Herb De Provence Focaccia Food

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DELICIOUSLY EASY GARLIC HERB FOCACCIA



Deliciously Easy Garlic Herb Focaccia image

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

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

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

HERBED FOCACCIA BREAD MIX



Herbed Focaccia Bread Mix image

Make and share this Herbed Focaccia Bread Mix recipe from Food.com.

Provided by Jellyqueen

Categories     Yeast Breads

Time 55m

Yield 1 loaf or jar

Number Of Ingredients 11

4 cups white flour
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons herbes de provence
3 tablespoons oregano, dried
3 tablespoons savory, dried
3 tablespoons thyme, dried
2 tablespoons lavender flowers, dried
1 teaspoon basil, dried
1 teaspoon rosemary, dried
1 teaspoon sage, dried

Steps:

  • Combine all of the herbs and mix well.
  • If you cannot find savory or lavender, don't worry about it.
  • Store in a small zip-lock bag.
  • Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings.
  • Assemble, your dry ingredients in a quart size zip-lock bag, and mix them well in the bag.
  • You can do this by sealing it and then turning it over and over.
  • For storing your Bread Mix, you can place it in a Mason Jar.
  • I like to get some pretty material and glue to the lid of the Mason Jar, then hot glue some pretty lace around the lip of the jar.
  • Or if you do not wish to use Jars, you can buy some clear cellophane bags, and store your mix in it, and tie the top with colorful ribbon and attach a cute gift card with the instructions on how to make your Herbed Focaccia Bread.
  • Herbed Focaccia Bread Mix Ingredients: 1 Package Herbed Focaccia Bread Mix, 1 Packet (1/4 ounce) quick rise active dry yeast, 1-1/2 Cups Warm Water, 1 Egg, lightly beaten, and 3 Tablespoons Olive Oil (or Vegetable Oil).
  • In a medium bowl, dissolve the yeast in the warm water.
  • In a large bowl, place the Herbed Focaccia Bread Mix.
  • Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients.
  • Mix with a wooden spoon.
  • The dough will be somewhat sticky.
  • Flour a flat surface.
  • Turn the bread dough onto a floured surface and knead for about 10 minutes.
  • Place the dough in a large bowl and cover with a light dish towel.
  • Let it rise in a warm place.
  • When the focaccia has risen to double its size, divide it in two.
  • Reshape each ball of dough into a round shape much like a pizza crust.
  • Place in a 9' round cake pan.
  • Brush lightly with additional olive oil.
  • If you have time, let it rise for a short time (but not above the top of the pan).
  • Bake it in a preheated 350 degree oven, about 20-25 minutes.
  • Serve with olive oil or butter.
  • Write or type these instructions on your gift card and attach to your container for gift giving.

Nutrition Facts : Calories 2015.3, Fat 6, SaturatedFat 1.3, Sodium 3503, Carbohydrate 431.5, Fiber 21.4, Sugar 39.2, Protein 53.1

FOCACCIA WITH FRESH HERBS



Focaccia With Fresh Herbs image

This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can vary the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust!

Provided by riffraff

Categories     Yeast Breads

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup water (105-110 F)
2 3/4 cups flour
1/2 teaspoon table salt
4 tablespoons extra virgin olive oil (Divided)
2 tablespoons fresh herbs (such as basil,Rosemary,oregano or marjoram)
1/2 teaspoon kosher salt or 1/2 teaspoon coarse salt

Steps:

  • Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
  • Let stand 10 minutes or until the surface becomes bubbly.
  • In large bowl, combine flour and table salt.
  • Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
  • Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
  • Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
  • If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
  • When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
  • Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
  • Turn onto lightly floured surface. Knead gently several times.
  • Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
  • In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
  • Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
  • Bake 15 minutes, reduce heat to 400°F.
  • Bake 5 minutes more, or until golden brown.
  • Let cool and cut into wedges.

Nutrition Facts : Calories 217.9, Fat 7.2, SaturatedFat 1, Sodium 292.5, Carbohydrate 33.1, Fiber 1.2, Sugar 0.4, Protein 4.5

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