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Thread: Cracked Pepper Focaccia with Truffle Oil

  1. #1

    Question Cracked Pepper Focaccia with Truffle Oil

    I used to (pre WW) make this at least once a month - and it's a favorite.
    I actually get 1 large and 2 small (for later) loafs out of it.
    We're having company next week and I was thinking of making it and saving up the points for a piece.
    Can someone tell me how many this would be? (I usually make it with the olive oil).

    Thanks!
    N


    Cracked Pepper Focaccia with Truffle Oil

    Truffle oil adds an earthy nuance, but using olive oil will also result in a delicious bread.

    2 cups lukewarm water (85F to 95F)
    1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
    4 tablespoons extra-virgin olive oil
    2 tablespoons white or black truffle oil* or olive oil
    1 tablespoon cracked black pepper
    2 teaspoons salt
    4 3/4 cups (about) bread flour 1 tablespoon chopped fresh thyme
    2 teaspoons chopped fresh rosemary
    2 teaspoons coarse sea salt




    Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough). Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.

    Meanwhile, position rack in center of oven and preheat to 450F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.

    *Available at Italian markets, specialty foods stores and some supermarkets.

    Makes 1 large loaf.
    N


    Nan-see


    Friday is WI!








  2. #2

    Default Re: Cracked Pepper Focaccia with Truffle Oil

    I'd have to know how many servings to give the points per serving, but using the NI from the Mastercook database I got for the entire recipe: 3150 Calories; 93g Fat (26.7% calories from fat); 85g Protein; 489g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 8065mg Sodium. Exchanges: 33 Grain(Starch); 1/2 Lean Meat; 16 1/2 Fat.

    MC didn't have truffle oil so I used olive oil for the calculation.
    Joanne
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  3. #3

    Default Re: Cracked Pepper Focaccia with Truffle Oil

    Thank you!!!

    Servings - Hmmm....that's tough - it's been awhile since I made it!
    Can you calculate it for 6 and for 12?
    It really depends if you use it for dipping as an appetizer, or if you use it for sandwich bread.

    Thanks again!

    N
    N


    Nan-see


    Friday is WI!








  4. #4

    Default Re: Cracked Pepper Focaccia with Truffle Oil

    6 servings Per Serving (excluding unknown items): 525 Calories; 15g Fat (26.7% calories from fat); 14g Protein; 81g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1344mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat.
    11 POINTS

    12 servings Per Serving (excluding unknown items): 262 Calories; 8g Fat (26.7% calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 672mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.
    6 POINTS
    Joanne
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  5. #5

    Default Re: Cracked Pepper Focaccia with Truffle Oil

    Thanks Joanne!
    Good to know -
    It's a great recipe but I'm thinking maybe not THAT worth the points!

    Next time I do make it, i will pay more attention to how many servings we get out of it...but that may be awhile from now.

    Wonder if there's a way to make it less pts? Or even CORE!

    thanks again!

    N
    N


    Nan-see


    Friday is WI!








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