Bacon Breadstick Focaccia Recipes

BACON AND CHEESE FOCACCIA BREAD

Steps:

• 1. In a large bowl, stir together the flour, yeast, sugar, salt, pepper, garlic powder, oregano, rosemary and basil. Add in 2 tablespoons of olive oil and warm water. 2. When the dough comes together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 3. Oil a large bowl and place the dough into the bowl, turning it to coat with oil. Cover and let rest in a warm place for 20 minutes.4. Preheat oven to 350° F. Grease large baking sheet. With flour-dusted hands, press dough into 14x12-inch flat oval on baking sheet.5. Brush the top of the loaf with the remaining 1 tablespoon of olive oil. Sprinkle the top of the loaf with cheese and bacon.6. Bake in preheated oven for 20-25 minutes or until golden brown. Serve warm or at room temperature.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

BACON FOCACCIA

Steps:

• Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
• Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
• Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.