Quick Rosemary Garlic Focaccia Food

ROSEMARY FOCACCIA BREAD

Steps:

• Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it's the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
• (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn't pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
• Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
• Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
• Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
• Bake for 20 minutes, or until the dough is slightly golden and cooked through.
• Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

GARLIC ROSEMARY HERB FOCACCIA

Steps:

• Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
• Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 full minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn't stick your hands. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with a teaspoon of oil or some nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil. A pastry brush is helpful to spread it.
• When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don't tear the dough. If it's shrinking (mine always does), cover it with a clean towel and let it rest for 5-10 minutes before continuing. This lets the gluten settle and it's much easier to shape after that.
• Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours.
• Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
• Preheat oven to 450°F (232°C). Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
• Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
• Using your fingers, dimple the dough all over the surface. You can watch me do this in the video above. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
• Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
• Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature. Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. You can also freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

EASY ROSEMARY GARLIC FOCACCIA BREAD

Steps:

• In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
• Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, heat the oven to 450 degrees Fahrenheit.
• Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
• Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
• Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

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.

QUICK ROSEMARY FOCACCIA

Steps:

• Press the dough into an ungreased 15x10x1-in. baking pan; build up edges slightly. Brush with oil; top with onion, garlic, cheese and rosemary. , Bake at 400° for 15-20 minutes or until golden brown and cheese is melted. Let stand for 5 minutes before slicing.

ROSEMARY-GARLIC FOCACCIA BREAD

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.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

ROSEMARY - GARLIC FOCACCIA

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.

GARLIC ROSEMARY FOCACCIA FOR THE BREAD MACHINE

Steps:

• Crush two of the garlic cloves and place it in your breadmachine pan along with the flours, milk, salt, water, 3 tbsp.
• Olive oil, honey, and yeast (according to your machine's instructions, some call for liquid ingredients first, other call for dry first) Place the bread pan inside the machine and close the lid.
• (I add some of the basil and rosemary at this point as well) Program bread maker for the whole wheat dough mode Turn dough onto floured surface (it is quite sticky, don't add more flour) Divide dough into two pieces and cover and let rest 10 minutes+.
• Crush the remaining garlic.
• In a small bowl combine garlic with herbs and remaining 1/4 cup oil.
• Add salt if desired.
• Oil two round cake pans.
• Place in dough.
• Brush dough with garlic oil.
• Bake in bottom third of preheated 400 oven for 18-24 minutes.
• Until golden brown.

QUICK ROSEMARY & GARLIC FOCACCIA

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.