Tomato Bacon Dip With Focaccia Recipes

BACON-TOMATO DIP

Steps:

• In medium bowl, mix sour cream and mayonnaise. Stir in bacon, tomato and onions.
• Serve with vegetables for dipping.

THREE FLAVOUR FOCACCIA

Steps:

• Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
• As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
• Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
• While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
• For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
• For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
• To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
• Divide the onion and the tomato toppings over two thirds of the focaccia.
• For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

TOMATO BACON DIP

Steps:

• Mix mayo and sour cream together
• Add in (gently) tomatoes and bacon
• Chill for an hour (or more) before serving
• Serve with your favorite crackers or bread

BACON TOMATO DIP + VIDEO

Steps:

• In a large bowl, mix ingredients together.
• Serve with Doritos, Tortilla Chips, Bagels or any other snacks you enjoy!

CREAMY MUSHROOM AND BACON PASTA

Steps:

• In a 12-inch skillet cook bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate, reserving drippings. Add mushrooms, garlic, salt, and black pepper to skillet. Cook and stir 8 to 10 minutes or until mushrooms are tender and browned, stirring occasionally. Meanwhile, cook pasta according to package directions. Drain.
• Add cream and broth to skillet with mushrooms. Cook 1 to 2 minutes or until bubbly and slightly thickened. Crumble bacon; add to skillet. Stir in pasta, vinegar, and chives; heat through.

HOMEMADE FOCACCIA WITH ITALIAN DIPPING OIL

Steps:

• Combine all focaccia yeast mixture ingredients in a bowl and stir. Let sit at room temperature until very foamy, about 15 minutes.
• Combine all focaccia dough ingredients with the yeast mixture in a food processor or stand mixer with dough attachment. Knead for a few minutes until combined. The dough should be sticky.
• Place the dough in an oiled bowl and cover tightly with plastic wrap. Let sit at room temperature until it has doubled in size, about 1 hour.
• Generously drizzle olive oil to grease a 10x15 inch sheet pan. Place the dough on the pan and flatten it out. Turn it over so the other side gets coated in olive oil and flatten it out to fill the size of the pan. Use fingers to make holes on top of the dough. Optionally, add some more dried thyme on top. Let rest at room temperature until it has doubled in size, about 1 hour.
• Generously drizzle more olive oil on top of the dough. Bake at 425 F until the top is golden brown, about 20 minutes. Let cool before cutting.
• While waiting for the focaccia to cool, prepare the dipping oil by adding all dip ingredients to a shallow bowl. Serve with sliced focaccia.

TOMATO BACON DIP (PLUS A GREAT KITCHEN HACK!)

Steps:

• Mix cream cheese and sour cream in a medium bowl
• Add drained Ro*TEL tomatoes
• Stir in green onions and bacon
• Chill
• Serve with fresh bread

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

AWESOME BACON-TOMATO DIP

Steps:

• In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
• Crumble bacon into small pieces and add to mixture.
• Add chopped tomato and stir well.
• Garnish with shredded lettuce just before serving, if desired.
• Serve with Townhouse crackers or Wheat Thins.
• Also good served in a bread bowl with bread cubes to dip.

BACON AND TOMATO FOCACCIA

Steps:

• Prepare the basic focaccia, setting it to rise as in Step 4 above.
• While the dough is rising, fry the bacon until it is golden. Set aside to drain on paper towels. When the bacon has cooled, crumble it coarsely.
• Once the focaccia has risen and has been placed in the pan ready to bake, as in Step 6 above, sprinkle it with the bacon.
• Preheat oven to 500 degrees.
• Sprinkle the focaccia with the scallions. Slice tomatoes one-fourth-inch thick and arrange them on the surface, over the bacon and scallions. Brush them with the olive oil.
• Bake 20 to 25 minutes, until the bottom is browned and the top is puffy and lightly browned. Sprinkle with parsley and pepper and serve.

TOMATO-BACON DIP WITH FOCACCIA

Steps:

• In a small bowl, mix mayonnaise and sour cream. Stir in bacon, tomato and onion. Refrigerate until cold, about 1 hour. , If desired, sprinkle with bacon and parsley; serve with focaccia.

BACON FOCACCIA

Steps:

• Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
• Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
• Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.

BACON, LETTUCE & TOMATO DIP

Steps:

• Place cream cheese in Classic Batter Bowl. Gradually stir in dressing; mix well.Remove seeds from tomato; dice tomato using Utility Knife. Reserve 1 tablespoon for garnish. Using Food Chopper, chop bacon, celery and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend.To serve, fill tray wells of Cool & Serve Square Tray with dip. Garnish with reserved tomato. Serve with cocktail bread slices or crackers, if desired.

BACON & TOMATO DIP

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium high heat until crispy.
• Drain well on paper towels.
• In a medium bowl, combine mayonnaise and sour cream.
• Crumble bacon into the sour cream and mayo mixture.
• Mix-in tomatoes just before serving.
• Serve with toasted bagel rounds or pita triangles.

ROASTED TOMATO AND GARLIC FOCACCIA

Steps:

• *To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
• To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
• Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
• Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
• Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
• After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
• Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
• Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.

TOMATO, GARLIC & ROSEMARY FOCACCIA

Steps:

• Combine the Ingredients: Set up your stand mixer with the dough hook attachment. Add all of the bread ingredients to your stand mixer bowl. (If you have a scale, weigh the ingredients directly into the bowl.) Make sure your water is warm, but not too hot. If you have a thermometer, your water should be no hotter than 110℉.
• Mix the Dough: Turn on the mixers slowly and mix until the ingredients are incorporated. Continue to mix until your dough forms a tight shiny ball and the sides of the mixing bowl are nice and clean. If you aren't using a mixer, turn the dough out on a floured surface and knead until the dough is smooth and shiny.
• Proof the Dough: Oil a large bowl. Add your dough to the oiled bowl and cover with plastic wrap or a large damp towel. Proof the bread in a warm area until it has doubled in size. I usually put my bread on top of the stove and turn the stove light on, especially if I'm making this bread in the winter.
• Turn Out the Dough: Once your dough has doubled in size, dump it out onto an oiled surface and cut it in half.
• Preheat your oven: to 425F/220C
• Prepare the dough for baking: Lightly oil two 9x13 baking pans. Alternatively, you can line the baking pans with parchment paper. Gently roll and press the dough into rectangle shapes. After you roll your dough out, use your fingertips to poke it all over the place, so it has that crater-like texture. Then you add your toppings.
• Second Proof: Cover the dough and let it rise for another 30 to 40 minutes before baking.
• Bake: Add a generous drizzle of olive oil before you bake the bread. A flavorful olive oil is best here. Bake for 25 minutes, until it is golden brown. It will rise in the oven quite a bit.
• Garnish: Add a sprinkle of coarse sea salt or fleur de sel. and an additional drizzle of olive oil. Serve with olive oil for dipping.

TOMATO FOCACCIA BREAD

Steps:

• First, put ingredients (bread flour, instant dry yeast, sugar, salt, powdered cheese, olive oil - 1 tablespoon ) in a bowl. (pay attention not to put the yeast in direct contact with salt).
• Pour water around the yeast and sugar, and mix with rubber spatula. When the whole comes together, take it out to work surface dusted with bread flour and knead it for a couple of minutes.
• Add chopped sun-dried tomatoes to the dough and mix to spread the tomatoes into whole dough. Then knead the dough for about 5 minutes until the dough is elastic and smooth.
• Roll the dough into a ball and place it in a bowl, cover it with cling film, and leave it until doubled. Or put it in a plastic container and cover with a lid, float this in a slightly larger container containing 50C / 122F degree of hot water and cover it with tea towel. Let the dough rise until it doubles. If the water has cooled after about 20 minutes, replace it with warm water again.
• When the dough has doubled, take it out from the bowl / container onto a dusted work surface and press it a little to remove large air bubbles and roll it into a ball again. Cover with a tea towel and let it rest for about 10 minutes. Place the dough on a parchment paper. Then roll it into your favorite shape with a rolling pin.
• Make holes on the dough with your fingers (dip your finger in the bread flour to prevent the dough from sticking). Apply a generous amount of olive oil with a brush. Place the dough together with the parchment paper on the baking tray. Cover it with cling film, then cover it with a towel and leave it in a warm place for about 30 minutes until it is a bit risen.
• Preheat the over to 200 C = 392F.
• Remove the cling film and place your favorite topping on the dough. In this recipe, toppings are cherry tomatoes, cheese and herbs. Sprinkle a little salt and pepper. Bake in a 200C = 392F oven for about 13 -15 minutes or until golden.

FOCACCIA DIPPER

Steps:

• Use your favourite platter to display various dips to coat your Focaccia including: Tomato Sauce - use your favourite recipe for pasta or try our recipe below! Pesto - use your favourite store-bought recipe or our flavourful Pesto Linguini recipe Extra Virgin Olive Oil and Balsamic Vinegar - pour great quality extra virgin olive oil and drizzle a little bit of balsamic vinegar for sweetness. Top with chopped basil, chili flakes, chopped rosemary or dried oregano Tomato Sauce Instructions 1. Heat olive oil on medium-high on the stovetop. 2. Add chili paste (optional). 3. Add white onion and garlic and sauté until soft for 5-10 minutes. 4. Add strained tomatoes, basil, parsley, salt and pepper and let come to a boil about 15 minutes. 5. Reduce heat to low and let simmer for one hour. Remove from heat and let cool to room temperature.