75
ARITSAN FOCCACIA DOUGH
INGREDIENTS
1½ cups water (80°F – 90°F)
2 tsp. honey
2½ tsp. sea salt
½ cup whole wheat our
3½ cups bread our
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select ARTISAN. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Turn dough out onto well oured board. (Kneading paddle may remain
in dough; if so, remove paddle.)
6. Punch down and knead to remove air from dough.
7. Cover and let rest for 10 minutes.
8. Divide dough into 2 equal portions. Place one piece of dough on a
large baking sheet brushed with olive oil and sprinkled with cornmeal.
Press and atten dough suing heel of your hand into
10 x 10 inch square. Brush the top with olive oil.
9. Press our coated ngertips into bread at 1-inch intervals. Repeat with
other half of dough. Cover and let rise until doubled in size, about 45
minutes.
10. Lightly press ngertips into bread again. Sprinkle with garlic pepper,
dried parsley and Rosemary garlic blend.
11. Bake at 425ºF for 20 minutes or until golden and loaves test done.
Move breads to wire rack to cool. Serve warm.
MAKES 2 LOAVES
ARTISAN
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 75 1/22/18 2:39 PM
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