FOCACCIA CLOUD BREAD
If you're looking for an easy grain-free bread that is packed with protein, try this simple recipe for cloud bread. With the tomatoes, Parm and basil it makes a great side dish. Omit them and you have bread for deli sandwiches and hamburgers.
Provided by Food Network Kitchen
Categories side-dish
Time 8h35m
Yield about 6 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F. Line a quarter baking sheet with nonstick foil, then generously oil the bottom and sides of the pan with oil. Set aside.
- Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer on high speed until the mixture becomes shiny and stiff peaks form, about 2 minutes. Beat together the egg yolks, garlic, cream cheese and agave nectar in a separate large bowl on medium speed until completely combined and smooth, 2 to 3 minutes (the mixture may appear broken but it will come together after a few minutes). Gently fold the egg whites into the egg yolk mixture until combined, making sure not to deflate the egg whites and keeping the mixture as light and airy as possible.
- Pour the batter into the prepared baking sheet and top with the sliced tomato. Bake, rotating the pan halfway through, until the top is deep golden brown and the bread bounces back when touched, about 20 minutes. (See Cook's Note.)
- Cool completely on a wire rack and store in an airtight container overnight. Before serving, drizzle with oil and sprinkle with flaky sea salt, the basil leaves and grated Parmesan; cut into squares.
Nutrition Facts : Calories 160 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Protein 8 grams
KIDS CAN BAKE: SWEET GRAPE FOCACCIA BREAD
This super-easy bread has minimal added sugar, since the grapes' natural sugars concentrate as they roast. Make it with your kids - they'll have fun watching the yeast bubble and the dough rise. For both little and big kids: Let them help measure, stir and knead.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.
- Meanwhile, whisk together both flours and the salt in a medium bowl.
- Once the yeast is ready, add the oil to the bowl, then the flour mixture. Stir together the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.
- Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.
- Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your hands. Scatter the grapes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with the remaining 1 teaspoon sugar. Bake until the bread is golden brown and the grapes are soft and juicy, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature.
KIDS CAN BAKE: TOMATO-BASIL FOCACCIA BREAD
Baking with your kids is the best. You get to turn your kitchen into a lab, and you even get some assistants. They'll love this soft and light bread, especially because they helped! For both little and big kids: Let them help measure, stir and knead.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.
- Meanwhile, whisk together both flours and the kosher salt in a medium bowl.
- Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a work surface dusted with all-purpose flour, and knead until it is smooth, elastic and slightly tacky, about 5 minutes.
- Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.
- Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch the dough and pat it to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Scatter the tomatoes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover it, generously drizzle with oil and sprinkle with sea salt. Bake until the bread is golden brown and the tomatoes are soft and juicy, 20 to 25 minutes. Sprinkle the Parmesan over the top as soon as the bread comes out of the oven. Let cool on the baking sheet on a cooling rack. Top with the basil, and serve warm or at room temperature.
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