Honey Garlic Focaccia With Rosemary And Roasted Peppers Recipes

Steps:

• In large bowl, combine 2 cups flour, undissolved yeast and salt.
• Heat water, 4 T honey and oil until very warm (120° to 130°F); stir into dry ingredients.
• Stir in garlic and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 6 equal pieces.
• Roll each to 4 x 5-inch oval.
• Sprinkle 2 large baking sheets with cornmeal.
• Place dough pieces on sheets.
• Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary.
• Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 400 °F for 12 to 15 minutes or until done.
• Warm remaining 1 tablespoon honey; drizzle on top of focaccias.
• Remove from sheets; cool on wire rack.
• Bread Machine Variation 1 (all-size machines): Measure 2-2/3 cups flour, yeast, salt, water, 1/4 cup honey, oil and garlic into bread machine pan as suggested by manufacturer.
• Process on dough/manual cycle.
• When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle.
• Roll out dough and proceed as directed.

Steps:

• Preheat oven to 300°F.
• Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
• Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
• Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
• Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.