FOCACCIA
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
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
SAGE FONTINA FOCACCIA
These rustic loaves have plenty of sage flavor-a tasty addition to any feast. - Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add 3/4 cup all- purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 5 minutes. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° until golden brown, 10-15 minutes. Remove to a wire rack. Serve warm.,
Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
RED ONION & ROSEMARY FOCACCIA
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Provided by Barney Desmazery
Time 2h
Yield 8 squares
Number Of Ingredients 5
Steps:
- Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
- When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.
Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium
POTATO FOCACCIA
Chef's note: You can use store-bought pizza dough for this recipe. You will need about 1 1/2 pounds.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h5m
Yield about 1 1/2 pounds of dough, or 6 servings
Number Of Ingredients 13
Steps:
- Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
- Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
- Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
- Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
- Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
- Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
- Preheat the oven to 375 degrees F. Oil a baking sheet.
- Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
- Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
- Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.
SAGE FOCACCIA
Sage focaccia is topped with fresh sage leaves that bake up to a deliciously crisp topping on this chewy bread. Slice it up as an appetizer or serve make it part of a healthy Mediterranean meal.
Provided by Sue Moran
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine the yeast, salt, and warm water.
- Mix in the flour, starting with 2 cups, and then adding the rest, until a sticky, shaggy dough forms.
- Transfer to a lightly oiled bowl, cover, and allow to rise for about 1 hour, until at least doubled in size and very bubbly. Preheat oven to 400F while it is rising.
- Line a large baking sheet with parchment paper. Turn the focaccia dough onto the lined baking sheet and gently spread it out with your fingers into a large rectange or oval.
- Dipping your fingers in the olive oil, make dimples over the top of the bread, and top with a bit more flaky salt. Note: don't be shy with the olive oil, it gives the bread great flavor and creates a crunchy crust.
- Gently press the fresh sage leaves on top of the bread.
- Bake for about 25 minutes until puffed and starting to turn golden.
Nutrition Facts : Calories 144 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
FOCACCIA
This focaccia recipe is easy to make and easy to adapt with whatever herbs you have in the house.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for five minutes, gradually adding the remaining water.
- Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
- Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
- Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
RED ONION & SAGE FOCACCIA (BREAD MACHINE)
This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping.
Provided by TexasKelly
Categories Yeast Breads
Time 2h20m
Yield 1 focaccia
Number Of Ingredients 13
Steps:
- Pour the water and oil into the bread pan.
- Reverse the order in which you add the wet and dry ingredients if necessary.
- Sprinkle the flour over, ensuring that it covers the liquid.
- Add the salt and sugar in separate corners.
- Make a shallow indentation in the flour and add the yeast.
- Set the bread machine to the dough setting.
- If our machine has a choice of settings, use the basic or pizza dough setting.
- Press Start.
- Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
- When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
- Punch the dough down and flatten it slightly.
- Sprinkle over the sage and red onion and knead it gently to incorporate.
- Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
- Place in the prepared pan.
- Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
- Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
- Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
- Bake for 20-25 minutes, or until golden.
- Turn out onto a wire rack to cool slightly.
- Serve warm.
FOCACCIA WITH SAGE
Categories Bread Herb Bake Vegetarian Healthy Vegan Sage Bon Appétit
Yield Makes 1 Focaccia
Number Of Ingredients 11
Steps:
- FOR SPONGE:
- Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
- FOR FOCACCIA:
- Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
- Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
- Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
- Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
- Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
- Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
- Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.
FOCACCIA WITH MIXED HERBS
Make and share this Focaccia with Mixed Herbs recipe from Food.com.
Provided by Dancer
Categories Breads
Yield 1 15 1/2 x 10 1/2 inch Focaccia
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in 1 cup warm water and set aside until bubbly about 10-15 minutes.
- In a food processor, combine flour, salt, 1 T. olive oil, and yeast mixture, processing until dough pulls away from the sides to form a ball.
- Knead dough on a floured surface until smooth, about 5 minutes.
- Place a little olive oil in a bowl, place dough in the bowl, give it a twist, turn the ball over to coat the other side, cover, and let rise for 1 hour or until doubled.
- Punch dough down. Transfer to a floured surface and stretch dough to fit a 15 1/2 x 10 1/2 inch pan. Lightly grease the pan, transfer dough to the pan, and stretch as needed to fit. Using your fingertips make "dimples" across the top of the dough.
- Brush remaining olive oil over the top of the dough, sprinkle with desired amount of each herb, a few crushed red pepper flakes, and season to taste with salt and pepper.
- Allow to rise uncovered for 30 minutes.
- Bake at 400 degrees for 15 minutes or until slightly golden brown.
- Cut as desired.
Nutrition Facts : Calories 2097, Fat 58.8, SaturatedFat 8.2, Sodium 1185.1, Carbohydrate 337.8, Fiber 13.7, Sugar 2.2, Protein 48.1
More about "focaccia with sage food"
PARMESAN SAGE FOCACCIA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category Breads-FlatbreadsServings 1
- In a large bowl, combine 4 cups of the flour, 1 teaspoon black pepper, chopped sage, 1 cup of the parmesan cheese, salt, and yeast.
- Add enough warm water to make a sticky dough, and mix thoroughly with a wooden spoon and then your hands, adding additional flour as needed to keep dough workable.
SAGE FOCACCIA - PREVENTION.COM
From prevention.com
Servings 1Total Time 2 hrs 16 minsEstimated Reading Time 2 mins
SAGE FOCACCIA - BAKING BITES
From bakingbites.com
Estimated Reading Time 3 mins
ONION, SAGE AND MOZZARELLA FOCACCIA RECIPE
From recipeland.com
4.6/5 (8)Total Time 1 hrServings 16Calories 19 per serving
ROSEMARY SAGE FOCACCIA: THE ALMOST NO RECIPE BREAD ...
From recipefiction.com
Estimated Reading Time 5 mins
- In a large mixing bowl combine the yeast, water, and whole-wheat flour. Stir and let sit until bubbly, twenty minutes or up to 8 hours (like say if you wanted to start this before work). At this point I chopped up the garlic and herbs and allowed them to steep in the olive oil.
- Add the salt and the remaining three cups flour, stir to form a shaggy mess. Let rest for 15-25 minutes. At this point you could use a stand mixer to thoroughly combine everything. But, despite my fondness for gadgets and food processors and my Kitchenaid, for this bread all I use is my wooden spoon and time. Stirring and sort of folding the dough about two or three times until it’s fairly smooth and well combined. Once it’s cohesive enough that it can form a ball I let this rise to at least twice but sometime to three times the original size which takes anywhere from an hour to three. Drizzle the top with olive oil and form into a ball. Place the ball on your prepared baking surface and let rest for another ten-thirty minutes. I don’t roll out my dough I slowly press it into the shape I want using my fingertips like I’m giving it a nice massage that if you were on the receiving end of would feel nice but not make you scream in pain. Once the dough is almost the size you want add the o
- Allow to rise for at least another twenty minutes, sometimes I let it double in size but by this point I’m usually running behind. If it’s not doubled there will be more oven spring and slightly fewer dimples.
NO-KNEAD SAGE AND OLIVE FOCACCIA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
3.7/5 (3)Total Time 11 hrs 15 minsCategory Side DishCalories 250 per serving
- Combine the flour, yeast, and salt in a large bowl. Pour in the water and stir with a spoon. Once you have most of the flour incorporated, use your hands to finish mixing the dough. Note: the dough will be wet and sticky.
- Once you are ready to shape the dough, pull out your cast iron skillet. Take 2 tablespoons of the olive oil and pour it into the skillet. Get your hands oiled and scrape the dough out of the bowl into the skillet.
- Turn the dough around in the skillet to coat it with oil, then gently spread the dough out so that it fills the skillet. If it won't spread out all the way to the edges, wait 10 minutes and push it out some more.
HOW TO BAKE BETTER FOCACCIA BREAD | REAL SIMPLE
From realsimple.com
Estimated Reading Time 3 mins
- A long rise is better. A longer rise builds better flavor and texture. Instead of an hour rise at room temperature, try keeping your dough overnight in the fridge and making focaccia the next day.
- A naturally leavened rise is best. You can use a sourdough starter or other means of natural leavening to give focaccia dough its rise. A long rise with natural leavening is the best way to make focaccia, as this method creates subtle new flavors and deeper complexity.
- Proof your dough for an hour or so before baking. An hour or more before you bake your focaccia, shape your dough for proofing. There are all kinds of intricacies that bakers consider at this stage, like the art of folding dough for individual loaves or sheets of bread.
- Test different cooking vessels: sheet pan, stone, cast iron. Different surfaces affect focaccia texture in different ways. Baking sheets give a thinly crunchy bottom.
- Lightly dimple the shaped dough surface—and add olive oil. After you’ve shaped focaccia on your cooking surface, lightly dimple its top, carefully using your fingertips.
- Top with other fresh ingredients, letting your mind wander. We come to the best part of focaccia: toppings. Here, there are no limits. Flaky sea salt and rosemary.
- Enjoy bread oven-hot, or cut from the leftover loaf just before eating. Like many foods, focaccia peaks hot out of the oven. Of course, you won’t always eat a whole sheet then and there, especially if you’ve made a large one.
PUMPKIN FOCACCIA WITH FRESH SAGE & SEA SALT | ITALIAN FOOD ...
From italianfoodforever.com
Reviews 2Category Breads-FlatbreadsServings 8Total Time 2 hrs 45 mins
- Add the pumpkin, olive oil, and a cup of water and mix until combined, adding just as much additional water as is needed for the dough to come together.
- Dump the dough onto a lightly floured surface, and knead by hand for 5 to 7 minutes or until the dough is smooth and elastic.
FOCACCIA WITH SAGE AND BROWN BUTTER | MARYFRAN, CUPCAKE ...
From gfreefoodie.com
Estimated Reading Time 3 mins
GENOESE BREAKFAST STYLE: FOCACCIA AND CAPPUCCINO
From beautifuliguria.com
Reviews 4Estimated Reading Time 2 mins
FACTS ABOUT ITALIAN FOCACCIA BREAD - THE SPRUCE EATS
From thespruceeats.com
Author Danilo AlfaroEstimated Reading Time 3 mins
GOOSEBERRY AND SAGE FOCACCIA RECIPE - CHOWHOUND
From chowhound.com
Author Amy SchulmanEstimated Reading Time 4 mins
SLOW DOUGH FOCACCIA - MADONNA DEL PIATTO
From madonnadelpiatto.com
Reviews 23Estimated Reading Time 4 mins
NO KNEAD DELICATA SAGE FOCACCIA - SIMPLY SO GOOD
From simplysogood.com
5/5 (2)Total Time 35 minsCategory BreadsCalories 334 per serving
GLUTEN-FREE PARMESAN SAGE FOCACCIA | A DAY IN THE KITCHEN
From adayinthekitchen.com
5/5 (3)Total Time 1 hr 35 minsCategory Side DishesCalories 279 per serving
SAGE & ONION FOCACCIA - DELICIOUS LIVING
From deliciousliving.com
Estimated Reading Time 50 secs
FOOD; GETTING TO KNOW THE ITALIAN FLAT BREAD FOCACCIA ...
From nytimes.com
Author Moira HodgsonEstimated Reading Time 6 mins
LIGURIAN FOCACCIA WITH SAGE – ALMOST ITALIAN
From almostitalian.blog
Estimated Reading Time 7 mins
FOCACCIA CON ROSEMARINO - FOCACCIA WITH ROSEMARY | ITALIAN ...
From chefbikeski.com
NO-KNEAD SAGE AND OLIVE FOCACCIA
From pinterest.ca
LEMON, SAGE AND GARLIC FOCACCIA - SECOND DAUGHTER BAKING CO
From seconddaughterbakingco.com
CHEWY SAGE FOCACCIA • FOOD • FRANKIE MAGAZINE • AUSTRALIAN ...
From frankie.com.au
GRILLED FOCACCIA WITH SAGE BROWNED BUTTER – JESS PRYLES
From jesspryles.com
FOCACCIA WITH SAGE - BIGOVEN.COM
From bigoven.com
FOCACCIA GENOVESE, THE TASTE OF LIGURIA! | THAT'S LIGURIA!
From thatsliguria.com
LIGURIAN FOCACCIA - ITALY SEGRETA
From italysegreta.com
ASTRAY RECIPES: FOCACCIA WITH SAGE
From astray.com
FOCACCIA FACTS FOR KIDS | KIDZSEARCH.COM
From wiki.kidzsearch.com
FOCACCIA WITH CAULIFLOWER AND SAGE RECIPES
From tfrecipes.com
RECIPE - HERB FOCACCIA WITH WHIPPED RICOTTA & FIG JAM
From lcbo.com
PUMPKIN, SAGE, AND ROASTED GARLIC FOCACCIA | EDIBLE NUTMEG
From ediblenutmeg.ediblecommunities.com
FLOWER FOCACCIA IS THE PRETTIEST (AND TASTIEST) FOOD TREND ...
From thursd.com
FOCACCIA - ALMOST ITALIAN
From almostitalian.blog
POTATO SAGE AND LEMON ZEST FOCACCIA BEST RECIPES
From findrecipes.info
BASIC FOCACCIA BREAD WITH SAGE – ELIYAHU MINTZ
From eliyahumintz.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love