ARTICHOKE FOCACCIA WITH ROSEMARY
Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian baker! Great for dipping into a fruity extra-virgin olive oil!
Provided by By: Carol | From A Chef's Kitchen
Categories Breads and Muffins
Time 3h15m
Number Of Ingredients 12
Steps:
- Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
- Place 2 1/2 cups flour in a large mixing bowl. Make a well.
- Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
- Stir dough together with a spoon. (Dough will be ragged.)
- Turn dough out onto a floured surface. Add 1/4 cup flour.
- Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
- Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
- Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
- Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
- When the dough has doubled in size, cut the dough into four even pieces.
- On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
- Create a few "dimples" with your finger.
- Sprinkle each circle evenly with Parmesan cheese.
- Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
- Cover with the towel and let rise again another 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 25-30 minutes.
- Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.
Nutrition Facts : ServingSize 1, Calories 633 kcal, Carbohydrate 77 g, Protein 13 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 689 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 23 g
ARTICHOKE-BRIE FOCACCIA
This recipe dresses up store bought focaccia and is presented layered with a gooey cheese filling. Taken from the BH&G magazine.
Provided by jonesies
Categories Cheese
Time 30m
Yield 12 appetizers
Number Of Ingredients 5
Steps:
- Split focaccia (to make a top and bottom, like a sandwich).
- Place focaccia in a warm oven and heat just until crisp; remove and set aside.
- Preheat oven to 400 degrees.
- Trim and discard rind from cheese; cut cheese into large pieces.
- Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
- Stir in artichoke hearts and bacon.
- Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
- Spread mixture on focaccia bottom.
- Place focaccia top over mixture.
- Place on baking sheet.
- Bake, uncovered, 8 to 10 minutes or until heated through.
- Cut into 4 x 1 inch strips or wedges. Garnish with rosemary if desired.
Nutrition Facts : Calories 114.3, Fat 8.7, SaturatedFat 4.4, Cholesterol 24, Sodium 291.3, Carbohydrate 3.8, Fiber 1.8, Sugar 0.4, Protein 6
TOMATO & BRIE FOCACCIA
Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. -Laurie Figone, Petaluma, California
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes., Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes., In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack. If desired, serve with olive oil and red pepper flakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 331mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
FOCACCIA WITH BRIE
A regular round of focaccia goes gourmet when topped in creamy brie, pretty peppers and fresh basil. Just 4 ingredients!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat gas or charcoal grill for indirect heat. Coarsely chop grilled peppers. Top focaccia with peppers, cheese and basil.
- Place focaccia over drip pan or over unheated side of gas grill. Cover grill; cook using high heat 10 to 15 minutes or until heated and cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
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