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Food Processor Rosemary Bread




Source of Recipe


Karin Calloway


Recipe Link: http://www.vikingrange.com/recipes/breads/rosemary_focaccia.html

List of Ingredients




1 tablespoon fresh rosemary leaves
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt
3 packages rapid-rise yeast
1 1/2 cups hot milk
2 tablespoons olive oil
Additional olive oil and coarse sea salt

Recipe



Place the rosemary, all-purpose flour, semolina flour, 2 tablespoons of the olive oil, salt and yeast in the bowl of a food processor fitted with a steel blade. Pulse several times to chop the rosemary and combine the ingredients.

Combine the milk and olive oil in a 2-cup measuring cup and microwave for 1 to 2 minutes, until it reaches 120 degrees when tested with an instant-read thermometer.

Remove the feed tube from the food processor. Turn the food processor on and slowly pour in the milk and olive oil mixture. Continue processing until dough forms a ball and is smooth and elastic, about 3 minutes. Remove dough from bowl of food processor and turn out onto a flour-dusted work surface. Knead 10 times, form into a round loaf and place on a silicone mat or parchment paper-lined baking sheet. Cover with a towel and let rise for 30 minutes.

Preheat oven to 400 degrees. Remove towel. Drizzle dough with olive oil and sprinkle with sea salt. Bake for 20 minutes. Remove from oven and drizzle with additional oil. Slice and serve.

Yields 8 servings.