FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
FOCACCIA BREAD (FOR BOSCH OR KITCHEN AID)
This is a simple recipe if you have a good kitchen mixer. Add any seasoning that you would like. From Phyllis Stanley. I used Kamut flour and it turned out well.
Provided by WI Cheesehead
Categories Yeast Breads
Time 22m
Yield 16-24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Place all ingredients (except for extra garlic oil) in the bowl of the mixer, starting with 3 cups of flour. Turn mixer on and add more flour until dough pulls away from the sides of the bowl; knead for 5 minutes (unless using spelt or kamut flour, then knead for 3 minutes.).
- Sprinkle 2 paddles or wooden boards generously with corn meal.
- Oil hands well and shape into 2 large dough balls; roll out to 1/4 inch.
- Using a soft brush dipped in cool water, brush top and sides of each circle of dough.
- With your fingertips, make indentations all over the dough.
- Pour garlic oil lightly all over the dough so that it cullects in the indentations.
- Sprinkle sesame seeds, parmesan cheese, garlic salt, pepper or whatever herbs you like all over the top.
- Transfer to preheated stone and bake at 450° for 8-10 minutes or until golden brown (if baking 2 at a time, increase the time 2-4 minutes).
Nutrition Facts : Calories 106.4, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 477.9, Carbohydrate 20.4, Fiber 0.9, Sugar 1.6, Protein 4.2
FANTASTIC FOCACCIA BREAD
This recipe is simple and easy! You can add garlic, oregano, or sun dried tomatoes to spice it up!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
- Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. 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 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Fat 14.2 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 293.1 mg, Sugar 0.9 g
FOCACCIA
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
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
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