SMALL BATCH FOCACCIA
Homemade focaccia bread with rosemary--small batch bread recipe.
Provided by Christina Lane
Categories Bread
Time 2h35m
Number Of Ingredients 7
Steps:
- Place the warm water in a small bowl, and sprinkle the yeast and sugar on top. Stir to dissolve, and let sit for 15 minutes. At the end of 15 minutes, it should be very foamy and noticeably alive. It may even bubble as you stare at it!
- Meanwhile, in the bowl of a mini stand mixer*, add the flour, salt, and half of the olive oil (1/4 cup). Fit the dough hook attachment into the mixer, and turn it on briefly to mix the ingredients together.
- Pour the foamy yeast water into the flour mixture. Turn the mixer to medium and knead for 5 minutes. Stop and scrape the dough down every minute or so.
- At the end of 5 minutes, the dough may be slightly sticky, but that's fine.
- Flour a surface, and knead the dough for about 30 seconds--the stickiness will completely disappear.
- Grease a small bowl, and place the dough inside. Let rest in a warm place until it doubles in size, about an hour in my cold, drafty house by the oven.
- Pour two tablespoons of the remaining olive oil on a quarter sheet pan (measures 9 x 13 x 1"), and spread it evenly. Add the dough to the pan, and use your fingers to spread it to the corners of the pan. Try not to make too many holes, but some are okay.
- Brush the final 2 tablespoons of olive oil on top of the dough, and place in a warm place to rise again until doubles, about 1 hour again.
- Preheat the oven to 425.
- Sprinkle the rosemary on top of the dough, and sprinkle additional salt (coarse is fun here) on top.
- Bake the bread for 18-21 minutes, until it starts to turn a light golden brown.
- Immediately after baking, flip the bread onto a cooling rack (do not let it cool in the pan). Let it cool completely before slicing and serving.
Nutrition Facts : Calories 177 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 178 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SMALL BATCH FOCACCIA
Focaccia bread topped with olive oil, herbs, and coarse salt This easy and delicious recipe is the perfect amount for 2-4 people.
Provided by Leigh Anne Wilkes
Categories Bread
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
THE EASIEST, BESTEST FOCACCIA BREAD EVER!!
This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!
Provided by Manda
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
- In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
- Add the yeast mix and vegetable oil to the dry ingredients and combine.
- When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
- Cover with damp cloth and let rise in warm place 25 minutes.
- Preheat oven to 425 degrees.
- Punch dough down, place on greased baking sheet.
- Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
- Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
- Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
- Bake for 13-15 minutes until golden brown.
KIDS CAN BAKE: FOCACCIA BREAD
There's nothing more satisfying than making bread from scratch. Turn your kitchen into a lab, and let the kids watch yeast bubble and dough rise as they participate in the experiment. For both little and big kids: Let them help measure, stir and knead.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups warm water (about 110 degrees F) with the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.
- Meanwhile, whisk together both flours and the kosher salt in a medium bowl.
- Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a floured work surface and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.
- Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.
- Generously oil an 11-by-17-inch rimmed baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the baking sheet on a wire rack. Serve warm or at room temperature.
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
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