VEGGIE FOCACCIA
Thanks to the internet, I was recently introduced to my new favorite artistic medium: vegetables! With bread dough as the chewy, salty, olive-oily canvas. I don't know who invented these pretty works of focaccia art, but I thank them.
Provided by Molly Yeh
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
- Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
- Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
- Preheat the oven to 400 degrees F.
- Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
- For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
- Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
GRILLED VEGETABLE FOCACCIA
Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
- Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
- Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
- Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
- If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.
Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g
GRILLED-VEGETABLE FOCACCIA WEDGES
Serve up Grilled-Vegetable Focaccia Wedges for a scrumptious lunchtime bite. This flavorful sandwich is great when served warm with a chilled side salad.
Provided by My Food and Family
Categories Bread
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium-high heat.
- Grill vegetables 8 to 10 min. or until tender, turning occasionally. Remove from grill. Cut pepper into strips; place in medium bowl. Add zucchini, squash and dressing; mix lightly.
- Place bread, cut sides down, on grill grate; grill 1 min. or until lightly toasted. Spread cut sides of bread with cream cheese spread; fill with vegetable mixture.
- Cut into wedges.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 5 g, Protein 8 g
GRILLED VEGETABLE FOCACCIA
A great recipe to take advantage of those summer vegetables. Other summer vegetables, such as thinly sliced tomatoes can be added as well. Grill the vegetables while the dough rises (I used my George Foreman grill to grill the veggies). From Cooking Light Magazine. Cooking time includes time for rising.
Provided by Babs7
Categories Yeast Breads
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and sugar in 1 1/3 cups water and 2 tablespoons oil in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cup; level with a knife. Combine 2 2/3 cup flour, oregano, 1 teaspoon of salt, and fennel seeds; stir well.
- Add flour mixture to yeast mixture, stirring to combine.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 5 minutes); add enough of the remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). If needed, add a little more flour while kneading dough.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Press dough out onto a jelly-roll pan coated with cooking spray. Cover and let rise for 30 minutes.
- Preheat grill.
- Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl.
- Brush oil mixture evenly over zucchini, bell pepper, and onion. Sprinkle with remaining 1.2 teaspoon salt and black pepper. Place vegetable on a grill rack coated with cooking spray. Grill zucchini 4 minutes on each side or until cooked through.
- Grill bell pepper and onion 6 minutes on each side or until tender.
- Remove vegetables from grill and let cool completely.
- Cut bell peppers into 1/4 inch-thick strips.
- Preheat oven to 425°F.
- Arrange vegetables evenly over surface of dough, and sprinkle with cheese.
- Bake at 425°F for 27 minutes or until golden.
- Sprinkle with basil.
- Transfer to a wire rack; cool 10 minutes before serving.
Nutrition Facts : Calories 182.3, Fat 5.5, SaturatedFat 1, Cholesterol 1.9, Sodium 316.5, Carbohydrate 28.6, Fiber 1.6, Sugar 2.6, Protein 4.6
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GRILLED VEGETABLE FOCACCIA SANDWICHES RECIPE
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- Heat grill or grill pan. In large bowl, mix zucchini, mushrooms, bell pepper, onion, oil, thyme and salt; toss to coat vegetables. Place on grill over medium-high heat. Cover and cook 8 to 12 minutes, working in batches as necessary, until grill marks appear and vegetables are just crisp-tender. Set aside.
- Place focaccia halves on work surface, cut sides up. In small bowl, mix mayonnaise and pesto. Spread mayonnaise mixture on cut sides of bread. Layer zucchini, mushroom, bell pepper and onions on bottom half. Top with arugula, sundried tomatoes and cheese. Carefully replace top half; press slightly. Cut into 8 pieces, and serve.
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- Preheat the oven to 500ºF (260ºC). Wrap the garlic in a paper towel and microwave until tender, about 1 minute. Rub the garlic on the focaccia or pizza crust.
- Spread the vegetables over the focaccia or pizza crust. Bake 6 to 8 minutes. Sprinkle with Parmesan cheese, basil, parsley and pepper. Cut into 8 wedges and serve.
GRILLED VEGETABLES ON FOCACCIA | BETTER HOMES & GARDENS
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5/5 (2)Calories 324 per servingTotal Time 28 mins
- In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on grill rack; brush with vinegar mixture. Grill on an uncovered grill directly over medium-hot coals until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for squash). Cut peppers into strips.
- In a small bowl combine the goat cheese and cream cheese. Set aside. Cut focaccia in half crosswise. Split halves into 2 layers horizontally to form 4 pieces total.
- Spread goat cheese mixture over bottom layers of focaccia. Top with some of the sweet peppers, squash, and eggplant; place top halves of focaccia over vegetables. To serve, cut into wedges. If desired, garnish with fresh oregano. Makes 8 servings.
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