Olive And Tomato Focaccia Recipes

Steps:

• On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

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 large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

Steps:

• Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
• Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

Steps:

• In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
• If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
• Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
• Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
• Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over.
• Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.
• Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

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 potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
• Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
• Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
• Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
• Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
• Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
• Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

Steps:

• Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
• Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with the olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough , add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (coat bowl lightly with olive oil first).
• Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
• Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
• Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place thyme and olive oil for the topping in a small saucepan or skillet and heat until thyme begins to sizzle. Count to 30 and remove from heat. Swirl the oil in the pan, then transfer to a measuring cup or ramekin and allow to cool.
• With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations. Arrange cherry tomato halves and olives on dough, pressing them into the dimples. Drizzle on olive oil and use your fingers to distribute any thyme that remains in the cup or ramekin over the tomatoes. Sprinkle with a little coarse sea salt if desired.
• Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Sprinkle torn or slivered basil leaves over the surface of the focaccia. Serve warm or at room temperature.