Focaccia For A Crowd Recipes

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FOCACCIA



Focaccia image

Provided by Anne Burrell

Categories     side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

FOCACCIA SANDWICHES FOR A CROWD



Focaccia Sandwiches for a Crowd image

Time 2h

Yield Servings: About 12 sandwiches

Number Of Ingredients 6

4 cups (520 grams) all-purpose flour
2 teaspoons kosher salt
1 teaspoon instant yeast
2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
4 tablespoons olive oil
Flaky sea salt

Steps:

  • In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a loose, sticky dough. Cover with a tea towel or plastic wrap and [choose your schedule]:Quickest rise: Set aside in a warmish spot for 1 to 1 1/2 hours, until doubled.Overnight in fridge: Set inside your refrigerator overnight, about 8 to 10 hours.Overnight at room temperature: For this method, you will need to use only cold, no lukewarm, water. Leave the bowl on your counter at room temperature for 10 hours. When you're ready to make your focaccia: Pour 3 tablespoons oil onto a rimmed sheet pan (can use a 13×18, or half-sheet pan, but if you have something more 11×17-ish, as I use here, will make for slightly thicker loaf; you can line it first with parchment paper for maximum nonstick security). Heat oven to 425°F. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over. Let dough rest for 20 minutes (for Quickest rise or Overnight at room temperature) or 1 hour (if you used the Overnight in the fridge rise, so it warms up) without touching it. Then, drizzle last 1 tablespoon of olive oil over and use your fingertips to stretch and press the dough to the edges, leaving it intentionally dimply. If your dough resists being stretched all the way, get it as stretched as you can, wait 5 minutes, and return to stretch it the rest of the way, repeating this rest if needed. Sprinkle with flaky sea salt all over and bake for 20 to 25 minutes, checking in on the earlier end, until lightly puffed on top and golden and crisp underneath. Remove from oven and let cool completely (this will go faster if you transfer the bread to a cooling rack) before assembling sandwiches. To make sandwiches: If you'd like, you can trim off the very outer edges - this exposes the crumb and makes it a little easier to halve. (I didn't do this because I like to make things hard, also I like edges.) Stafford recommends you begin the halving process by cutting through each corner, then running the serrated knife through the short end until you get to the midway point, then starting from the other short end until I get to the midway point. A sharp, serrated knife is helpful. Try to keep your knife as parallel to the bread as possible. She says she finds if she hugs the top layer as opposed to aiming for the center, she gets a more even cut. Some ideas for sandwich fillings:Avocado + Crispy Kale [Shown]: First, crisp your kale. I used a 5-ounce clamshell of curly kale leaves, tearing out and discarding any thick ribs. Rub/toss them with 1 tablespoon olive oil, spread them on a large baking sheet in one layer, seasoned them with salt and pepper, and baked them at 375°F for 10 to 15 minutes, until crispy and just barely brown at the edges (keep an eye on it). Then, scoop out and slice 4 avocados, fan the slices across the bread and mash/spread them smooth. Coat with olive oil, lemon juice, flaky salt, and red pepper flakes (like we do here). Spread crispy kale over avocado.Hummus + Cucumber + Pickled Carrots [Shown]: First, coarsely grate 1 pound of carrots. Pour 1/2 cup apple cider vinegar, 1/2 cup cold water, 1 teaspoon kosher salt, and 1 to 2 teaspoons (to taste) of granulated sugar over it and stir to combine. (You could also add mustard or dill seeds or fresh chile peppers here.) Chill in the fridge for as long as you have - 30 minutes, an hour, and up to a few days. Carrots will get more pickled the longer it soaks. To make your sandwiches, schmear the bottom half of the bread with about 1 1/2 cups hummus (storebought or homemade). Squeeze out little handfuls of pickled carrot and sprinkle this on as your next layer. For you final layer, use a y-peeler to shave long ribbons off 1 large (1/2 to 3/4 pound) seedless cucumber. Tousel these on top; season them with salt and pepper.Walnut pesto + grilled zucchini ribbons (skip the parmesan in the pesto to make it vegan)This grilled pepper and torn mozzarella panzanella, minus the croutonsThis crunchy asparagus and egg saladPickled vegetable sandwich slaw + anything else you love on sandwichesThis salsa verde + any grilled or roasted vegetablesThis zucchini carpaccio salad, as a sandwich fillingAny of the sandwiches from the archivesMany of the salads from the archives, such as this egg salad, this chicken salad (not vegetarian, of course), that chicken salad, or even (I love this as a sandwich) this chicken caesar, with the dressing spread on both sides of the bread, the chicken thinly sliced, and the romaine cut into thin ribbons. I wouldn't be sad to have a broccoli or cauliflower slaw between bread, either.Or, of course, endless slices of peak-season tomatoes + mayo + salt, or the same plus sliced mozzarella + basil pesto

MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC



Multi-Grain Focaccia with Herbs and Garlic image

The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory whole-grain version and a perfectly indulgent way to get more grains into your diet.

Provided by Food Network Kitchen

Categories     side-dish

Time 14h55m

Yield 2 loaves, about 24 servings

Number Of Ingredients 19

1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1/4 cup extra-virgin olive oil
Cooking spray
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces

Steps:

  • To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
  • To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
  • Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
  • Fold the dough again like a letter, and rest for another 30 minutes.
  • Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
  • Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

FOCACCIA SANDWICHES



Focaccia Sandwiches image

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

Steps:

  • In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

FOCACCIA FOR A CROWD



Focaccia For A Crowd image

I've been making this bread for quite a few years...even my Italian friends tell me it's delicious. When it's in season, I like to substitute 1 tablespoon minced fresh basil for the dried basil. -Betty Peyret, Pine Grove, California

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon salt
2-2/3 to 3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise., With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil. , Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

EASY ITALIAN FOCACCIA BREAD FOR A CROWD



Easy Italian Focaccia Bread for a Crowd image

Don't be intimidated by this recipe! It's the easiest and fastest I've ever made! Great for making party sandwiches with my roasted garlic chicken salad and homemade pesto!

Provided by Cheryl Jacobs @mimijacobs

Categories     Savory Breads

Number Of Ingredients 9

1 1/2 cup(s) bread flour
1 1/2 cup(s) unbleached white flour
2 teaspoon(s) salt
1 tablespoon(s) granulated sugar
1 1/2 tablespoon(s) active dry yeast (2pkgs)
1 1/3 cup(s) water, warm
3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) chopped fresh rosemary or basil
2 tablespoon(s) freshly grated parmesan

Steps:

  • DO NOT PREHEAT OVEN. In a large stoneware bowl, stir flours and salt. Make a well in the center, sprinkle sugar and yeast into well. Carefully pour water into well & let stand till yeast begins to act, about 5 minutes.
  • Pour 2 tablespoons oil into the well. With a wooden spoon stir the mixture in center of bowl, gradually widening the circle of stirring to take in all of the flour on the sides. Turn out on floured surface and knead just till smooth. Divide in half. Pour 1/2 teaspoon of oil into two clean bowls, place dough in bowls, turning once to coat. Cover and let rise until doubled.
  • Punch dough down. Use 1 teaspoon oil to coat a baking sheet and place dough on the center. Gently press the dough out to about 1/2 inch thickness. Pour 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon or your fingers to "dimple" the dough at 1 1/2 inch intervals. Sprinkle with rosemary or basil and then cheese. Place in a COLD oven on center shelf. Place a flat pan of very hot water on the shelf below the bread. Let rise until doubled.
  • Turn on oven to 375° and bake 20-25 minutes or until browned on top. Remove from pan and cool on a wire rack. Makes 2 very large loaves

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

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

NO-KNEAD BIG BUBBLE FOCACCIA



No-Knead Big Bubble Focaccia image

I was very excited to try this high-hydration focaccia, which simply means the dough has a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.

Provided by Chef John

Categories     Yeast Bread

Time 17h55m

Yield 12

Number Of Ingredients 8

4 cups bread flour
2 tablespoons bread flour
¼ teaspoon active dry yeast
2 teaspoons kosher salt
4 teaspoons extra-virgin olive oil, or more as needed
1 ⅔ cups water, at room temperature
1 tablespoon minced fresh rosemary
1 tablespoon flaky sea salt

Steps:

  • Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
  • Cover and let sit at room temperature for 12 to 14 hours.
  • Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
  • Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
  • Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
  • Unwrap and stretch and fold dough once more in each direction using oiled hands.
  • Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
  • Preheat the oven to 425 degrees F (220 degrees C)
  • Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
  • Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 28.3 g, Fat 2.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 761.9 mg

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From trivet.recipes


FOCACCIA SANDWICHES FOR A CROWD | RECIPE | FOCACCIA, SMITTEN …
May 11, 2020 - Last year, Alexandra Stafford published a very good book about bread. It sprang from a recipe for the peasant bread her mother made often when she was growing up. When she shared it on her site, it… Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by …
From pinterest.com.au


FOCACCIA SANDWICHES FOR A CROWD | PUNCHFORK
Serves About 12 sandwiches. 4 cups (520 grams) all-purpose flour. 2 teaspoons kosher salt. 1 teaspoon instant yeast. 2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water. 4 tablespoons olive oil. Flaky sea salt.
From punchfork.com


EASY OVERNIGHT FOCACCIA - NO-KNEAD! » THE PRACTICAL KITCHEN
2021-12-06 fold down, rotate and repeat. after the final fold, flip it seam side down. After the final fold, gently flip the focaccia dough over so the seam is underneath. Spray your 9x13" baking pan with non-stick spray. Make sure to get the sides, too. Then drizzle 1 tablespoon of olive oil into the center of the pan.
From thepracticalkitchen.com


FOCACCIA: 10 SECRETS TO PREPARE IT AT HOME - LA CUCINA ITALIANA
2021-01-08 Our recipe for traditional Tuscan focaccia. To make a soft and tasty focaccia, start by dissolving ½ oz of fresh brewer's yeast in a glass of water (or milk). Then mix 17 oz of type” 00” flour with the yeast, a pinch of sugar, another glass of water, half a glass of extra-virgin olive oil. Only at the end, add a little salt.
From lacucinaitaliana.com


FOCACCIA SANDWICHES FOR A CROWD | RECIPE | SMITTEN KITCHEN, PEASANT ...
focaccia sandwiches for a crowd. smitten kitchen. 190k followers . Smitten Kitchen. Roti. Roast Beef Sandwich ... Raise your hand if you never get pizza right when you make it at home — that the dough doesn’t rise in the time the recipe says it should or it’s impossible to roll out; or that y… A Beautiful Plate. MAIN COURSE RECIPES. Real Food Recipes. Vegetarian Recipes. …
From pinterest.ca


FOCACCIA SANDWICHES FOR A CROWD - MASTERCOOK
2018-08-13 4 cups (520 grams) all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon instant yeast; 2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
From mastercook.com


FOCACCIA FOR A CROWD RECIPE: HOW TO MAKE IT
I've been making this bread for quite a few years...even my Italian friends tell me it's delicious. When it's in season, I like to substitute 1 tablespoon minced fresh basil for the dried basil. —Betty Peyret, Pine Grove, California
From preprod.tasteofhome.com


GOLDEN FOCACCIA | KING ARTHUR BAKING
Place the pan of focaccia onto the baking stone, or onto a middle oven rack. Bake the focaccia until it's light golden brown, about 20 to 25 minutes. Remove the focaccia from the oven, and immediately turn it out of the pan onto a rack to cool. Enjoy focaccia hot from the oven, or warm; focaccia is best the same day it's made.
From kingarthurbaking.com


FOCACCIA FOR A CROWD RECIPE - MASTERCOOK
1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°) 2 teaspoons sugar; 1/4 cup plus 3 tablespoons olive oil, divided; 3/4 teaspoon salt
From mastercook.com


FOCACCIA SANDWICHES FOR A CROWD : OPTIMAL RESOLUTION LIST
Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes
From recipeschoice.com


QUICK FOCACCIA, MADE FROM SCRATCH IN ONE HOUR FLAT! - FAMILY …
2021-04-14 Place the ball of dough in a lightly oiled bowl and cover with a clean tea towel, a lid, or plastic wrap. Place in a very warm place e.g. airing cupboard, by a radiator etc. for about 5 minutes. Use another 2-3 tbsp of the olive oil to grease …
From family-friends-food.com


FOCACCIA SANDWICHES FOR A CROWD | RECIPE | FOCACCIA, SANDWICHES, …
Mar 5, 2019 - Last year, Alexandra Stafford published a very good book about bread. It sprang from a recipe for the peasant bread her mother made often when she was growing up. When she shared it on her site, it… Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by …
From pinterest.co.uk


FOCACCIA FOR A CROWD ARCHIVES - SIMMER + SAUCE
Tag: Focaccia for a crowd. March 26, 2019. Rosemary, Black Olive And Sea Salt Focaccia . Focaccia is a flat oven-baked Italian bread product that is similar in style and texture to pizza dough. Crispy on the bottom, thanks to the generous amount of olive oil it is baked in, and soft, almost pillowy on top. This tasty savory bread is fantastic served … About Me. Welcome to my …
From simmerandsauce.com


HOMEMADE FOCACCIA BREAD RECIPE - TWO PEAS & THEIR POD
Add the olive oil and water and mix on low speed with the paddle attachment until all the ingredients form a sticky ball. Switch to the dough hook and mix on medium speed for about 5 to 7 minutes, or until the dough is soft and sticky. The dough should clear the sides of the bowl but stick to the bottom of the bowl. 3.
From twopeasandtheirpod.com


EASY ITALIAN FOCACCIA BREAD FOR A CROWD | RECIPE | FOCACCIA BREAD, …
Feb 16, 2013 - Don't be intimidated by this recipe! It's the easiest and fastest I've ever made! Great for making party sandwiches with my roasted garlic chicken salad and homemade pesto! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ...
From pinterest.ca


FOCACCIA SANDWICHES FOR A CROWD RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


EASY AND QUICK FOCACCIA, PERFECT TO FEED A CROWD. – LA MORA …
Pour the mix into a baking tin covered with baking paper, let it rise covered for about two hours then bake at 350°F for 35- 40 minutes until gold and well baked.
From lamoraromagnola.it


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