ONION-HERB FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
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
ONION HERB FOCACCIA BREAD
So yummy and good! We tried this recipe a week ago and as soon as it was gone we made it again! Can make into great breadsticks to accompany an Italian meal. The recipe makes two flat loaves and you just cut them into strips. Another great recipe by the Micheff sister Brenda Walsh. As an option she sometimes adds sliced Greek olives, but I haven't tried it that way yet.
Provided by Enjolinfam
Categories Breads
Time 2h
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
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 ONION FOCACCIA
I found this recipe in my recent Taste of Home magazine. Its sounds so good and uses a bread machine. It is described that it is best served warmed and the next day makes the best toast you've ever had! Time does not include time for the bread machine cycle. This makes a 1 1/2 lb loaf.
Provided by diner524
Categories Yeast Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
- When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9 inch circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 400 degrees for 18-20 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts : Calories 400.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 0.6, Sodium 1032.9, Carbohydrate 77.4, Fiber 3.5, Sugar 4, Protein 11
HERB AND ONION FOCACCIA
Provided by Katie Brown
Categories Onion Appetizer Bake Cocktail Party Quick & Easy Parmesan Rosemary Thyme
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Get Cookin'
- 1. Preheat oven to 425°F.
- 2. Unroll the pizza dough as directed on the package onto a parchment-lined cookie sheet. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.
- 3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.
- 4. Salt and pepper to taste.
- 5. Bake for 15 minutes until the foccacia is golden brown and crispy.
- 6. Drizzle with extra-virgin olive oil and serve sliced.
- Hints and Clues
- You can use a pizza stone or pizza pan if you have one. Make sure the pan is heated in the oven thirty minutes before you put the dough on it.
HERB FOCACCIA BREAD
This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.
Provided by Taste of Home
Time 45m
Yield 2 bread loaves (10 wedges each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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