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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

FOCACCIA BREAD II Recipe

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This recipe for FOCACCIA BREAD II is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs yeast
3 /4 cup water
2 cups flour
1 ½ tsp. salt
2 Tbs olive oil
1 ½ Tbs rosemary
1 ½ Tbs sugar
salt (to garnish)
Rosemary (to garnish)
Directions:
Directions:
Place ingredients into your bread machine according to manufacturer's directions. Set machine to "dough cycle". It will takes about a 1 ½ hr. for a full cycle.
Remove from machine when cycle is complete and place on a lightly greased baking sheet.
Shape dough by hand, into a round mound, spreading about a 1 ½ of thickness.
Cover and let rise in a warm place for about an hour or until doubled in size. (About 45 minutes into rise, turn the oven on to preheat and help warm the kitchen).
Brush with a little olive oil, sprinkle with rosemary and salt if desired.
Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not high rising bread.
Serve with olive oil flavored with fresh ground pepper.

 

 

 

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