Focaccia Romana; Sweet Treats; Fall Fruit Cobbler - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

10 . When ready, remove rolls from oven and serve immediately .
Nutritional information per roll:
Calories 134 (15% from fat) • carb. 13g • pro. 4g • fat 2g • sat. fat 1g
chol. 25g • sod. 402mg • calc. 17mg • fiber 1g

Focaccia Romana

We kept this recipe classic with basic ingredients . Feel free to jazz it up
with toppings like chopped olives, roasted garlic
or grated Parmesan cheese .
Makes 18 servings
2½ teaspoons active dry yeast
1 / teaspoon granulated sugar
8
½ cup warm (105-110F) water
4 cups unbleached, all-purpose flour, plus extra for rolling
3 teaspoons kosher salt, divided
1 cup cold water
4 tablespoons extra virgin olive oil, divided
Nonstick cooking spray
2 tablespoons fresh rosemary, roughly chopped
1 . Stir the yeast and sugar together into the warm water . Let sit
until foamy .
2 . Put the flour and 1 teaspoon of salt in the work bowl of a food
processor fitted with the dough blade or metal chopping blade .
Process for 10 seconds to sift ingredients .
3 . Add the cold water and 2 tablespoons of oil to the yeast mixture .
With the machine running, slowly pour the liquid through the feed
tube and continue processing until a dough ball forms . Let the
machine run for an additional minute to knead .
4 . Place the dough ball into a large mixing bowl, cover with plastic wrap
and place in the oven on the rack in position 1 . Select Proof and set
to 80°F for 45 minutes . Dough should be doubled in size when time
expires .
5 . While dough is proofing, spray the Baking Pan liberally with nonstick
cooking spray
6 . Remove from oven and punch down the dough and turn out onto
a floured surface . Roll out into a rectangle to fit the prepared Baking
Pan, stretching the dough to meet the edges of the pan .
7 . Using your fingers, make indentations in the dough over the entire
surface . Brush with the remaining olive oil and sprinkle with remaining
salt and the chopped rosemary . Cover with plastic wrap .
8 . Replace the rack in the oven with the prepared Baking Pan . Select
Proof again and set to 80°F for 30 minutes .
9 . When time expires, remove plastic wrap and select Convection Bake
and set to 400°F for 20 minutes . Focaccia should be golden and
crisp . Let cool slightly before cutting and serving .
Nutritional information per serving (based on 18 servings):
Calories 125 (24% from fat) • carb. 20g • pro. 4g • fat 3g • sat. fat 0g
chol. 0mg • sod. 187mg • calc. 12mg • fiber 1g

SWEET TREATS

Fall Fruit Cobbler

All you need is a dollop of whipped cream to finish off this autumn treat .
Makes about 16 servings
Nonstick cooking spray
Filling:
2 pounds pears, peeled and cut into 1-inch dice, about 6 cups
of fruit
2 pounds apples, peeled and cut into 1-inch dice, about 6 cups
of fruit
2 pounds Italian plums, cut into 8 even pieces
1 cup granulated sugar
1 cup unbleached, all-purpose flour
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