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From the Publisher
Sample Recipe: Rosemary and Fig Focaccia
Instructions:
Prep Time: 90 minutes / Bake Time: 30 minutes / Cooling Time: 5 minutes / Yield: About 15 servings
– Sprinkle the yeast over the warm water and let stand for about 5 minutes until it becomes frothy.
– Combine the flour, rosemary, sugar, and salt in the food processor and blend evenly.
– While blending, add ⅓ cup of the olive oil and the yeast mixture through the feed tube, until a soft sticky dough is formed.
– Turn the dough out onto a lightly floured surface and knead several times to a soft, pliable dough. You may need a tablespoon or two of flour to make it less sticky.
– Place the dough in a lightly oiled bowl covered with plastic wrap and place in a warm spot to double in size, for 45 to 60 minutes.
– Preheat the oven to 375ºF.
– Spray the sheet pan with cooking spray.
– Once the dough has doubled, stretch it to fit the sheet pan in an even layer. Brush the entire surface with the remaining 2 tablespoons of olive oil and layer with the chopped figs.
– Bake for about 30 minutes, or until golden brown.
– Cool slightly before slicing and serving.
Ingredients: 1 cup (240 milliliters) warm water (90ºF to 110ºF) 3½ cups (440 grams) all-purpose flour, plus additional if needed ¼ cup fresh minced rosemary (or 2 tablespoons dried rosemary) 2 tablespoons (30 grams) granulated sugar 1 teaspoon (6 grams) table salt ⅓ cup (110 milliliters) plus 2 tablespoons olive oil, divided 1 pound (about 2 cups) fresh figs, sliced in half or quartered if they are large
Publisher : Rockridge Press (January 23, 2018)
Language : English
Paperback : 296 pages
ISBN-10 : 162315961X
ISBN-13 : 978-1623159610
Item Weight : 1.85 pounds
Dimensions : 8 x 0.9 x 10 inches
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