Monday, February 6, 2017

Fun with Flour Mill: Barley Flour Focaccia

I'm enjoying using different grains to make flour, and researching as I go.  While barley flour has gluten, it is not enough to develop bread.  So I added 1 cup of barley flour to 3 cups of whole wheat flour in this recipe.  The original recipe is from Fine Cooking Magazine.  

Orange, Garlic and Olive Focaccia

(Serves 8)

Mix flour, sugar and yeast in bowl of electric mixer with dough hook in place.
1 cup whole wheat flour
1 teaspoon sugar
2 1/4 teaspoon active dry yeast

Slowly add war water.  Beat at medium speed for 2 minutes, scraping bowl down.
1 cup warm (125F) water

Add more flour, salt, zest and olive oil.  Beat at medium speed for 2 minutes, scraping bowl down.
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 tablespoon orange zest
3 tablespoon olive oil

Slowly add barley flour and remaining whole wheat flour, kneading on slow speed of mixer for about 8 minutes, until dough leaves the sides of the bowl.
1 cup barley flour
3/4 cup whole wheat flour
Place dough in a bowl greased with olive oil spray.  Turn to coat both sides of dough.  Cover and let rise 1 hour.

Roll dough to a rectangle about 1/2 inch high..  Place dough onto parchment sheet, then onto a baking sheet with lips.  Brush with olive oil.  Made indentations with your thumb on the top of the dough.  Brush with olive oil.  Top with orange, olives, garlic and seasonings.  Cover and let rise 1 hour.
1 teaspoon olive oil
Diced orange segments from 2 oranges
1/4 cup pitted olives, diced
2 teaspoons minced garlic
1/4 teaspoon Mrs. Dash
Pinch of salt

Bake on middle shelf in a 400 F. oven for 20-25 minutes.

1 cup barley grain = 2 cups barley flour

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