Rosemary Pepper Focaccia Recipes

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place 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 the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

ROSEMARY-PEPPER FOCACCIA

Steps:

• Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.
• Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and crushed red pepper. Sprinkle lightly with salt and pepper. Let rise 30 minutes.
• Preheat oven to 400°F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

ROSEMARY FOCACCIA BREAD

Steps:

• In a large bowl, combine the first five ingredients; stir in water. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes. , Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes., Using the end of a wooden spoon handle, make several indentions 1/4 in. deep over surface of dough. Brush with oil; sprinkle with cheese, salt and pepper. , Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Cut into strips or squares; serve warm.

QUICK ROSEMARY FOCACCIA

Steps:

• Press the dough into an ungreased 15x10x1-in. baking pan; build up edges slightly. Brush with oil; top with onion, garlic, cheese and rosemary. , Bake at 400° for 15-20 minutes or until golden brown and cheese is melted. Let stand for 5 minutes before slicing.

ROSEMARY FOCACCIA

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, and table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to 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. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a small bowl stir together the remaining 2 tablespoon oil, the garlic, and the chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with your fingertips, brush it with the oil mixture, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and garnish it with the rosemary sprigs. Serve the focaccia warm or at room temperature.

FOCACCIA

Steps:

• Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir, and set aside for 10 minutes until mixture is foamy. Add 2 cups warm water, 2 tablespoons olive oil, 2 cups flour, and 1 tablespoon salt; stir until smooth. Gradually incorporate 4 more cups flour, using your hands once mixture becomes too thick to stir. If dough is sticky, add some of the remaining flour.
• Transfer dough to a clean work surface; knead until smooth and elastic, using any remaining flour if needed, about 10 minutes.
• Place dough in a lightly oiled bowl, and cover with plastic. Set in a warm place to rise until doubled in size, about 1 1/2 hours.
• Heat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch baking pan; press to form an even thickness. If dough shrinks back, cover with a damp towel; let rest 10 minutes before continuing. Once dough fills pan, cover with a damp towel; let rise 30 minutes, until doubled in size.
• Use your fingers to make dimplelike indentations in dough. Drizzle with remaining 2 tablespoons olive oil, allowing oil to fill dimples. Brush with a pastry brush to distribute oil over top of bread. Sprinkle with salt and rosemary; place in oven. Toss a cup of ice cubes into bottom of oven to create steam. Bake until golden brown, about 30 minutes, opening oven as infrequently as possible to prevent losing steam. Remove bread from pan; cool on a wire rack.

ROSEMARY, LEMON, AND PEPPER FOCACCIA

Steps:

• Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
• Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
• Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
• Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.

BLACK OLIVE AND ROSEMARY FOCACCIA

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.