Polly O Quick Focaccia Recipes

QUICK FOCACCIA

Steps:

• Lightly grease a baking pan, 13 by 9 by 2 inches.
• In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.
• On lightly floured surface roll out dough into a 13- by 9-inch rectangle and transfer to baking pan pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk.
• Preheat oven to 400°F.
• Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• 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 until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

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.

POLLY-O® QUICK FOCACCIA

Steps:

• Preheat oven to 450°F. Brush pizza crust lightly with oil.
• Top with cheese, onions, olives and seasonings. Place directly on oven rack.
• Bake 8 to 10 min. or until cheese is melted. Cut into 6 wedges to serve.

QUICK FOCACCIA RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and turn on the oven light. Grease a 9-x 13-inch baking pan with 2 1/2 tablespoons of olive oil. Spread the olive oil to cover the bottom and sides of the pan. Set aside.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt, sugar, water, and 2 tablespoons of olive oil. Mix on low speed until a dough begins to form, about 2 minutes.
• Let the dough rest for 10 minutes.
• With the mixer on medium speed, knead the dough, scraping down the sides of the bowl occasionally with an oiled spatula, until the mixture is well combined and no more flour is visible, about 4 minutes. The dough will be very sticky and may not form a ball.
• Scrape the dough into the prepared baking pan, pressing lightly and stretching to fit. Place the pan in the oven for 1 hour to proof.
• Remove the pan, then heat the oven to 425 F.
• While the oven is heating, drizzle the remaining 1 tablespoon of olive oil all over the dough. The dough will be puffy, so handle it gently to avoid deflating it. Using your fingertips, lightly dimple the dough all over, then sprinkle with the flaky sea salt and pepper, if using.
• Bake the focaccia until golden brown, 21 to 24 minutes. Let cool slightly before slicing and serving.

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Steps:

• Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
• Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
• Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
• Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.