Jill's focaccia
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Title: Jill's Focaccia
Categories: breads, ethnic
Yield: 1 servings
1 c lukewarm water
6 1/2 ts salt
1 tb garlic oil
1 tb olive oil
1/4 ts diastatic malt powder
1 1/2 c king arthur flour
1 1/2 c italian flour
2 tb italian seasoning
1 or 1 tbs oregano and 1
1 tbs basil
2 ts regular yeast
1/2 c kalamatra olives halved
1/2 c pine nuts toasted or raw
1 c roasted red pepper strips
1 steamed brocolli, spinach
1 artichokes or sliced mushros
1 fresh minced basil
1 cracked black pepper
Make a slack dough either by hand, electric mixer, or bread machine
with the first 9 ingredients. Add the olives and pine nuts just
before the last 1/2 cup flour if your hand kneading or using mixer or
5 minutes before the end of the bread machine cycle ( to keep them
whole ). Let dough double in size about 1 1/2 hours. Punch down and
spread in a cornmeal, heavily dusted 14 inch round pizza pan. Make
indentations in the dough with your finger tips, cover and let rise
for 45 minutes or doubled and puffy. Push vegetables of your choice
into dough to keep them anchored down. Meanwhile preheat oven to 500.
turn it down to 450 and bake foccacia 15 to 20 minutes or until
golden brown. Remove from oven and sprinkle with fresh basil and
cracked black pepper. Fresh tomato slices, chopped garlic and a bit
of olive oil elevate this bread to sublime.
Note:Italian flour: lowest level of ash,protein level 9.8 % and used
to add lightness to pizza etc. Diastatic malt powder ( or barley malt
syrup ) when added to dough helps produce a finer texture and longer
keeping quality
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000
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