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
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
MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC
The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory, whole-grain version, and a perfectly indulgent way to get more grains into your diet.
Provided by pen25
Categories Yeast Breads
Time 55m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 19
Steps:
- Poolish (Pre-ferment):.
- 1 cup whole wheat flour (4 1/2 ounces).
- 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces).
- 3/4 cup water.
- Pinch active dry yeast.
- Dough:.
- 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces).
- 3/4 cup whole wheat flour (3 1/2 ounce).
- 1/2 cup oat flour (1 3/4 ounce).
- 1/4 cup flaxseed meal (1 ounce).
- 2 1/4 teaspoons active dry yeast (1/4 ounce package).
- 2 teaspoons fine salt (3/4 ounce).
- 1 3/4 cups warm water (about 110 degrees F).
- 1⁄4 cup extra-virgin olive oil.
- Cooking spray.
- Toppings:.
- 6 cloves garlic, roughly chopped.
- 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons).
- 1 sprig fresh rosemary, chopped (about 2 teaspoons).
- 1/3 cup extra-virgin olive oil.
- 1 tablespoon medium-coarse sea salt.
- 3 ounces Parmigiano-Reggiano, shaved into large pieces.
- Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal.
- To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
- To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
- Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
- Fold the dough again like a letter, and rest for another 30 minutes.
- Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.).
- Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
- Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.
Nutrition Facts : Calories 163, Fat 7.3, SaturatedFat 1.5, Cholesterol 2.6, Sodium 547.3, Carbohydrate 20.1, Fiber 2.4, Sugar 0.2, Protein 5
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