FRESH MOZZARELLA, BASIL, TOMATO FOCACCIA
A delicious and healthy way to prepare this caprese Italian treat, with tangy & sweet Balsamic glaze!
Provided by Chef Drtybrshs
Categories Vegetable
Time 30m
Yield 1 foccacia, 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw and allow frozen pizza dough to rest.
- Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish.
- Chill for 30 minutes.
- Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape.
- Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese.
- Bake in a 425 degree oven for 8 minutes.
- Pull out and poke the dough several times with a fork.
- Put back into the oven for an additional 4-5 minutes or until golden brown.
- Slice fresh mozzarella, tomatoes, and chop basil.
- Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil.
- Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.
Nutrition Facts : Calories 337.6, Fat 28.1, SaturatedFat 10.4, Cholesterol 50.3, Sodium 455, Carbohydrate 6.6, Fiber 0.6, Sugar 5.2, Protein 15.4
GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
- Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
- Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
- Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.
FOCACCIA WITH FRESH TOMATOES
Provided by Food Network
Categories dessert
Time 1h7m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy.
- Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
- At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
- If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
- To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
- Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
- Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
- Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
- Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
- Line a baking sheet with parchment paper.
- When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size.
- Preheat oven to 425 degrees F.
- Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt.
- Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later.
- Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
- Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack.
BASIL, TOMATO AND MOZZARELLA SANDWICH
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
Provided by Melissa Rapoza Fragoza
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
- In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g
CHERRY TOMATO & BASIL FOCACCIA
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves (20 pieces each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough 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 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
MOZZARELLA, ARUGULA, AND MARINATED TOMATOES ON FOCACCIA
Yield Makes 4 sandwiches
Number Of Ingredients 7
Steps:
- In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate mixture, covered, tossing occasionally with rubber spatula, 30 minutes.
- Transfer tomatoes and onion to a plate with slotted spoon and add arugula to marinade remaining in bowl or baking dish. Season arugula with pepper and salt and toss. Arrange arugula on bottom focaccia half and top with mozzarella, tomatoes, onion, and remaining focaccia half, pressing together gently. Cut sandwiches into 4 pieces.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Provided by senseicheryl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
- Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
Steps:
- Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
- Decrease oven temperature to 375 degrees F.
- Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
More about "fresh mozzarella basil tomato focaccia recipes"
CHERRY TOMATO MOZZARELLA BASIL FOCACCIA - FEASTING IS FUN
From feastingisfun.com
Estimated Reading Time 7 mins
BEST TOMATO MOZZARELLA BASIL APPETIZER | LOWCARBINGASIAN
From lowcarbingasian.com
TOMATO BASIL MOZZARELLA TOASTS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BASIL PESTO & MOZZARELLA FOCACCIA PIZZA RECIPE | HELLOFRESH
From hellofresh.com
FOCACCIA WITH TOMATOES, BURRATA CHEESE AND BASIL
From tortelliniandco.com
FOCACCIA APPETIZER - CIAO ITALIA
From ciaoitalia.com
ARUGULA MOZZARELLA TOMATO ON FOCACCIA / EPISODE +29 COOKING ...
From tpwrecipes.com
FOCACCIA STUFFED WITH TOMATOES, MOZZARELLA, AND BASIL
From mamablip.com
FOCACCIA WITH FRESH MOZZARELLA AND CHERRY TOMATOES
From thetablediaries.com
ONE-HOUR SUN-DRIED TOMATO, BASIL, AND MOZZARELLA FOCACCIA BREAD
From averiecooks.com
10 BEST FRESH MOZZARELLA WITH TOMATO AND BASIL RECIPES
From yummly.com
TOMATOES FRESH MOZZARELLA BASIL - RECIPES | COOKS.COM
From cooks.com
HOW TO MAKE THE BEST-EVER MOZZARELLA TOMATO BASIL (CAPRESE) SALAD
From tasteofhome.com
FRESH TOMATO TOPPING WITH MOZZARELLA AND BASIL - COOK'S ILLUSTRATED
From cooksillustrated.com
TOMATO AND FRESH MOZZARELLA FOCACCIA RECIPE
From crecipe.com
MOZZARELLA WITH FRESH TOMATOES AND BASIL - RECIPE | COOKS.COM
From cooks.com
SHYLAH'S RECIPES: BALSAMIC, FRESH MOZZARELLA, TOMATO & BASIL …
From shylahsrecipes.blogspot.com
TOMATO MOZZARELLA FOCACCIA | DASH OF SAVORY | COOK WITH PASSION
From dashofsavory.com
ONE HOUR SUN DRIED TOMATO, BASIL AND MOZZARELLA FOCACCIA
From homebaking.org
FRESH MOZZARELLA BASIL TOMATO FOCACCIA RECIPE - WEBETUTORIAL
From webetutorial.com
TOMATO, MOZZARELLA AND BASIL RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
TOMATO AND FRESH MOZZARELLA FOCACCIA - BIGOVEN.COM
From bigoven.com
TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE
From recipes.net
CAPRESE FOCACCIA BREAD - LAUGHING SPATULA
From laughingspatula.com
ASTRAY RECIPES: TOMATO AND FRESH MOZZARELLA FOCACCIA
From astray.com
HEIRLOOM TOMATO & MOZZARELLA FOCOCCIA - ITALIAN FOOD FOREVER
From italianfoodforever.com
FRESH MOZZARELLA WITH GARLIC, TOMATO, BASIL SAUCE
From perkinsgoodearthfarm.com
33 FRESH MOZZARELLA RECIPES - TOP RECIPES
From topteenrecipes.com
FOCACCIA WITH FRESH TOMATO RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH MOZZARELLA, TOMATOES & BASIL PASTA
From cindysgardentotable.com
TOMATO MOZZARELLA BASIL BALSAMIC APPETIZER RECIPES
From yummly.com
FOCACCIA WITH PROSCIUTTO, MOZZARELLA AND TOMATO - THE COOK'S COOK
From thecookscook.com
FRESH MOZZARELLA BRUSCHETTA WITH TOMATO & BASIL - RECIPE
From finecooking.com
TOMATO AND FRESH MOZZARELLA FOCACCIA | EMERILS.COM
From emerils.com
HOW TO COOK FOCACCIA WITH MOZZARELLA, TOMATOES AND BASIL
From thisnutrition.com
FRESH TOMATO FOCACCIA - THERESCIPES.INFO
From therecipes.info
ASTRAY RECIPES: TOMATO & FRESH MOZZARELLA FOCACCIA
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love