TOMATO ROSEMARY FOCACCIA
"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.
Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
FOCACCIA WITH TOMATOES AND ROSEMARY
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h45m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, 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 for a minute on a lightly floured surface, and shape 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 or just slightly smaller. 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.
- Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
- Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 195 milligrams, Sugar 1 gram
FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES
Provided by Katie Lee Biegel
Time 3h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
- In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
- Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.
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.
More about "focaccia with tomatoes and rosemary recipes"
HOW TO MAKE TOMATO AND ROSEMARY FOCACCIA - DAYS OF JAY
From daysofjay.com
4.9/5 (10)Total Time 2 hrs 5 minsCategory BakingCalories 264 per serving
- Combine the flour, yeast, salt and sugar in a large mixing bowl or the bowl of a stand mixer. Add half of the oil and 250ml of warm water and stir to combine. The dough should be soft and sticky. If it is at all dry, add up to 50ml more water.
- If kneading by hand, turn the dough out onto a lightly floured or oiled surface and knead gently for 5 minutes, return to the bowl, cover with a clean cloth and refrigerate for 1 hour. If kneading with a dough hook, knead 5 minutes, then cover and chill for 1 hour.
- When the dough has risen, oil an oven tray with 1 Tbsp of the remaining oil. Turn out the dough onto the tray and stretch into a large rectangle, turning to coat in the oil. Cover again with a cloth and leave to rise for a further 30 minutes.
- Meanwhile, heat the oven to 220°C / 425°F / Gas 7. When the dough has risen, mix the remaining olive oil with a tablespoon of water and drizzle over the bread. Use your fingers to press dimples all over the dough, then push the tomatoes, cut side up, and rosemary into the focaccia. Sprinkle generously with sea salt flakes.
TOMATO & ROSEMARY FOCACCIA - THE BAKING EXPLORER
From thebakingexplorer.com
4.8/5 (6)Total Time 3 hrsCategory Side DishCalories 177 per serving
- In a large bowl, add the bread flour, yeast, salt and rosemary. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together
- Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
FOCACCIA RECIPE WITH TOMATO AND ROSEMARY - LIVING …
From livingsweetmoments.com
4.9/5 (8)Total Time 50 minsCategory AppetizerCalories 151 per serving
FOCACCIA WITH CARAMELIZED ONION, TOMATO & ROSEMARY
From tastykitchen.com
VEGAN FOCACCIA WITH TOMATOES AND ROSEMARY - LAZY CAT …
From lazycatkitchen.com
OLIVE, TOMATO & ROSEMARY FOCACCIA - GORDON RAMSAY …
From gordonramsay.com
ROASTED GARLIC, TOMATO AND ROSEMARY FOCACCIA | TESCO …
From realfood.tesco.com
FOCACCIA WITH TOMATOES, ROSEMARY AND ONIONS RECIPE
From eatsmarter.com
ROSEMARY, OLIVE AND GARLIC FOCACCIA - RECIPE | TASTYCRAZE.COM
From tastycraze.com
15 LOADED FOCACCIA - SELECTED RECIPES
From selectedrecipe.com
’NDUJA FOCACCIA WITH TOMATOES AND ROSEMARY RECIPE - THE TELEGRAPH
From telegraph.co.uk
SUNDRIED TOMATO FOCACCIA BREAD BEST RECIPES
From findrecipes.info
LAZY RUSTIC FOCACCIA WITH CHERRY TOMATOES AND …
From recipes-from-nature.com
15 FOCACCIA PIZZA ITALY - SELECTED RECIPES
From selectedrecipe.com
15 GRAPE FOCACCIA RECIPE - SELECTED RECIPES
From selectedrecipe.com
FOCACCIA RECIPE EASY AUTHENTIC WITH OLIVES, TOMATOES & ROSEMARY!
From the-bella-vita.com
15 SWEET TOMATOES FOCACCIA RECIPE - SELECTED RECIPES
From selectedrecipe.com
TOMATO ROSEMARY FOCACCIA BREAD - MY ORGANIZED CHAOS
From myorganizedchaos.net
15 MILK STREET FOCACCIA - SELECTED RECIPES
From selectedrecipe.com
TOMATO ROSEMARY FOCACCIA RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: ITALIAN CHICKEN FOCACCIA SANDWICHES WITH PESTO & TOMATO …
From blueapron.com
FOCACCIA PIZZA WITH CHERRY TOMATO AND ROSEMARY RECIPE - OONI USA
From ooni.com
CHERRY TOMATO AND ROSEMARY FOCACCIA RECIPE - LOVEFOOD.COM
From lovefood.com
15 SOURDOUGH FOCACCIA BREAD - SELECTED RECIPES
From selectedrecipe.com
SUN DRIED TOMATO FOCACCIA - BAKING WITH BUTTER
From bakingwithbutter.com
15 EASTER FOCACCIA - SELECTED RECIPES
From selectedrecipe.com
FOCACCIA RECIPE WITH CARAMELIZED ONION, TOMATO & ROSEMARY
From cookincanuck.com
You'll also love