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ARTISAN FOCACCIA/PIZZA
Artisan Dough Cycle
Ingredients About 1 ½ pounds dough
Water, 60°–70°F (15°–21°C) 1 ½ cups (375 ml)
Sea salt 2 ½ teaspoons (12 ml)
Honey 2 teaspoons (10 ml)
Bread flour 3 ½ cups (875 ml)
Semolina flour ½ cup (125 ml)
Yeast, active dry, instant or bread machine 2 teaspoons (10 ml)
Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection
Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is complete, remove dough from pan and
transfer to a well-oured surface. Punch to deate and let rest 10 minutes before continuing.
Follow the similar recipes in the Dough/Pizza Dough section for preparation of focaccia.
Nutritional information per serving [1 ounce (28 g)]:
Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fib
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