Festive Focaccia Recipes

FOCACCIA

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.

FESTIVE FOCACCIA

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.

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

EASY FESTIVE FOCACCIA

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.

FOCACCIA

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.

FALL FOLIAGE FOCACCIA RECIPE BY TASTY

Steps:

• In a large bowl, stir together the warm water, yeast, honey, and ½ cup 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, the remaining 2 cups of bread flour, the all-purpose flour, and the kosher salt. Mix well with a wooden spoon or rubber spatula until the dough starts to come together. If the dough is too sticky, cover and let rest for 20-30 minutes.
• Turn the dough out onto a floured surface and bring together with your hands. Knead for 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and supple and bounces back when pressed with your finger.
• Coat a large bowl with 1 tablespoon of olive oil, then transfer the dough to 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 baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Transfer the dough to the pan. With oiled hands, gently stretch the dough to fill the baking sheet. (If the dough is resistant to stretching, cover with plastic wrap and let rest for 10-20 minutes, then try again.) Cover the dough with plastic wrap 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, until slightly puffed, before proceeding).
• Preheat the oven to 425°F (220°C).
• Uncover the dough and stretch back to the edges of the pan, if necessary. Use your fingers to dimple the surface of the dough. Drizzle with 1 tablespoon of olive oil.
• Use the carrot ribbons to create a textured tree trunk two thirds of the way up the length of the focaccia. Arrange the Swiss chard at the top of the tree trunk to resemble leaves. Use the Brussels sprouts, including any separated leaves, to fill in the bottom 2-3 inches of the focaccia at the base of the tree. Fill in any gaps in the Brussels sprouts with thyme and rosemary sprigs to resemble tall grass. Layer the delicata squash rings and apple slices over the chard, with some falling from the tree, to resemble fall foliage. Sprinkle the pomegranate seeds around the Swiss chard and falling from the tree, intermingled with the squash and apple slices. Drizzle the remaining tablespoon of olive oil over the focaccia and sprinkle with flaky salt.
• Bake the focaccia for 15 minutes, then turn the pan and bake for another 15-18 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.
• 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 with balsamic vinegar for dipping.
• Enjoy!

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• 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 until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

CHRISTMAS FOCACCIA

Steps:

• In a large bowl combine warm water and oil.
• Add 1 1/2 cups flour, 3 tablespoons sugar, yeast, salt, lemon peel, and cinnamon; beat for 2 minutes at medium speed.
• By hand, stir in cherries, walnuts, currants, and 1 1/2 cups flour until dough pulls cleanly away from sides of bowl.
• Cover with plastic wrap and let rise in warm place till double--45-60 minutes.
• Grease a cookie sheet.
• Remove dough and place on cookie sheet and with greased hands, gently knead and stretch and press dough to form a 12" round circle.
• Brush with melted butter and prick several times with a fork.
• Cover and let rise in warm place till light and double--about 40-50 minutes.
• Heat oven to 400 degrees.
• Sprinkle with 2 tablespoons sugar and bake for 15-20 minutes or till golden.
• Remove and place on platter or serving tray; cool for 10 min and cut into wedges.
• Serve warm with a nice cream cheese spread or a lemon butter spread.