2 : c Pickling cucumbers; in 1/4"
-to : -to 1/2" slices
3/4 : c Sliced onion
3/4 : c Sugar
1/2 : c Vinegar
1/2 : ts Celery seed
1/2 : ts Dry mustard
1 : ts Salt
1/4 : ts Tumeric
1 : ga Firm; clean cucumbers
8 : sm White onions; (I use 4
8: (Don't worry if it takes as long as 2 hours
9: ) 3
0: 1
1: In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine
2: Set the machine on the dough cycle, and, if you have the capability, the French bread or white bread mode
3: Close the cover and start the machine
4: 2
5: When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half
6: Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets
7: Cover with plastic wrap and set aside to rise until doubled in bulk, usually 45 min to 1 hour
10: Punch down the disk and spread each one into an 8-to-9-inch round about 1/2-inch thick
11: Use your knuckles to dimple the top of the dough
12: Cover and set aside until risen and puffy, about 45 min; again, up to 2 hours is fine
13: 4
14: Preheat the oven to 425 F
15: Just before baking, use your knuckles to dimple the surface of each focaccia again
16: Drizzle the oil over the round and spread it into the dimples with the back of a spoon
17: Sprinkle the focaccia with the kosher salt, and scatter the rosemary leaves on top
18: 5
19: Bake the focaccia in the top third of the oven for about 18 min, or until the tops are golden and the bottoms are lightly browned and crisp
20: Transfer to a wire rack
21: Cut into wedges and serve at once, or let cool and wrap for later
22: Food and Wine June 1996 From: Diane Lazarus Date: 06-22-96 Posted to MM-Recipes Digest by White Lily Bag on Aug 19, 98