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Name: Focaccia-- Wolfgang Puck
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Fresh shallots; chopped; 1/2 oz Salt; 3 oz Butter Soft; 82 oz Bread flour; 1 1/2 oz Fresh cake yeast; 1 c Pitted; black Nicoise olives; 2 tb olive oil; 5 1/2 c Water; 1 c Fresh scallions; chopped; 3 tb Fresh thyme;chopped; 2 oz Garlic; chopped (about 2

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INGREDIENTS

1 c Fresh shallots; chopped
1/2 oz Salt
3 oz Butter ; Soft
82 oz Bread flour
1 1/2 oz Fresh cake yeast
1 c Pitted; black Nicoise olives
2 tb olive oil
5 1/2 c Water
1 c Fresh scallions; chopped
3 tb Fresh thyme;chopped
2 oz Garlic; chopped (about 2

Servings

INSTRUCTIONS

Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take water, slightly warmer than body temperature (about 110oF), and whisk in yeast. Pour the water and yeast mixture in bowl on right side. Do not let salt and yeast touch at this time. Put in mixer with dough hook on level #1 or low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350oF oven for about 50 minutes or until golden brown. Makes 3 loaves. Note: You can halve the recipe and bake one focaccia on a large baking sheet. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on Jan 3, 1998

NOTES

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Focaccia-- Wolfgang Puck

1 c Fresh shallots; chopped
1/2 oz Salt
3 oz Butter Soft
82 oz Bread flour
1 1/2 oz Fresh cake yeast
1 c Pitted; black Nicoise olives
2 tb olive oil
5 1/2 c Water
1 c Fresh scallions; chopped
3 tb Fresh thyme;chopped
2 oz Garlic; chopped (about 2

Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add  flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take  water, slightly warmer than body temperature (about 110oF), and whisk in  yeast. Pour the water and yeast mixture in bowl on right side. Do not let  salt and yeast touch at this time. Put in mixer with dough hook on level #1  or low for 15 minutes. Dough should be elastic after 15 minutes of  kneading. Coat dough with small amount of olive oil and put in a bowl to  rise. Place bowl in a warm place and let rise until it doubles in size.    Separate dough into three equal pieces. Flatten each ball of dough onto an  oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil  and sprinkle with coarse salt and herbs. Bake in preheated 350oF oven for  about 50 minutes or until golden brown. Makes 3 loaves. Note: You can halve  the recipe and bake one focaccia on a large baking sheet.    Recipe by: MAILING LIST 1995    Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on  Jan 3, 1998

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Nutrition

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Serving Size: 1 Serving (3382g)
Recipe Makes: 1 Servings

Calories: 9821
Calories from Fat: 1675 (17%)

Amt Per Serving		% DV

	Total Fat 186.1g	248 %
	Saturated Fat 94.9g	474 %
	Monounsaturated Fat 44.9g
	Polyunsanturated Fat 23.7g
Cholesterol 365.7mg		113 %
Sodium 1090.8mg		38 %
Potassium 3593.2mg		95 %
Total Carbohydrate 1729.7g		509 %
	Dietary Fiber 81.4g	326 %
	Sugars, other 1648.3g
Protein 287.4g		411 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9821

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