FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
ARTICHOKE FOCACCIA
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
- Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
- When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
- Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium
More about "anise focaccine recipes"
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 Author Sarah JampelServings 10-12
- Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
- Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
FOCACCINE - APRON & WHISK
From apronandwhisk.com
Cuisine European, ItalianTotal Time 2 hrs 40 minsCategory Appetizer, Bread, Side Dish, Snack
GRAPE FOCACCIA WITH ANISEED BY THEFLOUREDKITCHEN | QUICK & EASY …
From thefeedfeed.com
ANISE COOKIES (ITALIAN ANISETTE) - AMANDA'S COOKIN' - COOKIES
From amandascookin.com
ANISE COOKIES - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
POTATO FOCACCINE | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
FOCACCINE WITH HERBS | CIAO ITALIA
From ciaoitalia.com
WHAT IS ANISE AND HOW DO I BAKE WITH IT? | TASTE OF …
From tasteofhome.com
25 ANISE RECIPES TO MAKE THIS HOLIDAY SEASON - TASTE OF …
From tasteofhome.com
19 BEST ANISE RECIPES: DELICIOUS WAYS TO USE THE …
From cookingchew.com
ANISE RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
ANISE RECIPES
From allrecipes.com
ANISE COOKIES RECIPE (ITALIAN ANISETTE) | THE KITCHN
From thekitchn.com
FOCACCINE ANISE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ANISE COOKIES RECIPE - GREEK FENNEL OR ANISE COOKIES | HANK SHAW
From honest-food.net
OUR TOP 10 STAR ANISE RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST FRESH ANISE RECIPES | YUMMLY
From yummly.com
FOCACCINE - MINI ITALIAN FOCACCIA BREAD - MY ITALIAN FLAVORS
From myitalianflavors.com
FOCACCINE, THE QUICK & EASY RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love