FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED EGGPLANT PARMESAN FOCACCIA
I'm so excited for lunch every time I make this eggplant focaccia sandwich!
Provided by Lish
Categories Vegetarian Sandwiches
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
- Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
- When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
- Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
- Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g
THYME FOCACCIA AND PARMESAN FOCACCIA
Steps:
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
- Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
- Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
- Preheat oven to 450° F.
- Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
- Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.
PARMESAN FOCACCIA
This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each.
Provided by Galley Wench
Categories Breads
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
- Once cooled put through fine disk on ricer or grate through large holes on grater box.
- Reserve 1 1/3 cup lightly packed potato.
- Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
- Cover tightly and set aside until bubbly, about 20 minutes.
- Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
- Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
- If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
- With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
- Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
- Once doubled in size, with two wet fingers, dimple risen dough.
- Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
- Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.
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- In a small saucepan add the cut up potato and 3 cups of water. Bring the mixture to a boil and cook for about ten minutes or until the potato can easily be poked with a fork. Using a slotted spoon transfer the cooked potato to a small bowl and then measure out one cup of the hot potato water and set both aside to cool.
- Once the potato had cooled enough to touch grate it on the largest holes of your box graters and set aside (this should be about one cup of grated potato that is lightly packed).
- Add the cooked potato, 3 1/2 cups of flour, 2 tablespoons of olive oil, yeast, and salt to the bowl of a stand mixer. Using the dough hook mix on low speed. Slowly add the reserved potato water (that has cooled to 110 degrees) and mix until it starts to form a dough, about 2 minutes.
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- In the bowl of your stand mixer or a large bowl, add your flour, yeast, garlic powder, salt, and sugar. Whisk to combine.
- If using a stand mixer with a dough hook, attach the hook and set the speed to 2. Set a timer for four minutes to let the machine mix and knead the dough. (If doing this by hand, stir your ingredients with a spoon and gather the dough into a ball. Knead the dough on a clean, floured surface for at least 6 minutes, or until the dough is smooth and not sticky.)
- Grease your stand mixer bowl (or a clean, large mixing bowl) with cooking spray. Place the dough in the bowl, cover it with a towel, and let the dough rise for 30 minutes in a draft-free spot. (I place mine inside the microwave, which is turned off.)
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