FABULOUS FOCACCIA
Provided by Tyler Florence
Time 1h50m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
- Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
- In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
FOCACCIA BARESE
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
- Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
FOCACCIA BREAD
This is a nice focaccia recipe. I don't always put all the toppings on, and often add toppings depending on what I have around and what I'm craving.
Provided by spatchcock
Categories Yeast Breads
Time 1h50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
- Stir gently to dissolve.
- Let stand 3 minutes until foam appears.
- Turn mixer on low and slowly add the flour to the bowl.
- Dissolve salt in 2 tablespoons of water and add it to the mixture.
- Pour in 1/4 cup olive oil.
- When the dough starts to come together, increase the speed to medium.
- Stop the machine periodically to scrape the dough off the hook.
- Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times.
- Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.
- Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
- Coat a sheet pan with a little olive oil and corn meal.
- Once the dough is doubled and domed, turn it out onto the counter.
- Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
- Lay the flattened dough on the pan and cover with plastic wrap.
- Let rest for 15 minutes.
- In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize.
- Preheat oven to 400 degrees F.
- Uncover the dough and dimple with your fingertips.
- Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
- Bake on the bottom rack for 15 to 20 minutes.
Nutrition Facts : Calories 330.9, Fat 12.2, SaturatedFat 2.1, Cholesterol 2.8, Sodium 1842.9, Carbohydrate 47.5, Fiber 2.1, Sugar 3.9, Protein 7.5
GARLIC CIABATTA BREAD (INA GARTEN BAREFOOT CONTESSA BACK TO BASI
This recipe is from Ina Garten's "Back to Basics" book from 2008. It is an old fashioned garlic bread where the fresh herbs and top quality ingredients make a divine flavor sensation-not like the ordinary garlic bread. Can be paired with any meal or served as an appetizer. Enjoy! ChefDLH
Provided by ChefDLH
Categories Breads
Time 28m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place the first five ingredients in a food processor and chop until finely minced. In a medium saute pan heat the olive oil over low heat and then add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender - do not let the garlic brown. Remove from heat and set aside.
- Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan.
- Bake at 350 for 5 minutes. Carefully remove the tin foil and discard and bake for an additional 5 minutes. slice crosswise and serve warm.
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- Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover with cloth bowl cover. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
- Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
- Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
- Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
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