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CATEGORY CUISINE TAG YIELD
Grains Italian Breads, Ethnic 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "Ulrich Sahm" <uwsahm@netvision.net.il> on
Aug 14, 1998

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