Salty Black Pepper Focaccia Bread Recipes

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BLACK PEPPER FOCACCIA RECIPE



Black Pepper Focaccia Recipe image

This black pepper focaccia, similar to the beloved Panera Bread version, is a great twist on a classic yeasted bread.

Provided by Morgan Baker

Categories     Side Dish     Snack     Bread

Time 2h18m

Number Of Ingredients 8

1 cup warm water
2 teaspoons honey
1 package active dry yeast
2 cups all-purpose flour
1 cup whole wheat flour
¼-½ cup good quality olive oil
2 teaspoons flaky salt
1 teaspoon freshly cracked black pepper

Steps:

  • Gather the ingredients.
  • Add warm water and honey to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
  • Sprinkle the yeast over the mixture and let it sit until the mixture has bloomed and looks foamy , 5 to 10 minutes.
  • Sift the 2 cups all-purpose flour and 1 cup of whole wheat flour together into a large bowl. Stir in 1 teaspoon salt and 1/2 teaspoons cracked black pepper.
  • Add 1/4 cup olive oil to the stand mixer. Mix on medium-low speed until combined. Gradually add the sifted flours to the stand mixer a bit at a time, making sure the mixture is well combined before adding more.
  • Once all the flour is added, continue mixing the dough until it becomes smooth and elastic, about 5 minutes. Add more flour 1 tablespoon at a time if the dough is too sticky and isn't pulling away from the sides of the bowl.
  • Remove dough from the bowl, and use your hands to shape it into a ball.
  • Grease a large bowl with olive oil. Add the dough ball, tossing it in the bowl to coat. Cover with a clean, damp towel, and transfer to a warm place. Let it rise for 60 minutes or until the dough doubles in size.
  • Position a rack in the center of the oven and heat to 400 F. To a round, 10-inch cake pan, add 3 tablespoons of oil and 2 tablespoons flour. Mix until combined (this should be a sludge-type mixture which prevents the dough from sticking to the pan and essentially fries the bottom, creating a crispy texture). Spread the mixture evenly on the bottom of the pan.
  • Add the dough ball to the pan and spread evenly to the edges. Cover, and let rise until visibly puffed, about 30 minutes.
  • Drizzle 1 to 2 tablespoons oil on top of the dough. Use your fingers to create deep wells over the surface of the dough.
  • Top with remaining 1 teaspoon flaky salt and 1/2 teaspoon cracked black pepper.
  • Bake until golden, 20 to 30 minutes. Cool slightly before removing from the pan and serving.

Nutrition Facts : Calories 234 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 532 mg, Sugar 2 g, Fat 8 g, ServingSize 1 loaf, UnsaturatedFat 0 g

THANKSGIVING FOCACCIA RECIPE BY TASTY



Thanksgiving Focaccia Recipe by Tasty image

Whether you call it stuffing or dressing, this traditional Thanksgiving side dish just got a major upgrade. Instead of drying out bread overnight, we skipped that step and stuffed focaccia dough with all of the traditional elements of dressing. It's got onions, apples, sausage, herbs, and even chicken stock in the dough! It's golden brown and crispy on the outside with a soft interior. So good!

Provided by Tasty

Categories     Bakery Goods

Time 15h

Yield 6 servings

Number Of Ingredients 21

5 cups bread flour
1 tablespoon kosher salt, plus more to taste
1 ½ teaspoons granulated chicken bouillon
2 ¼ teaspoons instant fast-acting yeast
2 ½ cups chicken stock, warmed
1 tablespoon honey
6 tablespoons olive oil, divided
16 oz mild italian sausage
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 green apple, peeled and cut into ¼-inch (6 mm) cubes
2 stalks celery, finely diced
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
1 ½ teaspoons fresh thyme
10 green apple slices
10 whole fresh sage sages
2 teaspoons fresh thyme
flaky sea salt
freshly ground black pepper

Steps:

  • Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
  • Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
  • Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
  • Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
  • Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
  • Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
  • Preheat the oven to 400°F (200°C).
  • Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
  • Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
  • Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1342 calories, Carbohydrate 183 grams, Fat 58 grams, Fiber 15 grams, Protein 27 grams, Sugar 59 grams

FOCACCIA BREAD



Focaccia Bread image

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Provided by Terri McCarrell

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Steps:

  • In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  • When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  • Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g

BLACK OLIVE FOCACCIA BREAD



Black Olive Focaccia Bread image

Make and share this Black Olive Focaccia Bread recipe from Food.com.

Provided by flyphily

Categories     Quick Breads

Time 3h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

1 cup warm water
2 teaspoons yeast
3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
4 tablespoons olive oil
1/2 teaspoon salt & freshly ground black pepper
1 tablespoon dried thyme
24 kalamata olives, pitted

Steps:

  • Pour the water into the bowl of a stand up mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of the flour and the sugar then stir to combine. Let rest for ten minutes or so, until the yeast activates and bubbles appear on surface.
  • Add the rest of the flour, salt, olive oil, pepper, thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.
  • Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place dough onto an oiled baking sheet. Pull and press dough across pan until if forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.
  • While you wait preheat your oven to 450 degrees. Place in oven and bake until it has formed a golden crust, but is still soft in the centre, about 40 minutes.

Nutrition Facts : Calories 256, Fat 8.7, SaturatedFat 1.2, Sodium 408.2, Carbohydrate 38.9, Fiber 2.1, Sugar 1.7, Protein 5.4

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL



Cracked Pepper Focaccia with Truffle Oil image

Categories     Bread     Bake     Bon Appétit

Yield Makes 1 large loaf

Number Of Ingredients 10

2 cups lukewarm water (85°F to 95°F)
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
4 tablespoons extra-virgin olive oil
2 tablespoons white or black truffle oil* or olive oil
1 tablespoon cracked black pepper
2 teaspoons salt
4 3/4 cups (about) bread flour
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons coarse sea salt

Steps:

  • Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
  • Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
  • Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
  • *Available at Italian markets, specialty foods stores and some supermarkets.

PEPPERONI FOCACCIA BREAD



Pepperoni Focaccia Bread image

This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking-it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. - Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1 package (3-1/2 ounces) sliced pepperoni, chopped
1/2 medium onion, thinly sliced
1 large egg, room temperature
1 cup 2% milk
1/2 cup plain Greek yogurt
1/4 cup olive oil
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup shredded Parmesan cheese, divided
Optional: Marinara sauce and fresh basil leaves

Steps:

  • Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

Nutrition Facts : Calories 339 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 580mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

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2019-04-01 How to make wild garlic focaccia- step by step: Step 1: Prepare the dough in a bowl of a standing mixer, or by hand. If making it by hand, tip the flour onto the clean, kneading surface and mix it with sea salt. Make a well in the centre and pour in the yeast and tepid water mixture (one part of boiling water to two parts of cold water).
From annabanana.co


WHOLE WHEAT FOCACCIA WITH PEPPERS, TOMATOES, OLIVES AND
2018-03-19 Step 2– Grease a big bowl enough to hold a risen dough with few drops of oil. In a separate bowl, add the flour, add salt, yeast (incase instant yeast), milk, sugar and knead the dough using lukewarm water. Add the water slowly and ensure the dough doesn’t get too sticky.
From masalachilli.com


BAKING CLASSICS: BUTTERMILK FOCACCIA | BUTTERMILK LIPSTICK
2015-01-13 Buttermilk Focacciamakes 15 servings. Combine the first 3 ingredients in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together 3 cups of bread flour & 1 1/2 tsp kosher salt in the bowl of an electric stand mixer. Pour the yeast mixture, the buttermilk & the 2 Tbsp olive oil over the flour mixture.
From buttermilklipstick.com


MARSALA MUSHROOM AND ONION FOCACCIA BREAD - XOXOBELLA
2022-03-18 Transfer the dough into a greased bowl and leave it somewhere warm to rise for an hour. Slice and sauté the onion then add some butter. Add the mushrooms, salt, pepper, and some fresh thyme. Once the mushrooms are golden you can pour in the marsala wine and cook until it has been absorbed.
From xoxobella.com


ROSEMARY SEA SALT FOCACCIA BREAD. - THEDANARENEEWAY.COM
2019-05-27 • Food 52 | recipes from black creators • • The Kitchn | virtual juneteenth cookout • The FeedFeed | sweet potato cornbread • • Black Foodie | virtual juneteenth cookout spread • • Soul Phoodie | cookout for the culture •
From thedanareneeway.com


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