Italian Focaccia Bread Food

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.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

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.

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

ITALIAN FOCACCIA BREAD

Steps:

• 1. Place about 1 cup of flour in the bowl of your stand mixer, equipped with the dough hook. Add the yeast and water. Mix with the dough hook for 30 seconds, or until yeast is dissolved and the ingredients begin to combine.
• 2. Add the rest of the 3 cups of flour, sugar, salt, dough conditioner, and 2 tablespoons olive oil and continue mixing at medium speed for at least 4 minutes (to develop the gluten). The dough should clear the sides of the the bowl but stick to the bottom. Dough for ciabatta and focaccia should be slightly wetter than most breads. If you feel the dough is too moist, add 1-2 tablespoons additional flour. Once the dough is mixed, move the dough to a large greased bowl, turn once to coat both sides, and cover with plastic wrap.
• 3. Refrigerate overnight or up to 3 days. On the day that you are going to bake your bread, measure 1/3 cup olive oil and stir in the basil, oregano and garlic powder. Set aside to steep.
• 4. Remove the dough from refrigerator and let it come to room temperature for about 3 hours. The dough should rise to nearly double in this time. Once it has risen, coat your hands with flour and lightly dust a work area on the countertop. Holding the dough in your hands, allow the weight of the dough to stretch out the dough until it is about 1 inch thick.
• 5. Lay it on the the dusted countertop and fold the ends over itself like you would a letter. Lightly dust the top with flour and cover with plastic wrap. Let double again in size, about 1 hour.
• 6. Prepare a 15 inch pizza pan or baking sheet by greasing the surface and dusting with cornmeal. Once the dough has doubled, move it to the prepared pan. Using your fingertips, dimple and spread the dough, then spoon the oil and herb mixture over the dough. Then sprinkl with kosher salt, cover again loosely with plastic wrap, and let rise until doubled, about 1 hour.
• 7. Preheat oven to 435-degrees. Place a large, flat metal pan on the bottom rack of the oven to be used to hold water and with which to create steam and condition the crust. Do not use a glass or ceramic pan.
• 8. immediately before placing the bread in the oven, mist the sides of the oven using a spray mister and then pour 2 cups of very hot water into the steam pan.
• 9. Place bread in the oven and quickly close the door to retain steam, at the end of 15 minutes lover oven to 350-degrees and bake for another 10 minutes or until crust is golden brown and the bread tests done. Bread will test done when the interior temperature reach 210-degrees.
• 10. Immediately remove from oven and cool on a wire rack. Sprinkle with Parmesan cheese while the bread is still hot. Unused focaccia should be stored in a paper bag at room temperature.
• 11. *Available online at www.preparedpantry.com

EASY FOCACCIA BREAD

Steps:

• Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
• Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
• Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
• Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
• Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
• Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
• Preheat the oven to 200°C/390°F.
• Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
• Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
• Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

FOCACCIA

Steps:

• In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
• Let sit for 10 minutes until foamy.
• Add olive oil, the rest of the water and the herbs.
• In a separate bowl, combine the flour and the salt.
• Add this to the wet mixture a little at a time and knead to form a dough.
• Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
• It will be very sticky to start with, work it until it's "clean".
• Place the dough in an oiled bowl, turn and coat the whole surface with oil.
• Cover with a damp warm cloth and let rise in a warm place for at least an hour.
• Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
• Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
• Dimple the dough with your fingers and brush with oil.
• Sprinkle with the sea salt.
• Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
• Cool on a rack for at least half an hour.

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

FOCACCIA FARCITA (FILLED ITALIAN HEARTH BREAD)

Steps:

• Sprinkle yeast into 200ml of the water in a bowl.
• Let sit 5 mins; stir to dissolve.
• Mix about 3/4 of the flour with salt together in a large bowl.
• Make a well in the centre and pour in the yeasted water and olive oil.
• Mix in the flour.
• Stir in remaining water to make a sticky dough, using a wooden spoon.
• Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth, silky and elastic, about 10mins.
• (you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel.
• Leave to rise until doubled, 1 1/2- 2 hours.
• Knock back and divide the dough into 2 equal pieces.
• Chafe for 5 minutes.
• Chafing: Form each piece into a ball by cupping your hands gently around it.
• Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
• Continue until the dough forms an even, round shape.
• This action is called CHAFING.
• Leave to rest 10 minutes.
• Roll out each piece of dough into a 9 inch round.
• Place one round on an oiled baking sheet.
• Arrange the cheeses and basil on top, then seal the filling using the second round.
• Cover the dough loosely with a tea towel.
• Prove until doubled, about 30 minutes.
• Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
• Sprinkle with coarse salt and 1 tablespoon of olive oil.
• Top with rosemary sprigs.
• Bake in a preheated oven at 400°F/200°C for 30-45mins until golden.
• Drizzle immediately with remaining olive oil, and serve warm.
• Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.

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!

FOCACCIA BREAD RECIPE

Steps:

• Gather the ingredients.
• Combine the warm water, honey, and yeast. Let stand for 4 to 5 minutes, until foamy.
• In a large mixing bowl, whisk the flour with 1 1/2 teaspoons of fine salt.
• Add the yeast mixture and to the flour mixture and stir until just moistened. Add 2 tablespoons of the olive oil and mix to form the dough.
• Cover the bowl with plastic wrap and let rise for 30 minutes.
• Remove the plastic wrap. With wet hands, pick up one side of the dough, stretch it, and then fold it over onto the rest. Turn the bowl one-quarter turn and stretch and fold again.
• Repeat stretching and folding with two more quarter-turns.
• Re-cover the bowl and let it rise for 1 hour longer, stretching and folding the dough as before once every 20 minutes.
• Re-cover the bowl and let it rise for 30 minutes longer.
• Add 3 tablespoons of olive oil to a nonstick 10-by-13-inch rimmed baking sheet. If your pan is not nonstick, grease the pan with butter or shortening before adding the olive oil.
• Let the dough relax for 15 minutes and then stretch it to fill the pan. Let the dough rise for 15 minutes longer. Position a rack in the center of the oven and preheat to 425 F.
• Make dimples all over the dough with your fingers.
• Drizzle the remaining 2 tablespoons of olive oil over the top. Use a brush or your fingers to spread the oil over the dough. Sprinkle with flaky sea salt and chopped fresh rosemary if desired.
• Bake the focaccia for about 20 to 24 minutes, or until golden brown. Remove the bread from the pan immediately and place it on a rack. Serve focaccia warm or at room temperature.

FOCACCIA PIZZA RECIPE

Steps:

• Gather the focaccia dough ingredients.
• In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
• Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil-mix to create a shaggy dough, scraping down the bowl occasionally.
• Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
• Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
• Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
• Place the dough in the pan and let it rest for 15 minutes-this will relax the dough, making it easier to stretch and form to the pan.
• Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F. Bake the Pizza
• Gather the toppings and the risen dough.
• Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
• Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
• Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
• Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
• Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.