HERBED FOCACCIA
Steps:
- Preheat oven to 425 degrees F.
- Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
- In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
- Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.
FOCACCIA PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
- Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
- After 2 hours, preheat the oven to 500 degrees F.
- Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
- Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
- Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
- Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.
MEDITERRANEAN FOCACCIA PIZZA
Outstanding recipe borne of a love of Mediterranean flavors and a pantry full of ingredients. Even my three young boys loved it! This goes really well with a green salad drizzled with some light dressing. For smaller portions, try using toppings listed below on halved onion rolls and bake for 6 minutes in a 350 degree oven.
Provided by AndiJ78
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Divide ingredients in half. Spread pesto onto each focaccia. Layer olives, sun-dried tomatoes, feta, artichoke hearts, and mozzarella cheese on each rectangle.
- Bake 10-15 minutes on baking sheet for softer crust, 8-10 directly on rack for crisper crust.
Nutrition Facts : Calories 206.6, Fat 12.8, SaturatedFat 7, Cholesterol 40.6, Sodium 615.9, Carbohydrate 13.4, Fiber 6.5, Sugar 2.9, Protein 13
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- Mix the dough and let it rise. Place 4 1/2 cups all-purpose flour, 2 1/2 teaspoons of the kosher salt, and 1 1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1 3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.
- Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.
- Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.
- Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.
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