Festive Focaccia Recipes

EASY FESTIVE FOCACCIA

Easy Festive Focaccia image

So easy and so flavorful. Hints of garlic, rosemary, and Parmesan with delicious bursts of fresh tomato. The bottom crust is reminiscent of a deep-dish pizza. Serve this for a weeknight dinner or for any festive occasion-it would make a great addition to a holiday charcuterie board, as it's the perfect vessel for meats and cheeses.

Provided by NicoleMcmom

Categories Flat Bread

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 (13.8 ounce) package Pillsbury® refrigerated classic pizza dough
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
8 sprigs fresh rosemary, or more to taste
6 medium cherry tomatoes, halved, or more to taste
1 tablespoon sliced green olives, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 16.2 g, Fat 7.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 336.9 mg

FESTIVE FOCACCIA

Festive Focaccia image

Add Italian flavors to your bread basket with this homemade focaccia that's topped with bell pepper and herbs.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 12

Ingredients

2 1/2 to 3 cups Gold Medal™ Better for Bread™ bread flour or Gold Medal™ all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup olive or vegetable oil
1 cup very warm water (120º to 130º)
2 tablespoons olive or vegetable oil
2 medium red bell peppers, cut into 1/4-inch strips
2 small onions, sliced
1 to 2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)
2 tablespoons shredded Parmesan cheese

Steps:

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl.
Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 425°. Grease 2 cookie sheets. Punch down dough. Divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes.
Meanwhile, heat 2 tablespoons oil in 10-inch skillet over medium heat. Cook bell peppers and onions in oil, stirring occasionally, until tender.
Prick centers of focaccias and 1 inch in from edges thoroughly with fork. Brush with 1 to 2 tablespoons oil. Spread bell pepper mixture over focaccias. Sprinkle each with 1 tablespoon herb leaves and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 slice, Sodium 35 mg

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