Michaels Foccacia Bread 201 Food

FOCACCIA "GIANA"

Steps:

• Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.
• Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12 by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool to a warm room temperature.
• Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper.
• To assemble the sandwich:
• Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares.

FOCACCIA POCKETS

Steps:

• Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes.
• Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
• Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
• Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
• Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
• Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.

MICHAEL'S FOCACCIA BREAD

Steps:

• 1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand 5 minutes until the yeast softens and begins to foam. Stir in 1 Tbs kosher salt, 1 Tbs olive oil, onions, and 5 cups of flour until the dough comes together.
• 2. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place for 20 minutes or until doubled in size.
• 3. Preheat oven to 415 degrees. Place dough onto oiled baking sheet (I use a large cookie sheet). Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. (This will take a bit of time because the dough is elastic and will spring back. Give it time and it will be worth it.)
• 4. Drizzle the focaccia with 3 Tbs olive oil. Sprinkle with the rosemary, Parmesan cheese and kosher salt. Let rise for 10 minutes. Bake in preheated oven for 20 minutes. Bread comes out thick and soft.
• 5. Alternate topping: Sometimes I use pizza sauce and pizza toppings for a yummy dinner.

HARVEST FOCACCIA

Steps:

• In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
• In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix another 1 cup flour into the yeast mixture with the dough hook attachment. Knead until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes.
• Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen.
• To bake, preheat oven to 400 degrees F.
• Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes.
• Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting.

MICHAEL'S FOCCACIA BREAD

Steps:

• Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. 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 until doubled in volume, about 20 minutes.
• Preheat oven to 415 degrees F (215 degrees C).
• Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
• Bake in preheated oven 20 minutes until golden brown.