Artisan Focaccia/Pizza

Artisan Dough Cycle

Ingredients

About 112 pounds dough

Water, 60°– 70°F

112

cups

 

 

 

Sea salt

212

teaspoons

 

 

Honey

2 teaspoons

 

 

 

Bread flour

312

cups

 

 

Semolina flour

12 cup

 

 

Yeast, active dry, instant or bread machine

2 teaspoons

 

 

 

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection 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-floured surface. Punch to deflate 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):

Calories 58 (4% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 184mg • calc. 3mg • fiber 0g

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Cuisinart IB-5859A, 05CU26258, ELC0303IB-1/7A7 manual Artisan Focaccia/Pizza

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