Roasted Garlic And Asiago Focaccia Recipes

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EASY ROASTED-GARLIC FOCACCIA RECIPE



Easy Roasted-Garlic Focaccia Recipe image

This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top.

Provided by J. Kenji López-Alt

Categories     Sides     Yeast Bread

Time 11h30m

Yield 8

Number Of Ingredients 12

For the Focaccia:
1 whole head garlic
5 tablespoons (75ml) extra-virgin olive oil, divided
Kosher salt, for seasoning
500g all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)
325g water (11 1/2 ounces; about 1 1/2 cups minus 1 tablespoon)
15g kosher salt (1/2 ounce; about 1 tablespoon)
4g instant yeast (0.15 ounce; about 1 teaspoon)
For the Garlic Butter:
2 tablespoons (30g) unsalted butter
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes

Steps:

  • For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day.
  • Combine flour, water, salt, and yeast in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains.
  • Cover bowl tightly with plastic wrap, making sure that edges are well sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.
  • Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C).
  • At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet.
  • Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes.
  • Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.
  • When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving.

Nutrition Facts : Calories 336 kcal, Carbohydrate 47 g, Cholesterol 8 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 750 mg, Sugar 0 g, Fat 13 g, ServingSize Makes 1 (12-inch) loaf of focaccia, serving 6 to 8, UnsaturatedFat 0 g

ROASTED GARLIC SOUP WITH ASIAGO CROSTINI



Roasted Garlic Soup with Asiago Crostini image

Provided by Guy Fieri

Time 2h10m

Yield 5 cups

Number Of Ingredients 17

6 large heads garlic
Extra-virgin olive oil, for drizzling
Salt and freshly cracked black pepper
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken stock
1 tablespoon dried Italian seasoning
1/4 cup heavy cream
Chopped fresh parsley, for topping
For the crostini:
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced 1 inch thick on the diagonal
1/2 cup shredded asiago cheese

Steps:

  • Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl.
  • In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
  • Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
  • Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.

ROASTED GARLIC AND ASIAGO FOCACCIA



ROASTED GARLIC AND ASIAGO FOCACCIA image

Categories     Bread     Cheese     Appetizer     Bake     Kid-Friendly     Quick & Easy     Healthy

Yield 8

Number Of Ingredients 4

9 Rhodes™ Dinner rolls, thawed to room temperature
1 head garlic
1 cup grated Asiago cheese
fresh basil

Steps:

  • Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside. Combine rolls and flatten into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Spread roasted garlic evenly over dough. Cover with plastic wrap and let rise for 30-45 minutes. Remove wrap and make indentations into dough with fingers at 1-inch intervals. Sprinkle with cheese. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and garnish with thinly sliced fresh basil while still warm.

ROASTED GARLIC ASIAGO DIP



Roasted Garlic Asiago Dip image

This is sooo good. Very rich. If you like garlic, this is a must try. The prep time includes the time to roast garlic.

Provided by ratherbebaking

Categories     Oven

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

1 head garlic
16 ounces cream cheese
2 cups shredded asiago cheese
1/3 cup heavy cream
1/2 cup sour cream
1/4 cup parsley, chopped
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 400.
  • Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
  • Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
  • (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
  • Reduce oven temp to 350.
  • With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
  • Place mixture into a casserole or baking dish and top with shredded mozzarella.
  • Bake about 20 minutes until bubbly and golden brown on top.
  • Serve with firm crusty bread, crackers or other dippers of your choice.
  • I have added artichoke hearts to the dip for a nice change.
  • Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

Nutrition Facts : Calories 578.1, Fat 55.1, SaturatedFat 31.6, Cholesterol 178.1, Sodium 487.6, Carbohydrate 11.5, Fiber 0.4, Sugar 5, Protein 11.9

DELICIOUSLY EASY GARLIC HERB FOCACCIA



Deliciously Easy Garlic Herb Focaccia image

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

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

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

ROASTED GARLIC AND ASIAGO FOCACCIA



Roasted Garlic and Asiago Focaccia image

Yield 8

Number Of Ingredients 4

9 Rhodes White Dinner Rolls , thawed to room temperature
1 head garlic
1 cup grated asiago cheese
fresh basil

Steps:

  • Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside. Combine rolls and flatten into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Spread roasted garlic evenly over dough. Cover with plastic wrap and let rise for 30-45 minutes. Remove wrap and make indentations into dough with fingers at 1-inch intervals. Sprinkle with cheese. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and garnish with thinly sliced fresh basil while still warm.

Nutrition Facts : Nutritional Facts Serves

ROASTED GARLIC AND ASIAGO SPREAD



Roasted Garlic and Asiago Spread image

Serve with crackers or on toasted baguette. Cook time includes 1 hour for roasting garlic.This can be doen ahead of time.

Provided by MARIA MAC

Categories     Spreads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole bulb of garlic
1 teaspoon olive oil
4 ounces shredded asiago cheese
1 cup mayonnaise
1/4-1/2 teaspoon pepper
1 tablespoon chopped parsley

Steps:

  • Cut off top pointy end of bulb so cloves are exposed and brush with olive oil. Place bulb in a small baking dish and cover with foil. Roast in a 350 degree oven for 1 hour. Allow to cool.
  • Squeeze garlic from cloves into a medium, microwave safe bowl. Add cheese, mayo, pepper and stir. Microwave on high 2-3 minutes, stirring occasionally.
  • Spread on baguette slices and serve. Or serve with crackers.

Nutrition Facts : Calories 167.3, Fat 13.9, SaturatedFat 2, Cholesterol 10.2, Sodium 279.7, Carbohydrate 11.1, Fiber 0.1, Sugar 2.6, Protein 0.7

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