Thyme Focaccia And Parmesan Focaccia Recipes

Steps:

• In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
• Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.
• Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
• In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
• Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.
• Trim any tough stems from arugula and thinly slice the cheese.
• Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
• Arrange mozzarella slices evenly over sauce.
• Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Scatter arugula over pizza and arrange prosciutto slices on top.
• In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.
• Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.
• Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.
• Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes .
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.
• In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.
• If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
• Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.
• Preheat oven to 300 degrees F.
• Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.
• For thyme focaccia, knead thyme into dough after 1st rest.
• For Parmesan focaccia, sprinkle dough with Parmesan before baking.
• Sprinkle both doughs with salt and pepper before baking.

Steps:

• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
• Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
• Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
• Preheat oven to 450° F.
• Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
• Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

Steps:

• Heat oven to 425°F.
• Mix seasonings. Place dough on lightly floured surface. Drizzle with 1 Tbsp. oil, then sprinkle with half the seasoning mixture; knead dough until evenly blended.
• Spray 9-inch round pan with cooking spray. Shape dough into 2-inch balls. Measure 2 Tbsp. of the remaining oil into small bowl. Dip dough, 1 ball at a time, into oil, turning to evenly coat ball with oil; place in prepared pan. Drizzle with remaining oil; sprinkle with remaining seasoning mixture, then cheese.
• Bake 15 min. or until golden brown. Cool 10 min. Remove from pan to wire rack; cool slightly.

Steps:

• For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
• Once cooled put through fine disk on ricer or grate through large holes on grater box.
• Reserve 1 1/3 cup lightly packed potato.
• Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
• Cover tightly and set aside until bubbly, about 20 minutes.
• Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
• Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
• If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
• With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
• Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
• Once doubled in size, with two wet fingers, dimple risen dough.
• Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
• Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.

Steps:

• With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
• Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
• Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.