* Exported from MasterCook *
Bread, Emmer Focaccia
Recipe By :Recipe Courtesy of Dan Barber, Blue Hill.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups water -- room temp
4 teaspoons active dry yeast
2 cups finely ground emmer wheat
2 1/2 cups all-purpose flour -- plus more for dusting
1 teaspoon sugar
5 tablespoons olive oil
1 3/4 teaspoons table salt
1 clove garlic -- finely minced
1/2 teaspoon kosher salt -- or fleur de sel
1 teaspoon chopped fresh rosemary
extra virgin olive oil -- for drizzling
In the bowl of an electric mixer, using a handheld whisk, whisk
together the water, yeast and ground emmer wheat and let stand until
slightly foamy, about 10 minutes. Add the all-purpose flour, sugar, 2
Tbs. of the olive oil, the table salt and garlic.
Fit the mixer with the dough hook and beat on low speed until the
dough begins to pull away from the sides of the bowl and form a ball,
about 10 minutes. Transfer the dough to a well-floured work surface
and gently shape into a ball.
Coat a baking sheet with 1 Tbs. of the olive oil. Place the dough on
the baking sheet and coat the top with the remaining 2 Tbs. olive
oil. Wrap the baking sheet loosely with plastic wrap and place in a
warm spot (about 80F) until the dough has doubled in volume, about 1 hour.
Preheat an oven to 450F.
Remove the plastic wrap from the baking sheet and gently stretch the
dough evenly until it covers the bottom of the sheet. Using your
fingertips, press gently into the dough to create small dimples
evenly over the surface. Sprinkle the dough with the fleur de sel and
rosemary. Wrap the baking sheet loosely with plastic wrap and place
in a warm spot (about 80ºF) until the dough has almost doubled in
volume and is soft to the touch, about 30 minutes.
Remove the plastic wrap from the baking sheet. Bake until the
focaccia is lightly browned on the surface and springs back lightly
when pressed, 13 to 15 minutes. Remove from the oven and drizzle the
focaccia with extra-virgin olive oil. Let cool for 10 minutes before
cutting into squares.
Makes 24 squares.
Description:
"Thick, chewy and fragrant with rosemary and garlic, this
focaccia just needs a drizzle of olive oil to make a perfect meal."
Source:
"williams-sonoma.com"
S(Internet address):
"http://www.williams-sonoma.com/recipe/emmer-focaccia.html";
Copyright:
"Adapted from Williams-Sonoma Kitchen Library Series, Muffins &
Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)."
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Per Serving (excluding unknown items): 128 Calories; 3g Fat (22.5%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.