Parmesan Black Pepper Focaccia Food

PARMESAN BLACK PEPPER FOCACCIA

Steps:

• Preheat the oven to 350ºF.
• Combine the yeast and the warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes.
• Combine the flour and salt in a separate bowl.
• Add the olive oil to the yeast, then add the flour mixture. Mix the dough on low speed until the wet and dry ingredients combine, then increase the speed to medium and knead the dough until it is soft, about 2 minutes. Use a spatula to scrape down the sides, then add the parmesan and black pepper and mix just until combined.
• Grease a 13x9" baking pan.
• Grease your hands with olive oil then transfer the dough to the prepared pan, using your hands to spread it out. Use your fingertips to make small indentations on the top of the dough then cover it with plastic wrap and let it proof in a warm, dry place (such as your dryer) for one hour, or until it doubles in size.
• Bake the focaccia for 20 minutes, remove it from the oven, and sprinkle it with the remaining ¼ cup Parmesan cheese and a final drizzle of olive oil. Return the pan to the oven and bake it an additional 2 minutes, just until the cheese melts.
• Remove the pan from the oven and let the focaccia cool before slicing and serving.
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PARMESAN AND BLACK PEPPER WHOLE-WHEAT FOCACCIA

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate.
• Dump the all-purpose flour, whole wheat flour, 2 teaspoons salt, and the sugar onto the water and carefully turn the mixer on low.
• Let the dough mix for about 30 seconds (to prevent the flour from flying out of the bowl, turn the mixer on and off several times until the flour is mixed into the liquid and then keep it on low).
• When the dough is still shaggy looking, drizzle in 3/4 cup of the olive oil, aiming it along the side of the bowl to keep it from splashing and making a mess.
• With the mixer still on low, knead the dough for 4-5 minutes, or until it is smooth and supple.
• The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency.
• If it is much stiffer than this, mix in a few tablespoons water; if it is much looser than this, mix in a few tablespoons of all-purpose flour.
• **Alternatively, combine the water and yeast in a large bowl, and then add the other ingredients as directed and mix with a wooden spoon; once the oil is incorporated, dump out the dough onto a floured surface and knead for 6-8 minutes, or until smooth and supple**.
• Lightly oil a large bowl; transfer the dough to the oiled bowl, and turn the dough to coat it with the oil.
• Cover the bowl with an oiled piece of plastic wrap or a lint-free damp cloth.
• Place the bowl in a draft-free, warm place (72 to 82 degrees F is ideal; an area near the stove or in the oven with only the pilot light on is good) for 2-3 hours.
• The dough should rise until it is about double in bulk.
• Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl.
• Gently stretch the dough into a rectangle about 10 by 15 inches.
• Sprinkle the cornmeal onto a baking sheet to keep the dough from sticking and place the dough rectangle on the sheet.
• Generously flour the top of the dough, and then cover it loosely but completely with a piece of plastic wrap or lint-free damp cloth.
• Place in a warm area for another hour or so, or until the dough rises a bit and gets puffy and pillowy.
• Position a rack in the center of the oven, and preheat oven to 425°.
• When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom.
• Sprinkle the Parmesan evenly over the top, drizzle evenly the remaining 1/4 cup olive oil, and then sprinkle evenly with the remaining 1 teaspoon salt and the pepper.
• Bake for 35-45 minutes, or until completely golden brown on top and bottom.
• Lift the dough and make sure the underside is browned before pulling it out of the oven, or you will end up with soggy focaccia.
• Let cool on the pan on a wire rack for about 30 minutes, or until cool enough to handle, then cut into serving pieces.
• The focaccia will keep in a closed paper bag at room temperature for up to 3 days, or tightly wrapped in two layers of plastic wrap in the freezer for up to 2 weeks.
• If frozen, thaw at room temperature for 3-4 hours and refresh in a 300° oven for 5 minutes, or refresh, directly from the freezer in a 300° oven for 12-15 minutes.

BLACK PEPPER FOCACCIA RECIPE

Steps:

• Gather the ingredients.
• Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
• Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy , 5 to 10 minutes.
• Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
• Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
• Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn't pulling away from the sides of the bowl.
• Remove dough from the bowl, and use your hands to shape it into a ball.
• Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
• Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
• Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
• Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
• Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
• Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.

ROASTED EGGPLANT PARMESAN FOCACCIA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
• Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
• When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
• Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
• Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

ROSEMARY, LEMON, AND PEPPER FOCACCIA

Steps:

• Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
• Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
• Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
• Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.

PARMESAN FOCACCIA

Steps:

• For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
• Once cooled put through fine disk on ricer or grate through large holes on grater box.
• Reserve 1 1/3 cup lightly packed potato.
• Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
• Cover tightly and set aside until bubbly, about 20 minutes.
• Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
• Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
• If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
• With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
• Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
• Once doubled in size, with two wet fingers, dimple risen dough.
• Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
• Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.

THYME FOCACCIA AND PARMESAN FOCACCIA

Steps:

• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
• Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
• Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
• Preheat oven to 450° F.
• Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
• Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

KITTENCAL'S PARMESAN FOCACCIA

Steps:

• In a small bowl combine 3/4 cup warm water with 1 teaspoon sugar, and dry yeast, mix to slightly combine; cover with a tea towel and let stand for 8-10 minutes or until foamy.
• Fit a heavy-duty stand mixer with kneader hook.
• In the stainless steel mixer bowl add in 4-1/2 cups flour, 3 teaspoons salt, 1 teaspoon sugar and 1/3 cup oil.
• After the yeast is proofed add it into the bowl with the remaining 1 cup warm water and start kneading (you might want to use the paddle attachment for this and then switch over to the kneader blade for kneading).
• Knead for about 8 minutes adding in more flour as needed to create a soft semi-sticky dough.
• Transfer the dough to a lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
• Gather up dough and knead lightly for about 15 seconds so dough will come together nicely.
• Place the dough into a well-oiled bowl (turning to coat in oil).
• Cover the bowl with a clean tea towel and let rise for about 50 minutes to 1 hour (depending on how warm your kitchen is, I rise my dough in a pre-warmed oven).
• Punch down and divide evenly in half.
• At this point you can place each piece of dough in an oiled bowl, cover and refrigerate to make later, or freeze, placing the dough in the refrigerator for about 30 minutes, or more will make it easier to shape into the pan.
• Very lightly spray two 13x9-inch baking pans and sprinkle each with about 2 tablespoons cornmeal or more, or line bottoms with parchment paper.
• Place a piece of dough in the pan, then with fingers, press out and the up sides slightly by about 1/2-inch (if the dough will not shape good, just let dough rest covered for about 5 minutes, the continue shaping) don't worry if the dough is uneven or tears a bit.
• Cover each pan with a towel and let the dough rise in a warm place for about 20-30 minutes, or until about doubled.
• Set oven to 400°F.
• Lightly brush each top of dough with oil (can use olive or regular oil), then sprinkle with Parmesan cheese, black pepper and Kosher salt or coarse salt.
• With lightly-oiled fingers make indentations (about 1/2-inch deep) and 1-inch apart all over the dough.
• Bake for about 20-22 minutes or until golden.
• Delicious!