Grain Mills by Wondermill, The World's Best Grain Mills

Roasted Pepper Fococcia

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                cup  water
1         tablespoon  butter
3               cups  bread flour
1         tablespoon  sugar
1           teaspoon  garlic powder
3/4      teaspoon  salt
1 1/2      teaspoons  yeast
Add At Beep
1/2           cup  roasted red pepper -- drained and chopped
1/3           cup  marinated artichoke heart -- drained and chopped
Toppings
2        tablespoons  cornmeal
1         tablespoon  olive oil
2        tablespoons  coarse salt -- optional

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
dough cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

After the machine has beeped to indicate the bread is done remove the
dough from the pan, using lightly floured hands. Cover and let rest 10
minutes on a lightly floured surface.

Grease a large cookie sheet, with shortening or pan spray; sprinkle with
the cornmeal. Pat the dough into a 15x12 inch rectangle on the cookie
sheet. Cover and let rise in a warm place 35 to 40 minutes or until almost
double. Preheat oven to 400 degrees F. Make deep depressions in the dough
at 1-inch intervals with fingertips. Drizzle or brush with the olive oil.
Sprinkle on the coarse salt.  Bake 18 to 20 minutes or until golden brown.
Seve warm, or cool on wire rack.

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Per Serving (excluding unknown items): 161 Calories; 3g Fat (17.3%
calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 1106mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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