CHERRY TOMATO & BASIL FOCACCIA
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves (20 pieces each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough 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 in a warm place until doubled, about 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BASIL-PARMESAN FOCACCIA WITH FRESH TOMATOES
Provided by Joanna Pruess
Categories pizza and calzones, appetizer
Time 2h35m
Yield Eight to 10 generous first-course servings
Number Of Ingredients 16
Steps:
- Place the chopped onion in a bowl and pour boiling water over it. After 15 seconds, drain and blot dry with paper towels. Set aside.
- Combine the yeast with the half-cup of water. Add one and a half cups of the flour and mix. Turn the dough out on a lightly floured board and knead it for about eight minutes until it is smooth and elastic. Pour one tablespoon of the olive oil in a bowl, add the dough, turning once to cover with the oil. Drape a lightly dampened towel over the bowl and let the dough rise in a warm, draft-free spot until doubled in bulk. This will take one and a half hours with rapid-rise yeast, or three hours with regular yeast.
- Punch down the dough, add the onion, a quarter-cup of water, three tablespoons of olive oil, the cup of Parmesan cheese, the remaining flour, the basil and two teaspoons salt, and mix. Turn the dough out onto a lightly floured board and knead it for eight minutes, or until it is smooth and elastic, adding small amounts of additional flour if needed.
- Preheat the oven to 400 degrees.
- Roll the dough into a large circle measuring about 15 inches in diameter and about a quarter-inch thick, and transfer it to a heavy cookie sheet. Using your fingertips, make several indentations in the dough, so the surface is irregular. Brush with two tablespoons of olive oil and sprinkle on two teaspoons of coarse salt. Bake in the top half of the oven for 20 to 25 minutes, or until the focaccia is golden brown and crisp. (You may prepare the recipe ahead to this point, but leave the baked focaccia at room temperature.)
- To prepare the topping, combine the olive oil, garlic, basil, salt and pepper. Lay the sliced tomatoes in an overlapping pattern on the focaccia and spoon the olive-oil mixture over them. Return the focaccia to the oven for two minutes. Sprinkle with three tablespoons of Parmesan and return the focaccia to the oven just until the cheese is melted and lightly browned, about one to two minutes. Remove from the oven and cut into large slices. Serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 352 milligrams, Sugar 2 grams
BASIL FOCACCIA
This is my mother-in-law's recipe. It's easy and delicious. You can make it with an olive oil topping or tomato sauce topping.
Provided by Gloria
Categories Flat Bread
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
- Oil a bowl. Fill another, larger bowl halfway with hot water.
- Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
- Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 41.3 g, Cholesterol 4.4 mg, Fat 3.6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 398.4 mg, Sugar 4.9 g
FRESH MOZZARELLA, BASIL, TOMATO FOCACCIA
A delicious and healthy way to prepare this caprese Italian treat, with tangy & sweet Balsamic glaze!
Provided by Chef Drtybrshs
Categories Vegetable
Time 30m
Yield 1 foccacia, 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw and allow frozen pizza dough to rest.
- Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish.
- Chill for 30 minutes.
- Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape.
- Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese.
- Bake in a 425 degree oven for 8 minutes.
- Pull out and poke the dough several times with a fork.
- Put back into the oven for an additional 4-5 minutes or until golden brown.
- Slice fresh mozzarella, tomatoes, and chop basil.
- Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil.
- Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.
Nutrition Facts : Calories 337.6, Fat 28.1, SaturatedFat 10.4, Cholesterol 50.3, Sodium 455, Carbohydrate 6.6, Fiber 0.6, Sugar 5.2, Protein 15.4
SUN-DRIED TOMATO AND BASIL FOCACCIA
I found this recipe at Robin Hood - The focaccia dough can be made the day ahead. Simply refrigerate after kneading, Bring to room temperature for about 1 hour before punching down dough and proceeding with recipe. Use sun-dried tomatoes packed in oil for this recipe. If you can only get dry packed tomatoes, soak in warm water for 10 minutes before proceeding with recipe.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 1 12"x9" focaccia
Number Of Ingredients 13
Steps:
- In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
- Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
- Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
- Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.
Nutrition Facts : Calories 1760.3, Fat 41.7, SaturatedFat 5.8, Sodium 5805.1, Carbohydrate 306.1, Fiber 18.7, Sugar 42.7, Protein 44.8
FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
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