SOFT POTATO FOCACCIA BREAD
The addition of cooked potatoes makes this the softest, most delicious Focaccia Bread you will ever taste. The perfect appetizer!
Provided by Rosemary Molloy
Categories Appetizer Bread and Pizza Main Dish
Time 2h35m
Number Of Ingredients 15
Steps:
- Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
- In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
- Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
- Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
- Divide dough and place in prepared pans, with finger tips make prints in the dough.
- To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
- Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!
Nutrition Facts : Calories 655 kcal, Carbohydrate 86 g, Protein 19 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1179 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
TOMATO FOCACCIA
Provided by Lucia Erriquez Castellana
Categories Bread Mixer Tomato Side Bake Spring Potluck Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 11
Steps:
- Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
- Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
- Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
- Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
- Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
- Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 425°F with rack in lower third.
- Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
- Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
- Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.
POTATO ROSEMARY FOCACCIA
Steps:
- In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
POTATO TOMATO FOCACCIA
From the Party Girl Cookbook I have not tried this; in the past, recipes I have tried from here have been either really good or just ok, so it's your call. It can be made 1 - 2 days ahead, wrapped in plastic wrap and then in foil. I really don't know how long the prep time is, so I'm just pulling a number out of air...
Provided by briosgaid
Categories Breads
Time 1h50m
Yield 35 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease 10 by 15 in.
- rimmed cookie sheet or jellyroll pan.
- Combine oil, garlic, and rosemary; cover& set aside.
- In a large bowl, stir together water, yeast,& sugar; let stand until foamy, about 5 minutes.
- In a small bowl, stir together flour& salt and gradually stir into yeast mix until it forms a soft dough.
- Mix in tomatoes.
- On a lightly floured surface (with floured hands), knead dough 5 min.
- or until smooth/elastic, and shape into ball.
- Invert the large bowl used to mix the dough over the dough ball and let it rest 10 min.
- ROll out dough into a 13 by 9 in.
- rectangle on the surface and transfer to baking pan, pressing into corners.
- Let dough rise, covered loosely with plastic wrap/towel, in a warm place until doubled in size (about 30 min.) Preheat oven to 400F.
- Once dough has risen, make little divots all over the dough with your fingers, making sure the dough is pressed to the edges of the pan.
- Slice the potatoes paper- thin and arrange them, overlapping, on the dough.
- Brush the potatoes with oil mix, leaving garlic slices in bowl.
- Sprinkle fococcia w/ s&p and bake for 40- 50min.
- or until golden.
- Let it cool in the pan on a rack.
- When cool, remove the bread to a board and cut into 2 in.
- squares.
Nutrition Facts : Calories 83.3, Fat 3.6, SaturatedFat 0.5, Sodium 94.3, Carbohydrate 11.6, Fiber 1.4, Sugar 0.2, Protein 2
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