Italian Pan Bread aka Focaccia

I make this bread frequently at Wendel's (www.wendelsonline.com). It really is a great bread. Everyone calls it Focaccia bread but really it isn't. I adapted it from a recipe I used as the Baker at Langley Earls. Hope you like it.

• Ready In: 1 hr
• Yields: 1 large loaf

Ingredients

• Dry

• 5  cups all-purpose flour
• 4  cups gluten flour
• 1⁄2 cup dried herbs (thyme, rosemary, and oregano)
• 1⁄4 cup sun-dried tomato
• 2  tablespoons instant yeast
• 1  tablespoon sugar
• 1  tablespoon salt

• Wet

• 4  cups water
• 4  teaspoons olive oil

• Baking Sheet

• 2  teaspoons cornmeal
•  nonstick cooking spray

Directions

1. Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
2. Mix dry ingredients on low speed for about two minutes.
3. Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
4. After two minutes increase your mixers speed to medium for another six minutes.
5. Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
6. Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
7. After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
8. Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
9. Poke the surface of the dough with your finger creating little craters.
10. Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
11. Let dough rest and rise for twenty minutes.
12. Turn oven up to 400 degrees.
13. Bake bread for about twenty minutes.
14. You can test for doneness by measuring the internal temperature.
15. Once it reaches about 190 degrees it is done.