Post by marlaoh on Mar 5, 2004 7:26:19 GMT -6
Rosemary-Tomato Focaccia
• 3/4 cup milk
• 1 tablespoon olive oil
• 1-1/2 cups whole wheat flour
• 1/2 cup bread flour
• 1/4 cup cornmeal
• 2 tablespoons snipped oil-packed dried tomatoes, drained
• 1 teaspoon dried oregano, crushed
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary
1. Add milk, the 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to the bread machine pan according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough rest for 10 minutes.
2. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. With two fingers, poke holes all over dough. Combine the 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400 degree F oven for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 8 servings.
Note: If you don't have a bread machine, prepare the dough as follows. In a large mixing bowl combine 3/4 cup of the whole wheat flour, bread flour, cornmeal, oregano, yeast, and salt. In a small saucepan combine milk, 1 tablespoon of the olive oil, and tomatoes. Heat over medium heat to 120 degrees F to 130 degrees F. Add to dry mixture. Beat with a wooden spoon until combined. Stir in as much of the remaining whole wheat flour as you can. Turn dough out onto a lightly floured surface. Knead in enough additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let dough rise until nearly double. Punch dough down; cover and let rest 10 minutes. Continue as directed in Step 2.
• 3/4 cup milk
• 1 tablespoon olive oil
• 1-1/2 cups whole wheat flour
• 1/2 cup bread flour
• 1/4 cup cornmeal
• 2 tablespoons snipped oil-packed dried tomatoes, drained
• 1 teaspoon dried oregano, crushed
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary
1. Add milk, the 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to the bread machine pan according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough rest for 10 minutes.
2. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. With two fingers, poke holes all over dough. Combine the 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400 degree F oven for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 8 servings.
Note: If you don't have a bread machine, prepare the dough as follows. In a large mixing bowl combine 3/4 cup of the whole wheat flour, bread flour, cornmeal, oregano, yeast, and salt. In a small saucepan combine milk, 1 tablespoon of the olive oil, and tomatoes. Heat over medium heat to 120 degrees F to 130 degrees F. Add to dry mixture. Beat with a wooden spoon until combined. Stir in as much of the remaining whole wheat flour as you can. Turn dough out onto a lightly floured surface. Knead in enough additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let dough rise until nearly double. Punch dough down; cover and let rest 10 minutes. Continue as directed in Step 2.