Solar Baked Focaccia Bread Food

NO KNEAD FOCACCIA BREAD ART

Steps:

• In a large buttered 13x9 baking dish arrange 14-16 frozen dinner rolls, leaving approximately 1/2 inch space between each roll. Lightly brush each frozen roll with a little bit of olive oil. Cover with saran wrap and light rise for 4-6 hours.
• Preheat oven to 350 degrees F.
• Once the bread has risen to double remove the saran wrap.
• Now comes the fun part of making focaccia, drizzle with olive oil on top of the dough and creating indentations with your fingers.
• Top the bread with tomatoes, olives, fresh basil, and herbs. Give it a little sprinkle of salt and pepper to the top. Get creative and make a pretty design with the toppings!
• Bake for 20-25 minutes or until bread is golden brown. Careful not to overbake! Serve warm.

FOCACCIA BREAD

Steps:

• combine warm water with sugar and yeast. Put bowl in a warm place until the yeast is bubbling and aromatic at least 15 minutes.
• In bowl of mixer with a dough hook, combine flour, salt, 1/2 cup of the olive oil and the yeast mixture on low speed until the dough has come together. Continue to knead the dough for 5-6 minutes on medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.
• Knead the dough by hand on a floured surface 1-2 times. Give it another sprinkle of flour if the dough is sticky.
• Coat the inside of the mixing bowl with olive oil and put the dough in it. Cover with plastic. Place in a warm place until doubled in size.
• Coat the bottom of a jelly roll pan with the other 1/2 cup of olive oil. Put the dough in the pan and press with your fingers to fit the pan. As you are doing this spread your fingers out to make holes in the dough all the way to the pan. The more hole the better the texture and appearance. Let the dough double in size again in a warm place about 1 hour.
• while the dough is rising a 2nd time, preheat the oven to 425. liberally sprinkle the dough with some coarse sea salt and lightly drizzle with more olive oil. Bake until the top is golden brown about 25-30 minutes. Let the bread cool before cutting it.

SOLAR-BAKED FOCACCIA BREAD

Steps:

• Set Global Sun Oven out to preheat. Prepare two 7- by 9-inch baking pans by drizzling 1 tablespoon oil in each pan. Brush oil over bottom and up sides of pans. Combine water, remaining tablespoon oil, salt, flour and yeast in a medium sized bowl; beat at high speed with an electric mixer, using dough hooks, for 1 minute. Batter will be sticky. Let dough rest five minutes. Using a greased dough cutter, divide the dough in half and place into the prepared pans. Using greased hands, spread the dough out in the pans. Cover pans with plastic wrap and let dough rise at room temperature for 1 hour, until it's puffy. Gently poke dough all over with fingers. Drizzle dough with olive oil, sprinkle with rosemary leaves and kosher salt. Spray dough with a light mist of water. Place pans in GSO, stacking them criss-cross. Bake until golden brown, 50 to 60 minutes. Cool in pans on a rack 5 minutes, turn out of pans. Serve warm or at room temperature.

BAKED FOCACCIA SANDWICH

Steps:

• Biga:.
• Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours).
• Dough:.
• In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
• Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand).
• Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
• Assembly and Baking:.
• Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
• Cover it, and let it rest for 15 minutes to allow the gluten to relax.
• Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
• Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
• Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan.
• Cover the pan and let the dough rest for 10 minutes.
• After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
• If it is entirely too resistant, cover and let rest a little longer.
• Layer half the provolone atop the crust, then all the salami.
• Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
• Roll the other half of the dough into a rectangle large enough to cover the filled crust.
• Drape it over the filling and seal it to the bottom crust all the way around.
• Cut a small hole in the center to allow any steam to escape.
• Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350°F.
• Bake the focaccia for 20 minutes.
• Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
• Bake for an additional 15 minutes, or until the focaccia is golden brown.
• Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy).
• Slice into generous rectangles to serve.

EASY FOCACCIA BREAD

Steps:

• Lightly grease a 9x13-inch pan, then drizzle about 1 to 2 tablespoons of olive oil in the bottom.
• Add all of the ingredients together, and with an electric mixer mix on high for 1 minute.
• Scoop the sticky batter into the prepared pan, cover the pan with a towel , and let it rise at room temperature for 1 hour, till it's become puffy.
• While waiting for the dough to rise, preheat the oven to 375°F.
• Once the dough is done rising gently poke the dough with your finger.
• Drizzle lightly with olive oil, and sprinkle with seasoning, and/or the dried herbs of your choice, if desired.
• Bake until bread is golden brown, 35 to 40 minutes.
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Can be served warm or at room temperature.