FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
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
When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield One 14-inch loaf
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
- Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
- Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
- Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
- Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.
GOLDEN FOCACCIA
This recipe is from King Arthur. I have made it several times, and it is very delicious and easy to make, although it does take some time. It is light-textured, about 1/2 " thick - not a bready focaccia. The starter and multiple rises really add to the flavor. Actual hands-on time is about 30 minutes, but it does have to rise several times, including overnight.
Provided by duonyte
Categories Yeast Breads
Time 19h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the starter by mixing the yeast and water, then adding the flour. Stir until the flour is incorporated.
- Cover and let rest at room temperature for about 14 hours. The starter will be bubbly.
- To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
- Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough. A stand mixer will take about 7 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
- Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
- Lightly grease a 18" by 13" baking skeet with a rim, or two 9"x13" pans with vegetable oil spray. Drizzle olive oil on top of the spray. (The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
- Gently pull and shape the dough into a rough rectangle and pat into the pan or pans. When the pieces start to shrink back, stop patting. Wait 15 minutes and pat further towards the edges of the pan(s). Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
- Cover and let the dough rise until it is very puffy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425 degrees F.
- Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
- Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
- Bake for about 10 minutes. If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
- Remove from the oven and immediately turn out onto a rack to cool.
- Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
- Note2:Thyme is great instead of rosemary.
Nutrition Facts : Calories 162.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.2, Sodium 272.7, Carbohydrate 24.7, Fiber 1, Sugar 0.6, Protein 3.8
FOCACCIA (BLITZ BREAD)
This is a recipe from King Arthur flour. It's the best Focaccia-type bread I've ever made. I put little chunks of Asiago cheese in my bread and topped with some crushed rosemary, oregano and garlic powder. It's a no-knead and very easy to put together recipe. The original recipe calls for pizza dough flavoring and Vermont cheese powder. Zaar wouldn't recognize these and made it say VERMONT CHEESE SAUCE.. which isn't what the recipe calls for. It's Vermont cheese POWDER. Plus the recipe calls for Pizza Dough Flavor which Zaar turned into Pizza dough. So please just make sure you understand that I couldn't figure out another way to rewrite the recipe, Thanks. I omit them both with no problem to the recipe but have copied the recipe as written in case you'd like to use those optional ingredients.
Provided by luvmybge
Categories Yeast Breads
Time 2h9m
Yield 1 9 X 13 focaccia, 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
- While the dough is rising, preheat the oven to 375°F.
- After dough rises, gently poke the dough all over with your index finger.
- Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
- Bake the bread till it's golden brown, 35 to 40 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
- To make cheese-stuffed bread: Add 1 cup crumbled feta cheese (or your favorite cheese) to the dough after it's been kneaded for 60 seconds.
Nutrition Facts : Calories 165.5, Fat 3.8, SaturatedFat 0.5, Sodium 244.1, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2
CARAMELIZED ONION & BRIE PIZZA
Another King Arthur Flour recipe, something a little different, as per their review, and our taste: a subtle sweetness of caramelized onion, the cream richness of Brie Chee the toasted nuttiness of slice almonds. The crust is more like a focaccia bread than your normal pizza crust
Provided by Bonnie G 2
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:.
- Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
- Allow dough to rise, covered, while you make the topping.
- TOPPING:.
- In large skillet, heat oil.
- add onions and cook, stirring often, until translucent and browning on edges.
- Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
- Remove from heat and set aside to cool.
- Place pizza stone in middle of oven and preheat to 425.
- Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
- Cover each dough with a layer of onions, then scatter the Brie.
- Grind a sprinkling of fresh pepper over top and scatter with almonds.
- Bake for 15 to 18 minutes, until crust is brown.
- For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
- Serve hot or at room temperature.
Nutrition Facts : Calories 281.5, Fat 12.7, SaturatedFat 5, Cholesterol 24.9, Sodium 445.5, Carbohydrate 31.6, Fiber 2.2, Sugar 1.9, Protein 10.3
" SWEET LIFE" SWEET POTATO FOCACCIA
This recipe was submitted by Jessie Grearson, of Falmouth, Maine, in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. She was a finalist in the Time-Saving & Easy Breads category. What a knock your socks off bread! I love the use of savory ingredients with sweet potatoes & the use of King Arthur's Italian-style flour (have to order it from King Arthur). This recipe is a winner in my book! Thank you Ms. Jessie!
Provided by Busters friend
Categories Yeast Breads
Time 7h20m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 20
Steps:
- In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
- Add olive oil, rosemary, Italian spice, sweet potatoes, salt, ww flour & Italian-style flour. Stir vigorously for about 2 minutes. Gradually stir in enough ap flour to make a soft dough.
- Turn out on lightly floured surface and knead in enough of the remaining ap flour to make a workable dough. Knead 5 to 8 minutes. Dough will be sticky but workable. Place in a lightly oiled bowl. Cover. Let rise 1 1/2 hours in a warm place; alternatively cover dough & refrigerate 6 hours or overnight.
- Allow dough to warm at least 30 minutes before shaping. .
- Line a 18 x 13 1 inch pan with parchment paper & sprinkle with cornmeal. Gently press dough over the cornmeal dusted paper, stretching dough into a 15 x 11 x 1 inch rectangle. Cover dough & let rise 15 to 20 minutes.
- Preheat oven to 400°F.
- Dimple the dough vigorously with your fingertips, leaving up to 1/2 inch deep indentations. Sprinkle garlic, rosemary, Asiago cheese, black pepper & cayenne pepper over top. Drizzle with olive oil; sprinkle with coarse salt.
- Bake 15 to 20 minutes or until golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 116.4, Fat 5.5, SaturatedFat 0.8, Sodium 148, Carbohydrate 14.8, Fiber 1.1, Sugar 0.4, Protein 2.2
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BLITZ BREAD: NO-FUSS FOCACCIA | KING ARTHUR BAKING
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4.7/5 (373)Total Time 1 hr 32 minsServings 1Calories 164 per serving
- Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds., Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking., While the dough is rising, preheat the oven to 375°F., Gently poke the dough all over with your index finger., Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired., Bake the bread until it's golden brown, 25 to 30 minutes., Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack.
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- Start with the lesser amount of flour and add more, a tablespoon at a time, until you have a soft, slightly sticky dough., Lightly coat a bowl with olive oil, and roll the dough around in it so that it has an even coating of oil on its surface.
- Place the dough in the bowl, cover, and let it rise for 60 to 90 minutes., Drizzle a piece of parchment with 1 tablespoon olive oil., Place the dough on the parchment, and pat it into a rough 9" x 12" rectangle., Sprinkle the herbes de Provence and sea salt over the surface of the dough.
- Cover the focaccia, and let it rise for about 30 to 45 minutes, until puffy., Place a baking stone in the middle of the oven, and preheat the oven to 425°F., Just before baking the focaccia, use your fingers to gently dimple the dough every 2" or so., Transfer the focaccia on the parchment to the hot stone.
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