Focaccia With Garlic And Rosemary Recipes

ROSEMARY GARLIC FOCACCIA

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks.

ROSEMARY - GARLIC FOCACCIA

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

GARLIC ROSEMARY HERB FOCACCIA

Steps:

• Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
• Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 full minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn't stick your hands. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with a teaspoon of oil or some nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil. A pastry brush is helpful to spread it.
• When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don't tear the dough. If it's shrinking (mine always does), cover it with a clean towel and let it rest for 5-10 minutes before continuing. This lets the gluten settle and it's much easier to shape after that.
• Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours.
• Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
• Preheat oven to 450°F (232°C). Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
• Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
• Using your fingers, dimple the dough all over the surface. You can watch me do this in the video above. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
• Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
• Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature. Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. You can also freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

EASY ROSEMARY GARLIC FOCACCIA BREAD

Steps:

• In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
• Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, heat the oven to 450 degrees Fahrenheit.
• Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
• Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
• Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

FOCACCIA WITH GARLIC AND ROSEMARY

Steps:

• For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
• After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
• Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
• Preheat the oven to 240C/450F/Gas 8.
• Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
• Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.

FOCACCIA WITH ROSEMARY AND GRAPES

Steps:

• Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
• Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
• Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

GARLIC AND ROSEMARY FOCACCIA

Steps:

• Preheat oven to 300°F.
• Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
• Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
• Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
• Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place 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 the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

GARLIC AND ROSEMARY FOCACCIA

Steps:

• Add all the dry ingredients to a large mixing bowl taking care not to let the salt and yeast touch.
• Add 2 teaspoons of the olive oil and slowly mix in the tepid water, adding a little at a time and incorporating by hand as you do so until all the dry ingredients are mixed to make a dough. You may need all the water, slightly more or less, depending on the make of flour you use so add a little at a time until you have a sticky but not runny dough. The ideal consistency should stick to your fingers whils still forming a ball shape.
• Turn the dough out on to a floured surface and knead for a good five minutes, making sure to work out any lumps or bumps. Add more flour if dough is still too sticky to knead.
• When is kneaded into a firm ball, place in bowl covered with a clean tea towel and leave to prove (rise) in a warm place until dough has doubled in size (about 2 hours). An airing cupboard is ideal. Make sure th bowl is large enoug for the dough to double in size!
• In a saucepan mix the crushed garlic, rosemary sprig (leaving a few leaves to garnish) and olive oil. Bring to the boil and then turn off the heat immediately and set aside until later, leaving the flavours to infuse.
• When the dough has doubled in size, turn out on to a floured surface, knead briefly and turn out into a well greased or lined flat shallow roasting tray, or flan dish. Ideally a flat roasting tray around 20cmx30cm is ideal but this works well in round dishes, so long as it is not too deep. Make sure to push and shape the bread the fit the dish and work into the corners.
• Then with your fingers push craters all over the dough so the surface is lumpy and bumpy.
• Brush all over the dough with the infused oil, getting into all the crevices, nooks and crannies. Be generous with the oil as it will give the bread the rich flavours and aromas.
• Leave the dough for another's half hour until risen to almost twice the size again. In the meantime preheat an oven to 180 degrees.
• After half an hour, sprinkle flakes of sea salt over the dough, and add any olives or sundried tomatoes as desired. Cook the bread in the middle of the oven for 20-25 minutes until golden brown. Serve immediately.