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
HERBED FOCACCIA BREAD
A delicious bread that you can change easily by changing the herbs you put in and on it! I'm posting with the original basil, but try it with rosemary too!
Provided by Charmie777
Categories Yeast Breads
Time 3h
Yield 12 pieces
Number Of Ingredients 12
Steps:
- Add ingredients for the dough according to bread machine directions.
- Select dough cycle.
- Remove dough to lightly floured surface; cover and let rest for 10 minutes.
- Grease a 13x9 inch pan and sprinkle with cornmeal.
- Press dough evenly in pan.
- Drizzle with oil, and scatter remaining topping ingredients evenly over dough.
- Cover with towel and let rise in warm place until doubled, 30-40 minutes.
- Poke deep holes with finger in risen dough about 1 inch apart.
- Bake at 400ºF on lower oven rack for 20-25 minutes, or until golden.
- Remove from pan, and serve warm.
HERBED FOCACCIA
Steps:
- Preheat oven to 425 degrees F.
- Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
- In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
- Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.
FOCACCIA WITH FRESH HERBS
This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can vary the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust!
Provided by riffraff
Categories Yeast Breads
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
- Let stand 10 minutes or until the surface becomes bubbly.
- In large bowl, combine flour and table salt.
- Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
- Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
- Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
- If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
- When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
- Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
- Turn onto lightly floured surface. Knead gently several times.
- Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
- In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
- Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
- Bake 15 minutes, reduce heat to 400°F.
- Bake 5 minutes more, or until golden brown.
- Let cool and cut into wedges.
Nutrition Facts : Calories 217.9, Fat 7.2, SaturatedFat 1, Sodium 292.5, Carbohydrate 33.1, Fiber 1.2, Sugar 0.4, Protein 4.5
HERBED PARMESAN ONION FOCACCIA
This bread is so full of flavor that spreading butter on it is not necessary. I always hear yums, oohs and aahs when guests take their first bite. It's best served warm, and the next day makes the best toast you've ever had!
Provided by Taste of Home
Time 50m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 17
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FOCACCIA BIANCA WITH HERB OIL
Provided by Peter Reinhart
Categories side-dish
Time 12h35m
Yield 1 sheet pan or 2 to 3 round focaccia
Number Of Ingredients 19
Steps:
- Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with 3 tablespoons olive oil. Begin panning and dimpling the White Master Dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 3 hours for the final rise.
- When the dough reaches the rim of the pan (or doubled in size), position a rack in the center of the oven and preheat to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap, drizzle the dough with 2 tablespoons herbed olive oil and sprinkle with flaky sea salt. Bake for 15 to 18 minutes, rotating the pan halfway through. Remove from the oven and sprinkle with 2 cups Parmesan or Romano cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Transfer the focaccia to a cutting board and let rest 3 to 5 minutes before serving.
- Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 9 to 12 minutes longer, or until the top and the undercrust are golden brown. If using cheese, remove the pan from the oven when the focaccia looks done and sprinkle it with the cheese. Return the pan to the oven for 2 minutes and then remove it.
- Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. Drizzle any oil remaining in the baking pan over the focaccia. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
- Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
- Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
- In a bowl, whisk together the oil, basil, parsley, oregano, rosemary, thyme, garlic and pepper flakes and paprika (if using), gradually adding the salt and whisking the oil to bring the salt to the surface before tasting. Store in the refrigerator in a container with a lid, where it will keep for at least 6 months. Makes 1 cup.
HERB OIL FOCACCIA
This Italian olive oil bread is trickier to make than your average loaf, but absolutely delicious with its thyme, rosemary, bay and sea salt topping
Provided by James Martin
Categories Lunch, Side dish
Time 1h10m
Number Of Ingredients 11
Steps:
- First make the starter dough - mix the yeast with 100ml hand-hot water in a small bowl. Leave for 5 mins until bubbling. Add the flour to a large bowl, and pour in the yeast mix and another 250ml hand-hot water. Beat vigorously with your hand for a few mins. (The dough will be really wet but don't worry, you'll be adding more flour later.) Scrape all the dough from your hands and the sides of the bowl. Cover tightly with cling film and leave to ferment in the fridge for at least 12 hrs, overnight if possible.
- Meanwhile, make the herb oil. Set aside 2-3 sprigs each of rosemary and thyme, plus a few bay leaves. Bash the rest using a pestle and mortar (or use a rolling pin) to release the flavours, then stuff into a large sterilised bottle or Kilner jar, or a few jam jars (see tip, right). Heat the oil in a saucepan until just warm, then carefully pour into the bottle using a funnel. Leave to cool before securing with a lid.
- Take the starter dough out of the fridge about 1 hr before you want to make your focaccia - it should have risen considerably. To finish the dough, mix in the additional flour, the sea salt and herb oil until it's soft yet slightly sticky. Knead the dough with extra oil for 5 mins until smooth and springy. Return to a clean, warm bowl and leave to rise until doubled in size, about 1 hr.
- Heat oven to 220C/200C fan/gas 7. Turn the risen dough onto a deep oiled baking tray (about 20 x 30cm) and press to a rectangle about 2cm thick. Break the reserved herbs into smaller bits and push them into the dough. Cover with a clean tea towel and leave to rise until doubled in size.
- Once risen, press lots of holes into the dough with your fingers. Brush the top with a little more herb oil and sprinkle over some rough sea salt. Fill a shallow tray with some water and put in the bottom of the oven, with the bread on a shelf above. Bake for 25 mins until golden, reducing the temperature to 200C/180C fan/gas 6 if the bread starts to brown too much. Remove from the oven, scatter over the reserved herbs and bake for another 10-15 mins until cooked through. Cool on a wire rack until ready to eat. Tear into chunks and dip in more herb oil, if you like.
Nutrition Facts : Calories 301 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.9 milligram of sodium
HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY
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
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
FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
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