New York City Chefs Daily Recipe for 10/17/2001 : Recipe for Focaccia, Italian Bread
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Focaccia, Italian Bread recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/17/2001 : Recipe for Focaccia, Italian Bread
"Focaccia Italian Bread"

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"As we graze it grows"

1 oz. Fresh yeast
1/2 cup warm water, to start
3 1/2 cups strong plain flour
2 teaspoon salt
5 tablespoons olive oil
2 teaspoon coarse sea salt

Dissolve the yeast in 1/2 cup warm water.  Allow to stand for 10 minutes.  Sift the flour into a large bowl, make a well in the center, and add the yeast, Salt and 2 tablespoons oil.  Mix in the flour and add more water to make a dough.  Turn out on to a floured surface and knead the dough for about 10 minutes, until smooth and elastic. Return to the bowl, cover with a cloth, and leave to rise in a warm place for 2 - 2 1/2 hours until the dough has doubled in bulk.  Knock back the dough and knead again for a few minutes. Press into an oiled 10 inch tart tin, and cover with a damp cloth. Leave to rise for 30 minutes.  Preheat the oven to 400 degrees. Poke the dough all over with fingers, to make little dimples in the surface.  Pour the remaining oil over the dough, using a pastry brush to take it to the edges.  Sprinkle with the salt.  Bake for 20 to 25 minutes, until the bread is pale gold. Carefully remove from the tin and leave to cool on a rack.  The bread is best eaten on the same day, but it also freezes well. Makes one large round loaf.

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