Easy Focaccia Food

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THE EASIEST, BESTEST FOCACCIA BREAD EVER!!



The Easiest, Bestest Focaccia Bread Ever!! image

This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!

Provided by Manda

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
2 tablespoons parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)

Steps:

  • Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
  • In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
  • Add the yeast mix and vegetable oil to the dry ingredients and combine.
  • When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  • Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  • Cover with damp cloth and let rise in warm place 25 minutes.
  • Preheat oven to 425 degrees.
  • Punch dough down, place on greased baking sheet.
  • Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
  • Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
  • Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
  • Bake for 13-15 minutes until golden brown.

FOCACCIA



Focaccia image

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

Steps:

  • In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

EASIEST FOCACCIA RECIPE



Easiest Focaccia Recipe image

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

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt

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

EASY FOCACCIA BREAD



Easy focaccia bread image

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

4 cups flour ((I prefer 00-flour but bread flour works well too))
1 tsp salt
2 cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
½ cup olive oil

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

FOCACCIA



Focaccia image

Provided by Anne Burrell

Categories     side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

EASY FOCACCIA



Easy Focaccia image

Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.

Provided by JACLYN

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h20m

Yield 15

Number Of Ingredients 9

1 ½ cups bread flour
1 ½ cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 ⅓ cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese

Steps:

  • In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
  • 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 the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary 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.
  • Turn on the oven to 375 degrees F (190 degrees C). 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.

Nutrition Facts : Calories 127 calories, Carbohydrate 20.6 g, Cholesterol 0.6 mg, Fat 3.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 321.1 mg, Sugar 0.9 g

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

SHOCKINGLY EASY NO-KNEAD FOCACCIA



Shockingly Easy No-Knead Focaccia image

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.

Provided by Sarah Jampel

Categories     Bon Appétit     Bake     Bread     Olive Oil     Garlic     Butter     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 10-12 servings

Number Of Ingredients 8

1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 Tbsp. unsalted butter, plus more for pan
2-4 garlic cloves

Steps:

  • Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
  • Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. 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.
  • Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, 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. (Using a fork in each hand makes this process even easier and less messy!)
  • Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
  • Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

FOCACCIA



Focaccia image

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Provided by Liberty Mendez

Categories     Side dish

Time 45m

Yield Serves 12

Number Of Ingredients 6

500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked

Steps:

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  • Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

EASY FOCACCIA



Easy Focaccia image

A quick, easy foccacia that doesn't use pizza bread. There are a number of good dipping oils that work well with this; my family like it with a spaghetti sauce (jar) or as a base for pizza.

Provided by Pa. Hiker

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons yeast (package is 2-1/4 tsp)
1 1/4 teaspoons salt
2 tablespoons olive oil
1 1/2 cups warm water, plus
2 tablespoons warm water
1 teaspoon baking powder
1/4 cup parmesan cheese (optional)
1/2 tablespoon rosemary (optional)

Steps:

  • Combine all of the ingredients, beat for 5 minutes at medium speed, let rest at room temp, covered, for 1 hour.
  • Scoup the sticky dough into a lightly greased 9x13 pan.
  • Cover the pan, let the dough rise for 1 hour until it looks bubbly.
  • Bake the focaccia in an oven preheated to 400°F for 25 minutes, or until it's golden brown.
  • Sprinkle with freshly grated parmesean cheese and/ or fresh rosemary about 5 minutes before the end of the baking time.
  • Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 272, Fat 5.2, SaturatedFat 0.7, Sodium 548.9, Carbohydrate 48.4, Fiber 2, Sugar 0.2, Protein 7

FOCACCIA RECIPE BY TASTY



Focaccia Recipe by Tasty image

Here's what you need: warm water, olive oil, honey, salt, flour, yeast, extra virgin olive oil, fresh rosemary, salt, pepper

Provided by Rie McClenny

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 10

1 cup warm water
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour
1 ½ teaspoons yeast
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, leaves removed
salt, to taste
pepper, to taste

Steps:

  • Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
  • Mix well and knead for 10-15 minutes until the dough is elastic.
  • Transfer the dough into a well-oiled bowl.
  • Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
  • Preheat oven to 375˚F (190˚C).
  • Remove the dough from the bowl and stretch the dough into 9-inch (23 cm) circle.
  • Place the dough into well greased 10-inch (25 cm) cast iron pan. Cover with towel or plastic wrap and rest for 30 minutes.
  • Poke the top with your fingertips.
  • Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
  • Bake in the oven for 20-30 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 61 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, Sugar 7 grams

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  • 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!).
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  • 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.
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ROSEMARY FOCACCIA BREAD RECIPE - GIMME SOME OVEN
Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover and let the dough continue to rise for another 20 minutes. Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish ).
From gimmesomeoven.com


EASY HOMEMADE FOCACCIA (NO YEAST) - JUST A TASTE
1/2 cup whole milk Instructions Preheat the oven to 425°F. Grease an 8- or 9-inch baking pan generously with olive oil. In a large bowl, whisk together the flour, baking powder, herbs, garlic powder, salt and pepper. Add the water, milk and 2 tablespoons olive oil and using a spatula, mix until combined.
From justataste.com


SMALL BATCH FOCACCIA BREAD | BY LEIGH ANNE WILKES
How to Make Focaccia for Two Herbed Olive Oil. Combine 1 Tbsp water, 1 Tbsp olive oil and 1 tsp fresh herbs and allow to sit and the flavors combine.. Focaccia Dough. Proof 2 1/4 tsp dry active yeast in 1/2 cup warm water with 1/2 tsp sugar.Allow to sit for about 5-10 minutes until bubbly and foamy. Combine flour, salt and 1 Tbsp olive oil in a bowl.
From yourhomebasedmom.com


FOCACCIA RECIPE (IT'S INCREDIBLE) | RECIPETIN EATS
Dry active yeast – to make this using dry/active yeast, change recipe steps as follows: Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy. Mix Dry ingredients per step 1. Make a well, add foamy yeast water, and the olive oil.
From recipetineats.com


OUR BEST FOCACCIA RECIPES - THE SPRUCE EATS
Tuscan Focaccia Bread The Spruce / Christine Ma This classic, light, and airy Tuscan focaccia topped with flaky sea salt is easy to make and feeds a crowd. It comes together quickly and you can prep your dinner while the bread is proofing. It goes great with any Italian dinner or saucy meals you might typically serve with garlic bread.
From thespruceeats.com


SUPER EASY NO-KNEAD FOCACCIA - HOMEMADE FOCACCIA RECIPE
On day 1 do 5 mins of prep on no-knead focaccia. Step 1: Combine the ingredients for focaccia bread (flour, salt, and yeast). Whisk in a teaspoon of sugar. Step 2: Add water and with a spatula mix until everything is blended, and you …
From tashasartisanfoods.com


EASY AUTHENTIC FOCACCIA RECIPE YOU NEED TO BE MAKING TODAY
Instructions. #1: In a medium bowl, mix the flour, yeast, salt and sugar. Mix well. #2: Add 4 tablespoons of extra virgin olive oil and mix all together. #3: Add the milk and water, then knead the dough by hand or with your mixer, until the dough is extremely elastic and very sticky. #4: Now let the dough rise.
From richard-t.com


FOCACCIA MADE EASY AT HOME - THE KITCHEN BUCKET LIST
Instructions. In a large bowl add in the water, sugar, and yeast. Wait for 5 minutes until the yeast starts to foam. Add, to your yeast mixture, olive oil. Mix until combined. Add in the flour. Mix and when the flour is almost incorporated into the mixture add 1 teaspoon of salt. Mix until all is combined.
From thekitchenbucketlist.com


EASY FOCACCIA RECIPE (ROSEMARY + SEASALT) | SUGAR GEEK SHOW
Easy Focaccia Recipe Instructions. Combine 8 ounces of your warm water (110ºF or 43ºC), yeast, and sugar and set it aside for 5 minutes or until it’s foamy. Put your yeast mixture and one cup of flour into the bowl of your Bosch stand mixer with the …
From sugargeekshow.com


EASY CRISPY FOCACCIA RECIPE, HOMEMADE FOCACCIA - JENNY CAN COOK
One, it makes pressing the dough into a circle easier because the dough sticks to the paper. And two, it makes it a breeze to slide the dough onto the hot baking stone. The parchment will turn dark from the high heat as you can see in the recipe photo. My focaccia recipe is quicker than most, taking only 90 minutes start-to-finish.
From jennycancook.com


QUICK FOCACCIA RECIPE - THE SPRUCE EATS
Popular choices include cracked or coarsely ground black pepper, fresh rosemary or thyme, dried herbs and spices, minced garlic, and grated Parmesan cheese. Our go-to move is to stud the dough with halved kalamata olive or cherry tomatoes. Make it as plain or fancy as you like—you can even turn it into a focaccia pizza . Featured Video
From thespruceeats.com


SUPER EASY FOCACCIA BREAD (NO MIXER NEEDED!) - MEL'S KITCHEN CAFE
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 …
From melskitchencafe.com


ITALIAN FOCACCIA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
Pre-heat oven to 400° (200° celsius), lightly oil a 12 inch skillet or pizza pan. Remove the dough from the bowl and punch it down a few times. Place dough in a lightly oiled 12 inch skillet or pizza pan spread the dough, then cover it and let it rest for approximately 15 minutes. Spread the dough again if needed.
From anitalianinmykitchen.com


EASY HOMEMADE FOCACCIA BREAD | LIFE MADE SIMPLE
In a small bowl combine the warm water, yeast and sugar, stir to dissolve. Let sit for 12 minutes or until the mixture is nice and foamy. In the bowl of a mixer fitted with a dough hook, combine the flour, potato flakes and salt. Add the yeast mixture and olive oil, mix on low speed until the dough comes together.
From lifemadesimplebakes.com


EASY FOCACCIA - JO COOKS
How To Make Focaccia Make The Dough Activate the yeast. In a large bowl combine and stir the warm water with the active dry yeast and honey. Whisk it and let it sit for about 5 to 10 minutes. The mixture should start foaming up if the yeast is good. Make the dough. To the yeast mixture bowl, add the flour and salt.
From jocooks.com


EASY FOCACCIA RECIPE - CUISINART.COM
2. Insert the dough blade. Place the flour with 3 tablespoons of the olive oil and 2 teaspoons of salt in the work bowl. Process to blend, 10 seconds. 3. Add the cold water to the yeast mixture, stir to blend. With the machine running, add the liquid through the small feed tube in a slow steady stream, as fast as the flour will absorb it.
From cuisinart.com


27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
First, you have to cut the anchovies into small pieces and press them on the surface of the focaccia dough. After that, cover with a layer of tuma cheese, escarole, and tomatoes. Finally, add salt, pepper, and oregano, then bake at 180°C for 20 minutes. Schiacciata all’uva – Grape Focaccia Recipe & Photo Credit: Imapastando A Quattro Mani
From italianrecipebook.com


EASY HOMEMADE FOCACCIA | LINDSEY EATS
Step 1. In a bowl, activate your yeast by adding in lukewarm water, and add in your honey. Whisk well until combined. Next, allow bubbles to form to ensure your yeast has not died, about 6-8 minutes. If your yeast/water mixture doesn’t get bubbly or cloudy, then your yeast is dead and start this process again! Step 2.
From lindseyeatsla.com


THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S KITCHEN
Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).
From alexandracooks.com


EASY FOCACCIA BREAD RECIPE | FOODLOVE.COM
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.
From foodlove.com


EASY FOCACCIA RECIPE | GARDEN FOCACCIA RECIPE - SECONDRECIPE
Activate the yeast with warm water and sugar. Add flax seed meal to warm water. Mix the flour with salt in a bowl. Add the yeast,flax seed mix with oil and water. Knead the dough until you get a smooth texture. Cover and allow it to rise, punch down after 30 minutes. Spread the dough in a greased baking tray.
From secondrecipe.com


FOCACCIA (EASY, SOFT & CHEWY) | COMFORT FOOD IDEAS | FRESH BAKED …
Instructions. In a small sauce pan, add the olive oil, garlic, pepper, thyme, and rosemary. Allow to gently heat up for about 5-10 minutes on low. Careful to not let it get too warm and allow the garlic to become bitter. In a large mixing bowl, pour the yeast, honey (or agave), and warm water together.
From comfortfoodideas.com


FOCACCIA FOR BEGINNERS ~ EASY FOCACCIA BREAD RECIPE
Cover focaccia dough with a damp towel and let it rise for about 30 minutes. Preheat oven to 400 degrees Fahrenheit. Cover a baking sheet with parchment paper. Place the rolled out dough onto the parchment covered sheet. Using your finger or the end of a wooden spoon, poke deep holes into the dough.
From productswithoutpalmoil.com


FOCACCIA RECIPES | BBC GOOD FOOD
Focaccia recipes 16 Recipes Rustle up a rustic focaccia bread and try our fabulous flavour variations. Add a dollop of pesto, garlic and chilli, carmelised onion or fresh herbs for a sharing treat. Red onion & rosemary focaccia 39 ratings This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
From bbcgoodfood.com


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