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.
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
FOCACCIA CAKE
Traditional antipasto items are stacked between layers of focaccia, an airy, dimpled Italian flatbread, and all is blanketed with herbed mascarpone.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 12
Steps:
- Slice focaccia horizontally into three even layers. Using an offset spatula, spread artichoke-lemon pesto evenly over bottom layer. Top with peppers and three tablespoons basil pesto. Cover with middle bread layer; spread with an even layer of tapenade. Top with prosciutto, basil, and final bread layer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper.
- Using an offset spatula, spread mascarpone cheese mixture evenly over cake. Transfer to a serving platter. Place in refrigerator until very firm, at least one hour or overnight. Remove from refrigerator; garnish with prosciutto, tomatoes, artichoke hearts, olives, and basil.
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
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- To make the starter: Mix the water and 1/16 teaspoon yeast. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover and let rest at room temperature for about 14 hours; the starter will be bubbly. If you make this in the late afternoon, it'll be ready to go by the next morning.
- To make the dough: Combine the overnight starter with the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth, elastic dough.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour, or until it's noticeably puffy.
- Use non-stick vegetable oil spray to lightly grease a large baking sheet (e.g., an 18" x 13" half-sheet pan). Drizzle about 2 tablespoons olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
- Gently pull and shape the dough into a rough rectangle, and pat it into the pan. For thinner focaccia (1/2" to 3/4" thick), pat it all the way to the edges of the pan.
- Cover the pan, and allow the dough to rise for 30 minutes. Use your fingers to make irregularly spaced dimples, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
- Re-cover the dough, and let it rise until it's noticeably puffy, about 1 hour. The dough should have expanded, but shouldn't seem fragile, or look like it might collapse.
- Spritz the focaccia heavily with warm water, and drizzle with 2 tablespoons olive oil (or enough to collect a bit in the dimples). Sprinkle with rosemary (or the herb of your choice), black pepper, and coarse salt, to taste.
- Place the pan of focaccia onto the baking stone, or onto a middle oven rack. Bake the focaccia until it's light golden brown, about 20 to 25 minutes. Remove the focaccia from the oven, and immediately turn it out of the pan onto a rack to cool.
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- Dissolve the yeast and sugar in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 1/4 cup of the all-purpose flour.
- Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl.
- Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil.
- Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.
- When the dough has doubled in bulk, gently deflate it, and turn it out onto a lightly floured counter. Stretch the dough into a 14" circle and place on a greased baking sheet.
- Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through.
- Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. Cut into 6 to 12 wedges. Serve as is, or with marinara sauce, if desired.
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