Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
onto a lightly floured work surface. Divide the dough into 2 portions. Use the heel
of your hand to press and flatten a piece of the dough until it is
1
/
4
inch thick. Lift
it onto the pan. Repeat with the other portion of dough. The two portions will fit
on the baking sheet with a few inches in between. Brush the tops with olive oil.
Cover gently with plastic wrap and let rise at room temperature until puffy, about
25 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of a cold
oven and preheat it to 450°F.
Brush the dough again with olive oil and sprinkle with the garlic. If there is any olive
oil left over, pour it over the top. Reduce the oven temperature to 400°F. Place the
pan on the hot stone and bake for 15 minutes, or until the focaccias are nicely
browned. Slide onto a rack to cool or serve warm from the oven.
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