278241 Tue Jun 07 12:55:57 -0700 2005 2 31 Home Cooking 0 1472205 A few days ago I posted about the recipe for foccaccia from Rose Levy Berenbaum's Bread Bible. The first few run-throughs were catastrophic but I've discovered the secret. The book suggests machine kneading the dough for twenty minutes, at which point it should form a "shiny ball." The key is to knead it UNTIL it forms a shiny ball, however long this takes (about twenty-five minutes, in my experience). It's a great recipe as long you sufficiently develop the gluten. Also, I find that the dough sticks to the pan no matter how much oil I use. I recommend parchment paper. David A. Tue Jun 07 12:55:57 -0700 2005 0 David A. 1 1472211 She replied to your post. Did you see it? Tue Jun 07 13:11:20 -0700 2005 1472205 0 Aromatherapy 1 1472214 Rose Levy Beranbaum offers her own solution to the problem below (scoll down a ways). A combination of techniques may well wind up producing the perfect focaccia. I will give it a try this weekend. David A. Tue Jun 07 13:15:39 -0700 2005 1472205 0 David A.