Roasted Garlic And Asiago Focaccia Food

EASY ROASTED-GARLIC FOCACCIA RECIPE

Steps:

• For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day.
• Combine flour, water, salt, and yeast in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains.
• Cover bowl tightly with plastic wrap, making sure that edges are well sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.
• Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C).
• At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet.
• Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes.
• Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.
• When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving.

ROASTED GARLIC AND ASIAGO FOCACCIA

Steps:

• Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside. Combine rolls and flatten into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Spread roasted garlic evenly over dough. Cover with plastic wrap and let rise for 30-45 minutes. Remove wrap and make indentations into dough with fingers at 1-inch intervals. Sprinkle with cheese. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and garnish with thinly sliced fresh basil while still warm.

GARLIC ASIAGO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, garlic, sugar, salt, vinegar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in cheese., 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 1 hour. , Punch dough down; divide in half. Shape into 5-in. round loaves. Place on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , For egg wash, in a small bowl, combine egg and water. Brush over loaves. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

ROASTED GARLIC ASIAGO DIP

Steps:

• Preheat oven to 400.
• Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
• Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
• (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
• Reduce oven temp to 350.
• With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
• Place mixture into a casserole or baking dish and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with firm crusty bread, crackers or other dippers of your choice.
• I have added artichoke hearts to the dip for a nice change.
• Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.