FOCCACIA1 tablespoon yeast2-3/4 cups water1 tablespoon salt2 tablespoons olive oil7- ½ – 8 cups flourCornmeal for sprinklingPossible Toppings:Olive OilKosher SaltMinced GarlicOlive PasteSliced Black OlivesSliced OlivesSautéed EggplantRoasted Red Onionsconsole.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }1. Proof yeast in water. Whisk in oil and salt. Stir in flour and knead until elastic. Cover dough and let it rise for 1 hour.2. Punch dough and roll into 9 x 13-inch rectangles. Should get 2 -3. Place in pans that have been greased with olive oil and lightly sprinkled with cornmeal and let rise another ½ hour. Preheat oven to 450 degrees.3. Drizzle olive oil over dough. Sprinkle with salt and other toppings of your choice. Bake for 10 -15 minutes, watching carefully.
