EASY ROSEMARY FOCACCIA
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Provided by Anonymous
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g
NEW POTATO & ROSEMARY FOCACCIA
This easy Italian-style loaf is inspired by the classic chip buttie - perfect as an alternative to a dinner party bread basket
Provided by Miriam Nice
Categories Side dish, Buffet, Snack
Time 1h30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
- Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
- Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
- Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
- When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
POTATO ROSEMARY FOCACCIA
Steps:
- In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
EASY FESTIVE FOCACCIA
So easy and so flavorful. Hints of garlic, rosemary, and Parmesan with delicious bursts of fresh tomato. The bottom crust is reminiscent of a deep-dish pizza. Serve this for a weeknight dinner or for any festive occasion-it would make a great addition to a holiday charcuterie board, as it's the perfect vessel for meats and cheeses.
Provided by NicoleMcmom
Categories Flat Bread
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
- Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
- Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 16.2 g, Fat 7.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 336.9 mg
POTATO ROSEMARY FOCACCIA ( FOCACCIA CON PATATE E ROSMARINO )
Cooking time includes rising time. I don't own a Kitchenaid type mixer so the instructions are for hand kneaded bread. I imagine a mixer would work just fine for mixing and kneading. This is a great way to use up leftover mashed potatoes.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
- In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic.
- Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
- Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
- While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
- Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk.
- Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic.
- Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden.
- Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
Nutrition Facts : Calories 592.3, Fat 13.6, SaturatedFat 2.1, Cholesterol 1.4, Sodium 1397.8, Carbohydrate 103, Fiber 6.1, Sugar 2.8, Protein 13.9
SIMPLE POTATO AND ROSEMARY FOCACCIA
This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner
Provided by Karen Elizabeth
Categories Yeast Breads
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
- Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
- Preheat the oven to 180C/350F/Gas Mark 4.
- Lightly oil a large baking tray.
- Place the dough in the middle, and work it out to the edges to form a square or rectangle.
- Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
- Bake for 50 minutes, covering if the focaccia is getting too brown.
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- In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot for 1 hour.
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- Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil.
- Set a sheet pan in the bottom of the oven and fill with water to create steam. Bake the focaccia rolls for 30 minutes, until golden brown; shift the pans halfway through baking. Transfer the pans to racks and let the rolls cool completely.
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