-ANDREA BELMONT (MSFD33C) 1 Recipe French Bread dough

-(for 6 cups flour) Cornmeal for sprinkling 1/2 c Olive oil

One or more herb mixtures I found two recipes for Focaccia in "Bread," by Beth Hensperger. 1. Prepare French Bread dough and let rise until doubled. Gently deflate

dough, turn out onto a lightly floured surface, and divide into 12 equal portions. Roll out or pat each into an irregular round shape. Dough will be about 1/2 inch thick. Place on 2 or 3 greased or parchment-lined heavy baking sheets sprinkled with cornmeal. 2. Brush tops of dough with plenty of olive oil (the dough will soak it

up). Sprinkle each with an herb mixture and press in. The breads may be slashed in a decorative or random fashion at this point, if desired. 3. Place immediately in a preheated 450 degree oven on the lowest shelf (or

on the floor of a gas oven). Bake for 12 to 15 minutes or until bottoms are nicely browned. Eat hot or at room temperature. Herb Mixtures: Chopped fresh flat-leaf parsley, chopped fresh thyme, and julienned red bell pepper. Chopped fresh rosemary or sage and coarse salt with chunks of fresh garlic. Fresh oregano leaves, chopped fresh chives, and thinly sliced shallots. Sliced tomatoes, chopped fresh flat-leaf parsley, chunks of sun-dried tomato, and slivers of garlic. Chopped yellow onions sauteed in butter, walnut halves, and chopped fresh flat-leaf parsley. Fresh leaves of basil, chunks of sun-dried tomato, and slivers of garlic. Slices of sauteed Japanese eggplant and freshly grated Parmesan. Prosciutto, slivers of black olives, and chopped yellow bell peppers. Chopped fresh flat-leaf parsley and drained capers. -----