Garlic Italian Herb Focaccia Bread Food

GARLIC AND HERB FOCACCIA BREAD

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.

ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)

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.

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.

ROSEMARY - GARLIC FOCACCIA

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

GARLIC AND HERB BREAD (FRANCE)

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.

HERBED FOCACCIA BREAD

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.