GARLIC AND HERB FOCACCIA BREAD
Focaccia is Italy's traditional flatbread and can be either thin and crispy or thick and soft. Dimples in the bread is one of the hallmarks of this style of focaccia bread. Our Garlic and Herb Focaccia bread is a thin, crisp cracker-like bread with garlic and herbs infused in the dough. The bread is baked with rosemary, thyme and large salt flakes sprinkled on top.
Provided by Pat Nyswonger
Categories Breads
Time 58m
Number Of Ingredients 13
Steps:
- Add warm water to a large bowl and sprinkle the yeast over the top and allow to dissolve, about 3-5 minutes. Stir in the oil, salt, garlic and herbs.
- Add half of the flour and stir with a spoon, about 1 minute. Add the remaining flour and stir to incorporate it together.
- Tip the dough out onto a lightly dusted surface and knead by hand for 8 to 10 minutes until it becomes smooth and elastic. The dough will be a little sticky at first, but do not add additional flour.
- Oil another bowl with olive oil and place the dough in and turn it to coat it with oil.
- Cover the bowl with plastic wrap and let it rise for 30 to 45 minutes in a warm area of the kitchen.
- Line a 10x15-inch pan with parchment paper and brush with olive oil. Gently transfer the rested dough to the pan and stretch the dough until it fills the pan.
- Drizzle the dough with 3 or 4 tablespoons of the garlic herb oil and spread it gently with your fingers while pressing dimples lightly in the dough. Sprinkle the focaccia generously with flaky salt.
- Let the dough rise in the pan, uncovered for 30 minutes until puffed.
- While the bread is rising in the pan, preheat the oven to 400°F
- Transfer the pan to the middle rack of the oven and bake the focaccia for 15 to 18 minutes, until light golden brown.
- Remove from the oven and transfer the focaccia from the pan to a cooling rack, allow to cool for 15 minutes before slicing.
- Serve the garlic herb oil as a dip with warm slices of focaccia bread.
Nutrition Facts : Calories 169 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 203 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
DELICIOUSLY EASY GARLIC HERB FOCACCIA
Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.
Provided by Amy Beth McMaster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
- Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
- Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
- Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
- Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
- Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g
MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC
The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory whole-grain version and a perfectly indulgent way to get more grains into your diet.
Provided by Food Network Kitchen
Categories side-dish
Time 14h55m
Yield 2 loaves, about 24 servings
Number Of Ingredients 19
Steps:
- To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
- To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
- Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
- Fold the dough again like a letter, and rest for another 30 minutes.
- Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
- Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
GARLIC ITALIAN HERB FOCACCIA BREAD
Steps:
- Preheat the oven to 400F. Cut the top 1/2 inch of the garlic head off, exposing the cloves inside. Remove any excess garlic skin while still keeping the bulbs intact. Drizzle 2 Tablespoons olive oil over the garlic and rub in. Wrap in tinfoil with cut side up. Roast in the tinfoil for 50 minutes. Remove from oven and cool until able to handle by hand. Squeeze the garlic cloves out of the skin from the bottom of the bulb onto a plate and mash with a fork. Set aside.
- Proof the yeast by adding the warm water and yeast to the bowl of the stand mixer. Add 1 Tablespoon of honey to feed. Allow 5 minutes to activate.
- Add flour, dried herbs, mashed garlic, 1/4 cup of extra virgin olive oil, and sea salt to the mixing bowl with the yeast. Use the dough hook to combine. Mix for about 5 minutes until the dough has come together and is still sticky.
- Drizzle another 1/4 of oil over the dough within the bowl and toss, coating on all sides. Cover with plastic wrap and allow to proof until doubled in size, about an hour.
- Once doubled, punch down and refrigerate for 8 hours to overnight.
- Remove from the refrigerator and shape into your baking dish or skillet after drizzling oil into the bottom. Preheat the oven to 400F. Allow to rise a second time. Use well-oiled fingers to create dimples on the top. Add any extra herbs, sea salt, and a drizzle of olive oil to the top. Bake for 25-30 minutes until golden brown. Serve immediately.
Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 468 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)
This is an adaptation from a recipe posted on hungrybrowser.com in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!
Provided by CobraLimes
Categories Yeast Breads
Time 40m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Prior to placing ingredients in breadmaker, fill the container with water.
- It needs to accomodate at least 11 cups of water.
- If it has that capacity, you can dump the water out and proceed.
- The dough makes a large amount and does rise to the top of the container.
- Place all ingredients in bread machine in order suggested by the manufacturer.
- If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
- Set machine to dough cycle.
- When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
- Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
- Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
- After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
- Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
- Brush with olive oil.
- If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
- Sprinkle with salt.
- Bake about 20-30 minutes or until a light golden.
- Serve warm or slice to use for a panini sandwich and grill.
- *Notethat preparation time doesn't include about 3 hours of rising time.
Nutrition Facts : Calories 1225.3, Fat 10.3, SaturatedFat 1.5, Sodium 1761.5, Carbohydrate 243.2, Fiber 10.3, Sugar 0.9, Protein 34.8
GARLIC AND HERB BREAD (FRANCE)
Make and share this Garlic and Herb Bread (France) recipe from Food.com.
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Slice bread down to BUT NOT THROUGH the bottom crust.
- In a bowl, combine garlic, oregano, parsley, softened butter & parmesan cheese, mixing well.
- Spread butter mixture on each side of bread without breaking the loaf.
- Wrap the loaf in aluminum foil & bake 20 minutes.
- Unwrap, slice completely & serve hot.
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