EASY FESTIVE FOCACCIA
So easy and so flavorful. Hints of garlic, rosemary, and Parmesan with delicious bursts of fresh tomato. The bottom crust is reminiscent of a deep-dish pizza. Serve this for a weeknight dinner or for any festive occasion-it would make a great addition to a holiday charcuterie board, as it's the perfect vessel for meats and cheeses.
Provided by NicoleMcmom
Categories Flat Bread
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
- Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
- Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 16.2 g, Fat 7.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 336.9 mg
CLASSIC FOCACCIA
Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).
Provided by Amelia Nierenberg
Categories breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish
Time 30m
Yield One 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
- When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
- Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
- Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)
FESTIVE FOCACCIA
Add Italian flavors to your bread basket with this homemade focaccia that's topped with bell pepper and herbs.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 12
Steps:
- Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl.
- Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 425°. Grease 2 cookie sheets. Punch down dough. Divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes.
- Meanwhile, heat 2 tablespoons oil in 10-inch skillet over medium heat. Cook bell peppers and onions in oil, stirring occasionally, until tender.
- Prick centers of focaccias and 1 inch in from edges thoroughly with fork. Brush with 1 to 2 tablespoons oil. Spread bell pepper mixture over focaccias. Sprinkle each with 1 tablespoon herb leaves and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 slice, Sodium 35 mg
CHRISTMAS FOCACCIA
This is a different version of the regular Focaccia (which I love). It is pretty and very festive. Mixed fruit can be substituted for the candied cherries. I just like the red color.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine warm water and oil.
- Add 1 1/2 cups flour, 3 tablespoons sugar, yeast, salt, lemon peel, and cinnamon; beat for 2 minutes at medium speed.
- By hand, stir in cherries, walnuts, currants, and 1 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- Cover with plastic wrap and let rise in warm place till double--45-60 minutes.
- Grease a cookie sheet.
- Remove dough and place on cookie sheet and with greased hands, gently knead and stretch and press dough to form a 12" round circle.
- Brush with melted butter and prick several times with a fork.
- Cover and let rise in warm place till light and double--about 40-50 minutes.
- Heat oven to 400 degrees.
- Sprinkle with 2 tablespoons sugar and bake for 15-20 minutes or till golden.
- Remove and place on platter or serving tray; cool for 10 min and cut into wedges.
- Serve warm with a nice cream cheese spread or a lemon butter spread.
Nutrition Facts : Calories 194.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 2.5, Sodium 202.2, Carbohydrate 32.1, Fiber 1.4, Sugar 7.4, Protein 4.1
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