Debbie S Focaccia Recipe Giada

FOCACCIA WITH ROSEMARY AND GRAPES

Steps:

• Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
• Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
• Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

GRAPE AND ROSEMARY FOCACCIA

Steps:

• Add the bread flour, yeast and salt to the bowl of an electric mixer fitted with a dough hook. Turn the mixer on low speed for just 15-20 seconds to evenly distribute the ingredients. Add the warm water. Turn the mixer on low speed for about 5 minutes, making sure all of the ingredients are evenly incorporated. The dough will be very wet, loose and sticky. Remove the bowl from the mixer and cover with plastic wrap or a silicone lid.
• Allow the dough to rest in a dry, warm place for 30 minutes. Once rested, wet your hands slightly to ensure the dough doesn't stick to your fingers. With one hand, scoop the edge of dough on the farthest side from you, and stretch slightly to gather it in the middle. Rotate the bowl slightly and continue this process until all edges of the dough have been folded to the center. Cover the bowl up again with the plastic wrap or silicone lid, and allow to rest for an additional 30 minutes or until doubled in size.
• Prepare a baking sheet by adding 2 tablespoons of olive oil to the center, and using a pastry brush or fingers to evenly coat the pan, including the sides. Turn the focaccia dough out onto the oiled baking sheet, using a rubber spatula to get all of it out. With oiled hands, gently work the dough and stretch until it almost covers the whole pan. Don't worry if the dough retracts or doesn't reach the ends of the sheet. Be careful to try and not release bubbles in the dough during this process. Allow the dough to rest in a warm place, uncovered, for another 30 minutes.
• Preheat the oven to 400 degrees F.
• With oiled fingers, gently stretch the dough to cover the entire pan. Make indentations in the dough with your fingers to form dimples all throughout the dough. Distribute the grapes over the focaccia. Sprinkle with the rosemary and the coarse or flakey sea salt. Finish with a generous drizzle of oive oil all over the dough.
• Bake for 40-50 minutes, or until the crust is golden brown. Use a metal spatula along the edges if they stick to the pan. Slice into squares and serve.

BLUEBERRY FOCACCIA

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with 1 tablespoon of the olive oil. On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Transfer the rolled dough to the prepared pan and brush the top with the remaining tablespoon olive oil. Cover with a piece of plastic wrap and set aside in a warm, draft-free place until puffed and doubled in size, 2 hours.
• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the risen dough. Place the blueberries on top and press gently into the dough. Sprinkle the berries with the remaining cinnamon sugar and the salt.
• Bake for 20 to 25 minutes, until golden brown around the edges and cooked through. Remove the focaccia from the pan to a wire rack to cool.
• Cut into squares and serve warm or at room temperature.

FOCACCIA WITH OLIVES AND ROSEMARY

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.