Rosemaryfocaccia Recipes

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

Steps:

• Place yeast, flour, salt sugar and rosemary in mixer with bread hook attachment. Make sure that salt is separated by flour. Start mixer on 1st speed to combine dry ingredients. Then, gradually add water, and then add olive oil. Stop mixer to check dough. All the flour should be incorporated. Mix more if necessary. Allow dough to rise again until it has doubled in size (about 30 to 40 minutes). Punch down dough with your hands. Roll dough out with a rolling pin so that it fits the size of the sheet pan, and is about 3/4 inch thick. Lightly oil top of dough with olive oil. Let dough rise again for about 20 minutes. Preheat oven to 425 degrees. Press dimples into dough with fingers and sprinkle with kosher salt. Bake until done (about 20 to 30 minutes or golden brown).

Steps:

• Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
• Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
• Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

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:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

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.

Steps:

• Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
• Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
• Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
• Preheat oven to 425°F.
• Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
• Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Steps:

• In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
• With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
• Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
• Turn dough onto a floured surface and gently knead for one minute.
• Lightly oil two large baking sheets (I use baking stones).
• Divide dough in half, placing one half on each baking sheet.
• Press or roll out each to a 10-inch round.
• Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
• Preheat oven to 400°F.
• With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
• Sprinkle rounds with remaining rosemary and sea salt.
• Bake 15 minutes or until golden.
• Cut in wedges and serve warm.

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

Steps:

• Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
• Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
• Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
• Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
• Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
• Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
• Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

Steps:

• Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
• When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

Steps:

• In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.