Spelt Focaccia Bread Ingredients:
Directions:
1. Add water, yeast and sugar to WildSide jar and secure lid. Press “Pulse” 2 times and allow yeast to proof 5-10 minutes. 2. Combine all-purpose and whole grain flour in separate bowl and set aside.
3. Add 3 tablespoons oil, salt and 1/3 of flour to jar and secure lid. Press “Pulse” 2-3 times.
4. Add next 1/3 of flour to jar and secure lid. Press “Pulse” 3-5 times.
5. Add remaining flour and secure lid. Press “Pulse” 8-10 times until all flour is incorporated and a dough ball forms.
6. Allow dough to rise in jar with lid secure until doubled.
7. Preheat oven to 425°F and heat baking stone or pan in oven.
8. Roll out dough to ½-inch thickness.
9. Sprinkle cornmeal on another baking sheet or lightweight wooden board; place rolled-out dough on cornmeal.
10. Brush dough with 2 tablespoons oil, dimple dough by pressing fingertips into dough and sprinkle with desired toppings.
11. Let dough stand 20 minutes.
12. Slide focaccia dough from cornmeal covered surface by wiggling it gently onto the heated baking stone or pan.
13. Bake in oven until golden brown and done, approximately 12-15 minutes.
14. Serve warm or at room temperature to accompany dinner or to use as sandwich bread.
15. Enjoy!
*Focaccia, like pizza, is a flatbread that has an unlimited number of topping possibilities. In its most simple form, focaccia can be topped with olive oil and medium coarse salt. Some other ideas include: minced garlic, capers, marinated artichokes, Kalamata olives, sun-dried tomatoes, sautéed or caramelized onions, sweated eggplant, pancetta or bacon, Parmesan or Asiago cheese, lemon zest, basil, thyme and rosemary.
Note: If you do not have spelt flour on hand, you can substitute with whole wheat flour or entirely use all-purpose flour.
- ¾ C warm water
- 2 tsp dry-active yeast
- 1 Tbsp granulated sugar
- 1 ¼ C all-purpuse flour
- 1 C whole grain spelt flour
- 1 tsp kosher salt
- 5 Tbsp olive oil, divided
- Cornmeal for dusting
- Preferred toppings*
Directions:
1. Add water, yeast and sugar to WildSide jar and secure lid. Press “Pulse” 2 times and allow yeast to proof 5-10 minutes. 2. Combine all-purpose and whole grain flour in separate bowl and set aside.
3. Add 3 tablespoons oil, salt and 1/3 of flour to jar and secure lid. Press “Pulse” 2-3 times.
4. Add next 1/3 of flour to jar and secure lid. Press “Pulse” 3-5 times.
5. Add remaining flour and secure lid. Press “Pulse” 8-10 times until all flour is incorporated and a dough ball forms.
6. Allow dough to rise in jar with lid secure until doubled.
7. Preheat oven to 425°F and heat baking stone or pan in oven.
8. Roll out dough to ½-inch thickness.
9. Sprinkle cornmeal on another baking sheet or lightweight wooden board; place rolled-out dough on cornmeal.
10. Brush dough with 2 tablespoons oil, dimple dough by pressing fingertips into dough and sprinkle with desired toppings.
11. Let dough stand 20 minutes.
12. Slide focaccia dough from cornmeal covered surface by wiggling it gently onto the heated baking stone or pan.
13. Bake in oven until golden brown and done, approximately 12-15 minutes.
14. Serve warm or at room temperature to accompany dinner or to use as sandwich bread.
15. Enjoy!
*Focaccia, like pizza, is a flatbread that has an unlimited number of topping possibilities. In its most simple form, focaccia can be topped with olive oil and medium coarse salt. Some other ideas include: minced garlic, capers, marinated artichokes, Kalamata olives, sun-dried tomatoes, sautéed or caramelized onions, sweated eggplant, pancetta or bacon, Parmesan or Asiago cheese, lemon zest, basil, thyme and rosemary.
Note: If you do not have spelt flour on hand, you can substitute with whole wheat flour or entirely use all-purpose flour.
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