Santa Barbara Olive Focaccia With Baked Goat Cheese Recipes

FABULOUS FOCACCIA

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

HERB GARLIC BAKED GOAT CHEESE

Steps:

• 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
• 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
• Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
• Nutrition Information:
• Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

BAKED GOAT CHEESE

Steps:

• 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
• 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
• 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
• 4. Remove the grape leaves from the water and pat dry with paper towels.
• 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
• 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
• 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
• 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
• 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
• 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

CHEESE AND OLIVE FOCACCIA

Steps:

• Press dough into a circle on a baking sheet sprinkled with corn meal. Cover lightly with a dishtowel or an oiled sheet of plastic wrap and let it rise in a warm place for 1 hour.
• Make dimples in the dough with your thumb.
• Sprinkle oil over the dough allowing some to run into the dimples.
• Scatter schallots and olive slices over the dough. Sprinkle on goat cheese and mozzarella.
• Bake in a preheated 375 degree oven for 15 minutes to 20 minutes. Remove from oven and cool for 10 minutes. Cut in half and werve
• NOTE: Frozen bread dough usually comes in 1# loaves. Cut a loaf in half and return half to the freezer. Use the quick thaw method according to the package directions.

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.