ROSEMARY - GARLIC FOCACCIA
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
Provided by evelynathens
Categories Yeast Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
RED ONION & ROSEMARY FOCACCIA
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Provided by Barney Desmazery
Time 2h
Yield 8 squares
Number Of Ingredients 5
Steps:
- Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
- When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.
Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
ROSEMARY FOCACCIA BREAD
Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 2h15m
Yield 2 loafs
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
- With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
- Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
- Turn dough onto a floured surface and gently knead for one minute.
- Lightly oil two large baking sheets (I use baking stones).
- Divide dough in half, placing one half on each baking sheet.
- Press or roll out each to a 10-inch round.
- Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
- Preheat oven to 400°F.
- With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
- Sprinkle rounds with remaining rosemary and sea salt.
- Bake 15 minutes or until golden.
- Cut in wedges and serve warm.
OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
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, ROSEMARY, AND ONION FOCACCIA
Steps:
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
- Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
FOUR-FLAVOR FOCACCIA WITH BURRATA
Inspired by the flavors of pizza quattro stagioni, this elegant focaccia represents a different season in each of its quadrants: peas and artichokes for spring, tomatoes and basil for summer, mushrooms and squash for fall and pancetta and olives for winter. Topped with warm, creamy burrata, it is the perfect appetizer for any season.
Provided by Food Network Kitchen
Categories appetizer
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
- Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.
- Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F.
- Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve.
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
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.
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- Attach the dough attachment to your stand mixer. In the bowl, beat together (on LOW) the flour, room-temperature water, and 1½ tsp sugar until a rough, shaggy dough forms, about 3 minutes. Remove the dough attachment, set it aside (you'll be using it again, soon), and cover the bowl with a kitchen towel and let stand while you prepare the yeast mixture.
- In a small bowl, add the warm water. Whisk in the yeast and the remaining 1½ tsp of sugar. Let stand until foamy, about 8 - 10 minutes.
- Take the towel from the mixer. Re-attach the dough attachment. With the mixer on LOW, add the yeast mixture a little at a time until it's all been added. Stop the mixer, remove the attachment (keep it handy, though), and massage the liquid from the yeast mixture into the dough. Don't worry if it doesn't get 100% incorporated. The dough will be very wet.
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Category Cakes And Baking
- Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead.
- Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook.
- Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.
- Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom.
- Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray.
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