BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
- Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
- Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
EASY ROSEMARY GARLIC FOCACCIA BREAD
Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 2h
Yield Makes approximately 15 servings
Number Of Ingredients 10
Steps:
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Nutrition Facts : Calories 143, Protein 3 g, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 0 mg
DELICIOUSLY EASY GARLIC HERB FOCACCIA
Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.
Provided by Amy Beth McMaster
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
- Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
- Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
- Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
- Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
- Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g
FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY
Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away!
Provided by Rita1652
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Cover potato with cold water in medium saucepan.
- Simmer until potato is tender.
- Drain, reserving cooking liquid.
- Mash potato.
- Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
- Let stand until the yeast begins to act, about 5 minutes.
- Add 2 tablespoons of the oil to the yeast mixture.
- In a food processor add together the flours, potato and salt.
- Pulse 4 times.
- With the machine running slowly pour through feed tube the yeast mixture.
- Adding rest of water to make a ball of dough in the machine.
- (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
- Knead for 1 minute in food processor.
- Turn out on a floured surface, and knead just until smooth.
- Keep the dough soft.
- Pour 1/2 teaspoon of the oil into a clean bowl.
- Place the dough in the bowl, turning once to oil the top.
- Cover.
- Let rise until doubled, 30 to 45 minutes.
- Punch the dough down.
- Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
- Gently press the dough out to about 1/2 inch thickness.
- Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
- Use your knuckle to dimple the dough at 1-1/2 inch intervals.
- Sprinkle with the rosemary, black olives and the cheese.
- Place in a cold oven on the center shelf.
- Place a flat pan of hot water on the shelf below the bread.
- Let rise until doubled, 20 to 25 minutes.
- Sprinkle with salt to taste.
- Turn on the oven to 375°F.
- Bake the focaccia for 20 to 25 minutes, or until browned on top.
- Remove from the pan, and cool on a wire rack.
- Serve warm.
OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
ROSEMARY FOCACCIA BREAD
Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 2h15m
Yield 2 loafs
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
- With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
- Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
- Turn dough onto a floured surface and gently knead for one minute.
- Lightly oil two large baking sheets (I use baking stones).
- Divide dough in half, placing one half on each baking sheet.
- Press or roll out each to a 10-inch round.
- Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
- Preheat oven to 400°F.
- With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
- Sprinkle rounds with remaining rosemary and sea salt.
- Bake 15 minutes or until golden.
- Cut in wedges and serve warm.
THE BEST ROSEMARY FOCACCIA BREAD
This recipe is from the site italianfoodforever.com. I found it about a year ago and have made it countless times, for countless occasions. I have messed up many things in this recipe and still it always turns out great. It is very simple--I LOVE it! *NOTE: Based on some reviews, you may need to add a bit more water. Remember that there are lots of variables in baking, and that making any kind of yeast bread may require adjustment depending on climate, altitude, and your ingredients. Your success comes from sensing the dough and what it needs, not from following a recipe to the letter. So if it feels dry, add a bit more water a tablespoon at a time until it feels more elastic. For the record, I have never had to add more water.
Provided by spatchcock
Categories Yeast Breads
Time 1h50m
Yield 1 focaccia
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
- Mix thoroughly with a wooden spoon and then your hands.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Punch down and place on an oiled baking sheet, forming into an oval or circle.
- Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
- Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
- Serve warm or at room temperature.
- Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
- Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
- Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Nutrition Facts : Calories 2108.5, Fat 85.4, SaturatedFat 11.9, Sodium 2344.4, Carbohydrate 289.8, Fiber 12.5, Sugar 1, Protein 41.7
HERBED FOCACCIA BREAD
A delicious bread that you can change easily by changing the herbs you put in and on it! I'm posting with the original basil, but try it with rosemary too!
Provided by Charmie777
Categories Yeast Breads
Time 3h
Yield 12 pieces
Number Of Ingredients 12
Steps:
- Add ingredients for the dough according to bread machine directions.
- Select dough cycle.
- Remove dough to lightly floured surface; cover and let rest for 10 minutes.
- Grease a 13x9 inch pan and sprinkle with cornmeal.
- Press dough evenly in pan.
- Drizzle with oil, and scatter remaining topping ingredients evenly over dough.
- Cover with towel and let rise in warm place until doubled, 30-40 minutes.
- Poke deep holes with finger in risen dough about 1 inch apart.
- Bake at 400ºF on lower oven rack for 20-25 minutes, or until golden.
- Remove from pan, and serve warm.
HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese
Provided by Jordan Kenna
Categories Appetizers
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 765 calories, Carbohydrate 119 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams
More about "focaccia bread herbed with black olive fresh rosemary recipes"
THE EASIEST HERBED FOCACCIA BREAD - OH SWEET BASIL
From ohsweetbasil.com
4.1/5 (179)Total Time 10 hrs 32 minsCategory Yeast Bread Recipes And Quick Bread RecipesCalories 96 per serving
- In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
ROSEMARY FOCACCIA BREAD RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
GARLIC ROSEMARY HERB FOCACCIA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLIVE ROSEMARY FOCACCIA BREAD RECIPE - RHUBARBARIANS
From rhubarbarians.com
15 PARMESAN FOCACCIA - SELECTED RECIPES
From selectedrecipe.com
GARLIC ROSEMARY HERB FOCACCIA RECIPE | RECIPES.NET
From recipes.net
HOMEMADE FOCACCIA BREAD - SPEND WITH PENNIES
From spendwithpennies.com
FOCACCIA BREAD RECIPE WITH HERBS & GARLIC | ALINE MADE
From aline-made.com
ROSEMARY FOCACCIA BREAD - JESSICA GAVIN
From jessicagavin.com
15 FOCACCIA BREAD TOPPINGS - SELECTED RECIPES
From selectedrecipe.com
MATTHEW EVANS' OLIVE AND ROSEMARY FOCACCIA | BREAD RECIPES | SBS …
From sbs.com.au
15 FOCACCIA BREAD INGREDIENTS - SELECTED RECIPES
From selectedrecipe.com
15 FOCACCIA BREAD FLOUR - SELECTED RECIPES
From selectedrecipe.com
15 GARLIC FOCACCIA RECIPE - SELECTED RECIPES
From selectedrecipe.com
15 SUN DRIED TOMATO FOCACCIA BREAD - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love