Stuffed Focaccia Bread Sticks Recipes

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

Steps:

• Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes.
• Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
• Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
• Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
• Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
• Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
• Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

Steps:

• Peheat oven 450 degrees.
• Mix baking mix and milk together until it becomes a soft dough approximately 30 seconds.
• Generously dust surface with baking mix (bisquick) and turn dough onto it.
• Take a rolling pin and softly roll dough in the baking mix, just enough to coat it.
• Form into a ball and knead the dough about 10 times.
• Roll the dough into a 12x8 in rectangle.
• Cut the dough into 8 6x2 inch long rectangles.
• Wrap each long strip around a piece of cheese.
• Pinch the ends and smooth inward to seal the ends.
• Gently roll the wrapped cheese on surgace to ensure closure.
• Place each piece with the seem down onto a ungreased foil lined cookie sheet.
• Bake for approximately 7-10 minutes or until golden.
• In a small bowl, mix margarine and garlic powder together.
• Brush each bread stick with the garlic butter.
• Dip in sauce.
• Enjoy!

Steps:

• Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
• Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
• Oil an 11x17-inch baking sheet.
• Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
• Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.