FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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
FOCACCIA STUFFING
A very flavorful alternative to traditional stuffing. Makes a fantastic complementary side dish to pork tenderloin, chicken, or turkey. This stuffing has a great amount of flavor and is sure to work with either store-bought focaccia or homemade.
Provided by Mrs. Hauser
Categories Bread Stuffing and Dressing
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet and a 2-quart casserole dish.
- Place cubed focaccia on the prepared cookie sheet.
- Bake in the preheated oven until light golden brown, 12 to 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion, celery, rosemary, thyme, salt, and pepper; saute until onion is translucent, 5 to 7 minutes.
- Remove focaccia from the oven and transfer to the prepared casserole dish. Pour onion mixture over top and mix to lightly combine. Gently stir in 1 1/4 cups chicken broth, or up to 1/4 cup more depending on how crispy or wet you prefer your stuffing.
- Return to the oven and bake until golden brown, 35 to 40 minutes, stirring 1 to 2 times during baking.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 13.7 g, Cholesterol 21.6 mg, Fat 8.6 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 527.9 mg, Sugar 1.9 g
HERBED FOCACCIA BREAD MIX
Make and share this Herbed Focaccia Bread Mix recipe from Food.com.
Provided by Jellyqueen
Categories Yeast Breads
Time 55m
Yield 1 loaf or jar
Number Of Ingredients 11
Steps:
- Combine all of the herbs and mix well.
- If you cannot find savory or lavender, don't worry about it.
- Store in a small zip-lock bag.
- Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings.
- Assemble, your dry ingredients in a quart size zip-lock bag, and mix them well in the bag.
- You can do this by sealing it and then turning it over and over.
- For storing your Bread Mix, you can place it in a Mason Jar.
- I like to get some pretty material and glue to the lid of the Mason Jar, then hot glue some pretty lace around the lip of the jar.
- Or if you do not wish to use Jars, you can buy some clear cellophane bags, and store your mix in it, and tie the top with colorful ribbon and attach a cute gift card with the instructions on how to make your Herbed Focaccia Bread.
- Herbed Focaccia Bread Mix Ingredients: 1 Package Herbed Focaccia Bread Mix, 1 Packet (1/4 ounce) quick rise active dry yeast, 1-1/2 Cups Warm Water, 1 Egg, lightly beaten, and 3 Tablespoons Olive Oil (or Vegetable Oil).
- In a medium bowl, dissolve the yeast in the warm water.
- In a large bowl, place the Herbed Focaccia Bread Mix.
- Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients.
- Mix with a wooden spoon.
- The dough will be somewhat sticky.
- Flour a flat surface.
- Turn the bread dough onto a floured surface and knead for about 10 minutes.
- Place the dough in a large bowl and cover with a light dish towel.
- Let it rise in a warm place.
- When the focaccia has risen to double its size, divide it in two.
- Reshape each ball of dough into a round shape much like a pizza crust.
- Place in a 9' round cake pan.
- Brush lightly with additional olive oil.
- If you have time, let it rise for a short time (but not above the top of the pan).
- Bake it in a preheated 350 degree oven, about 20-25 minutes.
- Serve with olive oil or butter.
- Write or type these instructions on your gift card and attach to your container for gift giving.
Nutrition Facts : Calories 2015.3, Fat 6, SaturatedFat 1.3, Sodium 3503, Carbohydrate 431.5, Fiber 21.4, Sugar 39.2, Protein 53.1
FOCACCIA GIFT MIX
This makes a great gift! Put in a basket with the spices, a jar of pesto, olive oil, and maybe a baking pan and a wooden spoon. Rising time is estimated.
Provided by Sharon123
Categories Yeast Breads
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix:.
- Combine and store in an airtight container.
- Focaccia:.
- Blend the mix, warm water, and 2 tbls. oil with a dough hook or wooden spoon until smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Knead until smooth. Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
- Preheat oven to 425°F.
- Punch the dough down and roll into a 13X9" rectangle.
- Brush with remaining oil. Sprinkle with salt; bake 5 minutes. Pop air bubbles with a fork and continue baking until golden, about 8 minutes more. Remove from pan and cut into 3" squares.
- Serve warm with pesto. Enjoy!
- Write the recipe out and attach to jar with a pretty ribbon.
Nutrition Facts : Calories 206.1, Fat 9.4, SaturatedFat 1.3, Sodium 195.8, Carbohydrate 26.6, Fiber 1.2, Sugar 2.2, Protein 3.7
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