Porcini Olive And Rosemary Focaccia Recipes

Steps:

• Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
• Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
• Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
• Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
• Preheat the oven to 425 degrees F.
• Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.

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:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Steps:

• This is my favorite Italian flatbread.
• Stage 1: Dissolve the yeast and honey (or sugar) in half the tepid water.
• Stage 2: On your largest available clean surface (even a big bowl will do if surfaces are limited), make a pile of flour in the center of the flour, semolina flour, and salt. With one hand, make a well in the center. (If possible, it is preferable to warm the flour and semolina flour.)
• Stage 3: Pour all the dissolved yeast mixture into the well and with four fingers of one hand make circular movements, from the center working outward, slowly bringing in more and more of the dry ingredients until all the yeast mixture is soaked up. Then pour the other half of the tepid water into the center and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more water, so don't be afraid to adjust the quantities.)
• Stage 4: Kneading! This is the best bit, just rolling, pushing and folding the dough over and over for 5 minutes. This develops the structure of the dough and the gluten. If any of the dough sticks to your hands, just rub them together with a little extra flour.
• (You can do Stages 2, 3 and 4 in an electric mixer if you like, using the dough hook attachment.)
• Stage 5: Flour both your hands now, and lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Score the dough with a knife--this allows it to relax and proof (rise) more quickly.
• Stage 6: Leave the bread to rise for the first time. Basically, we want it to double in size. (This is probably the best time to preheat the oven: 475 degrees F for focaccia.) You want a warm, moist, draft-free place for the quickest rise, for example near the stove, or just in a warm room. You can cover with plastic wrap if you want to speed it up. This process matures the flour flavor and should take approximately 40 minutes to an hour and a half, depending on the conditions.
• Stage 7: Right, it's double the size and time to punch it down. Knead and punch the dough, knocking all the air out of it, for about a minute. Then split the dough into half or quarters. Roll or push it out to an oval shape roughly 11/3 cm/ (1/2-inch) thick; don't fuss around for perfection, it's supposed to be rough and rustic, so what a great excuse for a beginner! Place on a baking tray liberally dusted with semolina flour.
• Make your rosemary and olive oil topping by bashing and bruising a handful of rosemary and 3 cloves of garlic using a rolling pin. Mix together with some olive oil and salt, and squeeze mixture over the bread. Finally, make those characteristic holes by pushing all you fingers deep into the dough many times, which allows the flavor of the topping to penetrate. Leave to proof for 45 minutes until about 3cm 1 1/4 inches) high.
• Bake for about 15 minutes at your oven's highest temperature until ready. As soon as the focaccia comes out of the oven feed it with a good drizzle of olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has slightly cooled.

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until stiff dough forms. Let stand 5 minutes.
• Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 50 times.
• On ungreased cookie sheet, press or roll dough into 8-inch round. Sprinkle olives over dough; press lightly into dough. Sprinkle with rosemary.
• Bake 12 to 14 minutes or until light golden brown. Brush oil over top. Cool 10 minutes. Cut into 16 wedges with serrated knife.