OLIVE FOCACCIA
When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
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
LAVENDER & OLIVE FOCACCIA
Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.-Sherry Haddox, Austin, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and remaining warm water. Add 2 cups flour; 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 471mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GREEK OLIVE FOCACCIA
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except olives, 1 tablespoon oil, and 1 teaspoon rosemary in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.Heat oven to 400°. Make deep depressions in dough at 1-inch intervals with fingertips. Drizzle with 1 tablespoon oil. Sprinkle with 1 teaspoon rosemary. Bake 15 to 18 minutes or until edge is golden brown. Serve warm, or cool on wire rack.1 serving: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the olives 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.Do-ahead NoteAfter you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.ShapingMake depressions in dough at 1-inch intervals with fingertips.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED OLIVE AND FETA STUFFED FOCACCIA
Provided by Bon Appétit Test Kitchen
Categories Bread Dairy Olive Vegetable Appetizer Cocktail Party Fourth of July Picnic Low Fat Vegetarian Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Feta Shower Grill/Barbecue Party Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
- Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
- Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.
GREEK FOCCACIA BREAD
this turned out with almost the texture of a croissant, filled with flavor and goodies. we devoured all of it in a few hours despite it making two good sized loaves
Provided by spiritussancto
Categories Yeast Breads
Time 1h35m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 11
Steps:
- if you don't keep roasted garlic around you can easily make it by trimming off the top of a whole garlic bulb, just enough to expose the cloves, make a little cup around it with a 6 inch piece of tin foil, drizzle a spoonful or two of olive oil into the exposed cloves, wrap it up and bake at 375f for some 45 min or until soft. it makes the house smell so good and makes it so easy to add lovely healthy garlic to everything i often keep a head in the fridge. just squeeze out of the skin and you can do whatever with it.
- mix yeast, sugar, and water, set aside till it starts bubbling suspiciously. if your yeast is really fresh keep an eye on it or it will bubble over, you want it to just start bubbling so all that rising power goes into the bread itself. btw, yeast should be kept in the fridge in an airtight container once opened and not for more then 3 months or it wont rise properly anymore. i'm testing what happens with longer term storage in the freezer.
- mix the flour with the herbs, olives, cheese, garlic, and salt in a big bowl.
- add the yeast mixture and the oil to the flour mix and stir till a soft dough forms. it'll be really sticky at first but that's ok. try to keep it mostly in a lump and not on your hands. sprinkle with a few handfuls of flour and kneed until it's pliable and elastic but still soft.
- let rise in a warm place, covered with a clean towel until doubled in size (about 45 min) if my house is cold i sometimes turn the oven knob just until the burner clicks on-not even to 170f which is our lowest, let it heat while i knead the dough and clean up and then turn it off before putting the bowl (totally wrapped in a towel in case the racks are too hot for the plastic) in the oven and leaving the door closed to keep warm. i've also had good results with setting the bowl on the burner the oven vents out of with the oven on a low setting and a pot holder under the bowl but then my cats can get into it.
- once it's risen punch down the dough and kneed a little more, you might need to add a bit more flour to keep it workable and not too sticky but don't add so much that it becomes hard to knead. it takes some practice to get the feel for the texture thing but this is a fairly forgiving recipe so don't worry about it too much.
- divide in two and form into two smooth, round loaves about 1 inch thick, coat in a bit more olive oil and place on a greased cookie sheet, remember that they'll double in size again so give them room to expand. if you want you can freeze the dough at this point and when you thaw in the fridge it will do it's second rise at the same time.
- let rise to double the size again, be aware that the second rise sometimes goes a lot faster then the first and heavily over-proofed bread ends up with large air pockets that collapse after baking.
- bake at 325f for 30 min or so or until it sounds hollow when tapped gently. if it's getting too brown turn the temp down to 310f. when done they should be just golden.
- let cool for 15 min or until you can handle easily. if you want a soft crust instead of a crispy one you can brush with a bit more oil after baking. this is a very soft bread so use a serrated knife to cut (ala sawing) and try not to press down too hard or you'll crush it,.
- serve with butter or a shallow dish of olive oil and balsamic vinegar.
Nutrition Facts : Calories 294.8, Fat 8.8, SaturatedFat 1.2, Sodium 549.9, Carbohydrate 47, Fiber 2.5, Sugar 2.5, Protein 6.9
FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)
How do you get soft focaccia? The Italian secret is to add one potato to the dough. This foolproof traditional recipe will become the only one you ever need!
Provided by Alemarsi
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
- Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
- Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
- Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
- Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
- Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
- Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 58.9 g, Fat 12.3 g, Fiber 4 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 1295.7 mg, Sugar 3.7 g
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- In the bowl of a stand mixer, combine the warm water, the yeast and the sugar. Let stand for 5-10 minutes, until you see bubbles forming.
- Add the flour, 1/4 cup of the olive oil, and the salt. Mix on low speed using the dough hook attachment of your stand mixer for a few minutes until the dough is smooth. It will be a little sticky; this is normal.
- Remove the dough from the bowl and shape it into a ball. Transfer your dough to a bowl that you have brushed with olive oil.
- Cover the dough with plastic wrap and place it in a warm, draft free location for approximately 1 hour, until it has doubled in size.
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- In a round cake pan, brush a tablespoon of the olive oil over the bottom of the pan. Evenly sprinkle the cornmeal on top.
- Place the fresh pizza dough in the prepared pan and gently press to the edges to cover the bottom of the pan. Cover the dough with plastic wrap and allow to rest for 30 minutes.
- Meanwhile, in a small saucepan, heat the remaining olive oil and garlic cloves until the garlic becomes fragrant. Remove from heat and let marinate while the dough rests.
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