Sun Oven Solar Focaccia Made Easy Recipes
SOLAR-BAKED FOCACCIA BREAD
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
SUN OVEN SOLAR FOCACCIA MADE EASY
Number Of Ingredients 0
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.
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