Herbed Focaccia Bread Mix Food

TOMATO-HERB FOCACCIA

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.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

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.

HERBED FOCACCIA

Steps:

• Preheat oven to 425 degrees F.
• Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY

Steps:

• Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
• Add olive oil to water and mix.
• In a large bowl, mix flour, salt, pepper, and herbs together.
• Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
• NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
• Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
• Cover and let the dough rise until it doubles in size about 1 hour.
• While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
• Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
• Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
• Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
• Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
• Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
• Using your fingers, poke the the dough all over--creating small dimples across the surface.
• Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
• Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
• Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
• Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
• Allow the bread to cool for 10 minutes before cutting into equal pieces.
• Enjoy!

FOCACCIA BREAD

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.

FOCACCIA BREAD RECIPE

Steps:

• Mix 1 cup of flour, the sugar, salt and yeast in a large bowl. Add 1/4 cup of the oil and the warm water (make sure the water is between 120°F and 130°F). Beat with an electric mixer on medium speed for 3 minutes, scraping the bowl occasionally. Stir in enough of the remaining flour until the dough is soft but pulls away from the side of the bowl as you stir.
• Turn the dough onto a lightly floured surface. Knead for 5-10 minutes or until the dough is smooth and elastic. Place the dough on a greased bowl and turn it greased side up. Cover and let rise in a warm place for 1 - 1 1/2 hours or until double. The dough is ready when an indentation remains in it after it is touched.
• Preheat the oven to 425°F.
• Grease 2 cookie sheets with shortening. Punch the dough down and divide it in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place for 20 minutes. Prick the centers of the rounds and 1 inch from the edge of the rounds, thoroughly with a fork. Brush the rounds with oil and sprinkle with the cheese and herbs.
• Bake for 12-15 minutes or until golden brown. Remove from the cookie sheets to a wire rack. Serve warm or at room temperature.
• Makes 2 focaccia bread, about 12 pieces each.

HERB OIL FOCACCIA

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.

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.

EASY GARLIC HERB & SPRING ONION FOCACCIA

Steps:

• In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.
• Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining 1/4 cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.
• With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.
• Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.
• Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.
• Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.
• Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough, spacing them about 1-1 1/2" apart.
• Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.
• Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice into desired sizes and enjoy.

BREAD MACHINE HERB FOCACCIA

Steps:

• Fill your bread machine according to manufacturer's directions. With my Zojirushi machine it's liquids first and dry ingredients second, but manufacturers vary. I typically put the water, 2 Tablespoons olive oil, salt and garlic in first. Then top with flour and 2 Tablespoons Italian seasoning. Make a small well in the center of the flour and put the yeast in the well.
• Keep the salt and yeast separate as the salt could kill the yeast and keep it from doing its job.
• Turn off the preheat setting on the bread machine, set the machine to Dough and press start. This dough process will take about an hour and a half. When the machine beeps, take the dough out and press into an oiled standard sized half sheet pan, 18" X 13".
• Press to the sides of the baking sheet, its not any fancy shaping, a little irregular shape just gives the focaccia some character. Gently dimple the dough with your knuckles creating wells for the extra olive oil to pool in, about every other inch or so. Brush with 2-4 more tablespoons of olive oil and sprinkle with kosher salt to taste. Crack some fresh black pepper and add additional Italian seasoning to taste.
• Cover the tray with plastic wrap and preheat oven to 400 degrees. You don't need to preheat before this as you will want the focaccia to rest for about 15-20 minutes before putting it in the oven.
• Take plastic wrap off of the focaccia dough and place in oven for 20-25 minutes or until golden. Remove from oven.
• Optional, brush with additional olive oil if the focaccia seems a little dry and sprinkle with additional kosher salt to taste.

HERBED FOCACCIA BREAD MIX

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.

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.

QUICK AND EASY FOCACCIA BREAD RECIPE

Steps:

• Mix yeast and water and leave aside for 10 minutes until it froths
• Mix together flour, salt, olive oil and add in the yeast mix
• Knead the dough for 5-8 mins until smooth
• Dust the work surface with flour and place the dough and cover with the bowl, let it rise in a warm area until doubled in size
• Once doubled in size dust flour or semolina to the bottom of the baking tray and pull the dough with your hands to stretch & shape the dough and place it on the tray
• Poke holes with your fingertips on the bread and add in any type of topping, cover with a lot of olive oil until you see a thin layer of oil on top of the bread.
• Cover the tray with a damp cloth and let it double in size
• Preheat oven to 200C
• Bake in the oven for 20-25 mins
• Once out of the oven drizzle more olive oil on the top before it cools down