HARVEST FOCCACIA
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h33m
Yield 1 (11 by 17-inch) sheet
Number Of Ingredients 12
Steps:
- In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside.
- Take a large saute pan and heat it dry over medium-high heat. Pour in 1 cup of the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
- Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of gray salt. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
- The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with tea towel, and let rise again until doubled, 30 to 40 minutes.
- To bake, preheat oven to 425 degrees F.
- Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Top with lemon zest and finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
HARVEST FOCACCIA
Provided by Michael Chiarello : Food Network
Categories dessert
Time 2h45m
Yield 1 (11 by 17) baking sheet
Number Of Ingredients 12
Steps:
- In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
- In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix another 1 cup flour into the yeast mixture with the dough hook attachment. Knead until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board 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 45 minutes.
- Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen.
- To bake, preheat oven to 400 degrees F.
- Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes.
- Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting.
HARVEST FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Put 1 3/4 cups lukewarm water (105 degrees F to 110 degrees F), the yeast, 1/2 cup olive oil and 1 tablespoon each turbinado sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the yeast and sugar dissolve, then let stand until foamy, about 10 minutes. Add both flours and mix on medium speed to make a smooth but sticky dough, about 4 minutes.
- Poke the butter pieces into the dough, spacing them evenly apart. (Do not mix.) Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 minutes to 1 hour.
- Mix the dough with the dough hook on low speed just until there are streaks of butter throughout, about 1 minute. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 minutes. Let cool, then strain through a sieve, discarding the liquid.
- Brush a rimmed baking sheet with 2 tablespoons olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. Cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 minutes. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450 degrees F.
- Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. (Don't worry if the dough tears.) Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over with your fingertips, poking the topping into the dough. Cover loosely with parchment and set aside until the dough rises above the sides of the baking sheet by about 1/2 inch, 35 to 40 minutes.
- Mix the remaining 1/4 cup sugar, the coriander, rosemary, the remaining 3/4 teaspoon salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 minutes. Reduce the oven temperature to 400 degrees F and bake until the focaccia is golden and springs back when pressed, 20 to 30 more minutes. Brush with the remaining 2 tablespoons olive oil; let cool in the pan 15 minutes, then transfer to a rack to cool slightly or let cool completely and freeze.
HARVEST FOCCACIA
Provided by Molly O'Neill
Categories appetizer
Time 3h15m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- To make the sponge, warm the milk slightly. Place in a bowl and whisk in the yeast until dissolved. Whisk in the sugar and flour. Cover with plastic wrap and set aside in a warm place until bubbly and doubled in bulk, about 30 minutes.
- Meanwhile, to make the fruit, heat the olive oil in a small saucepan over low heat. Add the chopped rosemary and cook just until it begins to crackle. Remove from heat and stir in the grapes, raisins and lemon zest.
- To make the dough, stir the flour, salt and 2 tablespoons of the olive oil into the sponge. Stir in half of the fruit mixture; the dough will be wet and slack. Heavily flour the dough, a work surface and your hands, turn the dough out and knead until smooth and elastic; the dough should still be very soft. Place in a lightly oiled bowl, cover with plastic and let rise until doubled in bulk, about 1 hour.
- Sprinkle 2 baking sheets lightly with cornmeal. Punch the dough down and divide it in half. Sprinkle a work surface and the dough with flour and shape each half into a round. Roll each into a 10-inch circle and place on the prepared baking sheets. Brush with the remaining tablespoon of olive oil, cover loosely with a kitchen towel and let rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 400 degrees. Polk the dough all over with your fingertips. Bake for 25 minutes. Remove the breads from the oven and lower the temperature to 360 degrees. Brush the tops of the breads with the egg yolk and divide the remaining fruit mixture between them. Sprinkle with the remaining salt and sugar. Bake until golden brown, about 10 minutes longer. Remove from the oven and let cool before serving.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 97 grams, Fat 21 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 27 grams
More about "harvest foccacia recipes"
HARVEST FOCACCIA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Servings 12
- Combine 3/4 cup water and 1/4 teaspoon yeast in medium bowl. Add 1 cup plus 2 tablespoons flour and whisk until smooth. Cover and let stand at room temperature 3 hours. Refrigerate starter at least 24 hours and up to 3 days.
- Combine starter, 1 1/2 cups water and 1 teaspoon yeast in large bowl of heavy-duty mixer fitted with dough hook. Beat 1 minute. Add salt and remaining 3 3/4 cups flour. Beat 5 minutes. Scrape down sides of bowl and dough hook. Continue to beat until very soft, slightly sticky dough forms, about 5 minutes longer. Let stand 5 minutes. Scrape dough into large oiled bowl; cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Preheat oven to 350°F. Combine grapes, 1 tablespoon oil, and 1 teaspoon thyme in medium bowl; toss to coat. Turn mixture out onto small rimmed baking sheet. Roast until grapes begin to burst, about 10 minutes. Cool completely on sheet.
- Sprinkle large baking sheet lightly with cornmeal. Turn dough out onto prepared sheet. Using floured fingertips, pull and spread dough to approximate 18x10-inch rectangle. Press dough all over with fingertips to dimple. Brush dough with additional oil. Sprinkle with grapes, then remaining 1 teaspoon thyme, walnuts, rosemary, and lemon peel. Sprinkle with raw sugar and lightly with coarsely cracked black pepper. Cover loosely with towel; let rise until light and puffy, about 45 minutes.
CHEF MATT THOMPSON FOCACCIA BREAD RECIPE - HARVEST TABLE …
From harvesttableculinary.com
HARVEST FOCCACIA RECIPE | RECIPELAND
From recipeland.com
THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S …
From alexandracooks.com
HARVEST FOCACCIA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
HARVEST FOCCACIA RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
RECIPE: HARVEST FOCCACIA
From culinarybook.com
HARVEST FOCCACIA : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
HARVEST FOCACCIA - COUNTRY LIVING
From countryliving.com
HARVEST FOCACCIA RECIPE - THEINSPIRATIONALNOOK.COM
From theinspirationalnook.com
SIMPLE FOCACCIA BREAD RECIPE. - HARVEST & NOURISH
From harvestandnourish.com
FOCACCIA BREAD RECIPE | BON APPéTIT
From bonappetit.com
OLIVE & GOAT CHEESE FOCACCIA | AMERICA'S HEARTLAND
From americasheartland.org
HARVEST FOCCACIA RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
PARMESAN GARLIC ZUCCHINI WHOLE WHEAT FOCACCIA BUNS
From halfbakedharvest.com
HARVEST FOCACCIA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
HARVEST FOCCACIA : RECIPES : COOKING CHANNEL RECIPE | MICHAEL …
From cookingchanneltv.cel02.sni.foodnetwork.com
HARVEST FOCACCIA BREAD - FLY-LOCAL
From fleischmannsyeast.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