BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
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
ROSEMARY FOCACCIA WITH OLIVES
Steps:
- Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
- Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
- Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
- Bake until golden, about 18 minutes. Serve warm or at room temperature.
ROSEMARY BLACK OLIVE FOCACCIA BREAD
This delicious Rosemary-Black Olive focaccia Bread recipe is simple to make, and topped with fresh rosemary, olive oil and flaky sea salt.
Provided by Doug Bakes Staff
Categories bread
Number Of Ingredients 8
Steps:
- In a large bowl, stir together water, yeast, olive oil, and honey. Let rest for 5 minutes. Add flour, salt, and herbs and stir with a rubber spatula or wooden spoon until completely combined and no flour streaks remain. Cover bowl with plastic wrap and let rest on your countertop for 12-14 hours, until doubled in volume.
- Spread 2-3 tablespoons of olive oil over the surface of a rimmed 12x18" baking sheet. Turn dough out onto the baking sheet and gently stretch the dough towards to the edges of the pan. To do this without tearing the dough, reach hands underneath and gently pull it towards the outside. At this point, it will probably shrink back a bit, but that's okay. Drizzle it olive oil and cover with plastic wrap. Let it rest for 30 minutes.
- After 30 minutes, use your fingers to dimple the entire surface of the dough. Stir together warm water and salt and then pour brine over the top of the dimpled dough. Cover again and proof for another 45 minutes. It will seem like a mistake, but trust me here,
- About 30 minutes into your final proof, preheat your oven to 450° F. When the oven is hot and the dough is proofed, remove cover, sprinkle with flaky salt. Bake for 25-30 minutes until golden brown. Make sure to check that the bottom of the dough is crisp and browned.
- Remove focaccia from oven and immediately drizzle with more olive oil. Let rest for about 5 minutes and then use a metal spatula to loosen from pan. Enjoy warm with butter or olive oil and more flaky salt.
FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY
Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away!
Provided by Rita1652
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Cover potato with cold water in medium saucepan.
- Simmer until potato is tender.
- Drain, reserving cooking liquid.
- Mash potato.
- Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
- Let stand until the yeast begins to act, about 5 minutes.
- Add 2 tablespoons of the oil to the yeast mixture.
- In a food processor add together the flours, potato and salt.
- Pulse 4 times.
- With the machine running slowly pour through feed tube the yeast mixture.
- Adding rest of water to make a ball of dough in the machine.
- (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
- Knead for 1 minute in food processor.
- 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 your knuckle to dimple the dough at 1-1/2 inch intervals.
- Sprinkle with the rosemary, black olives 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.
- Sprinkle with salt to taste.
- Turn on the oven to 375°F.
- 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.
HERBED ROSEMARY POTATO FOCACCIA
I've been playing around with Focaccia recipes all year and I finally have got it down! This recipe calls for dry herbs in the dough and is topped with fresh rosemary, sea salt and olive oil. Sometimes I top my bread with cheese. The topping possibilities are endless. Some other toppings I've tried are black olive and fresh thyme. The key to this recipe is the potato which makes the bread nice and tender on the inside.
Provided by camillejanvaldez
Categories Yeast Breads
Time 40m
Yield 1 12-18 in flatbread squares, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Proof yeast by combining warm water and yeast in a bowl. Let sit in a bowl for ten minutes or until frothy and bubbling.
- Boil potato and shred, let cool.
- Mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
- Mix cooled potato, olive oil and proofed yeast.
- Combine dry ingredients and wet ingredients together until combined.
- Knead dough about 5-6 times.
- Put the dough in a slightly oiled bowl and cover with a damp towel.
- Let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
- Here's a secret: Preheat your oven to 200 degrees for ten minutes then shut it off. Let your dough rise in the oven.
- When dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. Let stand for another 30-45 minutes.
- Using your thumb or the back of a wooden spoon, making indentations across the dough.
- Drizzle with olive oil, sprinkle sea salt and fresh rosemary.
- Bake at 425 degrees for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 380.4, Fat 9.9, SaturatedFat 1.4, Sodium 780.8, Carbohydrate 63.2, Fiber 3.3, Sugar 0.7, Protein 8.9
HERBED FOCACCIA BREAD
A delicious bread that you can change easily by changing the herbs you put in and on it! I'm posting with the original basil, but try it with rosemary too!
Provided by Charmie777
Categories Yeast Breads
Time 3h
Yield 12 pieces
Number Of Ingredients 12
Steps:
- Add ingredients for the dough according to bread machine directions.
- Select dough cycle.
- Remove dough to lightly floured surface; cover and let rest for 10 minutes.
- Grease a 13x9 inch pan and sprinkle with cornmeal.
- Press dough evenly in pan.
- Drizzle with oil, and scatter remaining topping ingredients evenly over dough.
- Cover with towel and let rise in warm place until doubled, 30-40 minutes.
- Poke deep holes with finger in risen dough about 1 inch apart.
- Bake at 400ºF on lower oven rack for 20-25 minutes, or until golden.
- Remove from pan, and serve warm.
BLACK OLIVE FOCACCIA BREAD
Make and share this Black Olive Focaccia Bread recipe from Food.com.
Provided by flyphily
Categories Quick Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the water into the bowl of a stand up mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of the flour and the sugar then stir to combine. Let rest for ten minutes or so, until the yeast activates and bubbles appear on surface.
- Add the rest of the flour, salt, olive oil, pepper, thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.
- Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place dough onto an oiled baking sheet. Pull and press dough across pan until if forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.
- While you wait preheat your oven to 450 degrees. Place in oven and bake until it has formed a golden crust, but is still soft in the centre, about 40 minutes.
Nutrition Facts : Calories 256, Fat 8.7, SaturatedFat 1.2, Sodium 408.2, Carbohydrate 38.9, Fiber 2.1, Sugar 1.7, Protein 5.4
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