* 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.
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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%