Recipes

Focaccia Bread with Dr. Joseph's Grape Skin Flour

4 oz fresh yeast
44 oz cold water
4.5 lb bread flour
8 oz Dr. Joseph's Grape Skin Flour (gluten free)
1 oz vital gluten
1.5 oz salt
2 tbsp garlic powder
10 oz olive oil
6 tbsp fresh rosemary, chopped

Dissolve the yeast in the water and top with remaining ingredients. With a dough hook, blend at slow speed for 3 minutes and then medium speed for 7 minutes. Place the dough in an oiled bowl and let rise for 1 hour. Punch down and rest for 20 minutes. Roll out to ½ inch thick. Cut into 6” rounds and place on parchment paper dusted with corn meal. Leave and let rise for 30 minutes. Stipple the focaccia with your finger and top with your choice of topping: roasted peppers, tomatoes, cracked black pepper, basil, olives, caramelized onions. Bake in pre-heated oven @ 350 degrees F for 45-50 minutes.

Pizza Dough with Dr. Joseph's Grape Skin Flour

3 ½ cups high gluten flour
½ cup Dr. Joseph's Grape Skin Flour
¾ cup warm water
1 tbsp vegetable oil
1 ½ tsp active dry yeast
1 ½ tsp sugar
1 tsp salt

Mix water, oil, yeast, salt and sugar, until the yeast has fully dissolved. Add flour and mix on low speed just until a stiff ball forms, about 3 -4 minutes. Kneading is not required. Place dough in a large bowl and cover with plastic wrap. Important - Let rise in the fridge for 24 hours. Preheat oven to 500 F (for about an hour). Turn dough out on a large surface dusted with flour. Use a heavy rolling pin to roll out a large thin crust, or cut into smaller crusts. Dust pan with flour or corn meal before placing crust. Use rolling pin to cut off excess dough around edges. If baking on a stone, fold up a 1’ edge to form a rim. Bake on the lowest rack, rotating halfway through to cook evenly. Remove when brown and crisp in about 15-20 minutes.

Topping suggestions:
- Roasted tomatoes, herbed oils, or pesto instead of sauce
- Grated mozzarella, white cheese curds, roasted mushrooms and sprouted hemp seeds
- Brush on oil, thinly sliced potatoes, fresh rosemary, old white cheddar, smoked sea salt
- Brush on oil, top with Vidalia Onions, bake, remove and cover with sour cream, chopped dill, capers, and smoked salmon

Almond Butter Chocolate Chip Cookies with Dr. Joseph's Grape Skin Flour

½ cup brown sugar
½ tsp baking soda
½ cup white sugar
½ tsp salt
½ cup butter
1 cup stone ground whole wheat flour
½ cup almond butter
¼ cup unbleached flour
1 egg
¼ cup Dr. Joseph's Grape Skin Flour
1 tsp vanilla
1 cup chocolate chips

Cream butter and sugars. Add almond butter. Beat in egg and vanilla. Sift and add dry ingredients. Add chocolate chips. Roll into small balls. Flatten with a fork and bake for 15 minutes. Makes approx. 4 dozen cookies.