EASY ROSEMARY GARLIC FOCACCIA BREAD
Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 2h
Yield Makes approximately 15 servings
Number Of Ingredients 10
Steps:
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Nutrition Facts : Calories 143, Protein 3 g, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 0 mg
FOCACCIA WITH GARLIC AND ROSEMARY
Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich.
Provided by Gennaro Contaldo
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 9
Steps:
- For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Preheat the oven to 240C/450F/Gas 8.
- Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
CHEESY GARLIC FOCACCIA WITH ROSEMARY
Serves: 9-10 Prep time: 2.5 hours Bake time: 30-35 minutes
Provided by LeAnne Shor
Categories bread
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine. Add the olive oil, flour and salt to the bowl. Mix on low speed for 2 minutes until the dough comes together. Stop the mixer, and scrape down the sides with a rubber spatula. Place a kitchen towel over the bowl, and let the dough rest for 5 minutes. Continue on medium speed, until the dough forms a ball and comes away from the sides, then mix for another 2-3 minutes. The dough should be smooth at this point. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until doubled in volume.
- Mix up the filling. In a bowl, combine the shredded cheddar cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Mix to combine, set aside.
- Prepare an 8x8" baking pan. Drizzle 1-2 teaspoons of olive in the bottom of the pan, and use your fingers or a pastry brush to coat the bottom and sides of the pan completely, set aside.
- Pour the dough out onto a floured work surface. Divide the dough in half. Use your hands to stretch the dough out into a square-ish shape to fit the pan. The dough should be very stretchy and easy to work with. Place the flattened dough into the bottom of the prepared pan, and use your fingers to stretch it out to fit the pan, making sure to get into the corners.
- Sprinkle the cheese filling on top of the bottom layer. Repeat the process with the second piece of dough, and lay it over the filling carefully. Use your fingers to seal in the filling by pressing down on the sides. Cover with a clean kitchen towel, and let proof at room temperature for 45 minutes - 1 hour, until the dough is puffy, and almost reaches the top edge of the pan. Preheat the oven to 425 degrees F.
- Drizzle the 2 teaspoons of olive on top of dough. Use your fingers to dimple the surface of the dough for that signature focaccia look. Scatter the rosemary leaves on top, and sprinkle the flakey sea salt all over. Bake for 30-35 minutes until the top is deeply golden brown. Allow to cool slightly, then enjoy! Focaccia is best eaten the same day, but any leftovers can be stored in the fridge, and reheated in a toaster oven or a 350 degree F oven for 10 minutes.
FROM SCRATCH CHEESY GARLIC FOCACCIA BREAD
Time 1h45m
Number Of Ingredients 10
Steps:
- In a stand mixer, with a dough hook, add warm water and yeast and mix slightly. Cover with a towel and let sit for 5 minutes. Once yeast has poofed, add sugar, 1/2 cup of olive oil, flour and the fine sea salt. Mix for 5 - 7 minutes on low until dough is smooth and elastic. Spray a large bowl with cooking spray (bottom and up the sides) and place dough in bowl. Cover with a towel or saran wrap and place in a draft free spot for 1 - 1 1/2 hours until doubled in size. When dough is ready, pour remaining 1/4 cup of olive oil into a large cookie sheet and smooth around the entire sheet. Preheat oven to 450* Plop dough onto cookie sheet and push around until dough covers entire sheet. Mix up garlic and butter. Spread over dough. If dough is thick and puffy then dimple dough with fingers and bake for 20 - 30 minutes (depending on oven). 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! If dough is thin and not puffy, cover and allow to rest for 1 additional hour. Then dimple dough with your fingers, bake for 20 - 30 minutes. 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! Serve with your favorite dipping sauce! Use within 24 hours, warm or cold and wrap leftovers in tinfoil. ---------------------------------------------- If you already have leftover focaccia bread, then mix butter and garlic together to create a paste. Spread over pre-made focaccia bread, top with cheese and bake for 10 minutes at 350*F or until cheese is melted and gooey!
QUICK ROSEMARY FOCACCIA
With rosemary and lots of cheese, these bread squares from Shelley Ross of Keytesville, Missouri will make an everyday dinner seem like a festive occasion.
Provided by Taste of Home
Time 25m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Press the dough into an ungreased 15x10x1-in. baking pan; build up edges slightly. Brush with oil; top with onion, garlic, cheese and rosemary. , Bake at 400° for 15-20 minutes or until golden brown and cheese is melted. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 197mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY - GARLIC FOCACCIA
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
Provided by evelynathens
Categories Yeast Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
ROSEMARY-GARLIC FOCACCIA BREAD
This bread smells wonderful when it's baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores. -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 wedges).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough., Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 353mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
More about "cheesy garlic focaccia with rosemary food"
ROASTED GARLIC AND ROSEMARY FOCACCIA THE …
From themediterraneandish.com
4.8/5 (23)Calories 272 per servingCategory Bread
FOCACCIA RECIPE (ROSEMARY GARLIC BREAD)
From funfoodfrolic.com
EASY ROASTED-GARLIC FOCACCIA RECIPE - SERIOUS EATS
From seriouseats.com
EASY GARLIC AND ROSEMARY FOCACCIA RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic.
- Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs.
- Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations.
- Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly.
- Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares.
ROSEMARY FOCACCIA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESY GARLIC FOCACCIA BREAD RECIPE | HELLOFRESH
From hellofresh.co.uk
ROSEMARY & GARLIC FOCACCIA - THE BAKING EXPLORER
From thebakingexplorer.com
ROSEMARY GARLIC FOCACCIA | HOW TO MAKE ITALIAN FOCACCIA BREAD
From cookwithkushi.com
CHEESY GARLIC HERB FOCACCIA – CABOT CREAMERY
From cabotcreamery.com
ROASTED BROCCOLI MAC (FUSILLI) & CHEESE WITH GARLIC ROSEMARY …
From cfood.org
TOMATO FOCACCIA WITH GARLIC ROSEMARY OIL | WILLIAMS SONOMA
From williams-sonoma.com
25 ROSEMARY RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
FOCACCIA CHEESY GARLIC BREAD - I AM HOMESTEADER
From iamhomesteader.com
CHEESY GARLIC STUFFED ROSEMARY FOCACCIA - KERRYGOLD
From kerrygoldusa.com
CHEESY GARLIC FOCACCIA WITH ROSEMARY - LION'S BREAD | RECIPE
From pinterest.com
CHEESY GARLIC FOCACCIA WITH ROSEMARY - LION'S BREAD
From pinterest.ca
CHEESE FOCACCIA WITH OLIVES AND ROSEMARY - FOOD NETWORK CANADA
From foodnetwork.ca
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