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Three Cheese Focaccia
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Envelope Active dry yeast −; (1/4 oz)
Tablespoon Sugar
Cup Warm water; (about 110 degrees)
Teaspoon Salt
1/2 Cup All−purpose flour
Teaspoon Olive oil
Tablespoon Kosher salt
Tablespoon Coarsely−ground black pepper
1 Ounce Fresh ricotta cheese; room temperature
Large Eggs
Ounce Salami; julienned
Ounce Mozzarella cheese; grated, and
At room temperature
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/3 Cup Grated Parmigiano−Reggiano cheese
Tablespoon Minced garlic
Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Using an electric mixer with a dough hook,
whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve
the yeast. Add the flour and salt. With the mixer on low, mix until the
dough starts to come together. Increase the speed to medium−high and mix
until the dough comes away from the sides of the bowl and crawls up the
dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in
the greased bowl and turn once. Cover the bowl with plastic wrap and place
in a warm, draft free place until the dough doubles in size about 1 1/2
hours. Turn the dough out onto a baking sheet. Punch the dough down and
press the dough out to form the pan. Sprinkle the dough with kosher salt and
coarse black pepper. Cover the dough and allow to double in size, about 45
minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella
cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt
and pepper. Using your fingers make small dimples over the entire dough.
Brush the dough with olive oil. Smear the filling evenly over the dough. The
filling must be at room temperature to smear evenly. Bake the dough for 30
to 35 minutes or until the dough is golden−brown. Slice the bread into 8 to
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2 pieces. This recipe yields 8 to 10 servings.
Three Cheese Focaccia
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