EASY LOW-FLOUR CAST IRON FOCACCIA BREAD RECIPE BY TASTY
Save yourself some flour with this easy cast iron focaccia bread recipe! Your focaccia will be on the thinner side, but it's worth making for the flavor and fluff. Tap into your pantry for toppings like dried herbs, or get creative by adding olives or sundried tomatoes. Serve the sliced focaccia with more olive oil and balsamic vinegar for dipping.
Provided by Andrew Pollock
Categories Bakery Goods
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
- Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated. Transfer to a lightly floured surface and knead 10-12 times, until smooth, dusting with more flour as needed if the dough is sticky. Shape the dough into a ball.
- Grease an 8-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Press with your fingertips to create tiny indentations in the top of the dough.
- Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1-1½ hours, or until doubled in size.
- Preheat the oven to 375°F (190°C)
- Drizzle the top of the dough with 2 tablespoons of olive oil and sprinkle with the rosemary, parsley, and red pepper flakes, if using.
- Transfer the focaccia to the oven and bake for 25-30 minutes, or until golden brown. Let cool in the pan for 10 minutes, then drizzle with the remaining tablespoon of olive oil before slicing and serving.
- Serve with more extra-virgin olive oil and balsamic vinegar for dipping, if desired.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, Sugar 0 grams
FOCACCIA RECIPE BY TASTY
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
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
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
QUICK AND EASY FOCACCIA BREAD RECIPE
Crusty outside and soft and fluffy inside
Provided by Rachi
Categories Side Dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Mix yeast and water and leave aside for 10 minutes until it froths
- Mix together flour, salt, olive oil and add in the yeast mix
- Knead the dough for 5-8 mins until smooth
- Dust the work surface with flour and place the dough and cover with the bowl, let it rise in a warm area until doubled in size
- Once doubled in size dust flour or semolina to the bottom of the baking tray and pull the dough with your hands to stretch & shape the dough and place it on the tray
- Poke holes with your fingertips on the bread and add in any type of topping, cover with a lot of olive oil until you see a thin layer of oil on top of the bread.
- Cover the tray with a damp cloth and let it double in size
- Preheat oven to 200C
- Bake in the oven for 20-25 mins
- Once out of the oven drizzle more olive oil on the top before it cools down
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
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!
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4.6/5 (12)Category BakingCuisine ItalianTotal Time 15 hrs 45 mins
- In a large mixing bowl, add the bread flour and kosher salt into the bowl (see note #3 on weighing ingredients)
- In a heat proof measuring cup, microwave the water for 20 seconds. Add the active dry yeast to the water and whisk until it dissolves and begins to bubble. (see note #2 if using instant yeast). Add the water/yeast into the bowl with the flour. Using your hands or a rubber spatula, mix until there is no more dry flour. Cover tightly with plastic wrap and let rise overnight (minimum 8 hours, max 24 hours) (see note #4).
- After the dough has risen overnight, remove the plastic wrap. Take a rubber spatula and tuck the edges of the dough into the center of the dough, creating a ball. In a 10 or 12 inch cast iron skillet, add 3 tbsp olive oil, then place the ball of dough into the cast iron seam side down. Allow the dough to sit in the cast iron for one hour.
- Preheat oven to 450 degrees F. After the dough has sat in the cast iron for one hour, using the palm of your hand, flatten the dough into the skillet spreading it to meet all sides of the skillet. Using your finger tips, dimple the dough by pressing all the way down to the bottom of the skillet. Brush/spread 3 tbsp olive oil onto the dough, allowing the oil to go into the dimples. Sprinkle flakey sea salt and fresh rosemary over the top.
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- 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.
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5/5 (1)Category BreadCuisine ItalianCalories 173 per serving
- In the stand mixer bowl, combine warm water and sugar. Stir. Sprinkle the yeast over top, give it a really quick stir then let it rest for about 5 to 10 minutes. If you're yeast is good it should be foamy after that amount of time. If not, your yeast might be bad.
- Use the dough hook attachment to mix the dough. Add the flour and kosher salt to the mixer bowl slowly so it doesn't make a mess. Mix on slow speed until flour combines with the yeast mixture. Then, slowly add the extra virgin olive oil to the bowl and mix on medium-low speed for about 3 to 5 minutes. The dough should be forming a ball around the dough hook and not sticking to the sides of the bowl.
- Prepare a glass mixing bowl by coating the insides with non-stick spray or oil. Then remove your dough from the mixer bowl and form into a ball. Place the ball in the prepared bowl and cover with a towel. Place in a warm spot in your kitchen and allow it to rise for 45 minutes. It should double in size. If it doesn't cover back up and allow to rise a bit longer.
EASY, CAST IRON FOCACCIA BREAD W/ITALIAN HERBS - A DASH OF ...
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- Turn the oven off and place your cast iron pan and dough into the oven to proof for 25 minutes, allowing the bread to rise.
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- Place water, sugar, and yeast in the large mixing bowl of a stand mixer. You can give it a quick stir or two, just to get the yeast wet. Then leave it and let it sit til foamy on top (5-10 minutes).
- Turn the mixer on low speed and add 1 cup of flour and the salt. Mix until combined. Add oil and mix well.
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- In a food processor, combine the almond flour, xanthan gum, baking powder, sea salt, and rosemary. Pulse until combined.
- Add in the diced, cold butter and shredded cheese. Pulse again until it starts to crumble and form into a ball. Finally, add in one egg and mix until the dough is one even mixture.
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- In a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.
- Stir in the first 2 Tbsp portion of olive oil and 1 1/2 cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.
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5/5 Published 2020-02-22Servings 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!).
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