Crispyoliveherbfocaccia Recipes

HARVEST FOCACCIA

Steps:

• In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
• In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix another 1 cup flour into the yeast mixture with the dough hook attachment. Knead until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes.
• Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen.
• To bake, preheat oven to 400 degrees F.
• Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes.
• Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting.

HARVEST FOCACCIA

Steps:

• Put 1 3/4 cups lukewarm water (105 degrees F to 110 degrees F), the yeast, 1/2 cup olive oil and 1 tablespoon each turbinado sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the yeast and sugar dissolve, then let stand until foamy, about 10 minutes. Add both flours and mix on medium speed to make a smooth but sticky dough, about 4 minutes.
• Poke the butter pieces into the dough, spacing them evenly apart. (Do not mix.) Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 minutes to 1 hour.
• Mix the dough with the dough hook on low speed just until there are streaks of butter throughout, about 1 minute. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 minutes. Let cool, then strain through a sieve, discarding the liquid.
• Brush a rimmed baking sheet with 2 tablespoons olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. Cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 minutes. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450 degrees F.
• Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. (Don't worry if the dough tears.) Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over with your fingertips, poking the topping into the dough. Cover loosely with parchment and set aside until the dough rises above the sides of the baking sheet by about 1/2 inch, 35 to 40 minutes.
• Mix the remaining 1/4 cup sugar, the coriander, rosemary, the remaining 3/4 teaspoon salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 minutes. Reduce the oven temperature to 400 degrees F and bake until the focaccia is golden and springs back when pressed, 20 to 30 more minutes. Brush with the remaining 2 tablespoons olive oil; let cool in the pan 15 minutes, then transfer to a rack to cool slightly or let cool completely and freeze.

GRILLED HERB FOCACCIA

Steps:

• Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy. Stir in the oil and 3 cups of the flour. Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook. If necessary, add more flour; the dough should be soft and pliable but not sticky.
• Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
• Punch the dough down, and form it into a long 2-inch-thick roll. Cut the roll into 2-inch pieces. Form each piece into a ball, and keep covered with a damp dish towel. Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick. Lightly dust each round with flour, and stack, separated by pieces of wax paper.
• Heat the grill until it is medium-hot. Mince the garlic, and combine with the herbs in a small bowl. Combine the cracked peppercorns and salt in another small bowl. Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill. Cook for 30 to 60 seconds, or until slightly puffed and blistered. Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture. Turn the focaccia, and cook another 30 seconds or until lightly browned. Cook all the dough the same way.
• Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

BLACK OLIVE AND ROSEMARY FOCACCIA

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

HERB FOCCACCIA

Steps:

• Combine the yeast with a quarter cup of the water. Cover and leave until doubled in volume. If the mixture does not rise, throw it away and use a fresh package of yeast.
• By hand: Combine the flour and salt and place the mixture on a smooth work surface. Make a well in the center and add the yeast mixture, two tablespoons olive oil and remaining water. Gradually work the flour into the liquid, using a wooden spoon. When the dough is too stiff to work with the spoon, knead until smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.
• In a food processor: Fit the bowl with a steel blade and put the flour, salt, olive oil, yeast mixture and remaining water into the bowl. Process until the dough forms a smooth ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
• Put the dough in an oiled mixing bowl. Cover with plastic wrap and let rise for an hour in a warm place until doubled in size. Punch down and knead into a smooth ball. Let rise again for one more hour.
• Preheat oven to 400 degrees.
• Knead the herbs into the dough. Press the dough out onto a floured pizza pan (9-by-12-inch rectangular or 15-inch circular) and let rise for 20 minutes.
• Sprinkle with remaining two tablespoons olive oil and salt and bake for 30 minutes, or until the crust is golden.

CRANBERRY FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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 1 hour. , Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15 minutes or until golden brown. Remove to a wire rack.

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Steps:

• Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
• Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
• Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
• Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

CRISPY OLIVE & HERB FOCACCIA

Steps:

• Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
• Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.
• Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.
• Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again.
• Cover with a towel & leave until it has half risen, about 30 minutes.
• 30 minutes before baking, preheat oven to 400F.
• Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
• Bake for 25 to 30 minutes until golden.
• Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
• VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.