BLACK PEPPER FOCACCIA RECIPE
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
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
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
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
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
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
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
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
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
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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EASY SEA SALT & CRACKED PEPPER FOCACCIA BREAD - SWEET TEA
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- Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit for 10 minutes, until the mixture is foamy on top. If the yeast doesn't foam up and smell yeasty, it's dead and you'll need fresh yeast.
- In the bowl of a stand mixer fitted with a dough hook, stir together 5 cups flour and kosher salt on low speed to combine. Add the yeast mixture and 1/2 cup of extra virgin olive oil; mix on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 8 minutes, until the dough becomes smooth and soft. It should be kinda tacky, otherwise add more flour, 1 tbsp at a time, and knead for another minute or two.
- Transfer the dough to a large, well-oiled bowl, flipping once so that both the top and bottom of dough are lightly coated with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1 1/2-2 hours.
- Coat a 13" x 18" rimmed baking sheet with 1/4 cup of olive oil from end to end. Put the dough onto the prepared pan, turn the dough over a few a times to coat both sides with olive oil, and begin pressing it out with your hands to press the dough from edge to edge. Do it gently, making sure not to create holes in the dough.
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- Pour the flour into the bowl of a stand mixer fitted with the paddle attachment. Add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger. Keeping the salt from directly touching the yeast prevents it from killing the yeast.
- Microwave the water for 1 minute on high, or until it reaches 115°F. Add half of the water to the flour mixture, mixing on low speed with the paddle attachment until a dry, clumpy dough forms. Gradually add more water to form a very sticky dough. You will probably use all of the water, but the humidity and the brand of flour that you use will affect the exact amount that you need.
- Mix with the paddle attachment for 5 minutes on medium low speed, then switch attachments to the dough hook and mix for another 5 minutes on medium low speed. The dough is kneaded when you can carefully stretch a piece of the dough thin enough for it to be translucent without tearing. The dough will be quite sticky, but should be very stretchy.
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