FABULOUS FOCACCIA
Provided by Tyler Florence
Time 1h50m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
- Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
- In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CORNBREAD FOCACCIA
Another one from Southern Living. See Recipe #395189 as a good substitute for canned; don't forget to season the tomatoes.
Provided by gailanng
Categories Yeast Breads
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
- Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes.
- Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes.
- Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil.
- Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.
CORNMEAL FOCACCIA
Cornmeal gives this bread a subtle crispy crunch. For the best results, use the best-quality extra-virgin olive oil possible. If you really want to "gild the lily," top the warm bread with a few curls of freshly shaved Parmigiano-Reggiano cheese.
Yield makes one 18 x 13-inch loaf
Number Of Ingredients 10
Steps:
- Place the warm water in the bowl of a heavy-duty mixer fitted with the dough hook. Sprinkle the dry yeast over the water; stir. Let stand until the yeast dissolves, bubbles, and proofs, 5 to 7 minutes.
- Add 4 cups of the flour, cornmeal, salt, and chopped rosemary and stir on low to combine. Add an additional 1/2 to 1 cup of the remaining flour and knead on medium speed until smooth.
- Turn the dough out onto a floured surface and knead by hand until smooth and elastic, 5 to 7 minutes. Form the dough into a ball.
- Place 1 tablespoon of the olive oil in a large bowl; add the dough, turning to coat in oil. Cover with plastic wrap and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 475°F. Brush a 18 x 13-inch rimmed baking sheet with 1 tablespoon of the remaining olive oil. Punch down the dough and transfer to the prepared sheet. Using your fingertips, press out the dough to fit the pan. Drizzle with the remaining 2 tablespoons oil. Let the dough rise, uncovered, in a warm place until puffy, about 30 minutes.
- Dimple the dough with your fingertips, forming indentations. Top with the sliced tomatoes and onion and season with salt and pepper. Scatter the rosemary sprigs around and press lightly into the dough. Bake until brown and crusty, 20 to 25 minutes. Serve warm or at room temperature.
- When proofing bread in a cool, drafty kitchen, I often turn my microwave into a makeshift proofing box. I boil water in a microwave-safe measuring cup for a couple of minutes to heat the microwave and create steam (don't remove the cup of water). I then place my bowl of dough in the microwave and quickly shut the door. This creates a warm, draft-free spot for the bread to rise.
WHOLE-WHEAT FOCACCIA
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It's an easy dough to put together. It's a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 4h
Yield 1 large focaccia or 2 smaller focacce, 12 to 15 pieces
Number Of Ingredients 11
Steps:
- In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
- If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
- Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
- Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
- Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
- Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
- Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt; 2 to 4 tablespoons chopped fresh rosemary, thyme or sage; Pitted black olives; Roasted red peppers, diced or sliced
- When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.
ROSEMARY FOCACCIA
The savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GRAPE FOCACCIA
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
- Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
- Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
- Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
- Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
- Halve the grapes if they are large. If using Concord, pit them.
- Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
- Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 16 grams
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OLIVES AND PARMESAN CORNBREAD FOCACCIA RECIPE
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Cuisine ItalianCategory BreadServings 8Total Time 35 mins
- In 1 cup lukewarm water, dissolve sugar, spread yeast and let it foam for 10 minutes, stir once in between.
- In a mixer with dough hook attached, on in bowl (if kneading with hands), add 2 tbsp olive oil, chopped rosemary, yeast mixture, and salt. Add 1 cup all-purpose flour and 1 cup corn meal. Knead till sticky dough forms. Now add ¼ cup flour at a time till dough comes together and make slightly sticky ball (about 2 minutes). At this stage knead for additional 4-5 minutes.
- Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil, cover with plastic wrap and leave covered for 15 minutes.
- Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes.
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