Focaccia With Fresh Herbs Recipes

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

FOCACCIA WITH FRESH HERBS

Steps:

• Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
• Let stand 10 minutes or until the surface becomes bubbly.
• In large bowl, combine flour and table salt.
• Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
• Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
• Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
• If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
• When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
• Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
• Turn onto lightly floured surface. Knead gently several times.
• Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
• In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
• Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
• Bake 15 minutes, reduce heat to 400°F.
• Bake 5 minutes more, or until golden brown.
• Let cool and cut into wedges.

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.