T.B.H.  Focaccia
Servings: 4 small focaccia x 12 servings each OR in total about 48 Servings
Category: BAKERY- Pizza and Panzerotti
Country/or origin: ITALY
3 lb (11 cups)                  all-purpose Flour
4 ts                                 Salt
4 ts                                 Sugar
4 Tb (2 oZ) 1/4 cup        active dry Yeast
5 - 6 ts                            fresh Garlic, minced, (4 ts powder
5 - 6 ts                            fresh Oregano, chopped (4 ts dried
5 - 6 ts                            fresh Thyme, chopped (4 ts dried
3 - 4 ts                            fresh Basil, chopped ( 2 ts dried
1/4 ts                              ground Black Pepper
1/4 cup                           Vegetable Oil
4 cups                             Water
1/2 cup                            Olive Oil
add-ons / Options / Toppings:    Parmesan cheese, Mozzarella, cheese of your choice. can Artichokes, can sun-dry Tomatoes, chopped Olives, jar hot-Sauces,
      I prefer to use an electric mixer but you are welcome to use your hand.       In a large mixing bowl, stir together the Flour, Salt, Sugar, Yeast, Garlic, Oregano, Thyme, Basil, Black Pepper and any add-ons that you have chosen.     Mix in the vegetable Oil and Water.          When the dough has comes together, turn it out onto a lightly floured surface, and knead until smooth and elastic.      Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.        Cover with a damp cloth, and let rise in a warm place for 20 -25 minutes.         Preheat oven to 450 degrees F (230 degrees C).    Punch dough down; place on oiled baking sheet.         Pat into a 1/2 inch thick rectangle.         Brush top with Olive Oil.        Top with any or all chosen toppings.       I prefer to sprinkle Parmesan cheese on all my Focaccias.        Bake in preheated oven for 15 -20 minutes, or until golden brown.      Serve warm.
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