Fall Foliage Focaccia Recipe By Tasty Recipes

GARDENSCAPE FOCACCIA RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the warm water, yeast, honey, and ½ cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
• Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
• Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10-15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
• Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size.
• Remove the plastic wrap and punch the dough down.
• Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10-20 minutes so it is easier to stretch.
• Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes before proceeding, until slightly puffed.
• Preheat the oven to 400°F (200°C).
• Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
• Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
• Bake the focaccia for 15 minutes, then turn the pan and bake for another 7-10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
• Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
• Slice and serve.
• Enjoy!

FOCACCIA RECIPE BY TASTY

Steps:

• Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
• Mix well and knead for 10-15 minutes until the dough is elastic.
• Transfer the dough into a well-oiled bowl.
• Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
• Preheat oven to 375˚F (190˚C).
• Remove the dough from the bowl and stretch the dough into 9-inch (23 cm) circle.
• Place the dough into well greased 10-inch (25 cm) cast iron pan. Cover with towel or plastic wrap and rest for 30 minutes.
• Poke the top with your fingertips.
• Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
• Bake in the oven for 20-30 minutes.
• Slice and serve.
• Enjoy!

EASY LOW-FLOUR CAST IRON FOCACCIA BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
• Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated. Transfer to a lightly floured surface and knead 10-12 times, until smooth, dusting with more flour as needed if the dough is sticky. Shape the dough into a ball.
• Grease an 8-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Press with your fingertips to create tiny indentations in the top of the dough.
• Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1-1½ hours, or until doubled in size.
• Preheat the oven to 375°F (190°C)
• Drizzle the top of the dough with 2 tablespoons of olive oil and sprinkle with the rosemary, parsley, and red pepper flakes, if using.
• Transfer the focaccia to the oven and bake for 25-30 minutes, or until golden brown. Let cool in the pan for 10 minutes, then drizzle with the remaining tablespoon of olive oil before slicing and serving.
• Serve with more extra-virgin olive oil and balsamic vinegar for dipping, if desired.
• Enjoy!

HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY

Steps:

• Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
• Add olive oil to water and mix.
• In a large bowl, mix flour, salt, pepper, and herbs together.
• Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
• NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
• Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
• Cover and let the dough rise until it doubles in size about 1 hour.
• While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
• Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
• Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
• Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
• Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
• Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
• Using your fingers, poke the the dough all over--creating small dimples across the surface.
• Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
• Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
• Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
• Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
• Allow the bread to cool for 10 minutes before cutting into equal pieces.
• Enjoy!

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.

HARVEST FOCACCIA

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Stir in the warm water and 2 tablespoons of the olive oil while the machine is on low speed, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (large enough to hold at least double the volume of dough). Transfer the dough to the bowl with a scraper or spatula, flipping once to coat completely with oil. Cover with plastic wrap and let stand until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and toppings: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples.
• Starting in the upper right corner, gently press the largest mushroom pieces into the dough and continue down and to the left, working from the largest pieces to the smallest in a curling, tapering wave shape. Fill in the spaces between the mushrooms with the arugula, radicchio, carrot slices, fennel, fennel fronds and rosemary sprigs. Let stand in a warm place for 45 minutes so the dough can relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Sprinkle the focaccia all over with flaky sea salt and sprinkle the vegetables with a couple pinches of red pepper flakes if using. Bake, rotating the baking sheet halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let rest for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

THANKSGIVING FOCACCIA RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
• Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
• Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
• Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
• Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
• Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
• Preheat the oven to 400°F (200°C).
• Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
• Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
• Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
• Enjoy!

FALL FOLIAGE FOCACCIA RECIPE BY TASTY

Steps:

• In a large bowl, stir together the warm water, yeast, honey, and ½ cup bread flour. Cover the bowl with plastic wrap and set in a warm place for 20-30 minutes, until the mixture is bubbly.
• Add the room temperature water, 5 tablespoons of olive oil, the remaining 2 cups of bread flour, the all-purpose flour, and the kosher salt. Mix well with a wooden spoon or rubber spatula until the dough starts to come together. If the dough is too sticky, cover and let rest for 20-30 minutes.
• Turn the dough out onto a floured surface and bring together with your hands. Knead for 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and supple and bounces back when pressed with your finger.
• Coat a large bowl with 1 tablespoon of olive oil, then transfer the dough to the bowl. Cover with plastic wrap and let rest in a warm place for 1-2 hours, until doubled in size
• Remove the plastic wrap and punch the dough down.
• Grease a 18 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Transfer the dough to the pan. With oiled hands, gently stretch the dough to fill the baking sheet. (If the dough is resistant to stretching, cover with plastic wrap and let rest for 10-20 minutes, then try again.) Cover the dough with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan, or refrigerate overnight. (Refrigerating overnight is optional, however, it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30-60 minutes, until slightly puffed, before proceeding).
• Preheat the oven to 425°F (220°C).
• Uncover the dough and stretch back to the edges of the pan, if necessary. Use your fingers to dimple the surface of the dough. Drizzle with 1 tablespoon of olive oil.
• Use the carrot ribbons to create a textured tree trunk two thirds of the way up the length of the focaccia. Arrange the Swiss chard at the top of the tree trunk to resemble leaves. Use the Brussels sprouts, including any separated leaves, to fill in the bottom 2-3 inches of the focaccia at the base of the tree. Fill in any gaps in the Brussels sprouts with thyme and rosemary sprigs to resemble tall grass. Layer the delicata squash rings and apple slices over the chard, with some falling from the tree, to resemble fall foliage. Sprinkle the pomegranate seeds around the Swiss chard and falling from the tree, intermingled with the squash and apple slices. Drizzle the remaining tablespoon of olive oil over the focaccia and sprinkle with flaky salt.
• Bake the focaccia for 15 minutes, then turn the pan and bake for another 15-18 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil.
• Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
• Slice and serve with balsamic vinegar for dipping.
• Enjoy!

CAMEMBERT AND GARLIC DOUGH BALLS RECIPE BY TASTY

Steps:

• For the dough balls, mix together the flour, yeast, and salt in a large bowl.
• Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
• Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
• Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
• Leave to rest for 1 hour.
• On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
• Roll the dough into balls and dot around the lid to make a wreath-shape.
• Cover and leave to rest for 30 minutes.
• Pre-heat the oven to 180°C (350°F).
• Mix the butter, garlic, and parsley together and coat over the dough balls.
• Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
• Bake for 15 minutes.
• Garnish with the pomegranate seeds and rosemary sprigs.
• Enjoy!

VEGETABLE & CHEESE FOCACCIA

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

FOCACCIA BARESE

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. 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 in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., 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 in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.