19
Rosemary Focaccia
Makes 18 servings
2¼
teaspoons active dry yeast
1
⁄
8
teaspoon granulated sugar
1
⁄
3
cup warm (105°F to 110°F) water
4
cups unbleached, all-purpose flour, plus more for dusting
3
teaspoons kosher salt, divided
1
cup cold water
¼
cup extra virgin olive oil, divided
nonstick cooking spray
2
tablespoons fresh rosemary
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 blade; process 10 seconds to
combine . Add cold water and 2 tablespoons of oil to the yeast
mixture .
3 . With the machine running, slowly pour the liquid yeast mixture
through the feed tube . Note: You may not need all of the liquid yeast
mixture . 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 . Lightly coat the baking pan with nonstick cooking spray .
6 . Turn the dough out onto a floured surface . Roll out into a rectangle
and then fit into the prepared pan, stretching the ends of the dough
to meet the edges of the baking tray . Using your fingers, make inden-
tations in the dough over the entire surface . Brush the dough with
the remaining olive oil, and sprinkle the salt and rosemary to cover .
Cover with plastic wrap and let rise until puffy, about 20 minutes .
7 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Convection Bake . Remove the plastic wrap from the pan and then
carefully slide the pan into the lower position . Bake until golden and
crisp, about 20 to 25 minutes . Let cool slightly on wire rack .
Note:
For another version of this Italian staple, sprinkle with some
chopped kalamata olives prior to baking .
Nutritional information per serving:
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 360mg • calc. 1mg • fiber 1g
Buttermilk Biscuits
Makes 8 biscuits
1½
cups unbleached, all-purpose flour
½
cup cake flour
2
teaspoons cream of tartar
1½
teaspoons baking soda
pinch granulated sugar
1½
teaspoons kosher salt
¼
teaspoon freshly ground black pepper
6
tablespoons unsalted butter, cold, cut into ¼-inch cubes
1
cup buttermilk
3
tablespoons unsalted butter, melted, for finishing
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 450°F on
Convection Bake . Line the baking pan with parchment paper .
2 . Sift flours, cream of tartar and baking soda together . Put in the bowl
of a Cuisinart
®
Food Processor fitted with the chopping blade . Add
the sugar, salt and black pepper . Process for about 5 seconds to
combine . Add the 6 tablespoons of butter and pulse until the mixture
is crumb-like, about 6 to 8 pulses . Slowly add the buttermilk and
pulse 2 to 3 times, until a dough forms .