DELICIOUSLY EASY GARLIC HERB FOCACCIA
Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.
Provided by Amy Beth McMaster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
- Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
- Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
- Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
- Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
- Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g
HERB FOCACCIA
Partner Bisquick® mix and yeast to make an incredible homemade herb bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, stir together water, yeast, Bisquick mix, oregano, 1/4 cup of the onion and 3 teaspoons of the oil (dough will be soft).
- Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. Knead gently about 20 times, adding a small amount of Bisquick mix if dough sticks to surface, until smooth.
- Pat dough on cookie sheet into 10-inch round. Sprinkle remaining onion over dough. Brush remaining teaspoon oil over onion and dough. Cover; let rise in warm place about 1 hour or until doubled in size.
- Heat oven to 400°F. Bake 14 to 17 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Wedge, Sodium 340 mg, Sugar 2 g, TransFat 1/2 g
GRILLED MEDITERRANEAN VEGETABLE SANDWICH
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
Provided by CHRIS M
Categories Main Dish Recipes Sandwich Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
- Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g
GRILLED HERB FOCACCIA
Provided by Steven Raichlen
Categories project, side dish
Time 35m
Yield 8 pieces
Number Of Ingredients 9
Steps:
- Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy. Stir in the oil and 3 cups of the flour. Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook. If necessary, add more flour; the dough should be soft and pliable but not sticky.
- Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
- Punch the dough down, and form it into a long 2-inch-thick roll. Cut the roll into 2-inch pieces. Form each piece into a ball, and keep covered with a damp dish towel. Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick. Lightly dust each round with flour, and stack, separated by pieces of wax paper.
- Heat the grill until it is medium-hot. Mince the garlic, and combine with the herbs in a small bowl. Combine the cracked peppercorns and salt in another small bowl. Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill. Cook for 30 to 60 seconds, or until slightly puffed and blistered. Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture. Turn the focaccia, and cook another 30 seconds or until lightly browned. Cook all the dough the same way.
- Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 225 milligrams, Sugar 1 gram
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
GRILLED VEGGIE SANDWICH
Open face cheese - veggie grilled sandwich with lemon - herb mayo on focaccia bread. Great warm weather meal out on the BBQ
Provided by Diva-getarian
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate).
- Preheat grill on high.
- Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer).
- Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts).
- Remove from grill and layer with veggies for a great open faced sandwich.
Nutrition Facts : Calories 252.7, Fat 20, SaturatedFat 7.3, Cholesterol 37.2, Sodium 530.8, Carbohydrate 12.7, Fiber 1.9, Sugar 6.8, Protein 7
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