From the Kitchen of "Chef" Norm
FOCACCIA

BREAD
Source (if known): Similar to recipe on Cuisinart Web site - Recipes
http://www.cuisinart.com/recipes/breads/29.html
 
My notes: I made for the first time every, January 29, 2014 focaccia bread.  It turned out ok, but might need a little tweaking, mostly on making sure it doesn't overcook or dry out.

Ingredients

1 package dry yeast
1/8 teaspoon sugar
1/3 cup warm water (105° - 115° F.)
4 cups all-purpose flour
1 teaspoon salt
1 cup cold water
4 tablespoons olive oil, divided
Vegetable oil cooking spray
2 teaspoons coarse salt


 

Instructions

Stir yeast and sugar into warm water in a 2-cup measure; let stand until foamy, about 3 to 5 minutes. Place flour and salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process to combine, about 20 seconds.
Add cold water and 2 tablespoons oil to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, about 35 seconds.
Once dough pulls away from sides of the work bowl, process until dough is well kneaded, about 40 to 45 seconds.
Place dough in a lightly floured plastic food storage bag. Let rise in a warm place until doubled in size, about 45 minutes.
Divide dough in half, place on a lightly floured surface and roll into 10-inch rounds. Place each on a baking sheet sprayed with vegetable oil cooking spray.
Use kitchen shears to make decorative cuts in the dough. Pull dough from edges, opening cuts to give a lattice appearance. Brush each with remaining olive oil and sprinkle with salt.
Cover with plastic wrap sprayed with vegetable oil cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 450° F.
Bake until golden and crisp, about 20 - 25 minutes. Cool slightly on wire rack. Serve warm.

- See more at: http://www.cuisinart.com/recipes/breads/29.html#sthash.CfcAlnay.dpuf

Ingredients

1 package dry yeast
1/8 teaspoon sugar
1/3 cup warm water (105° - 115° F.)
4 cups all-purpose flour
1 teaspoon salt
1 cup cold water
4 tablespoons olive oil, divided
Vegetable oil cooking spray
2 teaspoons coarse salt


 

Instructions

Stir yeast and sugar into warm water in a 2-cup measure; let stand until foamy, about 3 to 5 minutes. Place flour and salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process to combine, about 20 seconds.
Add cold water and 2 tablespoons oil to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, about 35 seconds.
Once dough pulls away from sides of the work bowl, process until dough is well kneaded, about 40 to 45 seconds.
Place dough in a lightly floured plastic food storage bag. Let rise in a warm place until doubled in size, about 45 minutes.
Divide dough in half, place on a lightly floured surface and roll into 10-inch rounds. Place each on a baking sheet sprayed with vegetable oil cooking spray.
Use kitchen shears to make decorative cuts in the dough. Pull dough from edges, opening cuts to give a lattice appearance. Brush each with remaining olive oil and sprinkle with salt.
Cover with plastic wrap sprayed with vegetable oil cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 450° F.
Bake until golden and crisp, about 20 - 25 minutes. Cool slightly on wire rack. Serve warm.

- See more at: http://www.cuisinart.com/recipes/breads/29.html#sthash.CfcAlnay.dpuf

Ingredients

1 package dry yeast
1/8 teaspoon sugar
1/3 cup warm water (105° - 115° F.)
4 cups all-purpose flour
1 teaspoon salt
1 cup cold water
4 tablespoons olive oil, divided
Vegetable oil cooking spray
2 teaspoons coarse salt


 

Instructions

Stir yeast and sugar into warm water in a 2-cup measure; let stand until foamy, about 3 to 5 minutes. Place flour and salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process to combine, about 20 seconds.
Add cold water and 2 tablespoons oil to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, about 35 seconds.
Once dough pulls away from sides of the work bowl, process until dough is well kneaded, about 40 to 45 seconds.
Place dough in a lightly floured plastic food storage bag. Let rise in a warm place until doubled in size, about 45 minutes.
Divide dough in half, place on a lightly floured surface and roll into 10-inch rounds. Place each on a baking sheet sprayed with vegetable oil cooking spray.
Use kitchen shears to make decorative cuts in the dough. Pull dough from edges, opening cuts to give a lattice appearance. Brush each with remaining olive oil and sprinkle with salt.
Cover with plastic wrap sprayed with vegetable oil cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 450° F.
Bake until golden and crisp, about 20 - 25 minutes. Cool slightly on wire rack. Serve warm.

- See more at: http://www.cuisinart.com/recipes/breads/29.html#sthash.CfcAlnay.dpuf

PHOTOS AFTER RECIPE

Ingredients
1 package dry yeast - do not use yeast that is marked for pizza dough only
1/8 teaspoon sugar
1/3 cup warm water
4 cups all-purpose flour - I used pastry flour, best would be double zero or 00 from Italy
1 teaspoon salt
1 cup cold water
4 tablespoons olive oil, divided
2 teaspoons coarse salt

Instructions

Stir yeast and sugar into warm water in a 2-cup measure; let stand until foamy,
about 3 to 5 minutes.

Place flour and salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process to combine, about 20 seconds.
Add cold water and 2 tablespoons oil to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, about 35 seconds. Once dough pulls away from sides of the work bowl, process until dough is well
kneaded, about 40 to 45 seconds.

Place dough in a lightly floured plastic food storage bag. Let rise in a warm place
until doubled in size, about 45 minutes.

Divide dough in half (I used 3/4 in a large cookie sheet and 1/4 for a small cookie sheet), place on a lightly floured surface and roll into 10-inch
rounds. Place each on a baking sheet that you put extra virgin olive oil to coat the entire bottom and edge.
Pull dough to the edges, and use your fingers to make dimples all over the dough. Brush with remaining
olive oil and sprinkle with salt.

Optional, leave uncovered or cover with plastic wrap sprayed with vegetable oil cooking spray and let rise
until puffy, about 20 minutes. Preheat oven to 450° F.

Bake until golden and crisp, about 20 - 25 minutes. Cool slightly on wire rack.
Serve warm.