OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
ROSEMARY ONION FOCACCIA
From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA WITH ONIONS, ROSEMARY AND FETA CHEESE
Make and share this Focaccia With Onions, Rosemary and Feta Cheese recipe from Food.com.
Provided by mary winecoff
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup flour, whole wheat flour, yeast and salt.
- Stir in water, olive oil, honey and garlic.
- Stir in enough of remaining flour to make a soft dough.
- On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
- Cover with plastic wrap and let rest about 10 minutes.
- Meanwhile, heat 2 teaspoon oil in medium skillet over medium heat.
- Add onion and cook, stirring occasionally until soft.
- Set aside.
- Lightly spray a 11 by 7 baking pan with nonstick cooking spray.
- Pat or roll dough to fit pan; Brush with remaining teaspoon of oil.
- Spread onions evenly over dough.
- Sprinkle with cheese and rosemary.
- Cover lightly with kitchen towel and let rise in warm place about 30 minutes or until doubled.
- Bake at 350F for 30 minutes or until puffy and lightly browned.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 2.2, Cholesterol 8.3, Sodium 325.3, Carbohydrate 39.4, Fiber 2.4, Sugar 2.5, Protein 6.8
COARSE SALT AND ROSEMARY FOCACCIA
Provided by Food Network
Time 3h15m
Yield 1 12 x 18-inch pan
Number Of Ingredients 7
Steps:
- Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and half the rosemary together in a bowl. Using a wooden spoon, pour the water yeast mixture into the flour and stir together to form a well mixed dough. Scrap the dough out onto a floured work surface and begin to work the dough with the heel of your hands, pulling and folding the dough as you push and pull.
- Work the dough for 10 minutes, put the dough into a lightly oiled bowl and then let rise at room temperature for 1 1/2 hours. Lightly oil a cookie sheet pan, spread the dough out in the pan and pull the dough evenly into the corners. Let the dough rise again for 1 hour more. Poke the surface of the dough with the tip of a your finger and drizzle the remaining olive oil over the surface of the dough, sprinkle with the coarse salt and remaining rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the focaccia to ensure it is not burning and bake an additional 5 minutes.
ROSEMARY ONION FOCACCIA
This recipe is gratifying to make by hand. The dough is easy to mix and knead and produces consistently delicious results.
Provided by Anna Olson
Categories appetizer,bake,Bake With Anna Olson,bread,dinner,herbs,lunch,side,snack,vegetables
Number Of Ingredients 10
Steps:
- Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend. Add the flour once cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt. Continue to knead until all the flour has been worked in (you may not need the final ½ cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.
- Turn the risen dough out onto a lightly floured surface again and divide it in half. Roll out each piece of dough into a rectangle 10-x-15-inches in size. Line 2 baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina. Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.
- Remove the tea towels, and use your fingertips to gently "dimple" the dough, cover and let rise another 45 minutes.
- Preheat the oven to 400 F. Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.
- The focaccia will keep for a day, or can be frozen up to 2 months.
BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
OLIVE, ROSEMARY, AND ONION FOCACCIA
Steps:
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
- Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
EASY ROSEMARY FOCACCIA
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Provided by Anonymous
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g
ROSEMARY AND RED ONION FOCACCIA
Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.
Provided by spicyperspective
Categories Yeast Breads
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
- Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
- Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
- Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
- Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
- Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!
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FOCACCIA BREAD WITH ROSEMANY AND ONION RECIPE | BON …
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4/5 (17)Estimated Reading Time 2 minsServings 8
- Lightly oil a large bowl; set aside. Combine 1 3/4 cups flour, 1 1/2 tsp. salt, sugar, yeast, and 3/4 cup water in a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes. Scrape down sides and bottom of bowl. Increase speed to medium and mix for 6 minutes (dough will be very soft). Form dough into a ball. (Alternatively, vigorously stir ingredients to form a ragged dough. Transfer to a lightly floured work surface. Knead dough, sprinkling with flour by tablespoonfuls as necessary to prevent sticking, until smooth, 4–5 minutes. This will result in a denser bread than mixer method.) Transfer to prepared bowl. Cover; let stand at room temperature for 1 hour. Chill overnight.
- Brush a large rimmed baking sheet with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush dough with remaining 2 Tbsp. oil. Cover loosely with plastic wrap; let stand in a warm, draft-free area until dough has almost doubled in size, 1 1/2–2 hours.
- Preheat oven to 500°. Remove plastic wrap and dimple dough with your fingertips. Scatter onion, rosemary, and oregano over dough; season with salt and pepper. Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing.
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Servings 1Estimated Reading Time 4 minsCategory BreadsTotal Time 1 hr
- Mix yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or lidded, non-airtight food container. Mix in flour (without kneading) using a spoon, food processor with dough attachment, or stand mixer with dough hook. Cover loosely and allow to rest at room temperature until dough rises and collapses or flattens on top (about 2 hours).
- After the initial rise, the dough can be used but is handled more easily when cold. Refrigerate in a lidded, non-airtight container and use over the next 12 days.
- Twenty minutes before baking, preheat oven to 425°. Place an empty broiler tray on any shelf that won’t interfere with the focaccia. Grease a cookie sheet with olive oil or line with parchment paper or a silicone mat.
- Dust the surface of the refrigerated dough with flour. Cut off a 1-pound piece, about the size of a grapefruit. Dust with more flour and quickly shape into a ball stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten dough into a 1/2- to 3/4-inch-thick round, using your hands or a rolling pin and a minimal amount of flour. Place on prepared cookie sheet.
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