Sage Fontina Focaccia Food

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
• SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

FOCACCIA WITH SAGE

Steps:

• FOR SPONGE:
• Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
• FOR FOCACCIA:
• Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
• Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
• Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
• Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
• Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
• Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.

SAGE FOCACCIA

Steps:

• In a large mixing bowl, combine the yeast, salt, and warm water.
• Mix in the flour, starting with 2 cups, and then adding the rest, until a sticky, shaggy dough forms.
• Transfer to a lightly oiled bowl, cover, and allow to rise for about 1 hour, until at least doubled in size and very bubbly. Preheat oven to 400F while it is rising.
• Line a large baking sheet with parchment paper. Turn the focaccia dough onto the lined baking sheet and gently spread it out with your fingers into a large rectange or oval.
• Dipping your fingers in the olive oil, make dimples over the top of the bread, and top with a bit more flaky salt. Note: don't be shy with the olive oil, it gives the bread great flavor and creates a crunchy crust.
• Gently press the fresh sage leaves on top of the bread.
• Bake for about 25 minutes until puffed and starting to turn golden.

GARLIC ONION FOCACCIA

Steps:

• In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

RED ONION & SAGE FOCACCIA (BREAD MACHINE)

Steps:

• Pour the water and oil into the bread pan.
• Reverse the order in which you add the wet and dry ingredients if necessary.
• Sprinkle the flour over, ensuring that it covers the liquid.
• Add the salt and sugar in separate corners.
• Make a shallow indentation in the flour and add the yeast.
• Set the bread machine to the dough setting.
• If our machine has a choice of settings, use the basic or pizza dough setting.
• Press Start.
• Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
• When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
• Punch the dough down and flatten it slightly.
• Sprinkle over the sage and red onion and knead it gently to incorporate.
• Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
• Place in the prepared pan.
• Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
• Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
• Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
• Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
• Bake for 20-25 minutes, or until golden.
• Turn out onto a wire rack to cool slightly.
• Serve warm.

CINNAMON FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.

FILLED FOCACCIA WITH HAM AND MELTED FONTINA

Steps:

• Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
• Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
• When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
• Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
• Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
• Bake for 20-25 minutes, until the dough is crisp and golden.
• Serve straight from the oven, cut into wedges or squares.