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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space. | 2. Knead the dough several times, adding just enough flour to keep it from sticking to the surface. | 3. Cover it with a clean cloth while you prepare the filling. | 4. TO FINISH THE FOCACCIA. | 5. Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil. | 6. Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan. | 7. Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water. | 8. Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal. | 9. Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough. | 10. Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk. | 11. Preheat the oven to 475°F with the rack positioned in the middle of the oven. | 12. Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt. | 13. Bake for 20 to 25 minutes, or until the top is golden brown. | 14. Release the springform sides and allow the focaccia to cool for 10 minutes before cutting. | 15. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
white bread flour	3	cups		1483.71	298.0983	49.2378	6.8226
salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
olive oil	1/4	cup		477.36	0.0	0.0	54.0
water	1 1/4	1/4		0.0	0.0	0.0	0.0
sun tomato oil	1/2	cup	sun-dried drained cut packed	-	-	-	-
oil black olive	1/3	cup	oil-cured pitted cut	-	-	-	-
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
oil tomato	2	tablespoons		30.9375	5.6282	0.8093	0.589
salt			coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.