Super Quick Garlic Olive Better Than Focaccia Food

SUPER QUICK GARLIC & OLIVE "BETTER THAN" FOCACCIA

Steps:

• Sift the flour, salt and baking powder into a medium sized bowl.
• Stir in the olive oil and garlic then add the water or milk to make a dough.
• Knead gently on floured board.
• Roll into round shape and pat onto an ungreased 8" round flat pizza dish, baking tray or put into a pie pan.
• Poke holes all over with your fingers.
• Drizzle with a little olive oil and some grated parmesan cheese and bake for 12-15 minutes in a 400F/200C oven.
• Serve with chopped black olives in the indentations and olive oil and balsamic vinegar to dip.

ROSEMARY - GARLIC FOCACCIA

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.

QUICK ROSEMARY & GARLIC FOCACCIA

Steps:

• Place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
• Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
• When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
• Allow to cool on a rack for 5 - 10 minutes before serving.

BASIL AND OLIVE OIL FOCACCIA

Steps:

• Dissolve the yeast and sugar in half of the water.
• On a large surface or large bowl, make a pile of the flours and salt with leave a well in the centre.
• Pour all the dissolved yeast mixture into the well and mix together the flour and water with a fork or fingers. Work from the centre and outward. Add the other half of the water when all the mixture gas soaked up. (more or less water could be used).
• Dust your hands and the surface with some flour. Kneading, rolling, pushing and folding for about 5mins.
• Push the dough into a round shape and dust it over with some extra flour. Put it in a large bowl and score the dough top with a knife.
• Cover with clingfirm, leave it to prove for about 40mins to one and a half hour. (Now it is very important to leave the dough in a warm area, I normally leave it under the sun light or I will bring it into the shower with me -- wherever is warm and moist.) When you see the dough has double its size then it is done.
• Now make the topping with a glove of garlic and a handful of basil ( I used tried Basil). Add together with about 3 tbsp or more of Olive oil, a pinch of salt and pepper and bit of lemon juice.
• After the dough has double its size then start kneading and punching for a min -- (just think of whoever you hate at that time).
• Split the dough in half, roll each dough to an oval shape about 1/2" thick. Place it on a flour dusted baking tray and smear the basil topping on both tops. Push fingers deeply into doughs to make holes, allowing the flavor to penetrate.
• Leave it to prove the second time for about 45mins or when it become around 3cm high.
• Gently place the baking tray in the middle of the oven ( I baked them one by one, or bake them all together if one single baking tray is big enough) I bake them for about 10mins with 240°C You will know when they turn golden brown.
• Give the bread a good drizzle of some E.V. Olive Oil right after they are out of the oven. Let it cool and enjoy.

GARLIC FOCACCIA

Steps:

• Gently saute garlic in oil until yellow, about 10 minutes.
• Pour through strainer and reserve both garlic and oil separately.
• Combine biscuit mix, garlic and milk.
• Pour a generous third of the oil into a 7 x 11-inch baking dish or pan.
• Spread the oil around to cover the pan.
• Turn dough into pan, pat out evenly with floured fingers.
• Poke holes into dough every 2 inches,with a knife blade or skewer to make small holes.
• Pour remaining oil over top of dough and spread evenly with fingers.
• Sprinkle Parmesan over the top.
• Bake at 400 degrees for 24 minutes.