Focaccia With Duck And Green Olive Ragout Recipes

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.

FOCACCIA WITH TOMATO SAUCE AND GREEN GARLIC

Steps:

• Mix up the focaccia dough as directed and set in a warm spot to rise.
• Meanwhile, make the tomato-garlic topping. Heat the olive oil over medium heat in a medium saucepan or skillet and add the garlic. Cook, stirring, until it begins to smell fragrant, 30 seconds to a minute, and add the tomatoes and salt to taste. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down slightly to a fragrant sauce. Stir in the thyme. Taste and adjust salt, and add pepper. Remove from the heat. For a smooth sauce, blend with an immersion blender or pulse in a food processor.
• When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
• Dimple the dough with your fingertips and spread the tomato sauce over the top in an even layer. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown. If using the mozzarella, tear it into small shreds. Bake the focaccia for 15 minutes, pull it from the oven and quickly scatter the mozzarella over the focaccia, then return to the oven for 10 minutes. Let rest for at least 10 minutes before serving, or allow to cool completely.

FOCACCIA WITH OLIVES AND ROSEMARY

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.

OVERNIGHT GREEN OLIVE, SHALLOT AND THYME FOCACCIA BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
• Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
• Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
• Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.

FOCACCIA WITH DUCK AND GREEN OLIVE RAGOUT

Steps:

• Prepare the dough. While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat. Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes. Remove with a slotted spoon and set aside. Add the remaining 1 teaspoon olive oil. Add the shallots and garlic and saute for 2 minutes.
• Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives. Cook, stirring often, until reduced by half, about 10 minutes. Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute. Remove from heat, and season with pepper. Set aside.
• Preheat oven to 425 degrees. When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference. Bake until crust is golden brown, about 20 minutes. Cut into wedges, and serve hot.