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.
EASY ROSEMARY FOCACCIA
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Provided by Anonymous
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
- Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
- Lightly oil a large bowl. Place 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 the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
- Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
- Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g
EASY ROSEMARY GARLIC FOCACCIA BREAD
No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
Provided by Sam | Ahead of Thyme
Categories Bread
Time 3h10m
Number Of Ingredients 8
Steps:
- In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
- In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
- Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
- Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
- Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 199 calories, Sugar 0.2 g, Sodium 131.7 mg, Fat 8.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 26.6 g, Fiber 1.3 g, Protein 3.9 g, Cholesterol 0 mg
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.
ROSEMARY GARLIC FOCACCIA
Garlic and fresh rosemary tastefully top a light and airy focaccia. Serve it alone with flavored olive oil for dipping or alongside a spaghetti dinner.-Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Time 1h
Yield 2 loaves (10 wedges each).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first eight ingredients 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 (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
EASY FESTIVE FOCACCIA
So easy and so flavorful. Hints of garlic, rosemary, and Parmesan with delicious bursts of fresh tomato. The bottom crust is reminiscent of a deep-dish pizza. Serve this for a weeknight dinner or for any festive occasion-it would make a great addition to a holiday charcuterie board, as it's the perfect vessel for meats and cheeses.
Provided by NicoleMcmom
Categories Flat Bread
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
- Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
- Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 16.2 g, Fat 7.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 336.9 mg
ROASTED GARLIC ROSEMARY FOCACCIA
In this bread I used Recipe #205796 (made in a crockpot). This is very easy and oh so tasty!!!! Be sure to have help eating this or you'll eat the whole thing!
Provided by Rita1652
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients except for garlic for bread in machine according to your machines directions.
- Set for dough cycle. Add garlic at the beep at the end of cycle.
- Lightly oil a pizza pan or cookie sheet. When cycle is done remove and punch dough down on a lightly floured surface.
- Roll out to about a 10-11 inch circle cover with plastic wrap.
- Let rise 20 minutes.
- Remove wrap then with your fingertips poke whole throughout dough not going through.
- Drizzle with oil and the remaining toppings. Cover and let rise for 15 minutes more.
- Meanwhile preheat oven to 400 degrees.
- Remove plastic and bake for 20 minutes. Cool on a wire rack and enjoy!
Nutrition Facts : Calories 235.6, Fat 3.6, SaturatedFat 0.5, Sodium 444.5, Carbohydrate 41.8, Fiber 4, Sugar 0.2, Protein 9.9
GARLIC AND ROSEMARY FOCACCIA
Steps:
- Preheat oven to 300°F.
- Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
- Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
- Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
- Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.
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