MINI ROSEMARY-GARLIC FOCACCIAS
Olive oil and rosemary are the classic ingredients you'll find in easy-to-make Bisquick® mix focaccia.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. In medium bowl, mix Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place dough rounds about 2 inches apart. Brush with oil. Sprinkle with rosemary and garlic powder.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscuit, Sodium 140 mg, Sugar 0 g, TransFat 0 g
ROSEMARY - GARLIC FOCACCIA
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
Provided by evelynathens
Categories Yeast Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
FOCACCIA WITH GARLIC AND ROSEMARY
Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich.
Provided by Gennaro Contaldo
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 9
Steps:
- For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Preheat the oven to 240C/450F/Gas 8.
- Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)
Provided by Food Network
Categories main-dish
Time 6h40m
Yield One large 12 by 18-inch pizza
Number Of Ingredients 9
Steps:
- Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
- Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
- Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes.
FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES
Provided by Katie Lee Biegel
Time 3h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
- In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
- Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.
ROSEMARY GARLIC FOCACCIA
Garlic and fresh rosemary tastefully top a light and airy focaccia. Serve it alone with flavored olive oil for dipping or alongside a spaghetti dinner.-Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Time 1h
Yield 2 loaves (10 wedges each).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
ROSEMARY-GARLIC FOCACCIA BREAD
This bread smells wonderful when it's baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores. -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 wedges).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough., Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 353mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
QUICK ROSEMARY & GARLIC FOCACCIA
Original internet recipe that has been modified to fit out needs. This bread has a cracker taste when you first bite into it. So it is perfect for soups and stew meals.
Provided by Diana in KS
Categories Yeast Breads
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
- Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
- When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
- Allow to cool on a rack for 5 - 10 minutes before serving.
Nutrition Facts : Calories 2140.4, Fat 105.8, SaturatedFat 17.9, Cholesterol 108.8, Sodium 2688.4, Carbohydrate 250.4, Fiber 11.1, Sugar 3.1, Protein 45.2
GARLIC AND ROSEMARY FOCACCIA
Steps:
- Preheat oven to 300°F.
- Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
- Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
- Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
- Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.
GARLIC AND ROSEMARY FOCACCIA
Deliciously simple and tasty traditional Italian bread that makes the perfect accompaniment to all pastas and salads.
Provided by cmangan
Time 3h
Yield Makes Bread
Number Of Ingredients 0
Steps:
- Add all the dry ingredients to a large mixing bowl taking care not to let the salt and yeast touch.
- Add 2 teaspoons of the olive oil and slowly mix in the tepid water, adding a little at a time and incorporating by hand as you do so until all the dry ingredients are mixed to make a dough. You may need all the water, slightly more or less, depending on the make of flour you use so add a little at a time until you have a sticky but not runny dough. The ideal consistency should stick to your fingers whils still forming a ball shape.
- Turn the dough out on to a floured surface and knead for a good five minutes, making sure to work out any lumps or bumps. Add more flour if dough is still too sticky to knead.
- When is kneaded into a firm ball, place in bowl covered with a clean tea towel and leave to prove (rise) in a warm place until dough has doubled in size (about 2 hours). An airing cupboard is ideal. Make sure th bowl is large enoug for the dough to double in size!
- In a saucepan mix the crushed garlic, rosemary sprig (leaving a few leaves to garnish) and olive oil. Bring to the boil and then turn off the heat immediately and set aside until later, leaving the flavours to infuse.
- When the dough has doubled in size, turn out on to a floured surface, knead briefly and turn out into a well greased or lined flat shallow roasting tray, or flan dish. Ideally a flat roasting tray around 20cmx30cm is ideal but this works well in round dishes, so long as it is not too deep. Make sure to push and shape the bread the fit the dish and work into the corners.
- Then with your fingers push craters all over the dough so the surface is lumpy and bumpy.
- Brush all over the dough with the infused oil, getting into all the crevices, nooks and crannies. Be generous with the oil as it will give the bread the rich flavours and aromas.
- Leave the dough for another's half hour until risen to almost twice the size again. In the meantime preheat an oven to 180 degrees.
- After half an hour, sprinkle flakes of sea salt over the dough, and add any olives or sundried tomatoes as desired. Cook the bread in the middle of the oven for 20-25 minutes until golden brown. Serve immediately.
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