Manual

Recipes

Tuscan Flatbread (focaccia)

This deliciolL_ly_implefi_cacciarecipecan be serredalcmt]_idescrapsand _tet_ or sliced and

used to make toastedpanini sandl_iche_,t_r a sl_z,et rariation, tO"toppinj with slirer_of red

_]rape_and sprinklinj with sujar.

21o 3 cups flour

1 package ( 14 ounce) rapid rise )'east

I tablespoon sugar

3q teaspoon salt

1 cup water

lq_cup <)liveoil, divided

Combine 21"2icups of flour, yeast, sugar and salt. Set aside. Heat water and 2 table

spoons oil until 120 130° F (approximately 1 11,9 minutes in the microwave).

LIsingdough hook attachment on setting #1, n'lix dry ingredients into water and oil

mixture. Gradually add remaining flour until sott dough forms. Continue kneading

wifl_ dough hook until dough is smoofll and elastic, about 3 5 minutes. Cover and

let rise for 10 1Bminutes.

I)ivide dough in half, place each on greased cookie sheets and press into two 8"

circles. Cover loosely with plastic and let stand 1Bminutes. Press fingertips into

dough, creating indentations. Brush with remaining 2 tablespoons of oil. Sprinkle

with choice of toppings.

Optional toppings: 2 tablespoons of chopped flesh rosemary ÷ 2 tablespoons

grated Parmesan cheese OR lg pound coarsely chopped flesh red grapes + 2 tea

spoons sugar.

Bake at 425 ° F (Convect F,ake 400 ° F) fur 1B 17 minutes or until crust is golden

brown. Cut into wedges. Serve hot.

Makes t_o round loaves.

NOTE: One tablespoon of fl'esh herbs equals 1 teaspoon dried in most recipes.