Focaccia With Rosemary And Grapes Recipes

Steps:

• 1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well.
• 2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans.
• 3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces.

Steps:

• In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
• Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper. Press the grapes into the dough and sprinkle with sea salt.
• Slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

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:

• 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:

• Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
• When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
• Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

Steps:

• In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
• Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
• Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
• Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
• Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
• Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.

Steps:

• Preheat oven to 300°F.
• In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly.
• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well.
• With dough hook knead dough 2 minutes, or until soft and slightly sticky. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.
• On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.
• Preheat oven to 375°F.
• Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature.