Cuisinart CBT-2000P1 Recipe - Page 29

foolproof. You do not have to proof the yeast ahead of time, just

Get Cuisinart CBT-2000P1 PDF manuals and user guides View all Cuisinart CBT-2000P1 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 29 highlights

Focacci A blender is not the rst tool that comes to mind when thinking about making dough, but it makes the process a little more foolproof. You do not have to proof the yeast ahead of time, just throw it into the blender with the other ingredients and blend to mix well - you will see that the power of the blender and the resting time are all you need to make avorful yeasted products. Makes 16 servings 1½ cups warm water (105°F to 110°F) 2¼ teaspoons dry active yeast (1 standard packet) 4 tablespoons olive oil, divided 1 tablespoon kosher salt, plus more for sprinkling 1½ cups bread flour 1 cup Sourdough Starter (recipe on page 30; this must be prepared 3 days in advance) 1 cup unbleached, all-purpose flour ¼ cup fresh rosemary leaves oil for pan 1. Put the water, yeast, 2 tablespoons of the olive oil, salt and bread flour into the blender jar. Select Speed 6 and press Start. Blend until smooth, about 20 seconds. 2. Transfer the batter to a large mixing bowl. Cover with plastic wrap and allow to rest for 2 hours. 3. Add the Sourdough Starter to the batter mixture. Stir to combine and then add the all-purpose flour and, using floured hands, knead the mixture together until a nice dough forms (you may need additional flour - the dough should be smooth and slightly sticky, not dry). 4. Oil a rimmed 13 x 18-inch baking pan. Roll out dough to fit and transfer to the pan. Cover and allow to rise until doubled in size. 5. Preheat oven to 425°F with the rack in the middle position. 6. Once the dough is ready, use your fingers to make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the top with the rosemary and a few pinches of the kosher salt. Bake until the focaccia is a nice golden brown on top, about 35 to 40 minutes 7. Allow to cool for 10 minutes before serving. Nutritional information per serving: Calories 112 (28% from fat) / Carb. 18g / Pro. 3g / Fat 4g / Sat. Fat 1g / Chol. 0mg / Sod. 431mg Calc. 2mg / Fiber 1g 29

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
29
Focacciº
A blender is not the first tool that comes to mind when thinking
about making dough, but it makes the process a little more
foolproof. You do not have to proof the yeast ahead of time, just
throw it into the blender with the other ingredients and blend
to mix well – you will see that the power of the blender and the
resting time are all you need to make flavorful yeasted products.
Makes 16 servings
1½
cups warm water (105°F to 110°F)
2¼
teaspoons dry active yeast (1 standard packet)
4
tablespoons olive oil, divided
1
tablespoon kosher salt, plus more for sprinkling
1½
cups bread flour
1
cup Sourdough Starter (recipe on page 30; this must be prepared
3 days in advance)
1
cup unbleached, all-purpose flour
¼
cup fresh rosemary leaves
oil for pan
1.
Put the water, yeast, 2 tablespoons of the olive oil, salt and bread flour into the
blender jar. Select Speed 6 and press Start. Blend until smooth, about 20 seconds.
2.
Transfer the batter to a large mixing bowl. Cover with plastic wrap and allow
to rest for 2 hours.
3.
Add the Sourdough Starter to the batter mixture. Stir to combine and then add
the all-purpose flour and, using floured hands, knead the mixture together
until a nice dough forms (you may need additional flour – the dough should be
smooth and slightly sticky, not dry).
4.
Oil a rimmed 13 x 18-inch baking pan. Roll out dough to fit and transfer to the
pan. Cover and allow to rise until doubled in size.
5.
Preheat oven to 425°F with the rack in the middle position.
6.
Once the dough is ready, use your fingers to make indentations in the dough
over the entire surface. Brush the dough with the remaining olive oil, and
sprinkle the top with the rosemary and a few pinches of the kosher salt.
Bake until the focaccia is a nice golden brown on top, about 35 to 40 minutes
7.
Allow to cool for 10 minutes before serving.
Nutritional information per serving:
Calories 112 (28% from fat) / Carb. 18g / Pro. 3g / Fat 4g / Sat. Fat 1g / Chol. 0mg / Sod. 431mg
Calc. 2mg / Fiber 1g