4 : lb Boneless chuck roast
1 : lg White onion, thin sliced
1 : Sweet Bell pepper,
-thinly : -thinly sliced *
1 : cn Beef broth (not condensed)
1 : Flank steak or London broil
- : - (2-pound)
1 : Bay leaf
1 : sm Onion
1 : Tomato, whole, ripe
1 : Celery rib
1 : tb Salt
0: This recipe is the result of my desire to recreate a focaccia that I had the pleasure of devourin at a restaurant near Berkeley California called SKATES
1: I hope you enjoy it as much as our family! To make sponge, sprinkle yeast, malt, dry milk, and 1 cup flour over water in a large bowl and beat with a whisk until smooth and creamy
2: Let rise at room temperature 30 minutes, loosely covered, until bubbly
3: Meanwhile, blend well the fllowing topping: To make dough, add margarine, salt, and and 1 cup flour to sponge
4: Whisk hard for about 3 minutes, or until smooth
5: Add flour 1/2 cup at a time until a soft sticky dough is formed
6: Turn the dough out on a lightly floured surface and knead until soft and smooth, about 8 minutes
7: Add a bit of flour if dough becomes too sticky
8: Form into a flattened ball, cover, and let rest for 30 minutes
9: Roll the dough out into a rough rectangle large enough to fill a good sized jelly roll pan of your choice
10: Brush a thin coating of the topping into the bottom of the jelly roll pan and place the dough on top, pressing the dough into the corners of the pan
11: If the dough resists, let it rest a few minutes until the gluten relaxes
12: Spread enough of the topping on the focaccia to evenly cover the surface of the focaccia
13: Do not glop it on, a thin coating is best
14: Use leftover topping on garlic bread! Let the dough rise, uncovered, until almost doubled
15: Dimple the surface of the focaccia with the tips of your fingers--you want to rough up the surface to hold the melted topping in place so it doesn't run off under the dough
16: This next step is crucial to bring out great flavor!: **Sprinkle the surface with coarse kosher salt--I like Diamond Crystal Brand, available in some kosher sections of the grocery store
17: ** A variation of this would be to add anchovy paste to the rest of your topping
18: Be as imaginative as you would like with your topping! Bake in a preheated 400 degree oven for 25 to 30 minutes or until crisp and brown
19: Slice with a pizza slicer and serve immediately or let it cool on a rack, wrap it securely in plastic wrap and refrigerate
20: To reheat, just put into a 350 degree oven for about five minutes
21: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
22: msn
23: com> on Apr 8, 1998