Cuisinart SM-55 - Stand Mixer, Рецепты

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21
Serve focaccia as a snack, or to accompany soup or salad. Omit the tomatoes to make it plain
or with just an herb or herb and cheese topping. Slice horizontally and use to make sandwiches.
Toss tomatoes in kosher salt and let stand for 15 minutes
or longer. Arrange in a single layer on a triple thickness
of paper towels to drain. This helps remove excess
liquid from the tomatoes.
Preheat oven to 425°F. (If using a baking stone, place in
oven before preheating.) Preheat oven for about 1 hour
before baking.
Punch dough to defl ate. Divide into 2 equal pieces. Let
rest 10 minutes before continuing. After 10 minutes, on
a lightly fl oured or cornmeal-dusted work surface, roll
each piece of dough into a 9- to 10-inch round or an
8x11-inch rectangle. Place on baking sheet lined with
parchment and dusted with cornmeal, or on baker’s peel
dusted with cornmeal (if using baking stone). Lightly
press the tomatoes into the dough, cut side up. Let rise
for about 30 minutes. Gently press in any tomatoes that
may have loosened. Drizzle each focaccia with 2
tablespoons of olive oil and sprinkle with ½ tablespoon
herbs of choice. Sprinkle each evenly with 2 tablespoons
grated cheese.
Place focaccias in preheated 425°F oven and bake for
16 to 20 minutes.
Cool on a wire rack for 5 minutes before cutting. If
desired, sprinkle with chopped fresh herbs while warm.
Serve warm or at room temperature.
2 cups halved grape tomatoes (may
use red, yellow or combination)
1 teaspoon kosher salt
1 recipe Basic Dough for Pizza,
Focaccia or Calzones, after fi rst
(or second) rising (page 20)
¼ cup extra virgin olive oil
1 tablespoon herbes de Provence,
Italian herb blend, or basil
¼ cup freshly grated Parmesan or
Asiago cheese
chopped fresh herbs
(optional garnish)
Makes three 9- or 10-inch focaccias
grape tomato
and herb focaccia