Focaccia Bread

I received this great recipe from long-time Italian friend of the family. If you have been looking for a good focaccia bread recipe, this is it. Every time we get friends and family together, this is what our friend brings, which makes everyone happy. For some reason, his always comes out better than everyone else who tries to make it...he just has that magic touch.

2 BATCHES

INGREDIENTS:

2-1/4 cups water, heated to 120-130 degrees

1/4 cup extra virgin olive oil

6 cups bread flour

2 teaspoons salt

2 packages dry (fast-acting) yeast

INSTRUCTIONS:

1. Using a heavy mixer, combine all the above ingredients above in the pot and knead the ingredients on the number 2 stetting for 7 minutes. Let the dough rise for a half hour in a slightly warmed oven. Punch the dough down thoroughly, kneading it a bit, and let rise for half hour more. Then knead the dough a third time and let rise for another half-hour.

NOTE: If you are using a bread machine, cut all the ingredient amounts in half and place them all in the bread machine pan in order listed. Use the white bread dough cycle and remove the dough once it has risen and then knead it until all the air is out of it and let it rise for a half hour. Next you can move to step 2.

2. Preheat the oven to 450 degrees.

3. Roll the dough out to about 9x12 inches on a clean floured cutting board.

4. Coat a 9 x 12 x 2 inch high metal pan well with olive oil (metal produces better bread than glass) for each sheet of focaccia bread. Press the dough into all four sides of pan well. Use your knuckles to make indentations on top of dough.

5. Mix together 2 tablespoons of water with 6 tablespoons olive oil (4 tablespoons make ¼ cup) and brush it generously over the two sheets of bread.

6. Sprinkle 1 teaspoon of course crosier salt on top of each sheet of dough.

7. Bake your focaccia bread for about 12 to 15 minutes or until it is golden brown. Remove the bread from the pan and pour any oil left in pan over bread.

Mangiare ("Let's eat," in Italian.)

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