Italian Pan Bread Aka Focaccia Recipes

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:

• Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
• Mix dry ingredients on low speed for about two minutes.
• Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
• After two minutes increase your mixers speed to medium for another six minutes.
• Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
• Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
• After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
• Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
• Poke the surface of the dough with your finger creating little craters.
• Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
• Let dough rest and rise for twenty minutes.
• Turn oven up to 400 degrees.
• Bake bread for about twenty minutes.
• You can test for doneness by measuring the internal temperature.
• Once it reaches about 190 degrees it is done.

Steps:

• In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• 1. Place about 1 cup of flour in the bowl of your stand mixer, equipped with the dough hook. Add the yeast and water. Mix with the dough hook for 30 seconds, or until yeast is dissolved and the ingredients begin to combine.
• 2. Add the rest of the 3 cups of flour, sugar, salt, dough conditioner, and 2 tablespoons olive oil and continue mixing at medium speed for at least 4 minutes (to develop the gluten). The dough should clear the sides of the the bowl but stick to the bottom. Dough for ciabatta and focaccia should be slightly wetter than most breads. If you feel the dough is too moist, add 1-2 tablespoons additional flour. Once the dough is mixed, move the dough to a large greased bowl, turn once to coat both sides, and cover with plastic wrap.
• 3. Refrigerate overnight or up to 3 days. On the day that you are going to bake your bread, measure 1/3 cup olive oil and stir in the basil, oregano and garlic powder. Set aside to steep.
• 4. Remove the dough from refrigerator and let it come to room temperature for about 3 hours. The dough should rise to nearly double in this time. Once it has risen, coat your hands with flour and lightly dust a work area on the countertop. Holding the dough in your hands, allow the weight of the dough to stretch out the dough until it is about 1 inch thick.
• 5. Lay it on the the dusted countertop and fold the ends over itself like you would a letter. Lightly dust the top with flour and cover with plastic wrap. Let double again in size, about 1 hour.
• 6. Prepare a 15 inch pizza pan or baking sheet by greasing the surface and dusting with cornmeal. Once the dough has doubled, move it to the prepared pan. Using your fingertips, dimple and spread the dough, then spoon the oil and herb mixture over the dough. Then sprinkl with kosher salt, cover again loosely with plastic wrap, and let rise until doubled, about 1 hour.
• 7. Preheat oven to 435-degrees. Place a large, flat metal pan on the bottom rack of the oven to be used to hold water and with which to create steam and condition the crust. Do not use a glass or ceramic pan.
• 8. immediately before placing the bread in the oven, mist the sides of the oven using a spray mister and then pour 2 cups of very hot water into the steam pan.
• 9. Place bread in the oven and quickly close the door to retain steam, at the end of 15 minutes lover oven to 350-degrees and bake for another 10 minutes or until crust is golden brown and the bread tests done. Bread will test done when the interior temperature reach 210-degrees.
• 10. Immediately remove from oven and cool on a wire rack. Sprinkle with Parmesan cheese while the bread is still hot. Unused focaccia should be stored in a paper bag at room temperature.
• 11. *Available online at www.preparedpantry.com

Steps:

• In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
• When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
• Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
• Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)