LEMON HONEY THYME FOCACCIA
Another lemon bread recipe, which can be made entirely in the bread machine (and is thus, no longer a focaccia) or taken out as dough and hand-formed into the focaccia and baked in the oven. Note: the amount of yeast depends on the preparation, 2 teaspoons for machine or 1 tablespoon for the hand-formed loaf.
Provided by CaliforniaJan
Categories Breads
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
- Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
- Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.
Nutrition Facts : Calories 358.1, Fat 7.6, SaturatedFat 1, Cholesterol 0.8, Sodium 185.2, Carbohydrate 67.5, Fiber 2.7, Sugar 31.9, Protein 7.6
HERB FOCACCIA ROLLS
Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 120 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-THYME FOCACCIA ROLLS
Steps:
- Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
- Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 0 grams, TransFat 0 grams
THYME FOCACCIA AND PARMESAN FOCACCIA
Steps:
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
- Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
- Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
- Preheat oven to 450° F.
- Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
- Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
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FOCACCIA WITH HERB OIL - BETTER HOMES & GARDENS
From bhg.com
Servings 24Total Time 2 hrs 20 minsAuthor Danielle CentoniCalories 96 per serving
- Place chopped herbs on a work surface. Roll dough in herbs and knead lightly to work in. Shape into a ball. Use about 1 Tbsp. of the olive oil to lightly oil a bowl. Place dough ball in bowl and turn once to oil surface. Cover with plastic wrap. Let stand 45 to 60 minutes or until dough reaches room temperature.
- Coat a 15x10-inch baking pan with remaining olive oil. On a lightly floured work surface, roll dough to a 15x10-inch rectangle, allowing dough to rest as needed during rolling to reach size. Press into bottom of prepared pan. Cover and allow dough to stand 1 hour or until slightly puffy and a few large bubbles of air form.
- Preheat oven to 450°F. Using an extra-sharp knife, score squares across top of dough. Brush dough with egg white mixture. Arrange herb leaves on top of dough. Brush again with egg white mixture. Brush lightly with some of the Herb Oil. Sprinkle with olives.
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- Preheat oven to 375F. Grease 9 muffin cups with olive oil. Set on a baking sheet and set aside.
- In a stand mixer fitter with the paddle attachment (or a large bowl with a spoon), stir together flour, yeast, thyme, rosemary, sugar and salt. Add water and olive oil. Beat 1 minute. Dough will be very batter-like.
- Divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
- Meanwhile, in a small saucepan over medium-low heat, stir together remaining oil and herbs just until herbs are fragrant and oil is hot, about 1-2 minutes. Remove from heat and let cool.
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Reviews 1Category Breads-FlatbreadsServings 12Total Time 45 mins
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- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
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