OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
OLIVE FOCACCIA
When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
FOCACCIA WITH DUCK AND GREEN OLIVE RAGOUT
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 10
Steps:
- Prepare the dough. While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat. Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes. Remove with a slotted spoon and set aside. Add the remaining 1 teaspoon olive oil. Add the shallots and garlic and saute for 2 minutes.
- Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives. Cook, stirring often, until reduced by half, about 10 minutes. Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute. Remove from heat, and season with pepper. Set aside.
- Preheat oven to 425 degrees. When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference. Bake until crust is golden brown, about 20 minutes. Cut into wedges, and serve hot.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 603 milligrams, Sugar 2 grams
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- To make the focaccia: Mix the warm water and yeast in the bowl of a stand mixer fitted with the dough hook until foamy.
- Add the flour, sugar, kosher salt, garlic powder, and olive oil and knead for 5 to 8 minutes, until the dough forms a balls and pulls away from the sides of the bowl.
- Oil a large bowl with a generous amount of olive oil, add the dough ball, and cover with plastic wrap and a cloth. Let rise until doubled in size, 1 hour to 1 hour 15 minutes, depending on the room’s temperature.
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