Focaccia Dipper Recipes

Steps:

• For the dip: Put the tomato passata, oil, tomato paste, vinegar, Worcestershire, celery salt, vodka if using and hot sauce into a medium sauté pan or saucepan over medium heat and simmer until warmed through, about 5 minutes.
• For the focaccia skewers: Meanwhile, thread an olive, piece of celery and cube of focaccia onto each cocktail skewer.
• Pour the dip into a serving bowl, place on a board and arrange the dipping skewers next to it. The dip can be served warm or at room temperature.

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.

Steps:

• 1. In a bowl, combine warm water with sugar and yeast. Whisk to dissolve sugar and yeast. Let stand for 2 minutes.
• 2. Place flour, salt and canola oil in the bowl of a stand tabletop mixer. Add the sugar-yeast mixture and mix for 3 minutes.
• 3. Divide the dough in half and form into two balls. Place the balls on a floured surface. Let stand at room temperature for 10 minutes. Stretch each dough ball to form a large oval shape and place on separate 9-by-13-inch greased baking sheets. Allow to stand again for 10 minutes at room temperature.
• 4. In a bowl, combine Ritz cracker crumbs, seasoned salt and 1/2 cup melted margarine or butter, and thoroughly mix. Set cracker mixture aside.
• 5. Coat each focaccia with 2 tablespoons of melted butter. Layer on all the cheeses, splitting measurements between the two focaccias. Sprinkle crushed cracker topping over the top of each focaccia. Bake in a preheated 425-degree oven for 10 to 15 minutes, or until crust is browned and cheese is melted.
• 6. Cut into dipping sized strips and serve with your favorite tomato soup! Enjoy!