How To Reheat Focaccia Bread Recipes

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

GARLIC FOCACCIA BREAD

Steps:

• In a bowl you are going to add in your oil, milk, yeast, and sugar. Add in the egg and whisk until it is fully incorporated.
• Add in your garlic powder, onion powder and salt.
• Slowly incorporate the flour, using a spatula to mix it up. You wand to stir the dough until it is fully combined and an elastic texture. This takes around 2 minutes.
• In a greased bowl you will place the dough and cover with a cloth and let rise for 30 minutes.
• One the dough has risen you will roll out the dough on a parchment paper pan and push to flatten it out. It doesn't have to be perfect.
• Add on the butter in small pieces all over the bread. Sprinkle with salt and pepper.
• Bake for 25 minutes or until the bread is golden brown. Remove from oven and sprinkle with chopped parsley.
• Serve up this garlic focaccia bread warm.

OVEN ROASTED TOMATO FOCACCIA

Steps:

• Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
• Form well in flour. Add warm water and 2 Tbsp canola oil.
• Stir until ingredients are combined and becomes difficult to stir with a spoon.
• Turn dough onto lightly floured surface and knead for 6 - 7 minutes. Add more flour as needed to prevent stickiness.
• Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
• Cover loosely with clean towel and let rest for 20 minutes. Prepare Roasted Tomatoes while waiting.
• Using remaining 1/2 Tbsp canola oil, to generously grease a 9x13" (23x33 cm) pan to ensure a nice crispy outside.
• Roll and stretch out dough to fit pan and press out the air.
• Use fingers to poke dimples into dough to bottom of pan.
• Cover with clean towel and let rest 15 minutes.
• Preheat oven to 400°F (200°C) and grease a 9x13" (23x33 cm) rimmed pan with canola oil.
• Wash and slice tomatoes 1/2" (1.5 cm) thick. Place cut side up on baking sheet.
• Tuck garlic halves randomly into middle of tomatoes, not directly on baking sheet to help prevent scorching.
• Drizzle tomatoes and garlic with 1 Tbsp of canola oil.
• Bake at to 400°F (200°C) for 20 to 30 minutes. Check to ensure browning - not charring.
• Remove from oven and let cool slightly.
• Once dough has risen and roasted tomatoes have cooled, assemble focaccia.
• Drizzle 1/2 Tbsp canola oil on top of dough.
• Mash roasted tomatoes with a fork and spread evenly on top of dough. Sprinkle with Italian seasoning and remaining 1/2 Tbsp canola oil.
• Bake at to 400°F (200°C) for 20 to 25 minutes til dough is light golden brown.
• Sprinkle with Parmesan cheese and slice into squares. Serve warm or cold.