Cooking With Harold

Food from L.I.F.E.

Focaccia Romana

Place the following into an automatic baker in the order suggested by the manufacturer: 1 Tbsp sugar 1/2 tsp salt 2 Tbsp olive oil (1 oz.)

1/4 cup salad oil (2 oz.)

1 cup tepid water 2 3/4 cups unbleached white flour 1 pkt (2 Tbsp) active dry yeast Set baker to make dough.

Place prepared dough onto a well-oiled baking sheet, spread to the edges (more or less) of the sheet. Allow to raise, plastic film covered, for 30 minutes. Brush with topping #1, sprinkle with topping #2. Bake in pre-heated 375 degree oven for about 30 minutes.

Topping #1: 2 cloves of garlic, crushed; 1 oz. olive oil.

Brush the oil, discard the garlic.

Topping #2: 1 1/2 tsp crushed rosemary, 1 tsp pickling or kosher salt; sprinkle uniformly.

To prepare dough without autobaker: Combine the flour and yeast in a large bowl. Add other ingredients, stir until a stiff dough is formed. Knead until dough is smooth and elastic, shape into a ball. Place into a lightly greased bowl, turn once. Cover and let rise until double in bulk (about an hour depending on temp). Place onto a well-oiled baking sheet and proceed as above.

Toppings for focaccia vary. This version is really good.

- Harold Schmalfeld