THE BEST FOCACCIA
It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
- Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
- For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
- Meanwhile, preheat the oven to 450 degrees F.
- Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
THE EASIEST, BESTEST FOCACCIA BREAD EVER!!
This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!
Provided by Manda
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
- In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
- Add the yeast mix and vegetable oil to the dry ingredients and combine.
- When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
- Cover with damp cloth and let rise in warm place 25 minutes.
- Preheat oven to 425 degrees.
- Punch dough down, place on greased baking sheet.
- Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
- Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
- Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
- Bake for 13-15 minutes until golden brown.
FOCACCIA SANDWICHES
Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.
Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
HERB FOCACCIA ROLLS
Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 120 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FOCACCIA BUNS
Yes another recipe for focaccia, can make the dough by hand or by your bread machine on dough cycle. These rolls are formed then placed in the refrigerator for 16 to 24 hours, with the refrigeration it gives them a lacy texture and a more chewier crust, so that step is important. When I make them I also so thinly slice yellow and red tomatoes on top before baking along with the spice oil, the tomato dries slightly and makes them oh so yummy. Give them a try today for baking up tomorrows lunch.
Provided by andypandy
Categories Yeast Breads
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
- Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
- The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
- Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
- Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
- Set into a draft free warm area and let double about 2 hours.
- Grease baking sheet and set aside.
- After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under.
- Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours.
- When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
- Preheat your oven to 400 degrees.
- Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
- Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
- I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
- Hope you enjoy this recipe as much as I do.
Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 389.4, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2
FOCACCIA POCKETS
These handheld stuffed focaccia pockets make great party food or lunches on the go. You can vary the fillings to suit your taste and what you have on hand--for example, swap sliced ham or salami for the pepperoni. Or omit the meat altogether and add roasted peppers, marinated artichoke hearts and/or a scattering of chopped olives. These pockets will keep for several days in the refrigerator too.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 pockets
Number Of Ingredients 12
Steps:
- Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes.
- Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
- Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
- Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
- Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
- Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.
FOCACCIA ROLLS
Make and share this Focaccia Rolls recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 3h25m
Yield 12 rolls
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer, stir together the water, honey, and yeast.
- Allow to proof for ten minutes until nice and frothy.
- Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
- In a small bowl, mix together the remaining olive oil and herbs; set aside.
- Attach the dough hook and add the flour.
- Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
- Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
- Once risen, punch down, and divide into 12 equal size balls.
- Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
- Preheat oven to 400 degrees.
- Using the remaining olive oil and herb mix, brush on top of each roll.
- Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.
Nutrition Facts : Calories 177.8, Fat 5, SaturatedFat 0.7, Sodium 389.7, Carbohydrate 28.8, Fiber 1.3, Sugar 0.6, Protein 4.2
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FOCACCIA HAMBURGER BUNS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 6Total Time 2 hrs 20 minsCategory Side Dish
- Dissolve the yeast in the warm water and set aside. Sift together the flour and salt. Add the yeast mixture and olive oil. Stir until just combined.
- Turn the dough out onto a floured cutting board and knead for 5-7 minutes, until it forms a cohesive ball. Place the ball (it’ll be about the size of a softball) into a greased bowl and cover with a kitchen towel. Let the dough rest for one hour in a warm place. It will double in size.
- Line a baking sheet with parchment paper. Place the six balls of dough on it, using your fingers to push down four times on each one (you are basically giving it dimples). Drizzle with olive oil and then sprinkle with Parmesan and salt.
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