Food recipes
Focaccia (Bread Machine)
Focaccia (Bread Machine) Ingredients: leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched sugars, granulated salt, table water, bottled, generic oil, olive, salad or cooking spices...
Focaccia (Bread Machine)
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried
salt, table
oil, olive, salad or cooking
Directions:
Place the ingredients into the pan in the order recommended by your bread machine.
Program the machine for "dough cycle".
Check dough about 10 minutes before the end of the 2nd kneading cycle.
It should be a smooth, sticky ball.
Adjust if needed with more flour or water.
When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a large rectangle, about 17x12 inches.
Transfer the dough onto a large, lightly greased cookie sheet.
Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
Cover with a towel and let rise for about forty minutes or till puffy.
Sprinkle the salt & herbs over the bread.
Press into the dough at intervals with your fingers& sprinkle with the olive oil.
Bake the focaccia in a preheated 425F oven for 15 minutes or until the crust is golden brown.
Remove from the oven & cool on a wire rack.
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried
salt, table
oil, olive, salad or cooking
Directions:
Place the ingredients into the pan in the order recommended by your bread machine.
Program the machine for "dough cycle".
Check dough about 10 minutes before the end of the 2nd kneading cycle.
It should be a smooth, sticky ball.
Adjust if needed with more flour or water.
When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a large rectangle, about 17x12 inches.
Transfer the dough onto a large, lightly greased cookie sheet.
Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
Cover with a towel and let rise for about forty minutes or till puffy.
Sprinkle the salt & herbs over the bread.
Press into the dough at intervals with your fingers& sprinkle with the olive oil.
Bake the focaccia in a preheated 425F oven for 15 minutes or until the crust is golden brown.
Remove from the oven & cool on a wire rack.