Decorated Focaccia Bread Recipes

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DECORATED FOCACCIA BREAD



Decorated Focaccia Bread image

This picture-perfect focaccia is both a beautiful bread art piece and also happens to be incredibly delicious. Made with traditional yeasted dough, it uses a bit of milk (instead of sugar) to help the yeast rise and give additional flavor. It looks like a complicated project, but actually comes together super fast. Don't be scared by the prep time, most of the work happens while the dough is rising!

Provided by ChefJackie

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 21

4 ½ cups unbleached all-purpose flour, divided
1 tablespoon active dry yeast
2 teaspoons dried Italian herbs
1 ¼ teaspoons kosher salt
1 cup warm water (110 degrees F (43 degrees C))
1 cup warm milk (110 degrees F (43 degrees C))
¼ cup olive oil
1 tablespoon olive oil, or as needed
5 each cherry tomatoes, halved
4 spears pickled asparagus, drained
3 each jarred roasted red peppers, drained and sliced
3 each mini bell peppers, sliced
3 each Kalamata olives, pitted and halved
2 sprigs fresh dill
1 sprig fresh sage
1 sprig fresh parsley
1 sprig fresh basil
1 tablespoon pine nuts
1 tablespoon pepitas
1 tablespoon olive oil, or as desired
1 pinch flaked sea salt to taste

Steps:

  • Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
  • Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
  • Oil an 11x17-inch baking sheet.
  • Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
  • Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
  • Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

Nutrition Facts : Calories 273 calories, Carbohydrate 40.9 g, Cholesterol 1.6 mg, Fat 9 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 355.2 mg, Sugar 2.6 g

FOCACCIA



Focaccia image

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Provided by Liberty Mendez

Categories     Side dish

Time 45m

Yield Serves 12

Number Of Ingredients 6

500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked

Steps:

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  • Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

FOCACCIA



Focaccia image

This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

1 envelope dry yeast (1/4 ounce)
Pinch of sugar
2 1/2 cups warm water
4 tablespoons olive oil, plus more for bowl and baking sheet
6 to 7 cups all-purpose flour
1 tablespoon coarse salt

Steps:

  • Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir to dissolve, and let stand 10 minutes, until the mixture is foamy. Add remaining 2 cups warm water, 2 tablespoons oil, 2 cups flour, and salt; stir with a wooden spoon until smooth. Gradually add 4 cups flour, using your hands once mixture becomes too thick to stir. If dough is still too wet, add just enough of the remaining cup flour until it is no longer sticky.
  • Turn out dough onto a clean work surface; knead until smooth and elastic, about 10 minutes, using any remaining flour, if needed. Place dough in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch rimmed baking sheet; stretch to fill sheet, and press to form an even thickness. If dough shrinks back, cover with a damp towel, and let rest 10 minutes before proceeding. Once dough fills sheet, cover with a damp kitchen towel; let rise again until doubled in bulk, about 30 minutes.
  • Using your fingers, make dimplelike indentations all over surface of dough. Drizzle with remaining 2 tablespoons oil; spread with your hands to coat evenly.
  • Place baking sheet in oven. Toss a cup of ice cubes into bottom of oven to create steam (if using a gas oven, place a small baking dish of ice water on oven floor). Bake until golden brown, about 30 minutes, rotating pan halfway through; avoid opening oven any more than necessary or the steam will escape. Transfer focaccia to a wire rack to cool.

GARDENSCAPE FOCACCIA RECIPE BY TASTY



Gardenscape Focaccia Recipe by Tasty image

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

⅔ cup warm water
1 tablespoon active dry yeast
1 tablespoon honey
2 ½ cups bread flour, divided
1 ¾ cups room temperature water
9 tablespoons olive oil, divided, plus more to taste
3 cups all purpose flour, plus more for dusting
1 tablespoon kosher salt
3 sprigs fresh dill
3 sprigs fresh rosemary
2 edible flowers
5 spears asparagus, woody ends trimmed and shaved
4 white mushrooms, cut into 1/3 in (8 mm) slices
3 cherry tomatoes, of varying colors, halved
2 tablespoons kalamata olive, halved
1 tablespoon fresno chilie, thinly sliced
1 watermelon radish, thinly sliced
6 fresh chives
1 radish, thinly sliced
flaky sea salt, to taste
olive oil, to taste

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

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