Herbed Focaccia Bread Mix Recipes

HERB FOCACCIA BREAD

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes., Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover. , In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

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.

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

HERBED FOCACCIA BREAD

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 FOCACCIA

Steps:

• Preheat oven to 425 degrees F.
• Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

HERBED FOCACCIA BREAD MIX

Steps:

• Combine all of the herbs and mix well.
• If you cannot find savory or lavender, don't worry about it.
• Store in a small zip-lock bag.
• Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings.
• Assemble, your dry ingredients in a quart size zip-lock bag, and mix them well in the bag.
• You can do this by sealing it and then turning it over and over.
• For storing your Bread Mix, you can place it in a Mason Jar.
• I like to get some pretty material and glue to the lid of the Mason Jar, then hot glue some pretty lace around the lip of the jar.
• Or if you do not wish to use Jars, you can buy some clear cellophane bags, and store your mix in it, and tie the top with colorful ribbon and attach a cute gift card with the instructions on how to make your Herbed Focaccia Bread.
• Herbed Focaccia Bread Mix Ingredients: 1 Package Herbed Focaccia Bread Mix, 1 Packet (1/4 ounce) quick rise active dry yeast, 1-1/2 Cups Warm Water, 1 Egg, lightly beaten, and 3 Tablespoons Olive Oil (or Vegetable Oil).
• In a medium bowl, dissolve the yeast in the warm water.
• In a large bowl, place the Herbed Focaccia Bread Mix.
• Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients.
• Mix with a wooden spoon.
• The dough will be somewhat sticky.
• Flour a flat surface.
• Turn the bread dough onto a floured surface and knead for about 10 minutes.
• Place the dough in a large bowl and cover with a light dish towel.
• Let it rise in a warm place.
• When the focaccia has risen to double its size, divide it in two.
• Reshape each ball of dough into a round shape much like a pizza crust.
• Place in a 9' round cake pan.
• Brush lightly with additional olive oil.
• If you have time, let it rise for a short time (but not above the top of the pan).
• Bake it in a preheated 350 degree oven, about 20-25 minutes.
• Serve with olive oil or butter.
• Write or type these instructions on your gift card and attach to your container for gift giving.

ONION HERB FOCACCIA BREAD

Steps:

• Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
• Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
• Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
• Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
• Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
• Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.

HERBED FOCACCIA BREAD

Steps:

• Proof yeast, sugar and warm water for 5 minutes in a large bowl.
• To the bowl add remaining ingredients. Kneed by hand for at least 5 minutes. (If the bowl is large with a flat bottom- you can kneed right in the bowl).
• Cover dough and let dough rise in warm place for 15 minutes.
• Punch dough down. Shape dough, add olive oil and salt if desired and then let rise and additional 15 minutes.
• (Half this recipe fits nicely into an 8x8 pan).
• Place in 375 degree oven and bake for 20 to 25 minutes. Keep a close eye on this, every oven is different. Cool on a large wire rack.

FOCACCIA WITH FRESH HERBS

Steps:

• Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
• Let stand 10 minutes or until the surface becomes bubbly.
• In large bowl, combine flour and table salt.
• Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
• Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
• Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
• If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
• When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
• Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
• Turn onto lightly floured surface. Knead gently several times.
• Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
• In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
• Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
• Bake 15 minutes, reduce heat to 400°F.
• Bake 5 minutes more, or until golden brown.
• Let cool and cut into wedges.

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.