FOCACCIA BREAD
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
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
CORNBREAD FOCACCIA
Another one from Southern Living. See Recipe #395189 as a good substitute for canned; don't forget to season the tomatoes.
Provided by gailanng
Categories Yeast Breads
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
- Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes.
- Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes.
- Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil.
- Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.
CORNMEAL FOCACCIA
Cornmeal gives this bread a subtle crispy crunch. For the best results, use the best-quality extra-virgin olive oil possible. If you really want to "gild the lily," top the warm bread with a few curls of freshly shaved Parmigiano-Reggiano cheese.
Yield makes one 18 x 13-inch loaf
Number Of Ingredients 10
Steps:
- Place the warm water in the bowl of a heavy-duty mixer fitted with the dough hook. Sprinkle the dry yeast over the water; stir. Let stand until the yeast dissolves, bubbles, and proofs, 5 to 7 minutes.
- Add 4 cups of the flour, cornmeal, salt, and chopped rosemary and stir on low to combine. Add an additional 1/2 to 1 cup of the remaining flour and knead on medium speed until smooth.
- Turn the dough out onto a floured surface and knead by hand until smooth and elastic, 5 to 7 minutes. Form the dough into a ball.
- Place 1 tablespoon of the olive oil in a large bowl; add the dough, turning to coat in oil. Cover with plastic wrap and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 475°F. Brush a 18 x 13-inch rimmed baking sheet with 1 tablespoon of the remaining olive oil. Punch down the dough and transfer to the prepared sheet. Using your fingertips, press out the dough to fit the pan. Drizzle with the remaining 2 tablespoons oil. Let the dough rise, uncovered, in a warm place until puffy, about 30 minutes.
- Dimple the dough with your fingertips, forming indentations. Top with the sliced tomatoes and onion and season with salt and pepper. Scatter the rosemary sprigs around and press lightly into the dough. Bake until brown and crusty, 20 to 25 minutes. Serve warm or at room temperature.
- When proofing bread in a cool, drafty kitchen, I often turn my microwave into a makeshift proofing box. I boil water in a microwave-safe measuring cup for a couple of minutes to heat the microwave and create steam (don't remove the cup of water). I then place my bowl of dough in the microwave and quickly shut the door. This creates a warm, draft-free spot for the bread to rise.
FOCACCIA
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
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.
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OLIVES AND PARMESAN CORNBREAD FOCACCIA RECIPE
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- In 1 cup lukewarm water, dissolve sugar, spread yeast and let it foam for 10 minutes, stir once in between.
- In a mixer with dough hook attached, on in bowl (if kneading with hands), add 2 tbsp olive oil, chopped rosemary, yeast mixture, and salt. Add 1 cup all-purpose flour and 1 cup corn meal. Knead till sticky dough forms. Now add ¼ cup flour at a time till dough comes together and make slightly sticky ball (about 2 minutes). At this stage knead for additional 4-5 minutes.
- Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil, cover with plastic wrap and leave covered for 15 minutes.
- Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes.
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- Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.
- Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. oil until well blended (dough will be sticky).
- Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.).
- Preheat oven to 400°. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese.
- Bake at 400° for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares.
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