Ina Garten Focaccia Bread Food

FOCACCIA

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

GARDEN FOCACCIA

Steps:

• Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
• Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
• Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
• Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
• Preheat the oven to 450 degrees F.
• Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
• Allow to cool in the pan for 30 minutes before serving.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

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.

QUICK FOCACCIA BREAD

Steps:

• On an ungreased baking sheet, pat dough into a 12x6-in. rectangle. Build up edges slightly. Top with olives, cheeses and Italian seasoning; press gently into dough. Drizzle with oil. , Bake at 350° until cheese is melted and golden brown, 15-20 minutes. Let stand for 5 minutes before slicing.

COARSE SALT AND ROSEMARY FOCACCIA

Steps:

• Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and half the rosemary together in a bowl. Using a wooden spoon, pour the water yeast mixture into the flour and stir together to form a well mixed dough. Scrap the dough out onto a floured work surface and begin to work the dough with the heel of your hands, pulling and folding the dough as you push and pull.
• Work the dough for 10 minutes, put the dough into a lightly oiled bowl and then let rise at room temperature for 1 1/2 hours. Lightly oil a cookie sheet pan, spread the dough out in the pan and pull the dough evenly into the corners. Let the dough rise again for 1 hour more. Poke the surface of the dough with the tip of a your finger and drizzle the remaining olive oil over the surface of the dough, sprinkle with the coarse salt and remaining rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the focaccia to ensure it is not burning and bake an additional 5 minutes.

GARLIC CIABATTA BREAD (INA GARTEN BAREFOOT CONTESSA BACK TO BASI

Steps:

• Preheat oven to 350 degrees.
• Place the first five ingredients in a food processor and chop until finely minced. In a medium saute pan heat the olive oil over low heat and then add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender - do not let the garlic brown. Remove from heat and set aside.
• Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan.
• Bake at 350 for 5 minutes. Carefully remove the tin foil and discard and bake for an additional 5 minutes. slice crosswise and serve warm.

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
• Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.