Bacon And Tomato Focaccia Food

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BACON FOCACCIA



Bacon Focaccia image

Provided by Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3/4 cup warm milk
3 tablespoons water
2 1/2 tablespoons sugar
2 tablespoon active dry yeast
2 1/2 cups all-purpose flour
3 large egg yolks
1/4 cup cake flour
Kosher salt
1/2 cup cooked, crumbled bacon
3 tablespoons olive oil
Roasted vegetables, such as onions, garlic, and squash (optional)
Sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
  • Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
  • Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.

FOCACCIA WITH FRESH TOMATOES



Focaccia with Fresh Tomatoes image

Provided by Food Network

Categories     dessert

Time 1h7m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 teaspoon fresh yeast
7 ounces warm water
7 ounces bread flour
1 teaspoon yeast
15 ounces warm water
12 ounces sponge starter
14 1/4 ounces bread flour
8 1/4 ounces whole wheat flour
1 tablespoon kosher salt
1 1/4 ounces olive oil
1 1/4 ounces milk
8 sliced plum tomatoes
Olive oil

Steps:

  • To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy.
  • Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
  • At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
  • If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
  • To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
  • Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
  • Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
  • Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
  • Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
  • Line a baking sheet with parchment paper.
  • When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size.
  • Preheat oven to 425 degrees F.
  • Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt.
  • Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later.
  • Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
  • Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack.

TOMATO AND OLIVE FOCCACIA



Tomato and Olive Foccacia image

Provided by Food Network

Time 1h45m

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 pound package pizza dough
1 cup seeded tomatoes, chopped and drained
Salt and pepper to taste
Oregano
2 to 3 tablespoons oil-cured olives halved and pitted
1 clove garlic, sliced into paper-thin shreds

Steps:

  • On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA



Pancetta, Lettuce and Tomato (PLT) with Burrata image

This recipe is sponsored by BelGioioso. Take everyone's favorite sandwich to the next level by swapping out bacon for an Italian classic--pancetta--and adding burrata. Layered with crisp greens, ripe tomatoes and a homemade basil spread inside toasted focaccia, this sandwich is easy to make, and thanks to the rich, creamy cheese, utterly irresistible.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1-pound piece focaccia
8 ounces thinly sliced pancetta
1/4 cup olive oil
1/4 cup fresh basil, finely chopped
1/4 cup mayonnaise
Zest of 1 lemon plus 1 teaspoon lemon juice
2 beefsteak tomatoes (about 1 pound), sliced
One 8-ounce container burrata (four 2-ounce balls), such as BelGioioso® Burrata, drained
1 small head Boston butter lettuce, leaves separated

Steps:

  • Preheat the oven to 425 degrees F.
  • Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes.
  • Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl.
  • Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces.

GRILLED FOCACCIA SANDWICH WITH BACON AND AVOCADO



Grilled Focaccia Sandwich With Bacon and Avocado image

Make and share this Grilled Focaccia Sandwich With Bacon and Avocado recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, as needed
1 tablespoon balsamic vinegar
3 beefsteak tomatoes, sliced thin
2 ripe Hass avocadoes, sliced
1 teaspoon lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
6 onion focaccia bread (or 2 8-inch round focaccia) or 6 plain focaccia bread, cut into squares (or 2 8-inch round focaccia)
1/4-1/2 cup mayonnaise
6 lettuce leaves, rinsed and dried
12 slices cooked bacon

Steps:

  • Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside.
  • Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside.
  • Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper.
  • Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes.
  • Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.

Nutrition Facts : Calories 261.4, Fat 22.8, SaturatedFat 4.4, Cholesterol 17.6, Sodium 771.7, Carbohydrate 8.3, Fiber 4.2, Sugar 2.4, Protein 7.8

TOMATO-HERB FOCACCIA



Tomato-Herb Focaccia image

With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
Dash pepper
2 to 2-1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

BACON AND TOMATO FOCACCIA



Bacon and Tomato Focaccia image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course

Time 2h

Yield 2 to 4 servings

Number Of Ingredients 7

1 recipe basic focaccia
2 ounces sliced smoked bacon
2 tablespoons chopped scallions
5 to 6 ripe plum tomatoes
1 tablespoon olive oil
1/2 tablespoon chopped Italian parsley
Freshly ground black pepper

Steps:

  • Prepare the basic focaccia, setting it to rise as in Step 4 above.
  • While the dough is rising, fry the bacon until it is golden. Set aside to drain on paper towels. When the bacon has cooled, crumble it coarsely.
  • Once the focaccia has risen and has been placed in the pan ready to bake, as in Step 6 above, sprinkle it with the bacon.
  • Preheat oven to 500 degrees.
  • Sprinkle the focaccia with the scallions. Slice tomatoes one-fourth-inch thick and arrange them on the surface, over the bacon and scallions. Brush them with the olive oil.
  • Bake 20 to 25 minutes, until the bottom is browned and the top is puffy and lightly browned. Sprinkle with parsley and pepper and serve.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 4 grams, TransFat 0 grams

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