Focaccia Bread With Rosemary

  • Origin :
  • Recipe Type :
  • Preparation Time : 30m
  • Cooking Time : 50m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No oil, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 1 Package Yeast
  • 0.33 Cup Water
  • 2.25 Cup Tepid Water
  • 2 Tbsp Olive Oil
  • 3 Cup Bread Flour
  • 4.5 Cup All-Purpose Flour
  • 1 Tbsp Salt
  • 3 Tbsp Rosemary


Directions

1 Start With The Crust. In A Food Processor, Combine Flour, Almonds, Salt And Brown Sugar, Pulse To Mix. Add Butter And Pulse 6 To 8 Times, Until Mixture Resembles Coarse Meal. Add Milk 1 Tablespoon At A Time, Pulsing Until Mixture Solidifies Into A Ball. Remove Dough From Machine And Shape Into 2 Discs. Wrap Each In Plastic Wrap And Refrigerate At Least 1 Hour. 2 While The Dough Is Cooling, Start Cook The Apples. Mix 1/2 Cup White Sugar And 1/4 Cup Brown Sugar, Salt, Ground Ginger, And Cinnamon Into A Large Mixing Bowl. Add The Apples And Lemon Zest And Toss To Combine. Transfer Apples To A Large, Thick-Bottomed Covered Pan Or Dutch Oven And Cook, Covered, Over Medium Heat, Stirring Frequently, Until Apples Are Just Tender When Poked With A Fork, But Still Hold Their Shape - About 15 To 20 Minutes (But Not So Long For The Apples To Turn Into Applesauce, Put Apples In A Colander Over A Bowl To Drain Excess Liquid. Drain Off As Much Juice As Possible. 3 Preheat Oven To 425

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