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This light-textured, chewy bread goes wonderfully well with stew.
3 1/2 cups King Arthur Pizza Blend Flour
1/4 cup potato flour or 1/3 cup dry potato flakes
1 tablespoons Pizza Dough Flavor (optional, but good)
1 1/4 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/2 cups lukewarm water
1 to 2 tablespoons olive oil
Pizza Seasoning or seasoned salt
Freshly grated Parmesan cheese
Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—until you have a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. Gently deflate it, and transfer it to a lightly greased or parchment-lined baking sheet.
Pat the dough into a 9" x 12" rectangle. Brush it with olive oil, and sprinkle lightly with seasoning and freshly grated Parmesan cheese. Gently drape it with lightly greased plastic wrap, and set it in a warm place to rise for 30 minutes. Use your fingers to gently dimple the dough every 2 inches or so.
Bake the focaccia in a preheated 425°F oven for 18 to 20 minutes, until it's golden brown. Remove it from the oven, and cool it on a rack before cutting into sticks. Yield: About 18 sticks.
Tip: For extra light and airy sticks with crackly-crunchy crust, set a baking stone in the middle of your oven before preheating. Place the prepared focaccia on a piece of parchment, and when you’re ready to bake, transfer it to the hot stone — either with the help of a large peel or an upside-down baking sheet. Bake for 15 to 17 minutes, and finish according to recipe instructions.