SAGE FONTINA FOCACCIA
These rustic loaves have plenty of sage flavor-a tasty addition to any feast. - Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Yield 1 loaf (8 wedges).
Number Of Ingredients 12
- In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add 3/4 cup all- purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 5 minutes. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° until golden brown, 10-15 minutes. Remove to a wire rack. Serve warm.,
Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
Sage focaccia is topped with fresh sage leaves that bake up to a deliciously crisp topping on this chewy bread. Slice it up as an appetizer or serve make it part of a healthy Mediterranean meal.
Provided by Sue Moran
Number Of Ingredients 6
- In a large mixing bowl, combine the yeast, salt, and warm water.
- Mix in the flour, starting with 2 cups, and then adding the rest, until a sticky, shaggy dough forms.
- Transfer to a lightly oiled bowl, cover, and allow to rise for about 1 hour, until at least doubled in size and very bubbly. Preheat oven to 400F while it is rising.
- Line a large baking sheet with parchment paper. Turn the focaccia dough onto the lined baking sheet and gently spread it out with your fingers into a large rectange or oval.
- Dipping your fingers in the olive oil, make dimples over the top of the bread, and top with a bit more flaky salt. Note: don't be shy with the olive oil, it gives the bread great flavor and creates a crunchy crust.
- Gently press the fresh sage leaves on top of the bread.
- Bake for about 25 minutes until puffed and starting to turn golden.
Nutrition Facts : Calories 144 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
FOCACCIA WITH CAULIFLOWER AND SAGE
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Provided by Martha Rose Shulman
Yield 12 to 15 servings
Number Of Ingredients 5
- Mix up the focaccia dough as directed and set in a warm spot to rise.
- Meanwhile, bring a large pot of water to a boil and salt generously. Add the cauliflower and blanch for 2 minutes. Transfer to a bowl of cold water, then drain and pat dry. Cut the florets into small pieces and toss in a large bowl with 2 tablespoons olive oil and salt and freshly ground pepper.
- When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
- Dimple the dough with your fingertips and arrange the sage leaves, then the cauliflower on top. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown and the cauliflower lightly colored in spots. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 1 gram
FOCACCIA WITH SAGE
- FOR SPONGE:
- Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
- FOR FOCACCIA:
- Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
- Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
- Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
- Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
- Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
- Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
- Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.
CARAMELIZED CAULIFLOWER WITH SAGE
This recipe is a great way to introduce cauliflower to someone who doesn't usually love it. Caramelization sounds fancy, but it's really a simple way to bring out the flavor of your vegetables-and it's no harder than browning steak in a pan.
Provided by Anita Lo
Yield 4 servings
Number Of Ingredients 9
- Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.
- Transfer the slices to a large, straight-sided skillet and add enough cold water to come halfway up the sides of the cauliflower, about ¼-inch (6mm) deep. Add the butter, sugar, and lemon juice; season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10-12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.
- Pick and slice the sage leaves. Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts, and freshly grated Parmesan.
HCG PHASE 3 CAULIFLOWER FOCACCIA BREAD OR PIZZA CRUST
this is hcg phase 3 approved, i use it to do sandwiches, or for my pizza crust, or even for tacos, (if you use it for tacos, just make sure don't put oregano).
Provided by justtoleavereview
Categories Free Of...
Yield 2 serving(s)
Number Of Ingredients 3
- to prepare the cauliflower, take a fresh NOT FROZEN cauliflower head and cut the florets of and put them in a microwave safe bowl.
- DO NOT ADD ANY WATER OR LIQUIDS! put in the microwave on high for 40 minutes, mixing them half the way.
- with a potato masher, mash the cauliflower, if is still hard, cook a little longer in the microwave.
- when completely cooked and finely mashed, measure a cup.
- mix 1 cup of the mashed cauliflower, and the egg, for better blending, use a blender.
- put on loaf pan with parchment paper making sure that it evenly distributed, sprinkle with oregano, and bake at 450F for 20 minutes or until golden brown.
- if using for sandwiches, let cool down before using, if using for pizza as soon as out of the oven add your pizza toppings and bake until the cheese is melted.
Nutrition Facts : Calories 49.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 50, Carbohydrate 2.8, Fiber 1.2, Sugar 1.4, Protein 4.1
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