WHITE FLOUR MASTER DOUGH
This dough requires at least 12 hours of chilling. I recommend making the dough at least 1 day ahead. On the day you plan to bake, follow the steps according to the type of pizza or focaccia you are making.
Provided by Peter Reinhart
Categories main-dish
Time 12h25m
Yield enough dough for 1 sheet pan or 2 to 3 round focaccia
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
- Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
- Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
FOCACCIA WITH BLUE CHEESE AND HONEY
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h20m
Yield 1 (11 by 17-inch) focaccia
Number Of Ingredients 9
Steps:
- In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
- Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth. With the machine running, add 1 cup flour and knead for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes.
- Turn dough out onto a lightly floured work surface. Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.
- Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the dough to the baking sheet. Using your fingertips, nudge the dough into a rectangle.
- Cover and let rise again until doubled, 30 to 40 minutes.
- To bake, preheat oven to 400 degrees F.
- Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Brush olive oil over the top, filling in the wells. Sprinkle the salt and rosemary over the surface. Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes.
- Cut into wedges, top with crumbled blue cheese and honey.
BLUE CHEESE AND ONION
A delicious blue cheese party spread made with red onion, and marinated in vinaigrette dressing.
Provided by DOLLI24
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
Nutrition Facts : Calories 684.3 calories, Carbohydrate 61.9 g, Cholesterol 42.5 mg, Fat 38 g, Fiber 7.7 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 1478.5 mg, Sugar 6.3 g
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
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