QUICK AND EASY HERB FOCACCIA ROLLS
Steps:
- Preheat oven to 375F. Grease 9 muffin cups with olive oil. Set on a baking sheet and set aside.
- In a stand mixer fitter with the paddle attachment (or a large bowl with a spoon), stir together flour, yeast, thyme, rosemary, sugar and salt. Add water and olive oil. Beat 1 minute. Dough will be very batter-like.
- Divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
- Meanwhile, in a small saucepan over medium-low heat, stir together remaining oil and herbs just until herbs are fragrant and oil is hot, about 1-2 minutes. Remove from heat and let cool.
- When rolls have doubled, gently spoon cooled herb mixture over each roll. Sprinkle with a bit more salt. Bake until golden brown, about 20-25 minutes.
Nutrition Facts : Calories 123 kcal, Carbohydrate 17 g, Protein 2 g, Fat 4 g, Sodium 130 mg, ServingSize 1 serving
HERB FOCACCIA BREAD
This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.
Provided by Taste of Home
Time 45m
Yield 2 bread loaves (10 wedges each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes., Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover. , In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate, Fiber 1g fiber), Protein 3g protein.
ONION-HERB FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
HERB FOCACCIA ROLLS
Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 120 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
FOCACCIA WITH FRESH HERBS
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
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
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
HERB OIL FOCACCIA
This Italian olive oil bread is trickier to make than your average loaf, but absolutely delicious with its thyme, rosemary, bay and sea salt topping
Provided by James Martin
Categories Lunch, Side dish
Time 1h10m
Number Of Ingredients 11
Steps:
- First make the starter dough - mix the yeast with 100ml hand-hot water in a small bowl. Leave for 5 mins until bubbling. Add the flour to a large bowl, and pour in the yeast mix and another 250ml hand-hot water. Beat vigorously with your hand for a few mins. (The dough will be really wet but don't worry, you'll be adding more flour later.) Scrape all the dough from your hands and the sides of the bowl. Cover tightly with cling film and leave to ferment in the fridge for at least 12 hrs, overnight if possible.
- Meanwhile, make the herb oil. Set aside 2-3 sprigs each of rosemary and thyme, plus a few bay leaves. Bash the rest using a pestle and mortar (or use a rolling pin) to release the flavours, then stuff into a large sterilised bottle or Kilner jar, or a few jam jars (see tip, right). Heat the oil in a saucepan until just warm, then carefully pour into the bottle using a funnel. Leave to cool before securing with a lid.
- Take the starter dough out of the fridge about 1 hr before you want to make your focaccia - it should have risen considerably. To finish the dough, mix in the additional flour, the sea salt and herb oil until it's soft yet slightly sticky. Knead the dough with extra oil for 5 mins until smooth and springy. Return to a clean, warm bowl and leave to rise until doubled in size, about 1 hr.
- Heat oven to 220C/200C fan/gas 7. Turn the risen dough onto a deep oiled baking tray (about 20 x 30cm) and press to a rectangle about 2cm thick. Break the reserved herbs into smaller bits and push them into the dough. Cover with a clean tea towel and leave to rise until doubled in size.
- Once risen, press lots of holes into the dough with your fingers. Brush the top with a little more herb oil and sprinkle over some rough sea salt. Fill a shallow tray with some water and put in the bottom of the oven, with the bread on a shelf above. Bake for 25 mins until golden, reducing the temperature to 200C/180C fan/gas 6 if the bread starts to brown too much. Remove from the oven, scatter over the reserved herbs and bake for another 10-15 mins until cooked through. Cool on a wire rack until ready to eat. Tear into chunks and dip in more herb oil, if you like.
Nutrition Facts : Calories 301 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.9 milligram of sodium
ONION HERB FOCACCIA BREAD
So yummy and good! We tried this recipe a week ago and as soon as it was gone we made it again! Can make into great breadsticks to accompany an Italian meal. The recipe makes two flat loaves and you just cut them into strips. Another great recipe by the Micheff sister Brenda Walsh. As an option she sometimes adds sliced Greek olives, but I haven't tried it that way yet.
Provided by Enjolinfam
Categories Breads
Time 2h
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
- Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
- Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
- Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
- Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
HERBED FOCACCIA BREAD
A delicious bread that you can change easily by changing the herbs you put in and on it! I'm posting with the original basil, but try it with rosemary too!
Provided by Charmie777
Categories Yeast Breads
Time 3h
Yield 12 pieces
Number Of Ingredients 12
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.
FOCACCIA ROLLS
Make and share this Focaccia Rolls recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 3h25m
Yield 12 rolls
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer, stir together the water, honey, and yeast.
- Allow to proof for ten minutes until nice and frothy.
- Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
- In a small bowl, mix together the remaining olive oil and herbs; set aside.
- Attach the dough hook and add the flour.
- Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
- Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
- Once risen, punch down, and divide into 12 equal size balls.
- Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
- Preheat oven to 400 degrees.
- Using the remaining olive oil and herb mix, brush on top of each roll.
- Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.
Nutrition Facts : Calories 177.8, Fat 5, SaturatedFat 0.7, Sodium 389.7, Carbohydrate 28.8, Fiber 1.3, Sugar 0.6, Protein 4.2
FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
FOCACCIA BUNS
Yes another recipe for focaccia, can make the dough by hand or by your bread machine on dough cycle. These rolls are formed then placed in the refrigerator for 16 to 24 hours, with the refrigeration it gives them a lacy texture and a more chewier crust, so that step is important. When I make them I also so thinly slice yellow and red tomatoes on top before baking along with the spice oil, the tomato dries slightly and makes them oh so yummy. Give them a try today for baking up tomorrows lunch.
Provided by andypandy
Categories Yeast Breads
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
- Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
- The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
- Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
- Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
- Set into a draft free warm area and let double about 2 hours.
- Grease baking sheet and set aside.
- After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under.
- Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours.
- When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
- Preheat your oven to 400 degrees.
- Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
- Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
- I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
- Hope you enjoy this recipe as much as I do.
Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 389.4, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2
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