 minutes, remove, brush with egg white mixture again. Bake another 9 minutes, remove and brush with egg white mixture again and bake about 8-9 minutes or until lightly browned. Remove and place bread on cooling rack.

 

 

 

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