Using ingredient salt

Focaccia

• 3 olive oil
• 3 flour (white)
• 2 garlic
• 1 1/4 water
• 1 salt
• 1 yeast
• 1/2 sun tomatoes (dried)
• 3/8 cornmeal
• 3/8 parmesan cheese (grated)
• 45 ml garlic oil

Focaccia #1

• 1 water
• 1/4 olive oil
• 500 gr bread flour
• 6 gr garlic (minced)
• 6 gr dry yeast (active)
• 4 gr basil (fresh)
• 4 gr sugar
• 1 gr salt

Focaccia #2

• 1 dissolved in
• 1 water
• 5/8 cake yeast (fresh)
• 5/8 warm
• 500 gr unbleached flour
• 150 ml olive oil
• 80 ml water
• 7 gr salt

Focaccia #3

• 1 coarse sea salt green olives onion (optional chopped)
• 1/2 with a rolling pin (thick)
• 325 gr unbleached flour
• 240 ml warm water
• 45 ml olive oil
• 4 gr salt
• 3 gr salt
• 1 gr sugar
• 1 package yeast
• 1 package stir in the flour a little at a time

Focaccia #3

• 1 coarse sea salt green olives onion (optional chopped)
• 1/2 with a rolling pin (thick)
• 325 gr unbleached flour
• 240 ml warm water
• 45 ml olive oil
• 4 gr salt
• 3 gr salt
• 1 gr sugar
• 1 package yeast
• 1 package stir in the flour a little at a time

Focaccia Bread

• 1 egg
• 500 gr flour
• 350 ml water
• 45 ml olive oil
• 38 gr sugar
• 30 ml instant milk (power)
• 12 gr yeast
• 4 gr salt

Focaccia Bread W/sun

• 3 olive oil
• 3 flour (white)
• 2 garlic
• 1 1/4 water
• 1 salt
• 1 yeast
• 1/2 sun tomatoes (dried)
• 3/8 cornmeal
• 3/8 parmesan cheese (grated)
• 45 ml garlic oil

Focaccia Condita

• 15 pizza pans
• 3 green onions
• 2 juicy tomatoes
• 1/2 at a time until the dough becomes too to whisk (thick)
• 1,400 ml water
• 950 gr durum flour
• 120 ml warm water
• 95 gr durum flour biga
• 90 ml olive oil
• 9 gr capers

Focaccia Condita

• 15 pizza pans
• 3 green onions
• 2 juicy tomatoes
• 1/2 at a time until the dough becomes too to whisk (thick)
• 1,400 ml water
• 950 gr durum flour
• 120 ml warm water
• 95 gr durum flour biga
• 90 ml olive oil
• 9 gr capers

Focaccia Rustica

• 20 sage leaves
• 4 ripe tomatoes
• 2 garlic (cloves)
• 1/2 baking sheet stretch the dough to cover as much of the sheet as
• 475 gr unbleached all-purpose flour
• 325 ml warm water
• 60 ml olive oil
• 60 ml olive oil over low heat (very)
• 30 ml olive oil
• 16 gr yeast (dried)

Focaccia Versiliese

• 15 1/2 baking (pan)
• 4 sage leaves
• 1/2 risen
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)

Focaccia Versiliese

• 4 sage leaves
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)
• 10 ml olive oil
• 6 gr salt

Focaccia Versiliese

• 4 sage leaves
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)
• 10 ml olive oil
• 6 gr salt

Focaccia With Parmesan

• 1 black pepper
• 350 gr bread flour
• 300 ml warm water
• 90 ml olive oil
• 20 gr parmesan cheese (grated)
• 8 gr cornmeal
• 4 gr sugar
• 4 gr salt
• 1 gr rosemary (dried)
• 1 package yeast

Focaccia With Tomato & Cheese

• 1 egg
• 1 clove garlic
• 375 gr all purpose flour
• 240 ml water
• 120 ml spicy spaghetti sauce
• 55 gr mozzarella
• 50 gr tomato paste
• 30 gr green onion
• 22 ml olive oil
• 4 gr sugar

Focaccia#3

• 1 coarse sea salt green olives onion (optional chopped)
• 325 gr unbleached flour
• 240 ml warm water
• 45 ml olive oil
• 3 gr salt
• 1 gr sugar
• 1 package yeast

Foccacia

• 1 pizza dough
• 55 ml olive oil
• 24 gr kalamata olives pitted
• 16 gr garlic (minced)
• 1 gr salt
• 1 gr rosemary (chopped)

Fondant

• 700 gr icing sugar
• 110 gr corn syrup
• 75 gr soft butter
• 1 gr salt

Fondue Crackers

• 1/2 stick
• 190 gr all purpose flour
• 60 ml water
• 1 gr salt
• 1 gr pepper (freshly ground)
• 1 gr nutmeg

Fondue Indienne

• 1 garlic clove
• 1 onion
• 1/4 fruit relish
• 300 ml dry wine (white)
• 280 gr cheddar cheese
• 16 gr flour
• 1 gr salt

Food Processor Walnut Bread

• 350 oven until fragrant
• 40 secon walnut (pieces)
• 1 1/2 walnut (pieces)
• 1 egg
• 375 gr bread flour
• 240 ml warm water
• 65 gr wheat flour (whole)
• 55 gr brown sugar (light)
• 40 gr walnut
• 5 gr salt

Fool-proof Basic French Bread

• 250 gr flour
• 180 ml water
• 3 gr salt
• 1 package yeast

Foolproof Chocolate Fudge

• 400 ml eagle brand sweetened milk
• 350 gr semi-sweet chocolate chips
• 100 gr nuts
• 7 gr vanilla extract
• 1 gr salt