CHERRY TOMATO & BASIL FOCACCIA
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves (20 pieces each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough 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 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
CHEESE AND JALAPENO FOCACCIA BREAD
The most delicious bread I have ever made, and surprisingly easy. You can top with onions, rosemary, or other herbs spices and cheeses for a variation. I like to double the jalapeno's and use jarred old el paso peppers because they are my favorite. If you cut it in half and put sandwich meat and veggies in the middle its a supper to die for.
Provided by Erica_Hildebrand
Categories Breads
Time 1h20m
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix together 1 cup of flour, sugar salt and yeast.
- Heat 2 T of oil and water until warm.
- Beat in egg.
- Add to flour mixture and mix until moistened.
- Beat for 3 more minutes.
- Stir in 1 and ¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
- Place dough on a floured surface and knead in remaining flour.
- Place in bowl and cover for 8 minutes.
- Remove dough and place on greased cookie sheet.
- Cover with greased plastic wrap and two tea towels.
- Let rise for 35 minutes.
- Remove plastic wrap and poke holes in one-inch intervals with a knife.
- Pour 4 T of oil on top, and sprinkle rosemary, cheese and jalapeno's across the top as well.
- Bake at 400 degrees for 25 minutes or until golden.
Nutrition Facts : Calories 365, Fat 16.1, SaturatedFat 4.7, Cholesterol 38.1, Sodium 390.8, Carbohydrate 43.7, Fiber 2.2, Sugar 0.9, Protein 10.9
JALAPENO-TOMATO CHEESE FOCACCIA
Make and share this Jalapeno-Tomato Cheese Focaccia recipe from Food.com.
Provided by Nadia Melkowits
Categories < 60 Mins
Time 35m
Yield 1 square, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the evaporated milk, water, eggs, Cheddar cheese, flour, baking powder, margarine, green onions and jalapeno peppers.Top with Tomato slices.
- Spread mixture evenly into the baking dish. Bake in the preheated oven 30 to 35 minutes, or until lightly browned. Cool, cut into 1 inch squares and serve.
Nutrition Facts : Calories 104.4, Fat 3.9, SaturatedFat 1.2, Cholesterol 24.8, Sodium 66.3, Carbohydrate 13.9, Fiber 0.6, Sugar 0.5, Protein 3.3
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- In a large bowl, combine flour, salt, honey, and yeast. Drizzle in water and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
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- In a large bowl or stand mixer, combine warm water, sugar, yeast, salt, and ¾ of the all-purpose flour. Mix to combine. Knead (by hand or in a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), add remaining flour as needed to keep the dough from sticking.
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