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Rosemary-Tomato Focaccia

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 28 Feb 2003 15:46:14 -0800
v103.n012.11
                       *  Exported from  MasterCook  *

                           Rosemary-Tomato Focaccia

Recipe By     : Better Homes and Gardens
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread Bakers Mailing List        Bread Machine
                  Breads                           Dough Setting
                  Grains                           Hand Made
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4  C             Skim Milk -- Note 1
     1      Tbsp          Olive Oil
     1 1/2  C             Whole Wheat Flour
       1/2  C             Bread Flour
       1/4  C             Cornmeal
     2      Tbsp          Snipped Oil-Packed Dried Tomatoes -- Drained
     1      Tsp           Dried Oregano -- Crushed
     1      Tsp           Active Dry Yeast
       1/2  Tsp           Salt
     2      Tbsp          Olive Oil
     1      Clove         Garlic -- Minced
       1/4  C             Grated Parmesan Cheese
       1/2  Tsp           Dried Rosemary -- Or
                          2 Tsp Snipped Fresh Rosemary

Note 1:  Original recipe used regular milk

Prep Time: 20 minutes

1. Add milk, the 1 tablespoon olive oil, whole wheat and bread flours, 
cornmeal, dried tomatoes, oregano, yeast, and salt to the bread machine pan 
according to manufacturer's directions. Select dough cycle. When cycle is 
complete, remove dough from machine. Cover and let dough rest for 10 minutes.

2. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch 
circle. Cover and let rise in a warm place for 30 to 40 minutes or until 
nearly double. With two fingers, poke holes all over dough. Combine the 2 
tablespoons olive oil and garlic; drizzle over dough. Sprinkle with 
Parmesan cheese and rosemary. Bake in a 400F oven for 25 to 30 minutes or 
until golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool.

Makes 8 servings.

Note: If you don't have a bread machine, prepare the dough as follows. In a 
large mixing bowl combine 3/4 cup of the whole wheat flour, bread flour, 
cornmeal, oregano, yeast, and salt. In a small saucepan combine milk, 1 
tablespoon of the olive oil, and tomatoes. Heat over medium heat to 120 
degrees F to 130 degrees F. Add to dry mixture. Beat with a wooden spoon 
until combined. Stir in as much of the remaining whole wheat flour as you 
can. Turn dough out onto a lightly floured surface. Knead in enough 
additional flour to make a moderately stiff dough that is smooth and 
elasitc (6 to 8 minutes total). Cover and let dough rise until nearly 
double. Punch dough down; cover and let rest 10 minutes.Continue as 
directed in Step 2.

                     - - - - - - - - - - - - - - - - - -

NOTES : Cal 192.1
Total Fat 6.6g
Sat Fat 1.3g
Carb 28g
Fiber 3.6g
Pro 6.7g
Sod 211mg
CFF 29.9%