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.
FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
PESTO FOCACCIA SANDWICH
The fillings for your sandwiches are baked into the bread here, making this an easy picnic option. To make it veggie, look for a vegetarian pesto
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don't touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a lightly floured surface.
- Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in size.
- Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and puffy.
- Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
- Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
- Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when serving.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
FOCACCIA WITH PESTO & MOZZARELLA
This homemade pesto bread is a delicious accompaniment to Italian food
Provided by Good Food team
Categories Side dish, Snack
Time 3h
Number Of Ingredients 7
Steps:
- Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
- Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
- Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
- Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.
Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 2.42 milligram of sodium
PESTO FOCACCIA BREAD
This bread recipe is a wonderful addition to soups and pasta! My favorite soup to pair it with is my copycat Zuppa Toscana! The pesto can be omitted to give the bread a more simple Parmesan flavor.
Provided by Rachel Vanetti
Categories Savory Breads
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Coat 9x13 pan with cooking spray.
- 2. In a large bowl, whisk together flour, yeast, sugar and salt.
- 3. In a glass cup, combine water and 2 tablespoons of butter. Microwave in 15 second bursts until warm but not hot!.
- 4. Add butter mix to dry ingredients and stir. Spread into your greased baking pan.
- 5. Cover pan with towel and let rise until doubled. About 30 minutes or so.
- 6. Using an oiled finger or wooden spoon handle, poke holes in dough about an inch apart, not quite to the bottom.
- 7. Drizzle the dough with the remaining 1 tablespoon of olive oil, spread pesto on (optional) and sprinkle with parmesan.
- 8. Let rise, uncovered for an additional 15 minutes. Preheat oven to 375 degrees.
- 9. Bake 25 to 20 minutes and let cool slightly. It is delicious warm!!
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Reviews 2Servings 6Cuisine ItalianCategory Baking, Bread
- Place the warm water, sugar, yeast and olive oil in a very large bowl. Allow to rise for 5 minutes.
- Add flour, salt, pesto and 1-cup water to the bowl. Mix well with a silicone spoon or spatula for approximately 2-3 minutes until it forms a shaggy messy dough. The dough will be very soft.
- Add 1 tablespoon olive oil to a very large bowl. Tip the shaggy dough onto the oil in the bowl. Turn the dough once so that it is coated with olive oil. Cover with a tea towel and rest in a warm spot in your kitchen for 3-4 hours until the dough has more than doubled in size.
- Add 1 tablespoon of olive oil to your baking tray or dish (I have used a 24cm shallow cast-iron skillet). Rub the oil all around the inner wall and base of the skillet.
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- In the bowl of a stand mixer fitted with a dough hook, add 1/4 cup of the water and sprinkle the yeast on top. Let sit for 5 minutes then whisk it together.
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