Solar Baked Focaccia Bread Recipes

FOCACCIA BREAD RECIPE

Steps:

• Step 1 Combine warm water with active dry yeast and sprinkle with sugar. Let sit in a warm place for about 15 minutes until foamy and aromatic.
• Step 2 In the mixer mixing bowl, combine flour, 1 Tbsp Kosher Salt, 1/2 Cup Olive Oil and Yeast Mixture.
• Step 3 Add the dough hook and mix on low until dough has come together.
• Step 4 Turn the mixer up to medium and mix dough for 5 minutes or until smooth. If the dough feels a little too sticky, sprinkle it with a little flour.
• Step 5 Coat the inside of a large mixing bowl lightly with olive oil and place dough in the bowl.
• Step 6 Cover with plastic wrap and set in a warm place for an hour or until the dough has doubled in size.
• Step 7 Coat a large sheet pan with 1/2 Cup Olive Oil. Please don't panic, the oil is what makes Focaccia so heavenly.
• Step 8 Place the dough into the pan and stretch the dough out until it fits the pan.
• Step 9 Turn the dough over and fit to the pan while evenly distributing the oil.
• Step 10 Press your fingers into the dough making deep holes throughout the dough which will give the bread a great texture.
• Step 11 Place the bread in a warm spot to let double in size again. While the dough is proofing, preheat the oven to 425F.
• Step 12 Sprinkle Kosher Salt & Rosemary over the dough and drizzle a little more olive oil, if needed.
• Step 13 Bake for 25-30 minutes, rotating half way, until the top is evenly golden brown.
• Step 14 Let the focaccia cool for about 20 minutes before slicing and enjoy!

SUN OVEN SOLAR FOCACCIA MADE EASY

Steps:

• Some days I just don't feel like making everything from scratch, but I hate to see a sunny day go to waste. Luckily, purchased refrigerated pizza dough can be used to make Focaccia bread in no time. Trader Joe's and Fresh & Easy both have very good white and whole wheat ready-made dough. Focaccia is a street food in Italy and most Italian bakeries will have at least two or three different kinds. Basic Focaccia bread is topped with a drizzle of olive oil and a sprinkling of kosher salt, but other toppings could include rosemary, olives, onions, tomatoes, eggplant, etc. It's very easy to make. Just spread the room temperature dough out in a baking pan, use your fingers to dimple it all over, cover it with a sheet of oiled plastic wrap and let it rise for about 30 minutes, then top it with oil and salt (or seasonings of your choice) and pop it in a preheated Sun Oven until it starts to brown, about 45 minutes. Any leftovers should be frozen because Focaccia bread does get stale quickly.

BAKED FOCACCIA SANDWICH

Steps:

• Biga:.
• Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours).
• Dough:.
• In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
• Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand).
• Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
• Assembly and Baking:.
• Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
• Cover it, and let it rest for 15 minutes to allow the gluten to relax.
• Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
• Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
• Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan.
• Cover the pan and let the dough rest for 10 minutes.
• After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
• If it is entirely too resistant, cover and let rest a little longer.
• Layer half the provolone atop the crust, then all the salami.
• Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
• Roll the other half of the dough into a rectangle large enough to cover the filled crust.
• Drape it over the filling and seal it to the bottom crust all the way around.
• Cut a small hole in the center to allow any steam to escape.
• Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350°F.
• Bake the focaccia for 20 minutes.
• Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
• Bake for an additional 15 minutes, or until the focaccia is golden brown.
• Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy).
• Slice into generous rectangles to serve.

SOLAR-BAKED FOCACCIA BREAD

Steps:

• Set Global Sun Oven out to preheat. Prepare two 7- by 9-inch baking pans by drizzling 1 tablespoon oil in each pan. Brush oil over bottom and up sides of pans. Combine water, remaining tablespoon oil, salt, flour and yeast in a medium sized bowl; beat at high speed with an electric mixer, using dough hooks, for 1 minute. Batter will be sticky. Let dough rest five minutes. Using a greased dough cutter, divide the dough in half and place into the prepared pans. Using greased hands, spread the dough out in the pans. Cover pans with plastic wrap and let dough rise at room temperature for 1 hour, until it's puffy. Gently poke dough all over with fingers. Drizzle dough with olive oil, sprinkle with rosemary leaves and kosher salt. Spray dough with a light mist of water. Place pans in GSO, stacking them criss-cross. Bake until golden brown, 50 to 60 minutes. Cool in pans on a rack 5 minutes, turn out of pans. Serve warm or at room temperature.