Parmesan And Black Pepper Whole Wheat Focaccia Recipes

PARMESAN BLACK PEPPER FOCACCIA

Steps:

• Preheat the oven to 350ºF.
• Combine the yeast and the warm water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes.
• Combine the flour and salt in a separate bowl.
• Add the olive oil to the yeast, then add the flour mixture. Mix the dough on low speed until the wet and dry ingredients combine, then increase the speed to medium and knead the dough until it is soft, about 2 minutes. Use a spatula to scrape down the sides, then add the parmesan and black pepper and mix just until combined.
• Grease a 13x9" baking pan.
• Grease your hands with olive oil then transfer the dough to the prepared pan, using your hands to spread it out. Use your fingertips to make small indentations on the top of the dough then cover it with plastic wrap and let it proof in a warm, dry place (such as your dryer) for one hour, or until it doubles in size.
• Bake the focaccia for 20 minutes, remove it from the oven, and sprinkle it with the remaining ¼ cup Parmesan cheese and a final drizzle of olive oil. Return the pan to the oven and bake it an additional 2 minutes, just until the cheese melts.
• Remove the pan from the oven and let the focaccia cool before slicing and serving.
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DELICIOUSLY EASY GARLIC HERB FOCACCIA

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.

WHOLE-WHEAT FOCACCIA

Steps:

• In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
• If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
• Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
• Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
• Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt; 2 to 4 tablespoons chopped fresh rosemary, thyme or sage; Pitted black olives; Roasted red peppers, diced or sliced
• When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.

PARMESAN AND BLACK PEPPER WHOLE-WHEAT FOCACCIA

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate.
• Dump the all-purpose flour, whole wheat flour, 2 teaspoons salt, and the sugar onto the water and carefully turn the mixer on low.
• Let the dough mix for about 30 seconds (to prevent the flour from flying out of the bowl, turn the mixer on and off several times until the flour is mixed into the liquid and then keep it on low).
• When the dough is still shaggy looking, drizzle in 3/4 cup of the olive oil, aiming it along the side of the bowl to keep it from splashing and making a mess.
• With the mixer still on low, knead the dough for 4-5 minutes, or until it is smooth and supple.
• The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency.
• If it is much stiffer than this, mix in a few tablespoons water; if it is much looser than this, mix in a few tablespoons of all-purpose flour.
• **Alternatively, combine the water and yeast in a large bowl, and then add the other ingredients as directed and mix with a wooden spoon; once the oil is incorporated, dump out the dough onto a floured surface and knead for 6-8 minutes, or until smooth and supple**.
• Lightly oil a large bowl; transfer the dough to the oiled bowl, and turn the dough to coat it with the oil.
• Cover the bowl with an oiled piece of plastic wrap or a lint-free damp cloth.
• Place the bowl in a draft-free, warm place (72 to 82 degrees F is ideal; an area near the stove or in the oven with only the pilot light on is good) for 2-3 hours.
• The dough should rise until it is about double in bulk.
• Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl.
• Gently stretch the dough into a rectangle about 10 by 15 inches.
• Sprinkle the cornmeal onto a baking sheet to keep the dough from sticking and place the dough rectangle on the sheet.
• Generously flour the top of the dough, and then cover it loosely but completely with a piece of plastic wrap or lint-free damp cloth.
• Place in a warm area for another hour or so, or until the dough rises a bit and gets puffy and pillowy.
• Position a rack in the center of the oven, and preheat oven to 425°.
• When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom.
• Sprinkle the Parmesan evenly over the top, drizzle evenly the remaining 1/4 cup olive oil, and then sprinkle evenly with the remaining 1 teaspoon salt and the pepper.
• Bake for 35-45 minutes, or until completely golden brown on top and bottom.
• Lift the dough and make sure the underside is browned before pulling it out of the oven, or you will end up with soggy focaccia.
• Let cool on the pan on a wire rack for about 30 minutes, or until cool enough to handle, then cut into serving pieces.
• The focaccia will keep in a closed paper bag at room temperature for up to 3 days, or tightly wrapped in two layers of plastic wrap in the freezer for up to 2 weeks.
• If frozen, thaw at room temperature for 3-4 hours and refresh in a 300° oven for 5 minutes, or refresh, directly from the freezer in a 300° oven for 12-15 minutes.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.