Stuffed Focaccia Bread Sticks Recipes

STUFFED FOCACCIA

Steps:

• Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
• Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
• Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.

FOCACCIA POCKETS

Steps:

• Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes.
• Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
• Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
• Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
• Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
• Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.

STUFFED FOCACCIA

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

THANKSGIVING FOCACCIA RECIPE BY TASTY

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!

STUFFED BREADSTICKS

Steps:

• Peheat oven 450 degrees.
• Mix baking mix and milk together until it becomes a soft dough approximately 30 seconds.
• Generously dust surface with baking mix (bisquick) and turn dough onto it.
• Take a rolling pin and softly roll dough in the baking mix, just enough to coat it.
• Form into a ball and knead the dough about 10 times.
• Roll the dough into a 12x8 in rectangle.
• Cut the dough into 8 6x2 inch long rectangles.
• Wrap each long strip around a piece of cheese.
• Pinch the ends and smooth inward to seal the ends.
• Gently roll the wrapped cheese on surgace to ensure closure.
• Place each piece with the seem down onto a ungreased foil lined cookie sheet.
• Bake for approximately 7-10 minutes or until golden.
• In a small bowl, mix margarine and garlic powder together.
• Brush each bread stick with the garlic butter.
• Dip in sauce.
• Enjoy!