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
ROSEMARY - GARLIC FOCACCIA
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
Provided by evelynathens
Categories Yeast Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
ROASTED GARLIC ROSEMARY FOCACCIA BREAD
Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you've got guests coming! If you're looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the step-by-step recipe and see how easy it is to make!
Provided by Marzia
Categories Bread & Baking
Time 1h50m
Number Of Ingredients 9
Steps:
- Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.
- Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
- Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)
- Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
- Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!
ROASTED TOMATO AND GARLIC FOCACCIA
Delicious focaccia bread, flavoured and topped with garlic and herbs and roasted roma tomatoes. Freezes well.
Provided by Jennifer
Categories Bread
Time 5h
Number Of Ingredients 14
Steps:
- *To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
- To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
- Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
- Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
- Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
- After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
- Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
- Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.
Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 370 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROASTED GARLIC FOCACCIA
Impress the whole family by making this Italian homemade bread with roasted garlic.
Provided by Paula Deen
Categories cheesy comfort food Family Supper guys night
Time 1h35m
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1 1/4 cups warm water, yeast, and sugar; let stand for 5 minutes.
- In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil; process until dough forms a ball.
- Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes). Place dough in a lightly greased bowl, turning to grease top. Loosely cover, and let rise in a warm place (85 °F), free from drafts, for 1 hour or until doubled in bulk.
- 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 40 to 45 minutes or until softened. When cool enough to handle, squeeze garlic pulp into a small bowl. Mash garlic with a fork. Set aside.
- Punch dough down, and let rest for 10 minutes. Increase oven temperature to 450 °F. Lightly spray 2 (15-inch) pizza stones or baking sheets with cooking spray; sprinkle lightly with cornmeal.
- On a lightly floured surface, roll dough into 2 (12-inch) circles. Place dough rounds on pizza stones. Using the handle of a wooden spoon, make indentations at 1-inch intervals in top of dough. Spread roasted garlic evenly over dough. Sprinkle with cheese. Bake for 12 to 15 minutes or until lightly browned. Cool completely on wire racks.
- Garnish with basil, if desired.
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5/5 (2)Total Time 2 hrs 15 minsCategory AppetizerCalories 338 per serving
- Prepare Dough: Dissolve the yeast and sugar in the warm water and let it sit for about 10 minutes to activate the yeast. It should be foamy with little bubbles.
- Attach a dough hook onto an electric mixer and set on low speed. Pour in the yeast mixture and slowly add in the flour, salt and olive oil.
- Continue mixing until just combined and a ball of dough forms. Turn dough onto a lightly floured surface and knead for a few minutes until dough is smooth.
- Let Dough Rise: Place dough into a lightly oiled bowl, turning so all sides are lightly covered with oil. Place a sheet of plastic wrap on top and let rise in a warm spot until doubled in size, about 1 1/2 hours.
FOCACCIA BREAD WITH ROASTED GARLIC AND OLIVES
From aspicyperspective.com
5/5 (1)Total Time 4 hrs 15 minsCategory BreadCalories 201 per serving
- Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just lukewarm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Thoroughly oil a 9x13 or 11x15 rimmed baking dish. Press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia bread.
- Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 1 hour.
ROASTED GARLIC WITH OLIVE OIL AND BAKED PARMESAN FOCACCIA
From more.ctv.ca
Cuisine ItalianCategory Side DishServings 1Total Time 2 hrs 30 mins
- Trim 1/2 centimeter off top of garlic bulb to expose cloves. Place on a piece of aluminum foil and drizzle with olive oil and season with salt. Wrap the bulb tightly in foil and bake until softened, 40 to 45 minutes. Set aside to cool.
- Make a well in the middle of the mixture then pour in warm water and 1/4 cup (60 milliliters) of olive oil and stir with a wooden spoon to form a shaggy dough.
ROASTED GARLIC FOCACCIA - CREATE MINDFULLY
From createmindfully.com
Cuisine Vegan, Gluten FreeTotal Time 1 hr 10 minsCategory Side DishCalories 277 per serving
- Roasted Garlic: slice about 1/2" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with the aluminum foil. Roast at 425° for 40-45 minutes, or until tender.
- Focaccia: In a food processor or stand mixer with paddle attachment mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
ROASTED GARLIC FOCACCIA WITH ROSEMARY - SEASONAL RECIPES
From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 4 minsServings 6
- Preheat the oven to 300°F and place a rack in the middle of the oven. Place olive oil in a small baking dish or oven-safe bowl. Add garlic halves cut side down, cover tightly with foil, then transfer to the oven. Cook until the garlic is tender and golden (45 minutes to 1 hour). Pour roasted garlic oil through a mesh strainer into a clean bowl. Carefully remove the roasted garlic cloves from the skin and reserve. Discard other solids. Let roasted garlic oil cool completely before using.
- Rinse the bowl of a stand mixer with warm water, dry, then add yeast. Cover with 1 3/4 cups warm water, gently stirring to dissolve the yeast. Let sit for 3 – 5 minutes until the mixture starts to foam. Using the dough hook attachment, start the mixer on low, then add flour, salt and 2 tablespoons roasted garlic oil. When the dough starts to come together, increase the speed to medium. Stop the mixer periodically to scrape the dough off the hook. Mix until the dough is smooth and just a little sticky (8 – 10 minutes).
- Add 2 teaspoons of roasted garlic oil to a large bowl, then add the ball of dough. Turn the dough in the bowl to completely coat it in oil. Cover the bowl with a kitchen towel, and place in a warm spot to double in size (about 1 hour 45 minutes). Add 1 teaspoon of roasted garlic oil to a rimmed baking sheet, spreading it around over the bottom and sides. Uncover and punch down the dough, and place on the baking sheet. Carefully stretch the dough out to the sides of the pan. Cover with a tea towel, and let rest in a warm spot for 30 minutes. While the dough is resting, preheat the oven to 450°F.
- Uncover the dough, and dimple with roasted garlic oil-greased fingertips. Brush the surface with more roasted garlic oil, then dot with reserved roasted garlic cloves. Sprinkle surface with fresh rosemary and a few pinches of flakey sea salt. Place in the oven, and immediately turn down the heat to 375°F. Bake until golden brown (20 – 25 minutes). Transfer to a wire rack to cool slightly before eating.
ROASTED GARLIC AND SUN-DRIED TOMATO FOCACCIA - WELL ...
From wellseasonedstudio.com
Ratings 1Category BreadCuisine ItalianEstimated Reading Time 7 mins
- Preheat oven to 400 F. Cut heads of garlic in half, then place in a baking pan with olive oil. Cover with aluminum foil then roast for 45 minutes, until garlic is very soft. Let cool.
- In the bowl of a stand mixer fitted with dough hook, combine water, yeast and sugar. Let sit for 10 minutes to activate yeast.
ROASTED GARLIC SUN-DRIED TOMATO PESTO FOCACCIA
From wholeandheavenlyoven.com
Servings 9Total Time 2 hrs 50 minsEstimated Reading Time 3 minsCalories 306 per serving
- In a large bowl, combine flour and yeast . Drizzle in water and add honey and salt. Stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- Once dough has risen, gently spread with pesto and use your fingers to make little indentations all over top.
FOCACCIA RECIPE (ROSEMARY GARLIC BREAD) - FUN FOOD FROLIC
From funfoodfrolic.com
5/5 (4)Total Time 1 hr 35 minsCategory Side DishCalories 308 per serving
- Combine sugar and water. Bring water to boil until sugar is dissolved completely. Allow water to become lukewarm. It should not be burning hot to touch but still warm.
- Combine flour and salt in a mixing bowl or in a stand mixer. Now pour yeast mixture in small batches and form a smooth dough.
- Grease a large, spacious bowl with olive oil. Trasfer the dough to the bowl. Cover it with a tight fitting lid. Keep the bowl in a warm place such as inside the oven or microwave for 30 minutes.
- Transfer the dough to a lightly greased kitchen counter. Knead the dough for 3 - 5 minutes to punch out all the air.
ROASTED GARLIC AND ROSEMARY FOCACCIA BREAD * SPARKLE ...
From sparklelivingblog.com
Reviews 13Category BreadServings 12Estimated Reading Time 3 mins
- Roast garlic by cutting off the top 1/3 of the bulb, place on a piece of aluminum foil. Pour 2-3 tablespoons of quality olive oil on the garlic, making sure the oil gets in all the cloves. Wrap up the foil and bake in a 400 degree oven for 45 minutes to an hour. The garlic cloves should be easy to separate and squish and place roasted garlic in 2 tablespoons of olive oil and mash together. Let sit and let the flavors infuse.
- Blend together flour, salt, sugar and yeast in a large bowl. Add two tablespoons of olive oil to warm water and mix with dry ingredients with a spoon until well blended.
- Use oil to grease a 9x13 inch baking dish, and set dough in dish. Cover with a dishtowel and set in a warm location for 30 - 45 minutes until doubled in size.
- Once doubled in size, stretch dough to fill baking dish. Dip finger in olive oil and poke holes in dough, all the way to the bottom, approximately one inch apart. Spread on garlic and oil, filling the holes. Sprinkle chopped rosemary across surface of dough. Add a fine dusting of course sea salt to dough.
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