Focaccia Robiola Recipes

FOCACCIA

Steps:

• Dust a large flat baking sheet with flour.
• Put the flour in a large bowl and add the salt and yeast, then add the olive oil plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes, will see the dough begin to become "pillowy" and more manageable. The more water that can be added (the full 1 cup/9fl oz/250ml is great), then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour, as it will make the dough too heavy.
• Knead the dough for about 10 minutes by hand on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than 1/4in/3/4cm). If the indent disappears by way of the dough springing back, then it is ready to shape. If the indent
• stays, knead for a few minutes longer. Shape the dough into an oval and place it on the prepared baking sheet.
• Flatten it out to about 12in (30cm) long and 8in (20cm) wide. Cover the dough loosely with oiled plastic wrap, making sure it is airtight. Preheat the oven to 400 degrees F (200 degrees C).
• Leave the dough in a warm place for about 1 hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 1 1/2in (4cm) apart in rows across the dough, pressing right down to the bottom. Take 1 1/4in (3cm) long sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25 to 30 minutes, or until the bread is well risen, light golden brown and feels hollow when tapped underneath.
• Remove from the oven, drizzle with the remaining olive oil and let cool on the baking sheet. This is totally awesome when served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes, and cold meats, or with a steaming hot bowl of soup.

FOCACCIA BREAD

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.

ROBIOLA PIZZA WITH WHITE TRUFFLE OIL

Steps:

• In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms a dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 5 balls.
• On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
• Preheat oven to 550° F
• Cut mushrooms into 1/4-inch dice. Quarter zucchini lengthwise and cut off seed core. Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
• Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge. Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each. Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
• Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil. Top and bake remaining pizzas in same manner.

FOCACCIA

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.

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.

SPINACH AND ROBIOLA SANDWICHES

Steps:

• 1 Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. 2 Finely chop the spinach and place it in a medium bowl. Add the cheese and mash the spinach into the cheese. Add a drop or two of truffle oil, if you like. 3 With a long serrated knife, carefully cut the focaccia in half horizontally. Spread the mixture on the inside of the bottom halves of the focaccia. Place the tops on the sandwiches and flatten gently. 4 Preheat a sandwich press or stove-top grill pan. If using a press, place the sandwiches in the press and cook until toasted, about 4 to 5 minutes. If using a grill pan, place the sandwiches on the pan, then a heavy weight, such as a frying pan, on top. 5 When browned on one side, turn the sandwiches, cover with the weight, and toast on the second side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.