Foccacia Recipes?

[ecgrimes]

I'm having some friends over for dinner tomorrow night, and am wondering if anyone has a favorite foccacia/white pizza recipe that would compliment a savory lentil soup...

[oduamy]

Ok, so I have a serious fear of yeast. This recipe is good for even a yeast-a-phobe! It was YUMMY!!! I added some chopped kalamata olives with the tomatoes. I found the recipe wording a bit confusing (Sorry, I didnt write it!) but it works out ok!

Eclectic Herb Focaccia

Yield: 16 servings
Source: Kitchenaid Recipes Online
Comments: It's amazing what yeast, flour and special ingredients turn into.

INGREDIENTS:

1 cup (250 ml) warm tap water (about 100ºF) (43ºC)
2-1/2 tsp. (12 ml) (1 envelope) active dry yeast
9 tbsp. (135 ml) olive oil
5 cups (1250 ml) unbleached all-purpose flour
2 tsp. (10 ml) salt
2 tbsp. (30 ml) chopped fresh rosemary or 1 tbsp. (15 ml) dried, plus rosemary sprigs (optional)
1 cup (250 ml) milk
2 medium yellow onions (about 4 - 5 oz.) (115 g - 140 g) each
1/2 tsp. (2 ml) oregano
1 cup (250 ml) canned plum tomatoes, drained, seeded, and chopped (optional)
2 tbsp. (30 ml) chopped thyme or sage
1 tsp. (5 ml) kosher or coarse salt

INSTRUCTIONS:

1. One 11" x 17" (279 mm x 432 mm) jelly roll pan, plus a second pan of the same size or larger to insulate the first pan, if the bottom of the focaccia begins to brown too quickly.

2. Measure the water into a bowl, and whisk in the yeast, then 3 tbsp. (45 ml) oil. Measure the flour, 2 tsp. (10 ml) salt, and chopped or dried rosemary into a mixing bowl and stir well to combine. With a spatula or wooden spoon, stir the yeast mixture and the milk into the flour mixture until all the flour is evenly moistened, then beat vigorously for a minute. Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in bulk, about 1 hour.

3. Peel and thinly slice the onions. Cook them, covered, in 3 tbsp. (45 ml) olive oil [note: I only used 1 tbsp and it turned out fine and reduces the HU] in a sauté pan for about 20 minutes, until they just begin to color slightly. Season the onions with salt, pepper, 1/2 tsp. (2 ml) oregano, and cool.

4. Spread 1-1/2 tbsp. (23 ml) of the oil on the baking pan. Turn the dough out of the bowl onto the pan. Pat and press it to fill the pan completely. If the dough resists, let it rest for a few minutes, then continue. Allow the dough to rise again until doubled in bulk, about an hour.

5. About 20 minutes before baking, set a rack at the lower third of the oven and preheat to 450ºF (230ºC).

6. Dimple the surface of the focaccia, using your fingertip to poke cavities in the dough at 2" (50.8 mm) intervals. Spread the onions and scatter chopped tomatoes on the risen focaccia. Immediately before baking, sprinkle the top of the focaccia with 2 or 3 tbsp. (30 - 45 ml) of such coarsely chopped fresh herbs as rosemary, thyme, or sage. Drizzle with 1-1/2 tbsp. (23 ml) of olive oil, rosemary sprigs, and kosher or coarse salt.

7. Bake the focaccia for about 25 minutes, until a deep golden color. Lift the side of the focaccia with a spatula or pancake turner to check the bottom about halfway through the baking time. If it is coloring too quickly, slide the pan onto another pan to insulate the bottom.

8. If you are serving immediately, slide the focaccia from the pan onto a cutting board. If you will be serving later, slide the focaccia off the pan to a rack to cool.

Serving: Cut narrow slices, or squares to split horizontally for sandwiches

Storage: Keep the focaccia loosely covered at room temperature if it will be served on the day it is made. For longer storage, wrap in plastic and freeze. Unwrap and reheat the focaccia on the pan used to bake it for about 7 minutes at 375ºF (190ºC).

NUTRITIONAL INFO:

(this is using only 7 tbsp of olive oil)
194 Calories; 6g Fat (27.8% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 394mg Sodium.

[oduamy]

This one was also good!

Pumpkin-Walnut Focaccia with Gruyère

Yield: 2 loaves, 8 servings each (serving size: 1 wedge)
Source: Cooking Light Annual Magazine, October 2005

CL Comments: The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.

Amy's Comments:What a great twist on regular focaccia!! My dough was SO STICKY that I was SURE that I had ruined it, but it turned out fine. My loaves were a bit flat, but YUMMY!! The contrast of spicy and nutty and sharp flavors is GREAT! Will repeat this one!

INGREDIENTS:

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

INSTRUCTIONS:

1. Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

2. Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

4. Preheat oven to 400°.

5. Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

NUTRITIONAL INFO:
CALORIES 169(30% from fat); FAT 5.6g (sat 2.3g,mono 1.7g,poly 1.4g); PROTEIN 5.8g; CHOLESTEROL 11mg; CALCIUM 65mg; SODIUM 219mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 25.6g

[ecgrimes]

Thanks for the ideas!

[dgeevanson]

Here is a real basic one , but we love it. Easy and quick. I got it from a local cooking class. Teacher was Lori Bennett. Darla


* Exported from MasterCook *

Focaccia Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Quick Breads Yeast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon sugar
2 1/2 teaspoons yeast
3/4 cup + 1 T warm water
2 cups flour
chopped fresh rosemary - I did about 2 ts
3/4 c freshly grated parmesan
1/2 ts salt
olive oil
kosher salt

Dissolve sugar and yeast in warm water. Let sit 10 mins. Add 2 c flour
and knead in KA for a few minutes.

Add in rosemary and parmesan for the last minute or so. Turn out into

lightly oiled bowl and let double in size, about 25 minutes.

Spread into sprayed 9x13. Brush with EVOO and sprinkle with kosher salt.
Can top with minced fresh garlic too. Maybe 1 ts.

Let raise while oven heats to 425. Bake 12-14. ( I do 17. )

[Apricot]

I make this one from allrecipes.com in my bread machine and top with pizza toppings. So good and LOTS of flavor.

Foccacia

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


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.