Basil Focaccia Recipes

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FOCACCIA BREAD



Focaccia Bread image

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Provided by Terri McCarrell

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Steps:

  • In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  • When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g

FOCACCIA



Focaccia image

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

Steps:

  • In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY TOMATO & BASIL FOCACCIA



Cherry Tomato & Basil Focaccia image

When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h

Yield 2 loaves (20 pieces each).

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
2 cups warm 2% milk (110° to 115°)
1/4 cup canola oil
4-1/2 teaspoons sugar
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
2 cups cherry tomatoes
1/3 cup olive oil
2 tablespoons cornmeal
3 tablespoons thinly sliced fresh basil
1 teaspoon coarse salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

BASIL FOCACCIA



Basil Focaccia image

This is my mother-in-law's recipe. It's easy and delicious. You can make it with an olive oil topping or tomato sauce topping.

Provided by Gloria

Categories     Flat Bread

Time 1h50m

Yield 8

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
1 (.25 ounce) package instant dry yeast
1 teaspoon salt
1 ½ cups warm water (115 degrees F/46 degrees C)
1 tablespoon olive oil, or as needed
⅛ teaspoon garlic salt, or to taste
½ cup grated Parmesan cheese
1 tablespoon dried basil

Steps:

  • Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
  • Oil a bowl. Fill another, larger bowl halfway with hot water.
  • Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
  • Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
  • Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 41.3 g, Cholesterol 4.4 mg, Fat 3.6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 398.4 mg, Sugar 4.9 g

BASIL-PARMESAN FOCACCIA WITH FRESH TOMATOES



Basil-Parmesan Focaccia With Fresh Tomatoes image

Provided by Joanna Pruess

Categories     pizza and calzones, appetizer

Time 2h35m

Yield Eight to 10 generous first-course servings

Number Of Ingredients 16

1 medium onion, peeled and finely chopped
1 package rapid-rise or regular active dry yeast
1/2 cup warm water between 105 and 115 degrees
3 cups unbleached all-purpose flour
6 tablespoons olive oil
1 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh basil
2 teaspoons salt
2 teaspoons coarse or kosher salt
5 tablespoons olive oil
2 large cloves garlic, peeled and minced
1/2 cup finely chopped fresh basil
2 teaspoons salt
Freshly ground black pepper
3 to 4 large tomatoes, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Place the chopped onion in a bowl and pour boiling water over it. After 15 seconds, drain and blot dry with paper towels. Set aside.
  • Combine the yeast with the half-cup of water. Add one and a half cups of the flour and mix. Turn the dough out on a lightly floured board and knead it for about eight minutes until it is smooth and elastic. Pour one tablespoon of the olive oil in a bowl, add the dough, turning once to cover with the oil. Drape a lightly dampened towel over the bowl and let the dough rise in a warm, draft-free spot until doubled in bulk. This will take one and a half hours with rapid-rise yeast, or three hours with regular yeast.
  • Punch down the dough, add the onion, a quarter-cup of water, three tablespoons of olive oil, the cup of Parmesan cheese, the remaining flour, the basil and two teaspoons salt, and mix. Turn the dough out onto a lightly floured board and knead it for eight minutes, or until it is smooth and elastic, adding small amounts of additional flour if needed.
  • Preheat the oven to 400 degrees.
  • Roll the dough into a large circle measuring about 15 inches in diameter and about a quarter-inch thick, and transfer it to a heavy cookie sheet. Using your fingertips, make several indentations in the dough, so the surface is irregular. Brush with two tablespoons of olive oil and sprinkle on two teaspoons of coarse salt. Bake in the top half of the oven for 20 to 25 minutes, or until the focaccia is golden brown and crisp. (You may prepare the recipe ahead to this point, but leave the baked focaccia at room temperature.)
  • To prepare the topping, combine the olive oil, garlic, basil, salt and pepper. Lay the sliced tomatoes in an overlapping pattern on the focaccia and spoon the olive-oil mixture over them. Return the focaccia to the oven for two minutes. Sprinkle with three tablespoons of Parmesan and return the focaccia to the oven just until the cheese is melted and lightly browned, about one to two minutes. Remove from the oven and cut into large slices. Serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 352 milligrams, Sugar 2 grams

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