Idiomas disponibles
Idiomas disponibles
Rosemary Focaccia
Makes 18 servings
2¼
teaspoons active dry yeast
1
⁄
teaspoon granulated sugar
8
1
⁄
cup warm (105°F to 110°F) water
3
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 indentations 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.
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 360mg
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
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.
3. Turn the dough out onto a lightly floured surface. Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough
22
Nutritional information per serving:
• calc. 1mg • fiber 1g
®
Convection Toaster Oven Broiler to 450°F
