17
2.
Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk
mixture and whisk until homogenous. Add the flour and salt and whisk until
completely smooth.
3.
Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Heavily butter, or coat with non-stick cooking spray
, six 5-ounce
ramekins. Evenly divide the batter among the ramekins. Put in the oven
directly on the rack and bake for 40 minutes, or until very deeply br
owned
and puffed. Remove fr
om oven and carefully un-mold fr
om ramekins. Serve
immediately.
Nutrit
ional
info
rmation
per popo
ve
r:
Ca
lo
rie
s 1
77 (
47% f
ro
m f
at) • c
arb
. 17g • p
ro
. 6
g • f
at 9
g • s
at.
fa
t 5g
• ch
ol. 1
12
mg • s
od
. 2
43
mg • c
alc
. 60
mg
• fib
er 0
g
Rosemary Focaccia
For a variation on this Italian staple,
top with some chopped kalamata olives.
Makes 12 servings
2¼
teaspoons (1 standard packet) active dry yeast
¼
teaspoon granulated sugar
1
⁄
3
cup warm (105°–110°F) water
4
cups unbleached, all-purpose flour
2½
teaspoons kosher salt, divided
½
cup cold water
3
tablespoons olive oil, divided
nonstick cooking spray
2
tablespoons chopped fresh r
osemary
1.
Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or
until mixture is foamy
.
2.
Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart
®
Food
Processor fitted with the dough or chopping blade; pr
ocess 10 seconds to
combine. Add cold water and 2 tablespoons of the oil to the yeast mixture.
3.
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.
4.
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.
5.
Preheat oven on Convection Bake at 400°F with the rack in the lower
position. Lightly coat the baking pan with nonstick cooking spray.
6.
Tur
n the dough out onto a flour
ed surface. Roll out into a rectangle and
then fit onto the prepar
ed 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 r
emaining olive oil, and
sprinkle the remaining salt and the r
osemary over the top. Cover with plastic
wrap and let rise until puffy
, about 20 minutes
7.
Remove the plastic and bake until golden and crisp, about 20 minutes. Let
cool slightly on wire rack befor
e serving.
Nutrit
ional
info
rmation
per ser
vin
g:
Ca
lo
rie
s 1
66 (
19% f
ro
m f
at) • c
arb
. 30
g • pro
. 4
g • f
at 1
g • s
at.
fa
t 1g
• ch
ol. 0
mg • s
od
. 4
76
mg • c
alc
. 1m
g • fib
er 1
g
