THREE FLAVOUR FOCACCIA
This focaccia is not fussy. It's the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.
Provided by Jamie Oliver
Categories Sides Bread Italian Baking
Time 1h5m
Yield 10
Number Of Ingredients 22
Steps:
- Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
- As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
- While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
- For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
- For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
- To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
- Divide the onion and the tomato toppings over two thirds of the focaccia.
- For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.
Nutrition Facts : Calories 313 calories, Fat 10.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 11.1 g protein, Carbohydrate 46.5 g carbohydrate, Sugar 6.5 g sugar, Sodium 0.86 g salt, Fiber 2.1 g fibre
BAKED GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
- Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
GOAT CHEESE STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
BACON AND CHEESE FOCACCIA BREAD
Provided by My Baking Addiction
Number Of Ingredients 0
Steps:
- 1. In a large bowl, stir together the flour, yeast, sugar, salt, pepper, garlic powder, oregano, rosemary and basil. Add in 2 tablespoons of olive oil and warm water. 2. When the dough comes together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 3. Oil a large bowl and place the dough into the bowl, turning it to coat with oil. Cover and let rest in a warm place for 20 minutes.4. Preheat oven to 350° F. Grease large baking sheet. With flour-dusted hands, press dough into 14x12-inch flat oval on baking sheet.5. Brush the top of the loaf with the remaining 1 tablespoon of olive oil. Sprinkle the top of the loaf with cheese and bacon.6. Bake in preheated oven for 20-25 minutes or until golden brown. Serve warm or at room temperature.
GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE
I made this pizza for my family and it was a huge success!
Provided by Oranginaghb
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
- Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
- Bake in preheated oven until the cheese is melted, 9 to 10 minutes.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g
PERFECT BACON CHEESEBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
- Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
- Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
- When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.
BACON, PEPPER AND GOAT CHEESE FOCACCIA
For freshly baked bread with an Italian influence, try this bacon-speckled focaccia topped with goat cheese and peppers.
Provided by English_Rose
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine the flour, salt and yeast in a large mixing bowl. Make a well in the centre, and pour in 50ml of the olive oil along with the water. Mix together until it comes together in a smooth dough. Knead in the crisp bacon lardons.
- Turn the dough out onto a lightly floured surface and knead well for 5 minutes - at this stage, the dough should be quite sticky.
- Return the dough to the bowl, cover loosley with plastic wrap and leave at room temperature for 2 hours, until doubled in size.
- Lightly grease a baking tray and pat the dough out to an even thickness of 2.5cm. Brush the top with olive oil and make indentations in the top with your fingers. Leave to rise for a further hour.
- Preheat the oven to 230C/gas 9. Brush the top of the dough once again with olive oil and spread with the mixed peppers.
- Bake for 10 minutes, before covering with the goat cheese. Return to the oven for a further 15 minutes and bake until golden. Transfer to a wire rack to cool slightly before serving.
Nutrition Facts : Calories 3139.1, Fat 128.7, SaturatedFat 37.7, Cholesterol 94.8, Sodium 7631.6, Carbohydrate 403, Fiber 22.4, Sugar 8, Protein 90.3
SANTA BARBARA OLIVE FOCACCIA WITH BAKED GOAT CHEESE
Provided by Aria Kagan
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, stir together the warm water and yeast until dissolved. Set aside for 5 minutes.
- In a stand mixer with a paddle attachment, blend the flours and salt. With the mixer running on low, pour in the yeast and water mixture. Mix for 1 minute, then add in the honey and olive oil. Once the dough comes together, add the olives. Mix until the olives are just incorporated.
- Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, 2 to 3 minutes. Put the dough on an oiled 13 by 9-inch baking sheet, cover lightly with plastic wrap and let rise for 30 minutes in a warm place.
- While the dough is rising, heat the 8 ounces of olive oil and garlic cloves in a small skillet over low heat. Simmer until the garlic is golden, 15 to 20 minutes.
- Preheat the oven to 375 degrees F.
- Divide the goat cheese between 6 small oven-proof bowls or ramekins. Divide the garlic, olive oil and nicoise olives between the bowls. Set aside.
- When the focaccia dough has risen, press the dough down with your fingertips until it fills the baking sheet, then brush with olive oil. Bake until golden brown and hollow sounding when tapped, about 45 to 50 minutes. Add the goat cheese bowls to the oven during the last 10 to 15 minutes of baking time. Bake until the cheese is warm and lightly browned.
- Slice the focaccia into thick wedges and serve 2 slices of warm focaccia with each bowl of warm goat cheese. Garnish the baked cheese with chives and serve.
BACON-PEPPER MAC AND CHEESE
Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
- Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
- Bake uncovered 20 to 25 minutes or until edges are bubbly.
Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g
BACON WRAPPED GOAT CHEESE
Our local supermarket sells this fantastic little appetizer which they make in neighboring France. Seasoned goat cheese is rolled up in bacon and baked until gooey and the bacon browned. Serve with Baguettes, or baked potatoes. Even my wife who won't come near goat cheese likes this recipe. Easy to whip up and makes a great party appetizer.
Provided by TJW2725
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Freeze the goat cheese for five to ten minutes if too soft and gooey so you can roll it into 8 lumberjack-thumb sized logs.
- Sprinkle with salt and pepper, and roll in the chives.
- Wrap with bacon so that the whole log is covered.
- Place in an aluminum foil boat, or a shallow glass pan (i.e. a pie tin).
- Bake for ten minutes, or until the bacon is golden brown and the cheese bubbly.
- You can do these on the grill too if you have an aluminum grill pan. Or in a pan on the stove over medium heat turning occasionally so that it is evenly browned.
GOAT'S CHEESE & BACON ROSTI
Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper
Provided by Mary Cadogan
Categories Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
- Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
- Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
- Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
- Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium
More about "bacon pepper and goat cheese focaccia food"
FOCACCIA WITH GOATS CHEESE - A.VOGEL
From avogel.co.uk
FOCACCIA WITH CARAMELIZED ONIONS, GOAT CHEESE, AND …
From delish.com
BACON GOAT CHEESE BURGER WITH PEPPER JAM - POOK'S …
From pookspantry.com
ROASTED RED PEPPER FOCACCIA WITH GOAT CHEESE - FOOD …
From foodrepublic.com
BLUE CHEESE-BACON FOCACCIA RECIPE | BON APPéTIT
From bonappetit.com
Servings 12Total Time 2 hrs
- Dissolve yeast and honey in 1/2 cup warm water (110°–115°) in a small bowl. Let sit until foamy, about 10 minutes.
- Combine 41/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 Tbsp. oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost in-corporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4–6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
- Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
- Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
FOCCACIA WITH PEPPERS, ONION AND GOAT CHEESE - READER'S DIGEST …
From readersdigest.ca
Category SandwichesEstimated Reading Time 50 secs
BACON AND GOAT CHEESE STUFFED MINI PEPPERS - DOWNSHIFTOLOGY
From downshiftology.com
GOAT CHEESE FOCACCIA RECIPE - FOOD.COM
From food.com
GOAT CHEESE- & BACON-STUFFED PEPPERS | CANADIAN LIVING
From canadianliving.com
FOCACCIA WITH BRAISED LEEKS AND GOAT CHEESE RECIPE
From tastingtable.com
CARAMELIZED ONION FOCACCIA WITH GOAT CHEESE RECIPE | RECIPES.NET
From recipes.net
PIZZA ROCK - DOWNTOWN RESTAURANT - LAS VEGAS, , NV | OPENTABLE
From opentable.co.uk
[HOMEMADE] BACON, DATE, AND GOAT CHEESE PIZZA : R/FOOD - REDDIT
From reddit.com
BACON, CARAMELIZED ONION, AND GRUYERE FOCACCIA
From blog.williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love