Wednesday, January 18, 2012

Faux-caccia Bread

Focaccia Bread

Ug, I love bread.  Eating it and making it.  Problem is it is hard for me to put down. Also, have you ever looked at how many ingrediants go into processeded bread, especailly to keep it fresh.  I would make bread all the time if I well - had the time.  So many yeast bread recipe require long rise cycles, ug.  Anyhow, adapted to the recipe below from a Weight Watchers recipe.  I made a few small changes and in my version you do not need a food processor or a bread machine (but you do need a mixer)  This is a super easy recipe if you are a first time bread maker.

Whole Wheat Focaccia Bread.
1 and 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 package of quick rise yeast
1 teaspoon of sugar
1 teaspoon of salt
1 cup of warm water (105 to115 degrees)
Some of olive oil.
Whatever topping you like.

- Combine the dry ingredients in your mixer.
-add the water and mix on medium speed with your dough hook for about 4 minutes.
- turn your dough out onto a floured surface and knead for a minute or 2 and form a ball
- place ball in an oiled metal bowl
- cover with oiled saran wrap and let rise in a warm place for 40 minutes.
- punch down - gosh I love that part!
- shape into a large cirle and cover agian
-wait 30 minutes
- poke your bread :) make those fun little focciaia dimples
- add toppings, I like to sprinkle with rosemary, onion flakes, and sometimes I even sneek in a little flax seed.
- bake at 425 for 20 minutes.

Once it is cool enough to handle you can cut it.  If you cut it into 12 pieces it is only 2 Weight Wachters Point plus!

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