http://www.chef-in-training.com/2013/04/focaccia-bread/
Ingredients
1 cup water
3 Tbsp. butter softened
2 Tbsp. nonfat dry milk powder
3 Tbsp. sugar
1 1/2 tsp. salt
3 cups bread flour
2 1/4 tsp. active dry yeast
Topping
2 Tbsp. olive oil
3 Tbsp. grated Parmesan Cheese
3/4 tsp. dried rosemary
1/2 tsp. garlic salt
**The directions I am going to give are for a bread machine, but you can always do this by hand as well.** Place water, softened butter, nonfat dry milk powder, sugar, salt, bread flour and active dry yeast into the bowl of a bread mixer.
Knead dough on a low setting for 5 minutes. After dough has mixed for 5 minutes, add more flour or water as needed to reach a good dough consistency.
Once dough has been formed, place it on a floured surface and cover with saran wrap. Let the dough rest for 15 minutes.
After dough has rested, knead by hand for a minute.
Press dough on a greased jelly roll pan. It will be about 1/4-1/2 inch tall.
Cover and let rise for 30 minutes.
Using your finger, press dough in random spot to make indentions about an inch apart from each other.
Brush dough with olive oil. Sprinkle with Parmesan cheese, garlic salt and rosemary.
Bake at 400 degrees F for 13-15 minutes un til lightly browned in color.
Allow bread to cool slightly, then cut into squares for serving and serve warm.
Ingredients
1 cup water
3 Tbsp. butter softened
2 Tbsp. nonfat dry milk powder
3 Tbsp. sugar
1 1/2 tsp. salt
3 cups bread flour
2 1/4 tsp. active dry yeast
Topping
2 Tbsp. olive oil
3 Tbsp. grated Parmesan Cheese
3/4 tsp. dried rosemary
1/2 tsp. garlic salt
**The directions I am going to give are for a bread machine, but you can always do this by hand as well.** Place water, softened butter, nonfat dry milk powder, sugar, salt, bread flour and active dry yeast into the bowl of a bread mixer.
Knead dough on a low setting for 5 minutes. After dough has mixed for 5 minutes, add more flour or water as needed to reach a good dough consistency.
Once dough has been formed, place it on a floured surface and cover with saran wrap. Let the dough rest for 15 minutes.
After dough has rested, knead by hand for a minute.
Press dough on a greased jelly roll pan. It will be about 1/4-1/2 inch tall.
Cover and let rise for 30 minutes.
Using your finger, press dough in random spot to make indentions about an inch apart from each other.
Brush dough with olive oil. Sprinkle with Parmesan cheese, garlic salt and rosemary.
Bake at 400 degrees F for 13-15 minutes un til lightly browned in color.
Allow bread to cool slightly, then cut into squares for serving and serve warm.
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