BASIC FOCACCIA TOPPING
Machine Procedure (For a 2-cup capacity bread machine): All ingredients
must be at room temperature, unless otherwise noted. Add ingredients,
except toppings, in the order specified in your bread machine owner's
manual. Set bread machine on dough/manual setting. At the end of the
program, press clear/stop. To punch dough down, press start and let knead
for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes
before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal
bread making procedure, but let dough knead only once. At the end of the
kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking
after the first 30 minutes to make sure dough does not overrise and touch
lid. Press start and let machine run for 60 seconds to punch dough down.
Press clear/stop again. Remove dough and let rest 5 minutes before
hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour. With fingertips, spread
dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan. Cover with
a clean kitchen cloth. Let rise until doubled in height, about 30 to 60
minutes.
Preheat oven to 400F. Make light indentations with your fingertips in the
surface of the risen dough. Brush with extra-virgin olive oil and sprinkle
with coarse salt and black pepper. Bake on bottom rack of oven for
approximately 30 to 35 minutes, or until golden brown. Let cool in pan. Cut
into twelve equal pieces and serve at room temperature.
Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita.
Copyright (c) 1993 by Thomas N. Lacalamita. Reprinted by permission of
Simon & Schuster, Inc.
NOTES : This recipe was found on the Web Ketchum Kitchen at www.recipe.com
Date: Sun, 23 Jun 1996 13:57:05 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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