Tuesday, September 14, 2010

Amarillo and Garlic Focaccia

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

3 cloves garlic, minced
3 cups bread flour
2 1/2 tsp active dry yeast
2 tsp stevia or other sugar substitute
1 tsp Matiz Mediterraneo Flor de Sal
2 tbsp La Masia Organic Extra Virgin Olive Oil
1 cup water
2 Tbsp. Zócalo Organic Amarillo Aji Paste

In a small pan over medium heat, saute garlic with olive oil for 2-3 minutes; set aside to cool.
In a large mixing bowl, combine bread flour, yeast, sugar and sea salt.
Whisk to combine.
Add in olive oil, water, sauteed garlic and Zócalo Organic Amarillo Aji Paste; mix well.
Transfer dough to a floured surface; knead until smooth.
Place dough in a bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, approximately 2 hours.
Spray a baking sheet with nonstick cooking spray.
Transfer dough onto pan until it has evenly filled the pan.
Cover with a clean dish towel and set aside for 45 minutes.
Preheat oven to 400 degrees F.
Brush dough with additional olive oil and sprinkle with sea salt.
Bake for 30-35 minutes or until golden brown.
Set aside to cool; serve warm or at room temperature.

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