Black Pepper Focaccia Bread Food

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

SALTY BLACK PEPPER FOCACCIA BREAD

Steps:

• 1. Add water in a 2 c measuring cup, add yeast and sugar and stir to mix well. Let sit while mixing together other ingredients.
• 2. In a bowl mix together flour, salt, pepper, and powdered milk. Stir to combine.
• 3. Put 2 tbsp. of olive oil into bottom of bread pan. Once yeast/water has expanded a bit, add to bread pan. Then add dry ingredients in bread pan.
• 4. Place Bread Machine on DOUGH ONLY cycle. After a couple minutes check mixture and using a rubber spatula run it around the side of the bread pan to remove any flour mixture stuck on sides.
• 5. You can use a 11x13 baking dish or a 13x15 one, only difference will be the thickness of the baked bread. I like 13x15 for bread sticks and sammies. GENEROUSLY grease the bottom of the pan with olive oil, to the point of have oil laying on the bottom of the dish. The more oil, the better the crust. I place mine inside my oven with the oven light on to "warm" my baking pan, I use a pyrex glass baking dish.
• 6. Once dough has completed the kneading, resting, and rising cycle, remove and spread out by hand in greased baking dish. Cover with a dry dish towel and place back in unheated oven or any warm dry place until doubled in size.
• 7. Remove dish towel and spray top of bread with non stick spray and sprinkle with coarse sea salt. Bake in preheated 400º oven for 22 min. Remove and allow to cool.
• 8. Slice and serve. If you find it is trying to stick to baking dish, run a metal spatula under the bread. I like to flip my bread over and have the nice oily, crusty side on top.

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL

Steps:

• 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 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
• *Available at Italian markets, specialty foods stores and some supermarkets.

BLACK PEPPER FOCACCIA BREAD

Steps:

• 1. In a small bowl mix together hot water, yeast and sugar. Let sit for a few minutes to let it start activating.
• 2. In a medium bowl mix together, flour, powdered milk, salt and pepper.
• 3. Pour olive oil in bread machine pan then liquid mix then flour mix. Set machine to "Dough Only" cycle. Check after a few minutes and scrape inside of pan to make sure all flour gets incorporated.
• 4. I like to "warm" my pan/pans in my oven using the oven light while the bread dough does it's thing. I add a generous amount of cooking oil or olive oil to the bottom of the pan and coat it well then put it in the oven until needed, (no heat).
• 5. You can use a 9x13 pan or two loaf pans. Once dough has finished the cycle and risen, place into pan(s). Place back in the oven with light on, cover and allow to rise to double in size. Remove pans, preheat oven to 400º. Spray tops of bread with spray oil and sprinkle on Coarse sea salt. Place bread in oven and bake 23 minutes. Remove and allow to cool.

FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY

Steps:

• Cover potato with cold water in medium saucepan.
• Simmer until potato is tender.
• Drain, reserving cooking liquid.
• Mash potato.
• Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
• Let stand until the yeast begins to act, about 5 minutes.
• Add 2 tablespoons of the oil to the yeast mixture.
• In a food processor add together the flours, potato and salt.
• Pulse 4 times.
• With the machine running slowly pour through feed tube the yeast mixture.
• Adding rest of water to make a ball of dough in the machine.
• (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
• Knead for 1 minute in food processor.
• Turn out on a floured surface, and knead just until smooth.
• Keep the dough soft.
• Pour 1/2 teaspoon of the oil into a clean bowl.
• Place the dough in the bowl, turning once to oil the top.
• Cover.
• Let rise until doubled, 30 to 45 minutes.
• Punch the dough down.
• Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
• Gently press the dough out to about 1/2 inch thickness.
• Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
• Use your knuckle to dimple the dough at 1-1/2 inch intervals.
• Sprinkle with the rosemary, black olives and the cheese.
• Place in a cold oven on the center shelf.
• Place a flat pan of hot water on the shelf below the bread.
• Let rise until doubled, 20 to 25 minutes.
• Sprinkle with salt to taste.
• Turn on the oven to 375°F.
• Bake the focaccia for 20 to 25 minutes, or until browned on top.
• Remove from the pan, and cool on a wire rack.
• Serve warm.

BAKED " BREAD MACHINE" FOCACCIA WITH THE WORKS

Steps:

• Dough: Put the 1 1/2 cup water in the bread machine.
• Add the other ingredients in this order: sugar, salt, oil, flour, yeast, garlic powder, onion powder, oregano and black pepper.
• Place bread machine on dough setting and start.
• Note the amount of time your bread machine will take and set another timer for this amount (or do it manually, I use the timer on my microwave for for this).
• As soon as the dough forms a ball (several minutes) add the 3 tbsp lukewarm water.
• This amount of flour is more than most bread machines can handle, so check every 10 minutes when it is not actively mixing.
• If it's getting too high, just stop the dough cycle and restart it (this is why the other timer is needed).
• At the end of the time (on my machine it is 130 minutes) turn off the bread machine and remove the dough.
• Grease a large pizza pan (or a large rectangular cookie sheet with sides, or 2 small pizza pans) and turn the dough out on it (I usually put a bit of oil or cooking spray on my hands so It doesn't stick to me).
• Spread the dough evenly on the pan, making it higher on the edges of the pan for a crust.
• Cover with plastic wrap and let rise until double.
• About 15-20 minutes.
• Toppings: Brush the dough with olive oil and sprinkle with oregano and garlic powder.
• Add as many optional toppings as you wish (invent some if you wish).
• Sprinkle with parmesan.
• Bake until golden about 15-20 minutes at 350°F.

BLACK PEPPER FOCACCIA RECIPE

Steps:

• Gather the ingredients.
• Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
• Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy , 5 to 10 minutes.
• Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
• Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
• Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn't pulling away from the sides of the bowl.
• Remove dough from the bowl, and use your hands to shape it into a ball.
• Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
• Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
• Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
• Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
• Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
• Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.

NO KNEAD FOCACCIA BREAD ART

Steps:

• In a large buttered 13x9 baking dish arrange 14-16 frozen dinner rolls, leaving approximately 1/2 inch space between each roll. Lightly brush each frozen roll with a little bit of olive oil. Cover with saran wrap and light rise for 4-6 hours.
• Preheat oven to 350 degrees F.
• Once the bread has risen to double remove the saran wrap.
• Now comes the fun part of making focaccia, drizzle with olive oil on top of the dough and creating indentations with your fingers.
• Top the bread with tomatoes, olives, fresh basil, and herbs. Give it a little sprinkle of salt and pepper to the top. Get creative and make a pretty design with the toppings!
• Bake for 20-25 minutes or until bread is golden brown. Careful not to overbake! Serve warm.