Focaccia Mix In A Jar Recipes

Steps:

• Combine and pour into an airtight container.
• Attach the following instructions on a gift tag if giving as a gift.
• Focaccia:Contents of jar/1/2 cup warm water/4 tablespoons olive oil, divided/Salt/Pesto.
• Directions:Preheat oven to 425 degrees F.
• Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth.
• If it is dry, add water by the tablespoon.If it sticks, add a bit of flour.Knead until smooth.
• Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
• Punch dough down and roll into a 13 x 9-inch rectangle.
• Brush with remaining oil.Sprinkle with salt; bake 5 minutes.
• Pop air bubbles with a fork and continue baking until golden, about 8 minutes more.
• Remove from pan and cut into 3-inch squares.Serve warm with pesto.

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.

Steps:

• Bread Mix---------.
• Mix well in a large tub or bowl.
• If you like herbs in your bread, add 2 T sweet basil, or a mix of Italian herbs.
• Mix well with a wire whisk.
• Then put in plastic containers to store.
• To Bake----------------.
• Mix and blend well.
• No need to knead, just mix well, until the dough is smooth, makes a firm ball, and is not sticky.
• If sticky, add some more flour until it's firm.
• Put it in the refrigerator and let it sit for a day.
• If you don't have a day, let it rise for a couple of hours, punching it down when it doubles.
• This will develop a much better flavor and crust.
• If your in a hurry the dough can go into the oven as soon as you roll it out, and let it rise for 15 minutes.
• This is a very forgiving recipe so don't worry.
• Now when your ready to bake, separate the dough into 3 pieces.
• With a little flour scattered on your counter, roll each piece of dough out into a circle about 1/2 inch thick.
• Set on greased baking sheets.
• Then let the dough proof or raise for 15 minutes.
• Then put your fingers into the dough, making some impressions, brush with melted butter or olive oil, and then very lightly with Italian sauce.
• Get creative with your toppings if you want.
• Parmesan, and fresh rosemary are great.
• Bake at 375 for 15 to 20 minutes until nicely browned and crusty.
• The bottom should be brown as well.
• Brush again with melted butter or olive oil.
• Now when the bread has cooled, wrap in plastic wrap completely, and freeze.

Steps:

• 1. Combine and pour into an airtight container the top ingredients. On top of that place your zip lock baggy
• 2. Attach the following instructions on a gift tag if giving as a gift.
• 3. Focaccia Take tomatoes and onion from bags and add 1/4 cup hot water to them. Allow to reconistute 10 minutes and drain extra water. Cover and set asside. To Contents of jar add 1/2 cup warm water 4 tablespoons olive oil, divided Salt (I use garlic powder instead.) Directions: Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Knead until smooth. Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled. Preheat oven to 425 degrees F. Punch dough down and roll into a 13 x 9-inch rectangle. Brush with remaining oil. Sprinkle with salt; add tomatoes and onions on top and bake 5 minutes. Pop air bubbles with a fork and continue baking until golden, about 8 minutes more. Remove from pan and cut into 3-inch squares. Serve warm