Focaccia For A Crowd Recipes

Steps:

• 1. DO NOT PREHEAT OVEN. In a large stoneware bowl, stir flours and salt. Make a well in the center, sprinkle sugar and yeast into well. Carefully pour water into well & let stand till yeast begins to act, about 5 minutes.
• 2. Pour 2 tablespoons oil into the well. With a wooden spoon stir the mixture in center of bowl, gradually widening the circle of stirring to take in all of the flour on the sides. Turn out on floured surface and knead just till smooth. Divide in half. Pour 1/2 teaspoon of oil into two clean bowls, place dough in bowls, turning once to coat. Cover and let rise until doubled.
• 3. Punch dough down. Use 1 teaspoon oil to coat a baking sheet and place dough on the center. Gently press the dough out to about 1/2 inch thickness. Pour 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon or your fingers to "dimple" the dough at 1 1/2 inch intervals. Sprinkle with rosemary or basil and then cheese. Place in a COLD oven on center shelf. Place a flat pan of very hot water on the shelf below the bread. Let rise until doubled.
• 4. Turn on oven to 375° and bake 20-25 minutes or until browned on top. Remove from pan and cool on a wire rack. Makes 2 very large loaves

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 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. 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. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise., With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil. , Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm.

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.

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:

• 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.