TOMATO & BRIE FOCACCIA
Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. -Laurie Figone, Petaluma, California
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a 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 for 20 minutes., Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes., In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack. If desired, serve with olive oil and red pepper flakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 331mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GRILLED FOCACCIA SANDWICH
Provided by Food Network
Time 1h41m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Heat a barbecue or grill.
- Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
- In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
- Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
- Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
GRILLED HERB FOCACCIA
Provided by Steven Raichlen
Categories project, side dish
Time 35m
Yield 8 pieces
Number Of Ingredients 9
Steps:
- Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy. Stir in the oil and 3 cups of the flour. Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook. If necessary, add more flour; the dough should be soft and pliable but not sticky.
- Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
- Punch the dough down, and form it into a long 2-inch-thick roll. Cut the roll into 2-inch pieces. Form each piece into a ball, and keep covered with a damp dish towel. Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick. Lightly dust each round with flour, and stack, separated by pieces of wax paper.
- Heat the grill until it is medium-hot. Mince the garlic, and combine with the herbs in a small bowl. Combine the cracked peppercorns and salt in another small bowl. Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill. Cook for 30 to 60 seconds, or until slightly puffed and blistered. Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture. Turn the focaccia, and cook another 30 seconds or until lightly browned. Cook all the dough the same way.
- Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 225 milligrams, Sugar 1 gram
EASY GRILLED FOCACCIA
Make and share this Easy Grilled Focaccia recipe from Food.com.
Provided by Chris from Kansas
Categories Breads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill. In small bowl, combine oil, rosemary and garlic powder; mix well.
- Spray 18X12 inch piece of foil with nonstick cooking spray. Carefully unroll dough onto sprayed foil. Using foil to lift dough, fold dough in half crosswise. Peel foil from top of dough. Brush half of oil mixture over dough.
- When ready to grill, place focaccia, oil side down on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; peel off foil. Brush top with remaining half of oil mixture. Cook 4 minutes or until golden brown on bottom. If dough puffs up, gently press down with back of wooden spoon.
- With large pancake turner, turn focaccia; cook an additional 3 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 183.6, Fat 6.1, SaturatedFat 1, Sodium 316.8, Carbohydrate 27.3, Fiber 1.7, Sugar 0.2, Protein 4.6
SWEET BLUEBERRY FOCACCIA
A rainy summer in Southern Ontario has had one bonus, an abundance of beautiful, plump berries. This is much better made with the big fat blueberries and not the tiny wild ones as they tend to scorch. It's a perfect mid afternoon snack and leftovers (if there are any!) make a quick and yummy breakfast.
Provided by Cook in the Creek
Categories Yeast Breads
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- combine flour, sugar, yeast and salt in a large bowl.
- Add water and olive oil and mix into a soft dough.
- Turn dough onto a floured surface and knead by hand for 8 minutes or until the dough is smooth. Alternately you can use a mixer with a dough hook to mix and knead the dough. Knead it on med speed for approx 5 minutes.
- Form dough into a ball, lightly oil and place in a bowl. Cover with plastic wrap and let rise in a warm spot for one hour or until doubled in size.
- Punch down the dough. Knead a few times and gently roll it out to an 8 by 11 inch rectangle (should be approx 3/4" thick).
- Carefully transfer the dough to a piece of baking parchment, cover and let rise for another 30 minutes.
- Heat oven to 425°F If you have a suitable size pizza stone, place it in the oven when you turn it on and allow the stone to get nice and hot (if you are using a regular metal baking sheet do not preheat it!).
- When dough has finished it's second rise, dimple the surface with you finger and cover the top with blueberries. Gently press them into good contact with the dough (some may still roll off in the oven). Lightly sprinkle the surface with powdered cinnamon and sugar.
- carefully transfer the parchment and dough onto the pizza stone in the oven (or a baking sheet) bake on the middle rack for 15 - 20 minutes. Bread is done when nicely golden in colour and has a firm springy feel in the middle.
- Cool on a rack for 5-10 minutes. If you like, brush or drizzle some melted butter on the warm bread and sprinkle with a bit more sugar.
- Slice. Serve. Enjoy!
Nutrition Facts : Calories 369.6, Fat 7.7, SaturatedFat 1.1, Sodium 42.7, Carbohydrate 68.3, Fiber 3.8, Sugar 17, Protein 7.5
FOOLPROOF FOCACCIA
This "light as a feather" bread is spongy and full of air holes, not leaden like many focaccias. Try it with BLT, fresh basil, sprinkled with vinaigrette for a fabulous sandwich or a bacon/egg. This dough also can be used for deep dish pizza crust. Recipe from "Cook's Illustrated".
Provided by Roxygirl in Colorado
Categories Yeast Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE DOUGH:.
- Boil potato in water and simmer until tender (about 25 minutes).
- Drain potato well and cool.
- Grate potato through large holes on box grater, fine disk on ricer or food processor.
- Reserve 1-1/3 cups lightly packed potato.
- Meanwhile, In food processor mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
- Cover tightly with plastic wrap and set aside in a warm place, until bubbly (about 20 minutes).
- Add remaining dough ingredients (including the remaining 3 cups flour), including reserved potato.
- Process dough for about 40 seconds until it's smooth and elastic.
- Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap.
- let rise in warm area until dough is puffy and doubled in volume (about an hour).
- With wet hands (to prevent sticking) press dough flat into oiled or sprayed with Pam 15 1/2 by 10 1/2 jelly roll pan (I sprinkle a little flour on top of dough and gently pat it into shape. I don't make it quite as large, since I like it really thick).
- Cover dough with lightly greased plastic wrap (dough will stick otherwise) and let rise in warm area, about 45 minutes to an hour, until dough is puffy and doubled.
- Preheat oven to 425°F.
- Adjust oven rack to lower middle position.
- With two wet fingers, dimple risen dough at regular intervals.
- TOPPING:.
- Drizzle dough with oil, and sprinkle evenly with the rosemary, salt, landing some in pools of oil.
- Bake until focaccia bottom is golden and crisp, 23-25 minutes.
- Yields: one 15 1/2 by 10 1/2 inch rectangle or 2 8 inch rounds.
- *Note: focaccia can be kept on counter for several hours and reheated just before serving.
- Or, wrap cooled focaccia in plastic wrap, and then foil and freeze for up to 1 month (unwrap and defrost in 325°F oven until soft, about 15 minutes).
- •VARIATIONS:.
- Parmesan Focaccia: substitute 2/3 cup grated Parmesan cheese for the rosemary and coarse sea salt.
- Focaccia with Black Olives and Thyme: substitute 1 teaspoon fresh thyme leave and 24 pitted large black olives (one per oil-filled dimple) for rosemary.
TOMATO FREEZER SALSA
Take advantage of all those wonderful field tomatoes available in late summer by making this freezer salsa. Enjoy some before you freeze it. Complete Book of Small Batch Preserving
Provided by Olha7397
Categories Vegetable
Time 30m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
- Heat oil on medium heat in a nonstick skillet.
- Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
- Let cool.
- Stir in drained tomatoes.
- Stir in lime juice, salt and pepper.
- Spoon into tightly sealed plastic containers and freeze for up to 4 months.
GRILLED CREAM BRIE FOCACCIA
Fredh field tomatoes and basil with double-cream Brie and tangyt red onion are tucked into grilled tocaccia bread for a perfect starter to a summer party. Slide the warm, savoury bread onto a large platter or wooden cutting board and let guests serve them selves.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat barbecue to 450°F Brush one side of each bread slice with melted buter and the other side with Dijon Mustard. Place one bread slice mustard side up on center of a sheet of aluminum foil that is twice the length of the bread.
- In a medium bowl, gently combine the Brie cheese, tomatoes, red onions, basil, and pepper; spread mixture evenly on bread slice.
- Top with second bread slice, butter side up. Fold foil around bread and seal tightly.
- Place foil package directly on hot grill. With lid closed, sear for 2 minutes each side. Turn burner under bread to low, leaving other burners at medium-high. With lid closed, grill 2-3 minutes more per side until the bread is toasted and cheese is melting. let stand 5 minutes before opening package. Serve immediately.
- TIPS: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
- Substitute 1 cup Buffalo Mozzarella and 1 cup Gruyere for the 2 cups Brie cheese. Be sure to pat dry the mozzarella before and after slicing.
Nutrition Facts : Calories 217.9, Fat 17.1, SaturatedFat 10.5, Cholesterol 57.2, Sodium 421.5, Carbohydrate 5.6, Fiber 1.6, Sugar 3.2, Protein 11.6
More about "grilled cream brie focaccia food"
FOCACCIA WITH CARAMELIZED ONIONS, …
From simplyrecipes.com
5/5 (2)Total Time 1 hr 20 minsCategory Appetizer, Snack, BakingCalories 464 per serving
GRILLED CREAMY BRIE, FRESH TOMATO AND RED …
From dairyfarmersofcanada.ca
GRAPE FOCACCIA AND BRIE GRILLED CHEESE
From theliveinkitchen.com
GRILLED CHICKEN AND RED PEPPER FOCACCIA RECIPE - FOOD.COM
From food.com
FOCACCIA THREE-CHEESE ITALIAN GRILLED CHEESE - CAFE DELITES
From cafedelites.com
BEST GRILLED BRIE WITH WINE RECIPE – HOW TO MAKE GRILLED BRIE
From delish.com
ARTICHOKE-BRIE FOCACCIA RECIPE - FOOD.COM
From food.com
BBQ NAZ MAKES GRILLED FOCACCIA AND PORCHETTA | CTV NEWS
From ctvnews.ca
FOCACCIA WITH BRIE, TOMATOES, BASIL AND ONION IDEA STARTER FOR PARTY ...
From metro.us
GRILLED VEGETABLES ON FOCACCIA | BETTER HOMES & GARDENS
From bhg.com
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