Thyme Rosemary Focaccia Food

FOCACCIA

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.

ROSEMARY AND THYME FOCACCIA (AIP)

Steps:

• Line a baking sheet with parchment paper.
• Combine 1/4 cup (60 ml) of the warm water with the maple syrup in a small bowl. Add the yeast and stir. Wait about 5 minutes for the mixture to start foaming. (If the yeast doesn't foam, throw it away and start over.)
• Meanwhile, combine the cassava flour, coconut flour, rosemary, thyme, and sea salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour the remaining 3/4 cup (180 ml) warm water and palm shortening into the well. Add the yeast mixture. Mix well with a spatula until the dough is smooth. Knead 8 to 10 times with your hands and form the dough into a ball.
• Transfer the dough to the parchment-lined baking sheet. Flatten it with your hands to form a 1-inch (2.5 cm) thick loaf. Cover with a light kitchen towel and let rest in a warm place for 30 minutes.
• Place the oven rack int eh middle position and preheat the oven to 400°F (200°C).
• After 30 minutes, uncover the dough (don't knead it again!) and score it 3 times at an angle with a serrated knife. Sprinkle with more rosemary and thyme.
• Bake for about 35 minutes, until the bread turns golden. Transfer to a wire rack and let cool completely before eating.

GARLIC THYME NO-KNEAD FOCACCIA

Steps:

• In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
• As soon as you are done mixing the dough, make the garlic oil. Heat oil on medium heat with the garlic. Once it starts bubbling, reduce the heat to low and cook for 5 minutes. The garlic will be soft and lightly golden. Using a slotted spoon, scoop the garlic out of the oil. At this point you can either toss the garlic or reserve it to work into the focaccia. Let the oil cool to room temperature.
• Once the dough is covered in bubbles and looks puffy the dough is ready to be shaped.
• Take 2 tablespoons of the oil and put it into a 10 or 12 inch cast iron skillet. Using your fingertips, scrape the dough out of the bowl into the skillet and turn it to coat it with oil. Spread out the dough over the bottom of the skillet. If it doesn't reach the edges, wait about 10 minutes and then gently push it out some more.
• Cover the skillet with plastic wrap and let the dough rest for 1 hour.
• After 30 minutes, set a rack to the lower middle position and turn on the oven to 500F.
• When ready, top the dough with more of the garlic oil. Then sprinkle thyme leaves, coarse salt, and the reserved garlic slice (if desired) over the top. Dimple the dough with your fingertips, working some of the toppings down into the bread.
• Bake until the middle is cooked through, the top is brown, and the bottom is crispy. 15-20 minutes in a 12-inch skillet. 20-25 in a 10-inch skillet.

FOCACCIA

Steps:

• In a small sauce pan, add the olive oil, garlic, pepper, thyme, and rosemary.
• Allow to gently heat up for about 5-10 minutes on low. Careful to not let it get too warm and allow the garlic to become bitter.
• In a large mixing bowl, pour the yeast, honey (or agave), and warm water together.
• Stir 2 times to make sure all the yeast is covered.
• Allow to sit for 5 minutes untouched.
• Add the flour, half of the infused oil, and salt to the yeast mixture.
• Set stand mixer to low and mix for approximately 5 minutes or until the dough starts to pull away from the bowl.
• If you find that the dough is not pulling away from the bowl and appears too sticky, add a tablespoon of flour and allow to combine.
• If still too sticky add another tablespoon and mix. At this point the dough should be smooth and in a ball.
• Next, put the dough into a large greased bowl.
• Cover with a tea towel and allow to rise for 50-60 minutes.
• At this point the dough should have doubled in size.
• Roll the dough onto a lightly floured surface and knead for a couple of minutes.
• Next, place the dough on a prepared baking sheet and press the dough out toward the edges.
• Cover with a tea towel and allow to rise for another 20 minutes.
• During Rise #2, begin pre-heating your oven to 400°F (204°C).
• This should allow for a full pre-heat and a more even cook on your Focaccia.
• After 20 minutes, remove the tea towel.
• Next, take your hands and press the tips of your fingers deep into the dough - touch the bottom of the baking sheet.
• Then, pour the remaining olive oil over the top of the bread, spread it around!
• Bake at 400°F (204°C) for 20 minutes or until the top of nice and golden.
• Before serving sprinkle some flaky sea salt on top, cut and serve!

THYME-ROSEMARY FOCACCIA

Steps:

• Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees to 115 degrees) the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees to 115 degrees) thyme, and 2 teaspoons rosemary; stir to combine.
• Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes.
• Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 425 degrees with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes.
• Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.

THE BEST ROSEMARY FOCACCIA BREAD

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

EASY ROSEMARY GARLIC FOCACCIA BREAD

Steps:

• In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
• In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
• Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
• Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
• Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.

THYME FOCACCIA AND PARMESAN FOCACCIA

Steps:

• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
• Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
• Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
• Preheat oven to 450° F.
• Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
• Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

FOCACCIA

Steps:

• Preheat oven to 400 degrees F.
• Brush a 12 by 18-inch baking tray with olive oil. Set aside.
• Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
• Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
• Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
• Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
• Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC

Steps:

• Poolish (Pre-ferment):.
• 1 cup whole wheat flour (4 1/2 ounces).
• 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces).
• 3/4 cup water.
• Pinch active dry yeast.
• Dough:.
• 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces).
• 3/4 cup whole wheat flour (3 1/2 ounce).
• 1/2 cup oat flour (1 3/4 ounce).
• 1/4 cup flaxseed meal (1 ounce).
• 2 1/4 teaspoons active dry yeast (1/4 ounce package).
• 2 teaspoons fine salt (3/4 ounce).
• 1 3/4 cups warm water (about 110 degrees F).
• 1⁄4 cup extra-virgin olive oil.
• Cooking spray.
• Toppings:.
• 6 cloves garlic, roughly chopped.
• 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons).
• 1 sprig fresh rosemary, chopped (about 2 teaspoons).
• 1/3 cup extra-virgin olive oil.
• 1 tablespoon medium-coarse sea salt.
• 3 ounces Parmigiano-Reggiano, shaved into large pieces.
• Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal.
• To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
• To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
• Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
• Fold the dough again like a letter, and rest for another 30 minutes.
• Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.).
• Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
• Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.