BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
FOCACCIA WITH OLIVES AND ROSEMARY
This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
Categories Bread Herb Olive Bake Vegetarian Rosemary Vegan Bon Appétit
Yield Serves 8
Number Of Ingredients 7
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.
OLIVE AND ROSEMARY FOCACCIA
This is a slightly crisp-textured focaccia, it makes a wonderful alternative to your everyday pizza, this dough may also be made by hand.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
- Place the kneader hook onto stand mixer.
- In the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
- Add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
- Gently knead in the chopped black olives the last few minutes of kneading.
- Place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
- gather up dough and shape into a ball.
- Place into a large greased glass bowl.
- Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
- Set oven to 400°F.
- Grease a baking sheet.
- Punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
- Using hands spread the dough onto the baking sheet.
- Brush the top with 1-2 tablespoons olive oil.
- In a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
- Spread the mixture onto the crust.
- Sprinkle with parmesan cheese.
- Bake bottom oven rack for about 20 minutes or until golden.
- Slice then serve immediately.
Nutrition Facts : Calories 375.5, Fat 15.6, SaturatedFat 3.3, Cholesterol 7.3, Sodium 762.8, Carbohydrate 48.4, Fiber 2.8, Sugar 2.2, Protein 10.3
OLIVE AND ROSEMARY FOCACCIA
Looking for an Italian appetizer using Bisquick® mix? Then check out these tasty focaccias that are seasoned with herb and topped with olives - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until stiff dough forms. Let stand 5 minutes.
- Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 50 times.
- On ungreased cookie sheet, press or roll dough into 8-inch round. Sprinkle olives over dough; press lightly into dough. Sprinkle with rosemary.
- Bake 12 to 14 minutes or until light golden brown. Brush oil over top. Cool 10 minutes. Cut into 16 wedges with serrated knife.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 220 mg, Sugar 0 g, TransFat 1/2 g
OLIVE, ROSEMARY, AND ONION FOCACCIA
Steps:
- In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
- Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.
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OLIVE AND ROSEMARY FOCACCIA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 40 minsCategory Focaccia RecipesCalories 250 per serving
- Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl. Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
- Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval (about 35cm x 23cm). Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic. Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
- Bake in the oven for 20 minutes until risen and golden brown. Cool completely, wrap well in baking paper and cling film and freeze for up to 3 months.
- Reheat from frozen, wrapped in foil, for about 20 minutes at 200°C/fan180°C/gas 6, until warmed through. Drizzle the remaining olive oil over the top.
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