Grilled Herb Focaccia Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Steps:

• Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy. Stir in the oil and 3 cups of the flour. Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook. If necessary, add more flour; the dough should be soft and pliable but not sticky.
• Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
• Punch the dough down, and form it into a long 2-inch-thick roll. Cut the roll into 2-inch pieces. Form each piece into a ball, and keep covered with a damp dish towel. Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick. Lightly dust each round with flour, and stack, separated by pieces of wax paper.
• Heat the grill until it is medium-hot. Mince the garlic, and combine with the herbs in a small bowl. Combine the cracked peppercorns and salt in another small bowl. Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill. Cook for 30 to 60 seconds, or until slightly puffed and blistered. Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture. Turn the focaccia, and cook another 30 seconds or until lightly browned. Cook all the dough the same way.
• Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.

Steps:

• First make the starter dough - mix the yeast with 100ml hand-hot water in a small bowl. Leave for 5 mins until bubbling. Add the flour to a large bowl, and pour in the yeast mix and another 250ml hand-hot water. Beat vigorously with your hand for a few mins. (The dough will be really wet but don't worry, you'll be adding more flour later.) Scrape all the dough from your hands and the sides of the bowl. Cover tightly with cling film and leave to ferment in the fridge for at least 12 hrs, overnight if possible.
• Meanwhile, make the herb oil. Set aside 2-3 sprigs each of rosemary and thyme, plus a few bay leaves. Bash the rest using a pestle and mortar (or use a rolling pin) to release the flavours, then stuff into a large sterilised bottle or Kilner jar, or a few jam jars (see tip, right). Heat the oil in a saucepan until just warm, then carefully pour into the bottle using a funnel. Leave to cool before securing with a lid.
• Take the starter dough out of the fridge about 1 hr before you want to make your focaccia - it should have risen considerably. To finish the dough, mix in the additional flour, the sea salt and herb oil until it's soft yet slightly sticky. Knead the dough with extra oil for 5 mins until smooth and springy. Return to a clean, warm bowl and leave to rise until doubled in size, about 1 hr.
• Heat oven to 220C/200C fan/gas 7. Turn the risen dough onto a deep oiled baking tray (about 20 x 30cm) and press to a rectangle about 2cm thick. Break the reserved herbs into smaller bits and push them into the dough. Cover with a clean tea towel and leave to rise until doubled in size.
• Once risen, press lots of holes into the dough with your fingers. Brush the top with a little more herb oil and sprinkle over some rough sea salt. Fill a shallow tray with some water and put in the bottom of the oven, with the bread on a shelf above. Bake for 25 mins until golden, reducing the temperature to 200C/180C fan/gas 6 if the bread starts to brown too much. Remove from the oven, scatter over the reserved herbs and bake for another 10-15 mins until cooked through. Cool on a wire rack until ready to eat. Tear into chunks and dip in more herb oil, if you like.

Steps:

• Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
• Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
• Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
• Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
• If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.