INGREDIENTS:12 cups warm water
1 cup yeast
½ cup sugar
18 cups bread flour
18 cups high gluten flour
½ cup salt
½ cup vegetable oil
2 egg whites
4 cups California Ripe Olives, chopped
1 cup olive oil
2 Tbsp. chopped rosemaryDIRECTIONS:Combine water, yeast and sugar in a bowl and set aside for 5-10 minutes until yeast has dissolved and bubbles begin to appear. In a large mixer, combine bread flour, gluten flour, salt, vegetable oil, egg whites and olives. Add yeast mixture to flour mixture and knead with dough hook for 2 minutes on low speed, then 10 minutes on medium speed. Allow dough to proof for 1 hour. Divide dough into 1-lb. pieces and form into round disks. Proof, covered, again for 20 minutes. Mix together olive oil and rosemary; brush onto focaccia before baking. Place in a 450°F oven and steam for 15 seconds, then bake for 20 minutes until lightly browned and firm.SERVINGS:18 loavesPHOTO CREDIT:Photo Credit: RIPE OLIVE FOCACCIA