Focaccia #2

Yield: 1 Servings

Ingredients:

4 c Unbleached flour
2/3 Fresh cake yeast Dissolved in 2/3 cup warm Water
10 tb Olive oil
1/3 c Water
2 1/2 ts Salt

Instructions:

Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball and put in an oiled bowl to rise until doubled in bulk about 3 hours. Punch down put the dough on a floured board and knead again incorporating the remaining flour 1/3 cup olive oil water and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown about 20 minutes. Serve warm or at room temperature cut into wedges squares or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs coarse salt and olive oil * Black olive halves and coarse salt * Sage leaves coarse salt and olive oil