*  Exported from  MasterCook  *


                   Thyme Focaccia And Parmesan Focaccia


Recipe By     : From Gourmet Magazine, July 1997

Serving Size  : 6    Preparation Time :0:00

Categories    : Bread                            Sandwiches


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    active (1/4-ounce packages) dry yeast (=5

                        -- teaspoons)

   1      teaspoon      sugar

   2      cups          warm water (105 -115  f.)

   1      tablespoon    table salt about

   5 1/2  cups          all-purpose flour (about)

     1/3  cup           olive oil

   2      teaspoons     minced fresh thyme leaves

   2      tablespoons   cornmeal

     1/2  cup           coarsely grated parmesan

                        coarse salt for sprinkling

                        freshly ground black pepper for

                        -- sprinkling


In a standing electric mixer fitted with paddle attachment beat together
yeast, sugar, and water and let stand 5 minutes, or until foamy. In a
bowl stir together table salt and 5 cups flour. Stir oil into yeast
mixture. With motor on low speed, gradually add flour mixture to yeast
mixture. With dough hook knead dough 2 minutes, or until soft and
slightly sticky.


Transfer dough to a floured surface and knead in enough remaining flour
to form a soft but not sticky dough. Form dough into a ball and put in an
oiled large bowl, turning to coat. Cover bowl with a kitchen towel and
let dough rise in a warm place until doubled in bulk, about 45 minutes.


Transfer dough to a lightly floured surface and divide in half. Knead
thyme into one half and knead plain half 1 minute. Form each half into an
oval and invert bowl over them. Let dough rest 5 minutes for easier
rolling.


Preheat oven to 450  F.


Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon
cornmeal. On lightly floured surface with a floured rolling pin roll out
dough halves into 13- by 9-inch rectangles and fit into pans. Cover each
pan with a kitchen towel and let dough rise in a warm place until doubled
in bulk, about 20 minutes.


Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse
salt and pepper. With lightly oiled fingertips make indentations, about
1/2 inch deep and 1 inch apart, all over dough rectangles and bake in
middle of oven 12 minutes, or until golden. Remove focaccia from pans and
cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.


If you need only one focaccia, freeze the other for later use. Focaccia
keeps, frozen, 2 weeks.





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