Focaccia Croutons Food

FOCACCIA CROUTONS

Focaccia Croutons image

If you've never had freshly made croutons, you might not realize that a crouton doesn't have to just be a rock-hard bread brick that crumbles in your mouth. These from-scratch focaccia croutons are crunchy on the outside but still soft enough in the middle that you can actually chew them.

Provided by Brian Genest

Categories Side Dish Sauces and Condiments Recipes Crouton Recipes

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

1 clove garlic
¼ cup olive oil
¼ cup grated Parmesan cheese
⅛ stick butter, melted
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon onion powder
3 ½ cups rosemary focaccia bread, cut into thumbnail-sized pieces

Steps:

Crush garlic into a paste with a mortar and pestle.
Mix crushed garlic, olive oil, Parmesan cheese, butter, salt, thyme, and onion powder together until relatively homogenous. Let sit for 10 minutes.
Place bread cubes in a large bowl and spoon butter mixture on top. Toss well to make sure all the cubes are coated. Cover and let sit until bread soaks up the mixture, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet in a single layer.
Bake in the preheated oven, flipping once halfway, until golden brown and firm to the touch, 8 to 10 minutes.

Nutrition Facts : Calories 80 calories, Carbohydrate 4.6 g, Cholesterol 4 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 180.5 mg, Sugar 0.1 g

HOMEMADE CROUTONS

Homemade Croutons image

Provided by Food Network

Categories condiment

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes

Steps:

Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

FOCACCIA

Focaccia image

Provided by Anne Burrell

Categories side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

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!

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