Garden Focaccia Food
GARDEN FOCACCIA
Frozen bread dough is the convenient base for this herb-flavored flat Italian bread. These savory slices are a super appetizer at a summer gathering. It's a fun and delicious way to use up abundant garden tomatoes and fresh zucchini.
Provided by Taste of Home
Time 45m
Yield 20 slices.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough into a 15x10-in. rectangle. Place in a greased 15x10x1-in. baking pan. Cover and let rise for 30 minutes. , Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly., In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese. , Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting.
Nutrition Facts : Calories 109 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
GARDEN FOCACCIA
Provided by Geoffrey Zakarian
Time 5h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
- Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
- Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
- Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
- Preheat the oven to 450 degrees F.
- Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
- Allow to cool in the pan for 30 minutes before serving.
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- 2. Let sit 5 minutes until foamy. Add 1/2 cup of olive oil, 5 cups of flour and the salt to your mixer and use the dough hook to mix for 1-2 minutes, until the mixture pulls away from the sides, clinging only to the bottom of the bowl and the dough hook in a tornado-like shape. Continue to knead for 5 additional minutes (if dough is too wet and sticking to the sides of your bowl, add more flour, about 1/4 cup at a time, just until it pulls away).
- 3. Grease a large bowl with about 1/4 cup olive oil. Scrape the dough into the bowl, turn once to coat, and then cover loosely with plastic wrap. Let rise at warm room temperature 1 hour or until doubled in size.
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