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Full Online Book HomeLearning KitchenBread - Focaccia - Potato Caraway Focaccia
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Bread - Focaccia -  Potato Caraway Focaccia Post by :lulubobcat Category :Learning Kitchen Author :Unknown Date :December 2011 Read :993

Click below to download : Bread - Focaccia - Potato Caraway Focaccia (Format : PDF)

Bread - Focaccia - Potato Caraway Focaccia

Dough:
2 l/2 teaspoons yeast
1 l/2 teaspoons salt
1 cup rye flour
2 cups all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 cup (8 ounces) mashed potatoes made from
scratch, or from "instant" mashed potatoes
1/4 cup garlic oil or olive oil
2/3 cup water


Place all the ingredients in the machine, program for Dough or Manual, and press Start. The mixture will be very dry and crumbly at first. Do not add more water until the potatoes give up their cooking liquid—about 5 minutes into the first kneading cycle. Then add just enough to make a firm ball. At the end of the final cycle, remove the dough, which will be quite tacky and soft, to a lightly floured work space. Sprinkle the
dough with flour and knead briefly by hand, adding only enough flour to form a soft ball of dough.

To Finish:
2 tablespoons olive oil
1 tablespoon caraway seeds


Place the ball of dough either on a wooden pizza paddle sprinkled with cornmeal or on a cornmeal-dusted baking sheet. Cover with a clean cloth and let the dough rise for 30 minutes in a warm place.

Preheat the oven to 450°F with either the rack or a pizza stone or tiles in the center position. Just before placing the dough in the oven, indent the top of it with your fingertips, pushing down rather aggressively to deflate it, not completely but by about a third. Drizzle it with the olive oil and sprinkle with the caraway seeds. Slide the pan into the oven or the dough onto the pizza stone or tiles. Bake for 10 minutes at 450°F,
then lower the oven to 375°F and bake an additional 5 to 7 minutes, or until the top is deep golden brown and the bottom is browned as well. (Use wide metal spatula to lift up a corner and take a peek.) Serve
hot, warm, or at room temperature.

Sue's Notes: Instead of caraway I have used sesame seeds and kosher salt and minced garlic. I have replace the rye flour with all-purpose flour and it is still delicious.

Recipe from a Lora Brody book--Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine-Pefect Every Time




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