Sample Recipe: Rosemary and Fig Focaccia Instructions: Prep Time: 90 minutes / Bake Time: 30 minutes / Cooling Time: 5 minutes / Yield: About 15 servings - Sprinkle the yeast over the warm water and let stand for about 5 minutes until it becomes frothy. - Combine the flour, rosemary, sugar, and salt in the food processor and blend evenly. - While blending, add ⅓ cup of the olive oil and the yeast mixture through the feed tube, until a soft sticky dough is formed. - Turn the dough out onto a lightly floured surface and knead several times to a soft, pliable dough. You may need a tablespoon or two of flour to make it less sticky. - Place the dough in a lightly oiled bowl covered with plastic wrap and place in a warm spot to double in size, for 45 to 60 minutes. - Preheat the oven to 375ºF. - Spray the sheet pan with cooking spray. - Once the dough has doubled, stretch it to fit the sheet pan in an even layer. Brush the entire surface with the remaining 2 tablespoons of olive oil and layer with the chopped figs. - Bake for about 30 minutes, or until golden brown. - Cool slightly before slicing and serving. Ingredients: 1 cup (240 milliliters) warm water (90ºF to 110ºF) 3½ cups (440 grams) all-purpose flour, plus additional if needed ¼ cup fresh minced rosemary (or 2 tablespoons dried rosemary) 2 tablespoons (30 grams) granulated sugar 1 teaspoon (6 grams) table salt ⅓ cup (110 milliliters) plus 2 tablespoons olive oil, divided 1 pound (about 2 cups) fresh figs, sliced in half or quartered if they are large
✔ Author(s): Gretchen Price
✔ Title: Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods
✔ Rating : 4.6 out of 5 base on (818 reviews)
✔ ISBN-10: 162315961X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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