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Making focaccia bread seems like it would require an advanced level of breadmaking knowledge. But according to Martha Stewart, making delicious and herbaceous focaccia requires little to no bread ...
Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour. ½ teaspoon fine sea salt or table salt. ½ teaspoon instant or bread ...
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In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.
1. In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes.
Make the dough: In a stand mixer fitted with the dough hook, mix together the flour, potato, salt, and yeast. Gradually add the oil, then mix in the water. Knead the dough on low speed until it comes together and is smooth and elastic, 8 to 10 minutes. Cover and let rise until doubled in volume, 1 to 1 1/2 hours.
Spread the tomatoes and rosemary evenly over the dough and sprinkle with salt. Bake in the oven until the focaccia is a deep golden brown, 45 to 50 minutes. Let cool slightly on a wire rack.
Panzerotto is a turnover, traditionally deep-fried and often filled with mozzarella and tomato Focaccia Barese with tomatoes and olives. Many foods which are eaten as a snack or appetizer are based on bread. The puccia (plural pucce) is a small, flat and round bread which may or may not have olives mixed through its dough.