|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Crusty Mustard Focaccia |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Crusty Mustard Focaccia recipe on the web!!Serving Size: 1 piece 1 Focaccia, 8 servings ___ cup water _ tablespoon olive oil or vegetable oil _ tablespoons spicy mustard _ 1/4 cups bread flour _ tablespoon sugar _ teaspoon salt _ 1/2 teaspoons bread machine or quick active dry yeast _ tablespoons olive oil or vegetable oil Coarse salt, if desired MEASURE carefully, placing all ingredients except 3 tablespoons oil and the coarse salt in bread machine pan in the order recommended by the manufacturer. SELECT Dough/Manual cycle. Do not use delay cycles. REMOVE dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. GREASE large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 10 minutes or until almost double. HEAT oven to 400°. Prick dough with fork at 1-inch intervals or make deep depressions in dough with fingertips. Brush with 3 tablespoons oil. Sprinkle with coarse salt. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack. 1 Serving: 160 Calories (20 calories from fat); 2g fat (0g saturated); 0mg cholesterol; 340mg sodium; 32g carbohydrate (1g dietary fiber); 4g protein DO-AHEAD NOTE: After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4 hours up to 48 hours. Before baking, remove the dough from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you. DID YOU KNOW? Prepared mustard generally is made from powdered mustard, which is finely ground mustard seed, and combined with seasonings and liquid such as water, vinegar, wine or beer. Prepared spicy mustard can range from hot to mild to sweet-use the variety that you like best. SHAPING: Prick dough with fork at 1-inch intervals. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Triple-Seed Wheat Bread Sage Raisin Wheat Bread Chocolate Coffee Bread Buttermilk Granola Bread Cottage Dill Loaf Rosemary Apricot Bread Challah French Baguettes Roasted Pepper Focaccia Roasted Pepper and Artichoke Baguette Zesty Pesto Tomato Baguette Italian Artichoke Braid Rosemary Focaccia Greek Olive Focaccia Crusty Mustard Focaccia Two-Cheese Pizza Mexican Beef Pizza Chicken Fajita Pizza Mediterranean Peppered Pizza Lemon Anise Bread Sourdough Loaf |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
