Focaccia

Focaccia makes a nice sandwich bread for camp. It can easily be baked on a full sized sheet pan. To form sandwiches, cut bread in sheet pan 6 by 8. Then slice each portion flat and filled with desired sandwich fillings. or served un-split as an accompaniment to soup or salad.

FOCACCIA

Makes an 8-1/4-pound dough. If desired, divide dough into 4 (2-pound 1-ounce). Shape into ovals or rectangles about 1/2-2/3 inch thick. Bake 15 to 20 minutes after proofing.

4-1/2 pounds bread flour
3 pounds warm water, 105-110 degrees F.
4-1/2 ounces olive oil
1-1/2 ounces salt
2 ounces sugar
1 ounce instant yeast

Olive Oil Topping
1 ounce fresh rosemary, chopped
30 cloves garlic, minced
1/2 cup olive oil

Add flour, water, oil, salt, sugar and yeast to 10- to 20-quart mixer bowl. Mix until blended using dough hook. Mix on low speed for about 10 minutes until dough is smooth and satiny.

Turn into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk (30-40 minutes).

Turn dough onto floured surface. Form into ball and cut an X halfway through the dough. Pull cuts out slightly to form a rough square. This will make it easier to shape dough into a rectangle tater. Cover and let rest 30 minutes.

Place dough into center of greased 18x26-inch sheet pan. With oiled hands, work dough until it completely covers pan. Cover and let dough rest 10 minutes halfway through shaping, if necessary.

Mix rosemary, garlic and olive oil. Brush dough with olive oil mixture and sprinkle lightly with kosher salt and coarse ground pepper. Let rise until 1-1/2 times its original size.

Bake at 450°F for approximately 20 to 25 minutes, until golden brown.

FOCACCIA WITH ONIONS

Toss 1-pound thinly sliced onions with 1/4-cup olive oil, 1/2-teaspoon salt and 1/2-teaspoon pepper. Distribute onion mixture on dough after shaping. Proof and bake as directed.