CHEESY ONION FOCACCIA
this recipe makes a golden brown loaf with a pleasing onion flavor enhanced by garlic and Italian seasoning. With melted cheddar and Parmesan cheese on top, this bread tastes best when served warm.
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place the first six ingredients in a bread machine pan in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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
EASY FOCACCIA BREAD
This focaccia bread recipe is easy to make and so satisfying to eat. Soft on the inside, crisp on the outside flavored simply with olive oil and salt.
Provided by Alida Ryder
Categories Bread
Time 3h
Number Of Ingredients 6
Steps:
- Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
- Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
- Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
- Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
- Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
- Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
- Preheat the oven to 200°C/390°F.
- Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
- Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
- Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.
Nutrition Facts : Calories 234 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DELICIOUSLY EASY GARLIC HERB FOCACCIA
Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.
Provided by Amy Beth McMaster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
- Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
- Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
- Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
- Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
- Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g
EASIEST FOCACCIA RECIPE
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Provided by MORTICIA_ADDAMS
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- 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 until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g
CHEAT'S CHEESY FOCACCIA
Use a simple packet mix to roll out an Italian flat bread with blue cheese and parmesan, drizzled with olive oil
Provided by Barney Desmazery
Categories Buffet, Side dish
Time 40m
Yield Serves 6 alone or 10 with other dishes
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Make up a bread mix following packet instructions, stirring in olive oil and parmesan.
- Roughly roll out the dough on a lightly oiled baking sheet. Press all your fingers randomly into the dough, push dolcelatte into the holes, then drizzle over a little extra olive oil. Bake for 25 mins until golden and cooked through. Serve warm or at room temperature.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
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!
EASY CHEESY OR FOCACCIA BREAD
Make and share this Easy Cheesy or Focaccia Bread recipe from Food.com.
Provided by Annacia
Categories Yeast Breads
Time 1h10m
Yield 12-16 pieces
Number Of Ingredients 7
Steps:
- Lightly grease a pizza pan or large baking sheet.
- Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
- Spread oil over top of dough.
- Evenly sprinkle with cheese, hot red pepper flakes and salt.
- Let rise, uncovered, until doubled, from 15 to 30 minutes.
- Preheat oven to 400F (200C).
- Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
- Bake in centre of preheated oven until golden, about 25 minutes.
- Slide bread off pan and onto a cooling rack.
- FOR FOCACCIA:.
- Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
- Omit hot red pepper flakes.
- Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.
Nutrition Facts : Calories 47.1, Fat 3.9, SaturatedFat 1.9, Cholesterol 8.6, Sodium 93, Carbohydrate 0.3, Sugar 0.1, Protein 2.8
CHEESY ONION FOCACCIA (BREAD MACHINE)
Just looking at this golden cheesy bread will make you drool, and the smell is incredible. This is from TOH Apr 2005. To say that we love it would be an understatement! Preparation time includes dough cycle of 1 hour but that will depend on the bread machine.
Provided by mums the word
Categories Breads
Time 1h18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In bread machine, place dough ingredients in the order suggested by the manufacturer. Select dough setting.
- After 5 minutes of mixing, check to see if you need to add 1 tbsp water or flour.
- When dough cycle is complete, place dough onto a lightly greased 12" pizza pan and pat into a 10" circle.
- Cover and let rise in warm place for 30 minutes or until doubled in size.
- Meanwhile, in large skillet saute onions and butter for 15 minutes.
- Add minced garlic and cook 5 minutes more. Stir in Italian seasonings.
- Using the end of a wooden spoon, make deep indentations 1 " apart in dough.
- Top with onion mixture and cheeses.
- Bake at 400F 15-18 minutes or until golden. Serve warm.
Nutrition Facts : Calories 370.6, Fat 19.4, SaturatedFat 9.8, Cholesterol 41.6, Sodium 601.6, Carbohydrate 38.5, Fiber 2, Sugar 3.9, Protein 10.6
QUICKER CHEESY ONION FOCACCIA BREAD
Turn an everyday dinner into a special meal with oven-fresh cheese bread featuring convenient bread dough. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Saute onions in butter in a large skillet until tender. Add the garlic, Italian seasoning and brown sugar; cook 2 minutes longer., Pat dough into a 10-in. circle on an ungreased 12-in. pizza pan. Build up edges slightly. Make indentations at 1-in. intervals with a wooden spoon handle. Top with onion mixture and cheeses., Bake at 425° for 10-15 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts : Calories 182 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
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.
More about "easy cheesy or focaccia bread food"
EASY THREE CHEESE FOCACCIA BREAD RECIPE - EASY RECIPES
From thecookierookie.com
4.7/5 (10)Total Time 1 hr 15 minsCategory Appetizer, Bread, Side DishCalories 206 per serving
- Combine water and 2 tablespoons olive oil in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not scalding hot to the touch (120° to 130°F).
- Add water mixture to flour mixture. Stir with a large wooden spoon until well mixed. A dough will form.
- Spread into greased 13 x 9-inch pan . The dough might not completely go to corners, but it will once it rises.
EASY CHEESY NO-KNEAD FOCACCIA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 6-8Total Time 40 mins
- Pour 1/4 cup oil into a 9-by-13-inch glass baking dish. In a large bowl, whisk both flours with 2 tsp. salt. Put 1 1/2 cups warm water (110° to 115°) in a medium bowl. Add 3 tbsp. oil and the yeast to the water; whisk to combine.
- Make a well in the flour mixture and pour in the yeast mixture. Using your hands, mix the ingredients until the dough comes together to form a slightly sticky ball. Place the dough in the oiled baking dish and cover with a damp towel. Let the dough rise at room temperature in a warm, draft-free area until doubled in size, about 2 hours.
- Preheat the oven to 375°. Gently stretch the dough to fit the dish. Using wet fingertips, create divots in the surface of the dough. Drizzle the dough with the remaining 3 tbsp. oil and top with the cheese, shallots and thyme. Bake until the bread is golden brown, about 25 minutes. Let cool at least 10 minutes. Serve warm or at room temperature.
SUPER EASY FOCACCIA BREAD (NO MIXER NEEDED!) - MEL'S ...
From melskitchencafe.com
4.7/5 (100)Total Time 1 hr 50 minsCategory BreadsCalories 195 per serving
- Drizzle 1 to 2 tablespoon olive oil in the bottom of a 9X13-inch pan (I use a metal pan; if using a glass pan, you might want to decrease the oven temp to 350 degrees F - also commenters who have used a glass pan are reporting back that the bread sticks so consider also greasing with nonstick cooking spray and lining with parchment).
- In a large bowl, combine the water, olive oil, salt, yeast, flour and cheese. Stir with a wooden spoon or rubber spatula (or handheld dough hook; see pictures in the post) until thoroughly combined and no dry spots remain. The dough will be very wet and sticky.
- Scrape the dough into the middle of the prepared pan. Grease your hands and press the dough into an even layer (it doesn't have to be perfect but try to get it mostly even). Gently press your fingertips into the top of the dough to create little dimples (you can do this and add the toppings after it rises if you want the holes to be more pronounced). Drizzle with 1 to 2 tablespoons olive oil, sprinkle with herb seasoning and top with 1/2 cup cheese.
- Cover the pan and let it rise until puffy, about an hour. Preheat the oven to 375 degrees F. Bake for 35-40 minutes until golden and baked through. Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve.
GARLIC CHEESE FOCACCIA BREAD - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
4.8/5 (65)Category BreadCuisine ItalianTotal Time 1 hr 10 mins
- Heat water until warm (about 105-115 degrees. The way I check my water when making yeast breads is by testing the water on the inside of my wrist like you would a baby's bottle. The water should feel just warm and comfortable, not hot.
- Pour the water into a large bowl and add yeast, stirring with a fork until it dissolves in. Add to this 2 1/4 cups flour, 2 tablespoons of very soft butter, and the salt. Mix until a soft dough forms, then turn the dough out onto a floured surface. Knead the dough with a push turn method, dusting with flour when needed to keep the dough from sticking to the surface. While kneading the dough, add in additional flour about a tablespoon at a time or until the dough becomes smooth and elastic. This should take about 5-10 minutes of kneading. Place the dough into an oiled bowl and cover greased plastic wrap. Let the dough rest 10 minutes.
- After resting, place the dough onto a greased baking sheet. Using your hands, pat the dough into about a 12 inch circle. Cover again with greased plastic wrap. Place in a warm spot and let the dough rise until it has doubled in size (about 30-45 minutes.)
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE - BON APPéTIT
From bonappetit.com
5/5 Servings 10-12
- Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
- Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
CHEESE FOCACCIA BREAD - MODERN HONEY
From modernhoney.com
5/5 (2)Category BreadCuisine ItalianTotal Time 5 hrs 15 mins
- Start with good yeast. Always test your yeast by adding it to a bowl of warm water. In a bowl, stir in warm water, yeast, and sugar. The water should be warm to the touch but not scalding hot, as that will kill the yeast. I aim for about 110 degrees but usually just test with my finger. Watch for the yeast start to foam, which means it is working. If it doesn't proof, start over and buy some fresh yeast. Let it proof for 5-10 minutes.
- Add yeast mixture to flour, salt, and 1 Tablespoon of olive oil and knead in a mixer, until the dough has pulled together.
- Cover and let the dough rise. This is an integral step as this what gives it a light and airy texture. Let it rise for 2-3 hours, or until at least double in size. If it is extra warm in the kitchen, it may only take 2 hours. If it is a cold winter's day, it may take 3 hours. I like to let it rise for about 3 hours so it is airy.
- After the dough completed its first rise, put in on a large rimmed baking sheet or stone. Drizzle olive oil all over it, turning to coat. Flatten and press the dough out into a rectangle. Cover with plastic wrap and let it rise for 1 to 1 1/2 hours in warm place.
EASY CHEESY FOCACCIA - MEASURING FLOWER
From measuringflower.com
Category 14Estimated Reading Time 2 mins
- Grease a 12-inch pizza pan; sprinkle with cornmeal. Roll and tap the pan around to evenly spread the cornmeal. Tap off any extra. Set aside.
- In a mixing bowl with the kneading hook attached, combine flour, salt, sugar, and yeast. Gradually add water and oil. Knead for 2 minutes.
- Cover with plastic wrap or a towel and let rise for 20 minutes or until doubled. You know the dough has risen enough when two fingers inserted in the middle fail to spring back.
EASY GLUTEN-FREE FOCACCIA BREAD RECIPE - ONLY GLUTEN FREE ...
From onlyglutenfreerecipes.com
Cuisine ItalyCategory Egg FreeServings 8
CHEESY FOCACCIA BREAD | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
4/5
GLUTEN-FREE CHEESY FOCACCIA WITH OLIVES - ONLY GLUTEN FREE ...
From onlyglutenfreerecipes.com
4.5/5 (6)Servings 8Cuisine ItalyCategory Egg Free
EASY FOCACCIA BREAD RECIPE - FOODLOVE.COM
From foodlove.com
5/5 (3)Total Time 3 hrs 10 minsServings 24Calories 144 per serving
- Add flour, salt, and olive oil and knead the dough in the mixer, using the dough hook, for about 5 minutes.
- Turn the dough onto a floured surface and knead by hand for an additional minute. Form the dough into a round and place into an oiled bowl. Cover with wax paper and a towel and let rise for 1 to 1 1/2 hours.
EASY FOCACCIA BREAD RECIPE WITH CHEESE AND HERBS - RECIPES ...
From recipesandme.com
Cuisine ItalianCategory BreadServings 24Total Time 45 mins
- Proof the yeast: Put the warm water, yeast, and honey into the mixing bowl for your stand mixer.
EPIC LOADED BREAKFAST FOCACCIA - FAMILY-FRIENDS-FOOD
From family-friends-food.com
5/5 (1)Total Time 1 hr 50 minsCategory Bread, BreakfastCalories 335 per serving
- In the bowl of a stand mixer, combine the flours, salt, yeast, sugar, olive oil and water. Use the dough hook on a low/medium speed for 5-10 minutes to give a smooth, soft dough. Cover the bowl with a clean tea-towel and set aside to rise for about 1 hour.
- Meanwhile, prepare the caramelised onions. Gently cook the sliced red onion and crushed garlic in 1-2 tbsp of the olive oil over a low heat. Stir occasionally and continue to cook until very soft and starting to turn golden - about 10-15 minutes. Set aside.
- When the dough has roughly doubled in size (after about 1 hour) knock it back and knead briefly. The dough should be soft and maleable.
- Use approx. 2 tbsp of the remaining olive oil to liberally oil the baking tray. Then pat and stretch the dough into the tray as evenly as possible. Use your fingertips to make deep 'dimples' in the top of the dough, then brush/drizzle the remaining oil over.
CHEESY GARLIC BREAD [THE BEST EVER] - OUR HAPPY MESS
From ourhappymess.com
Ratings 2Calories 235 per servingCategory Appetizer, Side
- In a large mixing bowl, whisk together the flour, yeast and salt. Add the warm water and stir until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24. The dough should almost double in size.
- Preheat the oven to 425 F and line a baking sheet with parchment paper. Generously flour a countertop and turn the dough out onto it (it will be very soft), turning once to coat with flour.
- Transfer the dough to the prepared baking sheet. Drizzle with olive oil. With your hands, spread it into an oblong shape, or whatever shape you like. Poke the dough all over with a fork.
- In a small bowl, stir together the melted butter, garlic and dried herbs. Brush the butter mixture evenly onto the dough. Sprinkle the dough evenly with the mozzarella and parmesan cheeses.
AMAZING FOCACCIA CHEESE BREAD - CREATIONS BY KARA
From creationsbykara.com
4.5/5 (15)Total Time 42 minsCategory BreadCalories 281 per serving
- Combine all dry ingredients in a large mixing bowl. Stir in 1 tablespoon olive oil and water. Knead a few times on a greased countertop till smooth. Cover and let rise for 20 minutes.
- Pat dough 1/2" thick on a greased cookie sheet. Brush with 2 tablespoons olive oil. Sprinkle with cheeses.
FOCACCIA CHEESY GARLIC BREAD - I AM HOMESTEADER
From iamhomesteader.com
5/5 (1)Total Time 1 hr 40 minsCategory Appetizer, Side DishCalories 417 per serving
PARMESAN ROSEMARY FOCACCIA BREAD - THE CHEESE KNEES
From cheeseknees.com
5/5 (2)Total Time 3 hrs 25 minsCategory SideCalories 317 per serving
EASY CHEESY BREAD - CHATELAINE
From chatelaine.com
Servings 16Total Time 1 hr 10 minsEstimated Reading Time 40 secsCalories 136 per serving
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