Four Cheese Focaccia Recipes

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HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY



Herbed Flatbread (Focaccia) 4 Ways Recipe by Tasty image

Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese

Provided by Jordan Kenna

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

1 ½ cups warm water
1 pack active dry yeast
1 tablespoon olive oil
4 cups all-purpose flour
1 tablespoon salt
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon fresh rosemary
8 oz mixed tomato, to taste
fresh rosemary, to taste
⅔ cup caramelized onion, to taste
2 cloves garlic, minced
8 oz mixed olive, to taste
parmesan cheese, to taste
mozzarella cheese, to taste
4 oz gorgonzola cheese, to taste

Steps:

  • Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
  • Add olive oil to water and mix.
  • In a large bowl, mix flour, salt, pepper, and herbs together.
  • Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
  • Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
  • NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  • Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
  • Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
  • Cover and let the dough rise until it doubles in size about 1 hour.
  • While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
  • Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
  • Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
  • Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
  • Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
  • Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
  • Using your fingers, poke the the dough all over--creating small dimples across the surface.
  • Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
  • Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
  • Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
  • Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
  • Allow the bread to cool for 10 minutes before cutting into equal pieces.
  • Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 119 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams

HOW TO MAKE FOCACCIA



How To Make Focaccia image

This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 3h

Yield 6

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees F/41 degrees C)
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
¼ cup semolina flour
2 teaspoons minced fresh rosemary
2 ¾ cups bread flour, divided
1 teaspoon extra-virgin olive oil
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1 teaspoon coarse sea salt, or to taste

Steps:

  • Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
  • Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
  • Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
  • Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
  • Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
  • Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.
  • Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 0.5 g, Fat 21.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3 g, Sodium 585.9 mg

CHEESY ONION FOCACCIA



Cheesy Onion Focaccia image

this recipe makes a golden brown loaf with a pleasing onion flavor enhanced by garlic and Italian seasoning. With melted cheddar and Parmesan cheese on top, this bread tastes best when served warm.

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

3/4 cup water (70° to 80°)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1-1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
1/4 cup butter
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Place the first six ingredients in a bread machine pan in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. , Meanwhile, saute onions in butter in a large skillet until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add garlic and Italian seasoning; cook 1 minute longer., Make deep indentations 1 in. apart in dough, using the end of a wooden spoon handle. Top with onions and cheeses. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 174 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FOUR CHEESE SAUCE



Four Cheese Sauce image

This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.

Provided by Dominic

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 16

Number Of Ingredients 6

2 cups heavy whipping cream
½ cup butter
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Romano cheese

Steps:

  • In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
  • Serve immediately, sauce will thicken upon standing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g

FOUR-CHEESE FOCACCIA



Four-Cheese Focaccia image

not set

Provided by BigOven Cooks

Categories     Bread

Time 1h

Yield 1

Number Of Ingredients 14

1 ts table salt
1/2 c Finely crumbled Gorgonzola;
5 tb olive oil
1 ts Coarse salt; or to taste
; active dry yeast
1 c Grated whole-milk
1 c Grated Fontina; (about 3
A; (1/4-ounce) package
3 1/2 c Unbleached all-purpose flour
; (2 1/2 teaspoons)
3/4 c Grated Parmesan fresh
1 sm Onion; sliced thin
1 c Lukewarm water
1/2 ts Sugar

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature. Gourmet December 1991

Nutrition Facts : Calories 1691 calories, Fat 41.548125 g, Carbohydrate 259.685937490002 g, Cholesterol 66 mg, Fiber 8.85937515646219 g, Protein 62.7403125 g, SaturatedFat 15.81444375 g, ServingSize 1 1 Serving (669g), Sodium 3486.234 mg, Sugar 250.82656233354 g, TransFat 2.84413125 g

FOUR-CHEESE FOCACCIA



Four-Cheese Focaccia image

Categories     Bread     Cheese     Bake     Blue Cheese     Mozzarella     Parmesan     Winter     Fontina     Gourmet

Number Of Ingredients 12

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons olive oil
3/4 cup freshly grated Parmesan
1 cup grated whole-milk mozzarella (about 1/4 pound)
1/2 cup finely crumbled Gorgonzola (about 2 ounces)
1 cup grated Fontina (about 3 ounces)
1 small onion, sliced thin
1 teaspoon coarse salt, or to taste

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
  • In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

FOUR-FLAVOR FOCACCIA WITH BURRATA



Four-Flavor Focaccia with Burrata image

This recipe is sponsored by Wisconsin Cheese. Inspired by the flavors of pizza quattro stagioni, this elegant focaccia represents a different season in each of its quadrants: peas and artichokes for spring, tomatoes and basil for summer, mushrooms and squash for fall and pancetta and olives for winter. Topped with warm, creamy burrata, it is the perfect appetizer for any season.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 17

6 cups all-purpose flour (see Cook's Note)
2 teaspoons sugar
2 teaspoons instant yeast
2 1/2 cups warm water (80 to 85 degrees F)
11 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 cups oyster mushrooms, roughly chopped (about 4 ounces)
1 cup thinly sliced delicata squash (about 3 ounces)
1 tablespoon fresh rosemary leaves, chopped
1 1/4 cups pitted green olives (about 5 ounces)
2 tablespoons finely diced pancetta
1 cup drained marinated artichoke hearts (about 5 ounces)
1 cup frozen peas, thawed (about 4 ounces)
1/4 cup fresh basil leaves, chopped
1 cup mixed-color cherry tomatoes, halved (about 5 ounces)
Two 8-ounce containers BelGioioso Burrata (four 4-ounce balls), drained and patted dry
Flaky salt, for finishing

Steps:

  • Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes.
  • Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
  • Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
  • Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.
  • Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve.

VEGETABLE & CHEESE FOCACCIA



Vegetable & Cheese Focaccia image

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 17

1 cup water (70° to 80°)
4-1/2 teaspoons olive oil
4-1/2 teaspoons sugar
2 teaspoons dried oregano
1-1/4 teaspoons salt
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1 tablespoon dried basil
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup frozen chopped broccoli, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

THREE CHEESE FOCACCIA



Three Cheese Focaccia image

Focaccia is a flat bread similar to a thick pizza crust. Buy the bread from the bakery of your grocery store and top it with extra cheese and seasonings. Everyone will think you went all out!

Provided by Chris from Kansas

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces loaf focaccia bread
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
2 tablespoons grated parmesan cheese
2 teaspoons parsley flakes
1/4-1/2 teaspoon rosemary, crushed

Steps:

  • Heat oven to 400.
  • Place focaccia on ungreased cookie sheet.
  • Sprinkle evenly with cheese, parsley and rosemary.
  • Bake for 6 to 8 minutes or until cheese is melted.
  • Let stand 5 minutes. Cut into wedges.

CHEESE AND PROSCIUTTO FOCACCIA



Cheese and Prosciutto Focaccia image

Recipe courtesy of "Sargento Cheese". Ever since learning how to make focaccia using "The Easiest, Bestest Focaccia Bread" recipe on Zaar, I like experimenting with new toppings for the hearty, easy, quick treat. This recipe originally called for 1 loaf of frozen white bread dough, but I'll use the recipe above for the focaccia and proceed with their toppings. YUM! I have NOT tried this recipe, so please feel free to offer suggestions...

Provided by MrsKnox2016

Categories     Breads

Time 46m

Yield 8 serving(s)

Number Of Ingredients 7

1 loaf frozen white bread dough, thawed according to package directions (or 1 recipe of your favorite focaccia bread)
3 tablespoons olive oil
3 garlic cloves
1/2 teaspoon rosemary (optional)
2 cups shredded Italian cheese blend
3 ounces thinly sliced prosciutto, cut into thin strips
2 teaspoons dried basil

Steps:

  • Prepare and cook your favorite recipe for focaccia bread (or get store bought!). If you use the frozen bread dough listed above, roll out dough onto lightly floured surface into a rectangle. Tranfer to greased baking sheet and let rise for 25 minutes. Bake for 18 minutes. *Before baking either your favorite recipe or the frozen bread dough, brush uncooked dough with mixture of garlic, oil and rosemary.
  • Remove cooked focaccia bread from oven and top with prosciutto, dried basil and cheese.
  • Return to oven and bake 3 minutes or until cheese is melted.

Nutrition Facts : Calories 46.9, Fat 5.1, SaturatedFat 0.7, Sodium 0.3, Carbohydrate 0.5, Fiber 0.1, Protein 0.1

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From salewhale.ca


27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
2021-05-22 Use your fingertips to hollow out the typical focaccia dimples and spread some round-cut zucchini on top. Let it leaven for 1 hour in a turned-off oven (but keep the light on) or in a warm place. After that, remove the pan, preheat …
From italianrecipebook.com


FOUR CHEESE FOCACCIA RECIPE - FRIENDSEAT.COM
Once you learn to make this four cheese focaccia recipe, you'll find yourself making it all the time for breakfast, snacks, and even dinner. Once you learn to make this four cheese focaccia recipe, you'll find yourself making it all the time for breakfast, snacks, and even dinner. Add Listing Join Now. Deals. Top Cities; By State; Fast Food Chains; New York; Chicago; …
From friendseat.com


FOUR CHEESE SPAGHETTI - DAMN DELICIOUS
2016-09-10 Directions: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
From damndelicious.net


FOUR-CHEESE FOCACCIA | RECIPE | FOCACCIA, CHEESE, EPICURIOUS
Sep 1, 2020 - Four-Cheese Focaccia. Sep 1, 2020 - Four-Cheese Focaccia. Sep 1, 2020 - Four-Cheese Focaccia. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


FOCACCIA PIZZA RECIPE - THE SPRUCE EATS
2022-02-02 The dough should be sticky, so try to avoid adding too much flour. Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour. Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
From thespruceeats.com


QUICK FOCACCIA WITH SHIITAKE, CHEESE AND ROASTED SESAME GARLIC …
2021-10-15 Instructions. Into a mixing bowl, add the bread flour, sugar, salt and yeast and whisk together. Add water and mix with a silicon spatula until a shaggy dough forms.
From okonomikitchen.com


CHEESY GARLIC FOCACCIA WITH ROSEMARY - LION'S BREAD
2020-12-16 Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until doubled in volume. Mix up the filling. In a bowl, combine the shredded cheddar cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Mix to combine, set aside. Prepare an 8x8" baking pan.
From lionsbread.com


MINI FOCACCIA BREAD WITH FOUR TOPPINGS | RECIPES | DELIA ONLINE
Next remove the rind from the Gorgonzola and cut the cheese into dice. Sprinkle these over the surface of the four pieces of dough along with the strips of garlic. Now drizzle the olive oil over the surface of the toppings, cover with a damp cloth and leave to puff up again for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190 ...
From deliaonline.com


FOUR CHEESE PASTA - COOKING MY DREAMS
2015-01-11 Instructions. Bring to boil a pot of salted water and toss the pasta in. Follow the pasta cooking directions. In the meanwhile in a saucepan melt the butter and mix in the flour to make a roux. Cook for a minute or two, then add the room temperature milk or cream. Mix with a wooden spoon until the roux is completely melted.
From cookingmydreams.com


SMOKED SALMON AND FOUR CHEESE FOCACCIA RECIPE - NDTV
Smoked salmon and four cheese Focaccia Recipe - Classic salmon and cream cheese on a olive oil laden bread. A beautiful tricolor dish specially curated for Republic day. Make this for your brunch with friends or family for the coming holiday. Or better yet, plan a brunch as an occasion to serve this unique and delicious focaccia.
From food.ndtv.com


CHEESY GARLIC HERB FOCACCIA BREAD RECIPE | CABOT CREAMERY
Directions. Prep: 5 hrs 15 mins | Cook: 35 mins | Total: 5 hrs 50 mins. COMBINE the water and dry active yeast in the bowl of a stand mixer. Whisk to combine and allow the yeast to sit for 5 minutes or until foamy. ADD 1½ tablespoons olive oil, flour and salt. Using the dough attachment, mix on low speed for 2 minutes until the dough comes ...
From cabotcheese.coop


FLUFFY FOCACCIA BREAD RECIPE - LIGHT AND AIRY - BAKING WITH BUTTER
2021-03-19 Preheat the oven to 450°F/230°C. Drizzle the remaining 2-3 tablespoons of olive oil over the focaccia, then use oiled fingers to create deep dimples in the dough, pushing all the way down. Do this all over the bread. Add over chopped rosemary, sliced olives, and flaky salt.
From bakingwithbutter.com


AN EASY, DELICIOUS PIZZA-STYLE FOCACCIA RECIPE
2015-05-06 Fabulous And Easy Four-Cheese Focaccia. This clever focaccia recipe is super-cheesy and really easy to make. Homemade focaccia topped with four different cheeses and baked to perfection. By Prima Team. 06/05/2015 ...
From prima.co.uk


CAST IRON FOCACCIA WITH 4 TOPPINGS - SHE LOVES BISCOTTI
2021-07-23 Add 4 grams (1 teaspoon) of active dry yeast and whisk together. Create a well in the middle of the flour and add ¾ cup of warm water. Begin to combine with a wooden spoon or rubber spatula for 1-2 minutes. The dough will be shaggy. Add ¾ teaspoon of salt, ½ tablespoon of extra-virgin olive oil and ¼ cup of water.
From shelovesbiscotti.com


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