17.16. Electric Stand Mixer Use and Care Guide
FOCCACIA BREAD (cont.)
GREEK STYLE TOPPING
1⁄4cup olive oil
11⁄2tsp oregano leaves, dried
1 cup onion, thinly sliced
1⁄3cup Feta cheese, crumbled
1⁄4cup black olives, sliced-drained
1⁄4tsp salt
Heat olive oil, add onions and cook until soft but not brown, 5 minutes.
Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as
directed.
FRENCH BREAD
Dough
3-31⁄2cups bread flour
1 tsp salt
1 TBL sugar
21⁄2tsp active dry yeast
11⁄2cups water
Glaze
1 TBL water
1⁄2tsp salt
Temperature: 400°F/205°C
Bake Time: 20-25 minutes
Insert Dough Hooks and mix together all dry ingredients except
1-11⁄2cups of flour on Medium Low speed.
Heat water to 120°-130°F/49°-54°C. Continue mixing on Medium Low
and drizzle water slowly into dry mixture until mixed, 2-3 minutes.
Continue to mix another 2-3 minutes.
Gradually add the remaining flour to form a soft, slightly tacky, dough ball
for 2-4 minutes. Continue kneading for another 10 minutes. Perform
dough stretch test. Spray large bowl with a non-stick spray. Place dough in
bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour
or until double in size.
FOCCACIA BREAD
21⁄2-3 cups bread flour
1 tsp salt
2 tsp sugar
1 tsp dry Italian seasoning
11⁄4tsp active dry yeast
1 cup water
1⁄3cup olive oil
Temperature: 400°F/205°C
Bake Time: 15-20 minutes
Insert Dough Hooks and mix all dry ingredients together except 1 cup
of flour on Medium Low for 30 seconds.
Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on
Medium Low and drizzle liquid slowly into dry mixture until mixed,
2-3 minutes.
Continue to mix another 2-3 minutes. Gradually add the remaining flour
to form a soft, slightly tacky, dough ball for 2-4 minutes. Continue
kneading for another 10 minutes. Perform the dough stretch test.
Spray large bowl with a non-stick spray. Place dough in bowl and turn
to coat on all sides. Cover and let rise in warm place 1 hour or until
double in size.
Press dough evenly into a 9 x 13-inch greased pan. Make indentations
in the dough using your fingertips.
Cover and let rise in a warm place for 20 minutes or until double in
size. Prepare a topping, Garlic-Cheese or Greek Style, while the
dough is rising.
GARLIC-CHEESE TOPPING
1⁄4cup olive oil
11⁄2tsp oregano leaves, dried
1⁄2cup garlic, coarsely chopped
1⁄3cup Parmesan cheese, grated
1⁄4tsp salt
Heat olive oil and stir in oregano and garlic. Remove from heat
immediately. Spoon mixture over dough. Sprinkle with remaining
ingredients. Bake as directed.