FOCACCIA, THREE WAYS
This recipe of crispy, oily, delicious focaccia and assorted toppings, is a tribute to the simple things we enjoyed during our time in Italy!
Provided by Sarah
Categories Bread and Pizza
Time 4h
Number Of Ingredients 13
Steps:
- Combine the warm water, yeast, and sugar in a measuring cup and let stand at room temperature for 15 minutes, until frothy. In the bowl of a mixer fitted with a dough hook, stir together the yeast mixture, flour, salt, and 1/2 cup olive oil until a dough forms. Allow the mixer to knead the dough for 6 minutes on medium speed until smooth, adding a sprinkling of extra flour if necessary.
- Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and allow to rise until doubled in size, about 1 hour. Add the remaining 1/2 cup olive oil to a rimmed sheet pan. Spread out the dough on the pan until it completely covers the surface of it. Make sure all of the dough is coated in oil, and spread the dough out with your fingers, making holes in the dough as you go (the dough will rise again, and fill in those holes).
- Allow the dough to rise again, for an hour. Preheat the oven to 425 degrees F. Bake for 25-30 minutes, until golden brown. Allow to cool.
- Slice up the focaccia and enjoy with all your toppings!
UPSIDE-DOWN PEPPERONI AND CHEESE FOCACCIA
We borrowed from a dessert classic to give focaccia a fun reveal when you flip it out of a sheet pan-a super crispy pepperoni bottom-slash-top. The focaccia also has a secret cheesy center that you make by sprinkling mozzarella between the layers of dough before baking.
Provided by Food Network Kitchen
Time 3h
Yield serves 10-12
Number Of Ingredients 10
Steps:
- Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)
- Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)
- Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.
- Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours.
- Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F.
- Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping.
"CHEATER'S" FOCACCIA
We really like foccacia bread and hate to always buy storemade with their prices. This is a quick & easy method to get homemade foccacia when time is short. You can tailor this recipe to your own tastes by changing the herbs, spices and seasonings. Add some chopped veggies for a different spin on it. I use a store-bought crust, such as Boboli. Can use large pizza crust, as desired.
Provided by Ducky
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush pizza crust with olive oil.
- Sprinkle on seasonings, to taste.
- Bake per pizza crust instructions.
Nutrition Facts :
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!
CHEAT'S CHEESY FOCACCIA
Use a simple packet mix to roll out an Italian flat bread with blue cheese and parmesan, drizzled with olive oil
Provided by Barney Desmazery
Categories Buffet, Side dish
Time 40m
Yield Serves 6 alone or 10 with other dishes
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Make up a bread mix following packet instructions, stirring in olive oil and parmesan.
- Roughly roll out the dough on a lightly oiled baking sheet. Press all your fingers randomly into the dough, push dolcelatte into the holes, then drizzle over a little extra olive oil. Bake for 25 mins until golden and cooked through. Serve warm or at room temperature.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
EASIEST FOCACCIA RECIPE
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Provided by MORTICIA_ADDAMS
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- 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 until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g
DRIED CHERRY FOCACCIA (FROM ECCE PANIS)
Steps:
- Combine the cherries and raisins in a deep bowl, barely cover with water and soak for two to three hours, or until plumped. Drain well, reserving one and a quarter cups of the soaking water, and spread the fruit on paper towels to dry off a bit.
- Combine one cup of the reserved soaking water with the honey and place in the freezer until very cold; a few ice crystals are all right.
- Put the remaining quarter-cup of soaking water in the medium-sized bowl of an electric mixer and add the yeast. When the yeast dissolves and foams, stir in the chilled soaking water, orange zest and salt. If using a heavy-duty mixer with a dough hook, add three-and-a-quarter cups of flour. If using a household mixer with two beaters, add three-and-a-half cups of flour.
- Beat the dough on low speed until very elastic, smooth and shiny, forming a single mass around the beater. This will take 12 to 20 minutes depending on the mixer. The dough will eventually climb the beaters of household machines and must be pushed down repeatedly with a wooden spoon. When ready, it will be soft, wet and slightly sticky.
- Remove the beaters and knead in the butter by hand, then knead in the drained fruits. Put the dough in a lightly buttered shallow bowl, cover tightly with plastic wrap and refrigerate until thoroughly chilled, at least eight hours but preferably overnight. Dough may be held for 36 hours before the next step.
- Line a large flat pan or two cookie sheets with parchment and sprinkle generously with cornmeal. Divide the dough into two rounds and roll each on a lightly floured board until three-eighths-of-an-inch thick. Place the rounds on the prepared baking sheet and allow them to rise, covered with plastic wrap, until they are puffy and hold an impression when dented with a fingertip, about an hour. Meanwhile, beat the egg yolks with the cream and set aside.
- Heat the oven to 400 degrees. Use the fingertips to gently pockmark the surfaces of the rounds, then brush with the glaze and sprinkle with sugar. There may be glaze left over.
- Bake for 10 minutes, reduce the heat to 375 and bake 20 to 30 minutes more, or until richly browned. Invert on racks to cool, then turn glaze side up and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 22 grams, TransFat 0 grams
GARDENSCAPE FOCACCIA RECIPE BY TASTY
Turn a blank bread canvas into a beautiful edible masterpiece with your favorite herbs and vegetables. Want to get the best fluff and flavor out of your focaccia? Refrigerate the dough overnight before baking. But if you're too eager to eat, simply let it proof at room temperature for 1-2 hours. This recipe is perfect for getting into the spring spirit.
Provided by Betsy Carter
Categories Dinner
Time 14h57m
Yield 12 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the warm water, yeast, honey, and ½ cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
- Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
- Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10-15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
- Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size.
- Remove the plastic wrap and punch the dough down.
- Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10-20 minutes so it is easier to stretch.
- Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes before proceeding, until slightly puffed.
- Preheat the oven to 400°F (200°C).
- Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
- Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
- Bake the focaccia for 15 minutes, then turn the pan and bake for another 7-10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
- Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 48 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
FROM SCRATCH CHEESY GARLIC FOCACCIA BREAD
Time 1h45m
Number Of Ingredients 10
Steps:
- In a stand mixer, with a dough hook, add warm water and yeast and mix slightly. Cover with a towel and let sit for 5 minutes. Once yeast has poofed, add sugar, 1/2 cup of olive oil, flour and the fine sea salt. Mix for 5 - 7 minutes on low until dough is smooth and elastic. Spray a large bowl with cooking spray (bottom and up the sides) and place dough in bowl. Cover with a towel or saran wrap and place in a draft free spot for 1 - 1 1/2 hours until doubled in size. When dough is ready, pour remaining 1/4 cup of olive oil into a large cookie sheet and smooth around the entire sheet. Preheat oven to 450* Plop dough onto cookie sheet and push around until dough covers entire sheet. Mix up garlic and butter. Spread over dough. If dough is thick and puffy then dimple dough with fingers and bake for 20 - 30 minutes (depending on oven). 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! If dough is thin and not puffy, cover and allow to rest for 1 additional hour. Then dimple dough with your fingers, bake for 20 - 30 minutes. 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! Serve with your favorite dipping sauce! Use within 24 hours, warm or cold and wrap leftovers in tinfoil. ---------------------------------------------- If you already have leftover focaccia bread, then mix butter and garlic together to create a paste. Spread over pre-made focaccia bread, top with cheese and bake for 10 minutes at 350*F or until cheese is melted and gooey!
FOCACCIA WITH SWEET ONION AND CAPER TOPPING
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 2h
Yield 12 to 15 servings
Number Of Ingredients 8
Steps:
- Mix the focaccia dough as directed and set in a warm spot to rise.
- Meanwhile, prepare the onion filling. Heat the olive oil over medium heat in a large, heavy lidded skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Add a generous pinch of salt, the capers, thyme and garlic, and turn the heat to low. Cover and simmer gently, stirring often, for 30 to 40 minutes, until the onions have cooked down and are very soft and lightly colored but not browned. They should taste sweet. Season to taste with salt and pepper and remove from the heat.
- When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
- Dimple the dough with your fingertips and spread the onion mixture over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown and bits of the onion topping are browned. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams
More about "cheaters focaccia recipes"
FOCACCIA RECIPE (IT'S INCREDIBLE) | RECIPETIN EATS
From recipetineats.com
5/5 (95)Category BreadsCuisine ItalianCalories 265 per serving
PAUL HOLLYWOOD'S FOCACCIA | BAKING RECIPES | GOODTOKNOW
From goodto.com
FOCACCIA | KING ARTHUR BAKING
From kingarthurbaking.com
CHEESE AND HERB STUFFED FOCACCIA - KING ARTHUR BAKING
From kingarthurbaking.com
EASY CHEESY FOCACCIA - MEASURING FLOWER
From measuringflower.com
EASY HOMEMADE FOCACCIA (NO YEAST) - JUST A TASTE
From justataste.com
CHEAT OPTION FOR A QUICK FOCACCIA RECIPE FOR A FAST DINNER
From dangerouscupcakelifestyle.com
THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S …
From alexandracooks.com
SUPER EASY FOCACCIA RECIPE (NO-KNEAD) - THE CLEVER MEAL
From theclevermeal.com
THIN CRISPY FOCACCIA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE | BON APPéTIT
From bonappetit.com
FOCACCIA WITH FRESH HERBS - RICARDO CUISINE
From ricardocuisine.com
HOW TO MAKE DECORATED FOCACCIA BREAD | ALLRECIPES
From allrecipes.com
CHEESE FOCACCIA BREAD – MODERN HONEY
From modernhoney.com
CHEESE FOCACCIA RECIPE | SANPELLEGRINO® ITALIAN FOOD RECIPES
From sanpellegrinofruitbeverages.com
THE FOOD SECTION - FOOD NEWS, RECIPES, AND MORE
From thefoodsection.com
CHERRY TOMATO FOCACCIA | RICARDO
From ricardocuisine.com
FOCACCIA GREATS: DELICIOUS FOCACCIA RECIPES, THE TOP 49 FOCACCIA …
From chapters.indigo.ca
GARLIC CHEESE FOCACCIA BREAD - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
FOCACCIA PIZZA WITH STORE-BOUGHT DOUGH - CHAMPAGNE TASTES
From champagne-tastes.com
EASY THREE CHEESE FOCACCIA BREAD RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
EASY HOMEMADE ROSEMARY FOCACCIA BREAD - NOURISHING SIMPLICITY
From nourishingsimplicity.org
SCHIACCIATA: A CRUNCHY AND SUPER FAST FOCACCIA - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHEATER MINI FOCACCIA BREAD
From mealplannerpro.com
10 TOP-RATED FOCACCIA RECIPES TO MAKE AT HOME | ALLRECIPES
From allrecipes.com
FOCACCIA | THE MODERN PROPER
From themodernproper.com
CHEATER’S SICILIAN-STYLE PIZZA WITH JALAPEñOS AND HONEY
From purewow.com
ONION CHEDDAR CHEESE FOCACCIA - FLOUR ON MY FACE
From flouronmyface.com
EASY CHEESY NO-KNEAD FOCACCIA | RACHAEL RAY IN SEASON
From rachaelraymag.com
BEST FOCACCIA RECIPE FROM GENOVA - LA CUCINA ITALIANA
GINGER ROSE: CHEATERS HANDBOOK: ROSEMARY FOCACCIA BREAD
From thisisgingerrose.blogspot.com
FOCACCIA BREAD - HANDLE THE HEAT
From handletheheat.com
HOW TO MAKE ROSEMARY ONION FOCACCIA : BOOK RECIPES
From book-recipe.com
QUICK AND EASY ITALIAN FOCACCIA - LITTLE VIENNA
From lilvienna.com
FOCACCIA BREAD RECIPE WITH CHERRY TOMATOES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
THE ULTIMATE FOCACCIA | PRETTY. SIMPLE. SWEET
From prettysimplesweet.com
FOCACCIA - CHATELAINE.COM
From chatelaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love