Olive Focaccia Dough Food

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

OLIVE AND ROSEMARY FOCACCIA

Steps:

• Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
• Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
• Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
• Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
• Preheat the oven to 425 degrees F.
• Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.

OLIVE FOCACCIA DOUGH

Steps:

• In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.
• Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.

TOMATO AND OLIVE FOCCACIA

Steps:

• On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

OLIVE AND ROSEMARY FOCACCIA

Steps:

• For the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
• Place the kneader hook onto stand mixer.
• In the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
• Add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
• Gently knead in the chopped black olives the last few minutes of kneading.
• Place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
• gather up dough and shape into a ball.
• Place into a large greased glass bowl.
• Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
• Set oven to 400°F.
• Grease a baking sheet.
• Punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
• Using hands spread the dough onto the baking sheet.
• Brush the top with 1-2 tablespoons olive oil.
• In a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
• Spread the mixture onto the crust.
• Sprinkle with parmesan cheese.
• Bake bottom oven rack for about 20 minutes or until golden.
• Slice then serve immediately.

OLIVE, CHERRY TOMATO & FETA FOCACCIA

Steps:

• Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
• Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

PESTO AND OLIVE FOCACCIA (BREAD MACHINE)

Steps:

• Select 1 1/2 pound loaf size.
• Add ingredients except pesto to machine according to manufacturer's directions.
• Select the dough cycle, when the cycle is complete, remove dough, punch down.
• Cover and allow to rest 10 minutes.
• Place dough on greased 11-12" pizza pan.
• Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface.
• Spread pesto over the dough.
• Cover loosely and let rise in a warm place 30 minutes; bake at 400°F for 25-30 minutes.
• Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.

BLACK OLIVE FOCACCIA BREAD

Steps:

• Pour the water into the bowl of a stand up mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of the flour and the sugar then stir to combine. Let rest for ten minutes or so, until the yeast activates and bubbles appear on surface.
• Add the rest of the flour, salt, olive oil, pepper, thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.
• Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place dough onto an oiled baking sheet. Pull and press dough across pan until if forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.
• While you wait preheat your oven to 450 degrees. Place in oven and bake until it has formed a golden crust, but is still soft in the centre, about 40 minutes.

SUPER QUICK GARLIC & OLIVE "BETTER THAN" FOCACCIA

Steps:

• Sift the flour, salt and baking powder into a medium sized bowl.
• Stir in the olive oil and garlic then add the water or milk to make a dough.
• Knead gently on floured board.
• Roll into round shape and pat onto an ungreased 8" round flat pizza dish, baking tray or put into a pie pan.
• Poke holes all over with your fingers.
• Drizzle with a little olive oil and some grated parmesan cheese and bake for 12-15 minutes in a 400F/200C oven.
• Serve with chopped black olives in the indentations and olive oil and balsamic vinegar to dip.

CRISPY OLIVE & HERB FOCACCIA

Steps:

• Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
• Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.
• Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.
• Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again.
• Cover with a towel & leave until it has half risen, about 30 minutes.
• 30 minutes before baking, preheat oven to 400F.
• Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
• Bake for 25 to 30 minutes until golden.
• Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
• VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.