Cheesy Foccacia Bread Sticks Recipes

Steps:

• 1. BREAD MACHINE METHOD: Add water and oil to bread pan. Mix together flour, sugar, salt, powdered milk and Parmesan cheese and add to water. Add yeast on top of flour mixture and mix on DOUGH ONLY cycle. Check dough after a couple of minutes, if it seems to be too dry add a little more water or olive oil.
• 2. Once dough has kneaded and risen, remove to a heavily oiled 11x13 baking dish. Use garlic infused oil or just plain olive oil.
• 3. Press dough down and out to cover bottom of baking dish, make indentions in dough with finger tips. Generously brush garlic infused olive oil over top. Sprinkle on Mrs. Dash tomato, basil and garlic seasoning, don't go over board, it can be a bit strong. Add grated mozzarella and parmesan (any amount you wish) then sprinkle with a little coarse sea salt and some cracked black pepper.
• 4. Cover with towel and allow to sit in a warm place until doubled in size. Cook for 22 min in a 400° oven. Allow to cool slightly, then turn out onto a cutting board and cut to your liking.
• 5. STAND MIXER METHOD: by Helene M. Dissolve yeast in warm water. Add all ingredients but flour first. Mixing between each addition. then add flour 1 cup at a time then mix until its a ball and remove to oiled bowl for 1 hour. Then into pan same as above directions.

Steps:

• Heat oven to 220C/200C fan/gas 7. Make up a bread mix following packet instructions, stirring in olive oil and parmesan.
• Roughly roll out the dough on a lightly oiled baking sheet. Press all your fingers randomly into the dough, push dolcelatte into the holes, then drizzle over a little extra olive oil. Bake for 25 mins until golden and cooked through. Serve warm or at room temperature.

Steps:

• Lightly grease a pizza pan or large baking sheet.
• Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
• Spread oil over top of dough.
• Evenly sprinkle with cheese, hot red pepper flakes and salt.
• Let rise, uncovered, until doubled, from 15 to 30 minutes.
• Preheat oven to 400F (200C).
• Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
• Bake in centre of preheated oven until golden, about 25 minutes.
• Slide bread off pan and onto a cooling rack.
• FOR FOCACCIA:.
• Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
• Omit hot red pepper flakes.
• Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.

Steps:

• In a stand mixer, with a dough hook, add warm water and yeast and mix slightly. Cover with a towel and let sit for 5 minutes. Once yeast has poofed, add sugar, 1/2 cup of olive oil, flour and the fine sea salt. Mix for 5 - 7 minutes on low until dough is smooth and elastic. Spray a large bowl with cooking spray (bottom and up the sides) and place dough in bowl. Cover with a towel or saran wrap and place in a draft free spot for 1 - 1 1/2 hours until doubled in size. When dough is ready, pour remaining 1/4 cup of olive oil into a large cookie sheet and smooth around the entire sheet. Preheat oven to 450* Plop dough onto cookie sheet and push around until dough covers entire sheet. Mix up garlic and butter. Spread over dough. If dough is thick and puffy then dimple dough with fingers and bake for 20 - 30 minutes (depending on oven). 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! If dough is thin and not puffy, cover and allow to rest for 1 additional hour. Then dimple dough with your fingers, bake for 20 - 30 minutes. 5 minutes before you remove bread from oven, top with cheese and continue baking until cheese is melted and gooey! Serve with your favorite dipping sauce! Use within 24 hours, warm or cold and wrap leftovers in tinfoil. ---------------------------------------------- If you already have leftover focaccia bread, then mix butter and garlic together to create a paste. Spread over pre-made focaccia bread, top with cheese and bake for 10 minutes at 350*F or until cheese is melted and gooey!

Steps:

• In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
• Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
• Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
• Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.