Focaccia With Dried Fruit And Rosemary Recipes

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

Steps:

• Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
• Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
• Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

Steps:

• This is my favorite Italian flatbread.
• Stage 1: Dissolve the yeast and honey (or sugar) in half the tepid water.
• Stage 2: On your largest available clean surface (even a big bowl will do if surfaces are limited), make a pile of flour in the center of the flour, semolina flour, and salt. With one hand, make a well in the center. (If possible, it is preferable to warm the flour and semolina flour.)
• Stage 3: Pour all the dissolved yeast mixture into the well and with four fingers of one hand make circular movements, from the center working outward, slowly bringing in more and more of the dry ingredients until all the yeast mixture is soaked up. Then pour the other half of the tepid water into the center and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more water, so don't be afraid to adjust the quantities.)
• Stage 4: Kneading! This is the best bit, just rolling, pushing and folding the dough over and over for 5 minutes. This develops the structure of the dough and the gluten. If any of the dough sticks to your hands, just rub them together with a little extra flour.
• (You can do Stages 2, 3 and 4 in an electric mixer if you like, using the dough hook attachment.)
• Stage 5: Flour both your hands now, and lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Score the dough with a knife--this allows it to relax and proof (rise) more quickly.
• Stage 6: Leave the bread to rise for the first time. Basically, we want it to double in size. (This is probably the best time to preheat the oven: 475 degrees F for focaccia.) You want a warm, moist, draft-free place for the quickest rise, for example near the stove, or just in a warm room. You can cover with plastic wrap if you want to speed it up. This process matures the flour flavor and should take approximately 40 minutes to an hour and a half, depending on the conditions.
• Stage 7: Right, it's double the size and time to punch it down. Knead and punch the dough, knocking all the air out of it, for about a minute. Then split the dough into half or quarters. Roll or push it out to an oval shape roughly 11/3 cm/ (1/2-inch) thick; don't fuss around for perfection, it's supposed to be rough and rustic, so what a great excuse for a beginner! Place on a baking tray liberally dusted with semolina flour.
• Make your rosemary and olive oil topping by bashing and bruising a handful of rosemary and 3 cloves of garlic using a rolling pin. Mix together with some olive oil and salt, and squeeze mixture over the bread. Finally, make those characteristic holes by pushing all you fingers deep into the dough many times, which allows the flavor of the topping to penetrate. Leave to proof for 45 minutes until about 3cm 1 1/4 inches) high.
• Bake for about 15 minutes at your oven's highest temperature until ready. As soon as the focaccia comes out of the oven feed it with a good drizzle of olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has slightly cooled.

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, and table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a small bowl stir together the remaining 2 tablespoon oil, the garlic, and the chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with your fingertips, brush it with the oil mixture, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and garnish it with the rosemary sprigs. Serve the focaccia warm or at room temperature.

Steps:

• In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside. Add 1/4 cup olive oil to the soaking liquid. In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.
• Turn out dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes. Let rest until doubled in size, about 1 hour. Meanwhile, place a baking stone on the floor of the oven. Preheat oven to 425 degrees
• Using your fingers press dimples into dough. Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 45 minutes. Immediately slide the focaccia onto a cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into triangles, and serve warm. Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.