Michaels Focaccia Bread Recipes

MICHAEL'S FOCACCIA BREAD

Steps:

• 1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand 5 minutes until the yeast softens and begins to foam. Stir in 1 Tbs kosher salt, 1 Tbs olive oil, onions, and 5 cups of flour until the dough comes together.
• 2. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place for 20 minutes or until doubled in size.
• 3. Preheat oven to 415 degrees. Place dough onto oiled baking sheet (I use a large cookie sheet). Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. (This will take a bit of time because the dough is elastic and will spring back. Give it time and it will be worth it.)
• 4. Drizzle the focaccia with 3 Tbs olive oil. Sprinkle with the rosemary, Parmesan cheese and kosher salt. Let rise for 10 minutes. Bake in preheated oven for 20 minutes. Bread comes out thick and soft.
• 5. Alternate topping: Sometimes I use pizza sauce and pizza toppings for a yummy dinner.

HARVEST FOCCACIA

Steps:

• In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside.
• Take a large saute pan and heat it dry over medium-high heat. Pour in 1 cup of the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
• Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of gray salt. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
• The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with tea towel, and let rise again until doubled, 30 to 40 minutes.
• To bake, preheat oven to 425 degrees F.
• Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Top with lemon zest and finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.

FOCACCIA WITH BLUE CHEESE AND HONEY

Steps:

• In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
• Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth. With the machine running, add 1 cup flour and knead for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes.
• Turn dough out onto a lightly floured work surface. Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.
• Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the dough to the baking sheet. Using your fingertips, nudge the dough into a rectangle.
• Cover and let rise again until doubled, 30 to 40 minutes.
• To bake, preheat oven to 400 degrees F.
• Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Brush olive oil over the top, filling in the wells. Sprinkle the salt and rosemary over the surface. Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes.
• Cut into wedges, top with crumbled blue cheese and honey.

HARVEST FOCACCIA

Steps:

• In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
• In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix another 1 cup flour into the yeast mixture with the dough hook attachment. Knead until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes.
• Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen.
• To bake, preheat oven to 400 degrees F.
• Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes.
• Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting.

FOCACCIA BREAD

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.