OLIVE FOCACCIA
When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA WITH DUCK AND GREEN OLIVE RAGOUT
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 10
Steps:
- Prepare the dough. While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat. Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes. Remove with a slotted spoon and set aside. Add the remaining 1 teaspoon olive oil. Add the shallots and garlic and saute for 2 minutes.
- Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives. Cook, stirring often, until reduced by half, about 10 minutes. Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute. Remove from heat, and season with pepper. Set aside.
- Preheat oven to 425 degrees. When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference. Bake until crust is golden brown, about 20 minutes. Cut into wedges, and serve hot.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 603 milligrams, Sugar 2 grams
FOCACCIA WITH CHèRE AND GREEN ONIONS
Categories Bread Mixer Cheese Onion Bake Goat Cheese Bon Appétit
Yield Makes 8 individual breads
Number Of Ingredients 11
Steps:
- Place 1 cup warm water in bowl of heavy-duty mixer. Sprinkle yeast over. Stir to dissolve yeast. Let stand 10 minutes. Mix in 1 cup flour. Cover bowl with plastic wrap. Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
- Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge. Using paddle attachment, beat on lowest speed until blended. Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky). Cover bowl with plastic wrap and towel. let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Brush 2 heavy large baking sheets with oil. Transfer dough to lightly floured surface. Sprinkle with just enough flour to keep dough from sticking. Divide dough into 8 equal pieces. Shape each piece into ball; flatten each ball into disk. Transfer disks to prepared baking sheets. Let rise 30 minutes.
- Preheat oven to 425°F. With lightly floured fingers, press dough disks all over, dimpling surface. Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally. Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt. Let rise 15 minutes.
- Bake breads until golden, about 30 minutes. Transfer breads to racks. Brush each bread with 2 teaspoons olive oil. Serve focaccia warm.
OVERNIGHT GREEN OLIVE, SHALLOT AND THYME FOCACCIA BREAD
Overnight focaccia is perfect for family life, since time does most of the work for you to develop flavor and rise on this bread. Focaccia is wonderful because you can add almost anything to the top or even inside. Andras and I are olive crazy, so I load this up with meaty green olives (which the kids can pick out if they're not feeling them), shallots and thyme. This focaccia is perfect served warm at a hot meal or packed up for a picnic, split in half to turn into special sandwiches or wrapped up in parchment and gifted to a friend or neighbor. Both Andras and the kids feel extra special if they find this in their lunch, too.
Provided by Sarah Copeland
Time 8h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
- Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
- Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
- Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.
FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)
How do you get soft focaccia? The Italian secret is to add one potato to the dough. This foolproof traditional recipe will become the only one you ever need!
Provided by Alemarsi
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
- Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
- Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
- Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
- Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
- Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
- Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 58.9 g, Fat 12.3 g, Fiber 4 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 1295.7 mg, Sugar 3.7 g
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