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4 - 6 servings
suggest servings
| 2 1/4 | teaspoons | yeast, active dry | |
| 3 | cups | bread flour | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | sugar | |
| 1 | cup | water | |
| 2 | tablespoons | water | |
| 1 | tablespoon | olive oil | |
| Focaccia topping | |||
| 2 | tablespoons | olive oil, extra-virgin | |
| 2 | teaspoons | coarse salt | |
| 1 | x | black pepper | freshly ground |
Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted.
Add ingredients, except toppings, in the order specified in your bread machine owner's manual.
Set bread machine on dough/manual setting.
At the end of the program, press clear/stop.
To punch dough down, press start and let knead for 60 seconds.
Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once.
At the end of the kneading cycle, press clear/stop.
Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid.
Press start and let machine run for 60 seconds to punch dough down.
Press clear/stop again.
Remove dough and let rest 5 minutes before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour.
With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan.
Cover with a clean kitchen cloth.
Let rise until doubled in height, about 30 to 60 minutes.
Preheat oven to 400F.
Make light indentations with your fingertips in the surface of the risen dough.
Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper.
Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown.
Let cool in pan.
Cut into twelve equal pieces and serve at room temperature.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1480mg | 62% |
| Total Carbohydrate 76.0g | 25% |
| Dietary Fiber 3.0g | 12% |
| Sugars 1.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar. ...
The balsalmic dressing really paired all of the flavors together. Truly wait for the dressing to set for at least 24 hours. We enjoyed this meal and will make it again.
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