Slow Roasted Tomato And Olive Focaccia Food

FOCACCIA WITH SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 450 degrees and place rack in the center of the oven.
• Brush a rimmed baking sheet with 1 tablespoon of olive oil. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
• Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
• Brush top of dough with olive oil and top dough with slow-roasted tomatoes and Parmesan cheese. Bake until dough is golden and crisped along the edges, about 15-18 minutes.
• Transfer focaccia to cutting board, drizzle with olive oil, and sprinkle with salt or more grated Parmesan, if desired. Cut and serve immediately.

SLOW ROASTED TOMATO AND OLIVE FOCACCIA

Steps:

• Directions:
• Preheat oven to 400 degrees.
• Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears.
• Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
• Dissolve salt in 2 tablespoons of water and add it to the bowl.
• Pour in 1/4 cup olive oil.
• When the dough starts to come together, increase the speed to medium.
• Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough onto a work surface and fold over itself a few times.
• Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
• Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
• Grease a jelly roll pan with olive oil and sprinkle with corn meal.
• Once the dough is doubled and domed, turn it out onto the counter.
• Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
• Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• Uncover the dough and dimple with your fingertips.
• Brush the surface with more olive oil and then add your toppings.
• Bake for 15 to 20 minutes or until browned on top.
• Serve

TOMATO AND OLIVE FOCCACIA

Steps:

• On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

OLIVE, CHERRY TOMATO & FETA FOCACCIA

Steps:

• Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
• Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

OLIVE AND TOMATO FOCACCIA

Steps:

• Mix together the bread mix, half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.
• Turn out the dough onto a lightly floured surface and knead thoroughly for 5 minutes; return the dough to the mixing bowl and cover with a piece of oiled cling film.
• Leave the dough to rise in a warm place until it has doubled in size (this will take about an hour); meanwhile, lightly grease two baking sheets and pr-heat the oven to 425 F, 220 C, gas mark 7.
• Turn out the risen dough, punch down and knead again; divide dough into two rounds, place on the baking sheets then punch hollows in the dough.
• Trickle over the remaining olive oil and sprinkle with salt, bake the focaccia for 12-15 minutes until golden brown and cooked; slide off onto wire racks to cool, but eat when still slightly warm.