Cuisinart 07CU26323, BRK Series manual Focaccia Romana

foamy. Add the flour to the work bowl of the Cuisinart® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 45 to 60 minutes.

Preheat the Cuisinart™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat the stone for at least 30 minutes. Lightly butter a 10-inch round baking pan. Divide the dough into 16 equal pieces, about 2¼ ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the butter/milk mixture. Place in preheated oven and bake until golden brown, about 25 to 30 minutes. Remove from pan and let cool on a rack for about 10 minutes for serving.

For a softer roll, brush each with melted butter just after removing from oven.

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) • carb. 28g • pro. 5g

•fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg

•calc. 23mg • fiber 1g

Focaccia Romana

For another version of this Italian staple, throw on some chopped kalamata olives.

Makes 18 servings

2½ teaspoons active dry yeast

1⁄8 teaspoon granulated sugar

1⁄3 cup warm (105°-110°F) water

4cups unbleached, all-purpose flour

3teaspoons kosher salt, divided

1cup cold water

4tablespoons extra virgin olive oil, divided

2 tablespoons fresh rosemary

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy.

Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart® Food Processor fitted with the dough blade; process 10 seconds to combine. Add cold water and 2 tablespoons of oil to the yeast mixture.

With the machine running, slowly pour the liquid through the feed tube. Process until a dough ball forms. Continue to let the machine run another minute to knead.

Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

Preheat Cuisinart™ Brick Oven to 400°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Lightly coat the baking sheet with a non-stick cooking spray.

Turn the dough out onto a floured surface. Roll out into a rectangle and then fit onto the prepared pan, stretching the ends of the dough to meet the edges of the baking tray. Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes

Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack.

Nutritional information per serving:

Calories 131 (23% from fat) • carb. 22g • pro. 3g

•fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg

•calc. 10mg • fiber 1g

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