Recipes
Focaccia
Bread flour 750g
Water 470g
Instant yeast 7g
salt 6g
Extra Virgin Olive oil 20g
Sugar 6g
Sift flour.
Add water, instant yeast, extra virgin olive oil, sugar, and salt to mixer using paddle attachment.
Slowly add flour to wet ingredients until ball forms then switch to dough hook and ball forms.
Stretch and fold dough letting rest for 30 minutes or dough has doubled in size. (Dough may take longer to raise in cold temperatures).
Stretch and fold dough again then gently place in greased 9x13 baking pan.
Allow to rise another 30 minutes then create dimples, drizzle with olive oil and finishing salt.
Bake at 450 degree oven for 25 min or golden brown.
Fennel and Celery Salad
Fennel 3cups
Celery 3cups
Pomegranate seeds 1/4 cup
Orange supremes 1/2 cup
Shallot 1Tbs
Using a microplane, finely slice fennel and celery and let sit in ice water until ready to use.
Finely dice shallot
Drain and dry fennel and celery slices and toss together with shallots, pomegranate seeds, and orange supremes.
Drizzle in your favorite salad dressings and serve cold.
GF Gnocchi
Russet potatoes (Baked) 3cups
1-1 Baking flour 300-350g
Salt 6g
Scrape inner potatoes not using potato skin. Add to mixer using paddle attachment.
Add salt.
Slowly add flour until ball forms (you may add water by the tablespoons if needed)
Once dough is formed let rest for 30 min.
Separate dough into 6 pieces and form ropes to be cut into 1 inch pieces.
Form shape with back of fork or gnocchi board.
Dust with flour. (May be frozen at this time)
In boiling salted water add gnocchi for 1-1.5 minutes or until gnocchis starts to float.
If desired, you may now panfry gnocchi for added flavor and texture.
