Rosemary And Scallion Focaccia Food

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

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.

GRAPE ROSEMARY FOCACCIA

Steps:

• 1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well.
• 2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans.
• 3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces.

ROSEMARY ONION FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.

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.

COARSE SALT AND ROSEMARY FOCACCIA

Steps:

• Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and half the rosemary together in a bowl. Using a wooden spoon, pour the water yeast mixture into the flour and stir together to form a well mixed dough. Scrap the dough out onto a floured work surface and begin to work the dough with the heel of your hands, pulling and folding the dough as you push and pull.
• Work the dough for 10 minutes, put the dough into a lightly oiled bowl and then let rise at room temperature for 1 1/2 hours. Lightly oil a cookie sheet pan, spread the dough out in the pan and pull the dough evenly into the corners. Let the dough rise again for 1 hour more. Poke the surface of the dough with the tip of a your finger and drizzle the remaining olive oil over the surface of the dough, sprinkle with the coarse salt and remaining rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the focaccia to ensure it is not burning and bake an additional 5 minutes.

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.

ROSEMARY AND SCALLION FOCACCIA

Steps:

• To Make the Dough: Place the flour, yeast, and salt in a bowl and mix for a few with the hook of a stand mixer (or by hand). Pour in the oil and water and process with the dough hook and knead until ingredients are fully incorporated and pliable. (If mixture is too wet to form a ball, add a bit more flour. If too dry, add a few drops of water.) Continue to knead for about 45 seconds to form a ball and dough is smooth.
• Place dough in a lightly oiled mixing bowl and turn dough to oil the top. Cover and let rise in a draft-free area for approximately 1 hour or until doubled in bulk.
• Meanwhile, steep the garlic in the 1/4 cup olive oil over low heat until warm, being careful not to let oil come to a boil, being careful to NOT burn garlic. Remove from stove top and set aside.
• Preheat oven to 425-degrees F.
• Sprinkle a large baking sheet with the cornmeal.
• Once dough has doubled in size, punch dough down and roll or pat on a lightly floured surface to an approximate 11 x 17-inch rectangle about 1/4 inch thick and place in the prepared pan (if you don't have a pan that is 11 x 17-inch rectangle, divide the dough into 2 smaller size rectangle pans.) Use your thumb to make several light dimples or indentations in the dough. Gently brush with 3 tablespoons of the flavored olive oil, then cover with a layer of thinly sliced tomatoes. Sprinkle with scallions, cheese, and rosemary. Dribble with remaining 1 tablespoon oil.
• Bake in the lower third of the oven for 20 - 22 minutes (or until done), until focaccia is a rich golden brown and its edges are crisp. (Can be baked ahead, but under-bake by about 3 minutes.) Immediately remove from pan. If serving right away, use a pizza cutter or sharp knife to cut into small squares. (If planning to freeze for up to 1 month and then serve, let cool completely on a rack, wrap in foil, and freeze in a single pice or in 2 pieces. To serve, thaw unwrapped on a rack, then bake for 5 - 8 minutes until golden brown and hot.).

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.

THE BEST ROSEMARY FOCACCIA BREAD

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

FOCACCIA WITH ONIONS, ROSEMARY AND FETA CHEESE

Steps:

• In a large bowl, combine 1 cup flour, whole wheat flour, yeast and salt.
• Stir in water, olive oil, honey and garlic.
• Stir in enough of remaining flour to make a soft dough.
• On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
• Cover with plastic wrap and let rest about 10 minutes.
• Meanwhile, heat 2 teaspoon oil in medium skillet over medium heat.
• Add onion and cook, stirring occasionally until soft.
• Set aside.
• Lightly spray a 11 by 7 baking pan with nonstick cooking spray.
• Pat or roll dough to fit pan; Brush with remaining teaspoon of oil.
• Spread onions evenly over dough.
• Sprinkle with cheese and rosemary.
• Cover lightly with kitchen towel and let rise in warm place about 30 minutes or until doubled.
• Bake at 350F for 30 minutes or until puffy and lightly browned.

RED ONION, GARLIC AND ROSEMARY FOCACCIA

Steps:

• Sift the flour, salt and sugar into a bowl.
• Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
• Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
• Turn the dough out and knead it for 10 minutes on a lightly floured surface.
• Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
• Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
• Make deep holes in the dough about 1 inch apart.
• Allow to rise for 20-30 minutes.
• Preheat the oven to 200C / 400F / GM6
• Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
• Spread over the surface of the bread, and cover with the chopped onion.
• Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
• Bake for 25 minutes, and then cool on a wire rack.

ROSEMARY AND RED ONION FOCACCIA

Steps:

• Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
• Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
• Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
• Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
• Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
• Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
• Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!