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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.
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To assemble: position a rack in the center of the oven and heat the oven to 425°F (220°C). Uncover the dough, drizzle with the oil, and press down and dimple the dough with your fingers. Spread ...
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 ...
Pizza-Stuffed Pumpkins. Stuffed with creamy ricotta, baked to golden perfection, and brushed with garlic butter, this festive, pizza-inspired snack will surely be a hit.Serve alongside marinara ...
Anne W. Burrell (born September 21, 1969) is an American chef, television personality, and former instructor at the Institute of Culinary Education. She is the host of the Food Network show Secrets of a Restaurant Chef and co-host of Worst Cooks in America .
Focaccia bread with rosemary. Because of its long history of regional political division, Italy specializes in many different kinds of bread, reflecting its great regional variation and widely different breadmaking recipes and traditions. In general, rolls are typical of the northern regions, while large loaves are typical of the southern regions.
Olive bread Olive focaccia bread. Olive bread is a bread laced with olives. [1] It originated in Italy, [a] where it is prepared using black salt-cured olives, green Spanish-style olives, and other types. [2] Italian varieties are typically prepared with flour, butter and eggs as the bread's base. [2]