34
35
FOCACCIA ROMANA
This recipe makes a great canvas for any type of topping.
Makes 18 servings
1
package active dry yeast
1
⁄
8
teaspoon granulated sugar
1
⁄
3
cup warm water (110°F)
4
cups unbleached, all-purpose flour
3
teaspoons kosher salt, divided
1
cup cold water
4
tablespoons extra virgin olive oil, divided
cooking spray
Stir yeast and sugar into warm water in a small bowl; let stand until
foamy, about 3 to 5 minutes. Place flour and 1 teaspoon of salt in the
work bowl of a food processor fitted with a dough blade; process to
combine, about 20 seconds. Add cold water and 2 tablespoons of oil to
the yeast mixture.
With machine running, pour liquid through feed tube in a steady stream
as fast as the flour absorbs it, about 30 seconds. Once dough pulls away
from sides of the work bowl keep the machine running for about 1 minute
to knead.
Place dough in a lightly floured, sealable plastic bag. Let rise in a warm
place until doubled in size, about 45 minutes.
Turn the dough out onto a floured work surface. Roll into a long
rectangular shape and then press into a lightly sprayed baking sheet,
stretching the ends of the dough to meet the edges of the baking tray.
Make indentations in the dough with your fingers over the entire surface
area. Brush the dough with the remaining olive oil and sprinkle with the
remaining kosher salt. Cover loosely with plastic wrap and let rise until
puffy, about 20 minutes.
Preheat oven to 400°F on convection bake.
Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on
wire rack. Serve warm.
Nutritional information per serving:
Calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 392mg • calc. 0mg
BLUEBERRY CINNAMON PECAN MUFFINS
These delicious muffins are simple to prepare and bake.
Makes 12 muffins
1
large egg
1
⁄
2
cup buttermilk
1
⁄
4
cup vegetable oil
1
teaspoon pure vanilla extract
1
⁄
2
cup granulated sugar
1
1
⁄
2
cups unbleached, all-purpose flour
2
teaspoons baking powder
1
⁄
2
teaspoon ground cinnamon
1
⁄
2
cup chopped, toasted pecans
1
⁄
2
cup blueberries, fresh or frozen (thawing not necessary)
cooking spray
Preheat oven to 350°F on convection bake with rack in position 1 (bottom
position).
Spray standard size (2
1
⁄
2
inch x 1
1
⁄
4
inch) muffin tin with nonstick cooking
spray.
In a large mixing bowl, mix together the egg, buttermilk, vegetable oil,
and vanilla. Stir in sugar and then the remaining dry ingredients. Carefully
stir in pecans and blueberries (berries will bleed if you overwork them).
Scoop batter evenly into muffin tin. Bake for about 20 to 25 minutes, until
muffins are golden and a cake tester comes out clean.
Nutritional information per serving:
Calories 206 (48% from fat) • carb. 24g • pro. 3g • fat 11g
sat. fat 1g • chol. 18mg • sod. 153mg • calc. 21mg
