Focaccia Dipper Recipes

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.)

Steps:

• In a small bowl, mix mayonnaise and sour cream. Stir in bacon, tomato and onion. Refrigerate until cold, about 1 hour. , If desired, sprinkle with bacon and parsley; serve with focaccia.

Steps:

• 1. In a bowl, combine warm water with sugar and yeast. Whisk to dissolve sugar and yeast. Let stand for 2 minutes.
• 2. Place flour, salt and canola oil in the bowl of a stand tabletop mixer. Add the sugar-yeast mixture and mix for 3 minutes.
• 3. Divide the dough in half and form into two balls. Place the balls on a floured surface. Let stand at room temperature for 10 minutes. Stretch each dough ball to form a large oval shape and place on separate 9-by-13-inch greased baking sheets. Allow to stand again for 10 minutes at room temperature.
• 4. In a bowl, combine Ritz cracker crumbs, seasoned salt and 1/2 cup melted margarine or butter, and thoroughly mix. Set cracker mixture aside.
• 5. Coat each focaccia with 2 tablespoons of melted butter. Layer on all the cheeses, splitting measurements between the two focaccias. Sprinkle crushed cracker topping over the top of each focaccia. Bake in a preheated 425-degree oven for 10 to 15 minutes, or until crust is browned and cheese is melted.
• 6. Cut into dipping sized strips and serve with your favorite tomato soup! Enjoy!