To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Sprinkle over the yeast, and using a fork, gently mix it into the honey water to dissolve. Pat or roll dough to fit pan; Brush with remaining teaspoon of oil. Allow the yeast to foam for 10 minutes or so. Mix for 5 - 7 minutes on low until dough is smooth and elastic. Ensure product is thoroughly cooked and piping hot throughout. Take a pastry brush and brush the olive oil and grilled garlic over the top of both loaves. Pour 1 tablespoon olive oil onto the work surface. Instructions. Bake the dough on the middle shelf for 30 minutes, or until golden. Steak Panini. Throw in some mozzarella cheese, and I'm in heaven. Place in the oven and bake for 25-30 minutes or until nice and golden brown. The final step is adding your herbs and coarse salt. Go to Recipe. Drizzle with more olive oil, and add a layer of the sliced heirloom tomatoes and mozzarella. With flour-dusted hands, press dough into 14x12-inch flat oval on baking sheet. Pour a generous third of the oil into a 7 x 11-inch baking dish or pan. Place garlic, cut ends up, on aluminum foil. Step 4. Stir and let it rest for 5 minutes. Cut focaccia into two halves down the center (you will have two 9 X 13-inch pieces). Work the dough for 10 minutes to stretch and make smooth. Watch for the yeast start to foam, which means it is working. Serve hot. Keebler Tuscan Cheese Focaccia Crackers Ingredients. While oven is pre-heating, grease 12" pizza pan or 9"x12" baking sheet. Add in water and 2 tbsp of the oil. When cool enough to handle, squeeze garlic pulp into a small bowl. Let it proof for 5-10 minutes. 3 Pieces Per Pack Ingredients: Unbleached Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Water, Feta Cheese (Cultured/Pasteurized Milk & Skim Milk, Salt), Olive Oil, Vegetable Oil (Soybean Transfer to a lightly-oiled bowl, turn to coat, and let . Arrange . Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper . Pat dough 1/2 thick on a greased cookie sheet. Onion Focaccia with Rosmary. Spray a glass or ceramic bowl with cooking spray. You can use it as a topping or spread for sandwiches with vegetables, meat, or any other condiments you prefer. With this easy bread, there's no need to knead. When ready, preheat oven to 425 F. Stud dough with all garlic cloves, then sprinkle with sea salt. Focaccia bread is similar to pizza dough but taller. Generously drizzle the top of the focaccia with a few teaspoons of olive oil and . Original price $25.00 . Spread the oil in bread and bake for 5 mins. Bake at 450F for 15 minutes. Combine all dry ingredients in a mixing bowl. Stir in oil and water. COMBINE the water and dry active yeast in the bowl of a stand mixer. R115. In a large bowl, combine water, yeast, and sugar. Grease a pizza tray or large baking tray and line with baking paper and put the dough on it. In a large bowl, add the hot water and yeast, stirring briefly until yeast dissolves. 24. . Preheat the oven to 425 F, and put the other half of the olive oil in the bottom of a baking sheet. Preheat oven to 425 degrees f. To prepare your garlic, first remove the outer skin of the heads of garlic, keeping the bulbs intact. Focaccia checks all our bread boxes: crispy on the outside, soft and chewy on the inside, and it works perfectly for both sopping up sauce or sliced through horizontally for sandwiches. Broil the top for 1-2 minutes to brown, watching carefully to see it turn golden brown and any garlic on top doesn't burn. While the focaccia is baking, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Set the machine to the dough cycle and press start. Do not over mix dough. Turn off the oven and place the skillet in the oven for 20 minutes to rise. Cool, then transfer to a bowl or bag and refrigerate or freeze for later. Preheat oven to 400 F. Cover and let the dough rise. Cover the focaccia, and let it rise for about 30 to 45 minutes, until puffy. Mix to combine, set aside. Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others. Add the Parmesan cheese, onion, garlic and pepper; beat until well blended. Cut 1/2 inch off pointed ends of garlic, keeping cloves intact. Allow to stand for 5 minutes. Prepare an 8x8" baking pan. Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl. The "dimples" you see on focaccia serve a purpose, and they reduce the air in the dough and prevent the bread from rising too quickly. Punch it down a few times, cover with a heavy cloth and let it rest on a lightly floured surface for 10 minutes. Drizzle a piece of parchment with 1 tablespoon olive oil. In a small bowl combine olive oil, Italian seasoning, garlic, and sea salt. Make a well in the center and pour in the water. Add the scallions and garlic, and saut until . Mozzarella, parmesan, asiago, gorgonzola, or any other Italian cheese you can find will go perfectly with your focaccia bread. Proof the yeast by letting it sit for 5 minutes until bubbly. In a bowl, stir together yeast, sugar and 1 cups lukewarm water and proof yeast for 10-15 minutes, or until foamy. Broccoli and Tomato Focaccia. In a large bowl or stand mixer, combine warm water, sugar, yeast, salt, and of the all-purpose flour. Turn dough into pan, pat out evenly with floured fingers. In a bowl, whisk together the flour, salt and yeast. Set aside. Allow the yeast to bloom for 8-10 minutes, until foamy. How to make Focaccia Cheese Bread. When cooked, radish will lose its strong flavor. Sprinkle the top of the loaf with cheese and bacon. Radish soup. Directions. Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Basil, nuts, garlic and parmesan cheese . Instructions. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. Instructions. Bake at 425 for about 12 minutes or till lightly browned. Instructions. Then, add the warm water and olive oil and mix until a soft dough forms. Spread the oil around to cover the pan. unsalted butter in a small saucepan over medium heat. Step 3. First, combine the unbleached all purpose flour, yeast, sugar, salt and minced garlic in a large mixing bowl and mix it together well. When the dough has risen, using your finger tips, poke 1/2 to 3/4 inch deep holes throughout the dough, spacing the holes about an inch or 2 apart. Meanwhile combine the remaining 2 tablespoons of olive oil, parmesan, garlic powder and rosemary. Press holes down into the dough down to the bottom of the pan but don't poke through the dough. Preheat the oven to 425. Generously oil 2 baking sheets. Sprinkle salt, garlic, rosemary, and thyme over the top of the bread. Remove the plastic from the pan and drizzle with more olive oil. Place in the skillet and spread to cover the entire skillet. Set aside to cool. Now remove it and grate some cheese. Turn oven down to 375 degrees F and bake for another 10 minutes. In a large bowl, dissolve yeast in 1/2 cup warm water and honey; let stand for 5 minutes. Stir until combined. Cover and allow to rest for 5 minutes. Pour remaining oil over top of dough and spread . Thinly sliced AAA striploin, sauted mushrooms, bruschetta mix, lettuce and melted cheese on toasted . . Cool on a baking rack and slice / serve as desired. 25. After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10in. Sprinkle shredded cheese. Put flour in large mixing bowl. Peel and grate in 2-4 garlic . Rich and creamy blue cheese sauce . Bake for 20-25 mins till brown and crusty on top. Melt the butter in the microwave in a small bowl then blend in the garlic powder and parmesan cheese and set aside. Directions. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Using the dough attachment, mix on low speed for 2 minutes until the dough comes together. Goat Cheese Italian Cheese Mexican Cheese Fermentation Kits . contains 2% or less of salt, whey, wheat flour, parmesan . Let sit for 15 minutes. Remove bread from oven and sprinkle with mozzarella and return to oven for 5-10 minutes more or until bread is done and cheese is lightly golden. In a bowl, combine the Kerrygold Mild Shredded Cheddar Cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Place the focaccia on a baking sheet and drizzle with 1 tablespoon of the olive oil. Grease your fingers and spread the dough to cover the bottom of the pan. Use your fingers to spread and massage the dough to the edges. Cut 1/2 inch off pointed ends of garlic, keeping cloves intact. Roll the second half of dough into an equal-sized circle, then place it atop the filling. Using a sharp knife, cut 1/4 to a 1/2 inch from the tops of the cloves. Next, add the caramelized onions. ADD 1 tablespoons olive oil, flour and salt. In a bowl, combine the shredded cheddar cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Preheat oven to 425. 18.99. Instructions. Mozzarella cheese, garlic, oregano, arugula, cherry tomatoes, sweet onions, chicken, asiago cheese, topped with goat cheese and drizzled with balsamic reduction. Fold bread mix, beer and 1 tablespoon olive oil (optional) together in a large bowl for about 30 seconds. Put pan in oven on middle rack and bake for 15 minutes. Roast in preheated oven for about 1 hour. Bread with cheese and veggies is something I'll always agree to. Preheat the oven to 375F. Place the bulbs in a small ovenproof bowl, and drizzle with the olive oil. Pour the yeast mixture into the flour mixture with the mixer running on low. 150 Cow Ricotta Cheese, 180 Gorgonzola Cheese, 1 Tbsp Chives, 1 cloves Garlic, 1 - 2 Tbsp Milk, 1 Tbsp Extra Virgin Olive Oil. Into a mixing bowl, add the bread flour, sugar, salt and yeast and whisk together. Transfer the dough to a greased 9x13 pan. Go to Recipe. Season with salt (if you wish). Season with salt and pepper. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Brush the top of the dough with the melted butter, making sure to get some on the top of the foccacia bread and down in the holes as well. Mix the dry ingredients with the water, slowly, using your fingers, until the mixture looks uniform. OVEN: Fan 170C / Electric 190C / Gas Mark 5 - for 12 to 14 minutes. Pizza Dough. Preheat the oven to 375 degrees F. Once the dough has risen, use your fingers to poke 1/2 - 3/4 inch deep holes through the dough - space them 2 inches or so apart. Place them on a sheet of foil and drizzle about a tablespoon of olive oil over each head. Pin. Place garlic, cut ends up, on aluminum foil. Return to oven and bake for another 10-12 minutes or until golden brown. Trim 1/2 centimeter off top of garlic bulb to expose cloves. Using your fingers, poke deep holes into the dough, all the way to the baking sheet. Stretch each piece of dough into an 11-by-14-inch rectangle on a baking sheet and let rest for 30 minutes. Put a separate tin in the bottom of the oven and carefully fill with boiling water from the kettle. Prepare an 88 baking pan. Drizzle olive oil on top and bake for about 10 minutes. Cover with a towel and let sit for 5 minutes. Carbonara. Bake for additional 3 minutes, then remove and let cool. Grease a large rimmed baking sheet with olive oil. and homemade tomato sauce on toasted Focaccia. Garlic & Cheese Focaccia. Preheat the oven to 400F. Scatter the remaining sugar and a little sea salt over the dough. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough. Layer with the peppers/capsicum pieces; tomato slices; mozzarella slices; parmesan cheese and basil leaves. Set the remaining oil mixture aside. I used dried herbs in this recipe. Instructions. Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. 6. Add water and mix with a silicon spatula until a shaggy dough forms. Place on rimmed baking pan- cut side up. When cool enough to handle, squeeze garlic pulp into a small bowl. You can push roasted garlic cloves, cherry tomatoes, olives, or nuts into the dimples so that dough encases the toppings as it rises and bakes. R95. Drizzle 1-2 teaspoons of olive in the bottom of the pan, and use your fingers or a pastry brush to coat the bottom and sides of the pan completely, set aside. Preheat the oven to gas 6, 200C, fan 180C. Set aside. Bread. Preheat the oven to 450F. Do not reheat. Serve warm or at room temperature. Step 4. Meanwhile preheat oven to 200C / 425F. Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Brush with olive oil, then sprinkle cheeses on top. Remove from oven and add remaining Asiago cheese on top of both bread loaves. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic.Allow bread to toast in the skillet, removing garlic if it starts to get too brown. Add olive oil, salt, garlic powder and 2 cups of the flour. Knead the dough by hand or in a mixer with a dough hook until smooth (about 5 minutes), dusting with more flour if needed. Spread the ricotta cheese over the focaccia bases. Knead (by hand or in a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), add remaining flour as needed to keep the dough from sticking. Let the bread cool for 15 minutes, tear, and eat. Sprinkle salt over the tops. pour in water and stir with a knife till mixture is combined and all of the flour is incorporated- mixture will be thick. Cover the bowl with plastic wrap and set in a warm area for 30-45 minutes until . Keebler Tuscan Cheese Focaccia Crackers contains the following ingredients: Enriched flour (wheat flour, niacin, reduced iron, vitamin b1 (thiamin mononitrate), vitamin b2 (riboflavin), folic acid), vegetable oil (soybean and palm oil with tbhq for freshness), modified corn starch. 5. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until doubled in volume. Once the yeast is activated, stir in the salt, then pour into mixing bowl with flour. Mix to combine. Gently brush with remaining oil and sprinkle with garlic salt. Spread onions evenly over dough. Add in salt, pepper, oregano and olive oil. Cover the bowl with cling film and let the dough rise until triple in volume, about two to two and a half hours. In a large bowl, combine the warm water, yeast, and honey. Foccacia's pockmarked appearance results from indentations made in the dough to prevent large bubbles from appearing on its surface during baking. Chilli optional . Amatriciana. 10. Brush the top of the dough with the melted butter, making sure to get some on the top of the foccacia bread and down in the holes as well. Directions. Cut off the top 1/2 inch off the top of the bulbs. Heat the oven to 375 degrees. Heat oven to 400F (205C). Oil your hands lightly as well. Allow the focaccia to rise for 45 minutes, or until it's noticeably puffy. Preheat the oven to at least 220 C or better 250 C. Cover and refrigerate at least 1 hour. Meanwhile, in a large bowl, combine the flour, salt and 2 teaspoons of the chopped rosemary, and whisk to blend. Preheat your oven to 425F. Press the edges of the dough together firmly to seal the two circles. Bake for 20 minutes, then remove and evenly distribute sun-dried tomatoes on top. Cover lightly with foil and bake until warmed through, 7 to 9 minutes. When complete, remove the dough from the bread machine. Cover the focaccia with lightly greased plastic wrap or a reusable cover. unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, shredded cheddar cheese (cheddar cheese [pasteurized milk, cheese culture, salt, microbial enzyme, annatto extract { for color }], potato starch and cellulose [anti-caking]. Store in the refrigerator. Whisk to combine and allow the yeast to sit for 5 minutes or until foamy. An 8-inch Focaccia topped with cheese, garlic, and parsley. Knead a few times till smooth. Take garlic, coriander leaves and puree few mins. Sit the dough on top and roll out to a round about 30cm across with a rolling pin. Mash garlic with a fork. Add the flour and salt and mix to combine. Add flour, 1/4 cup oil, kosher salt and remaining 3/4 cup water; mix until smooth (dough will be wet). Preheat oven to 425 degrees F (220 degrees C). Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Add flour to the oil and yeast mixture. Focaccia base with mozzarella and garlic . Lightly spray a 11 by 7 baking pan with nonstick cooking spray. Sprinkle fine sea salt if using. Mix together butter, garlic, salt and rosemary. Place on a piece of aluminum foil and drizzle with olive oil and season with salt. Preheat oven to 250 degree C on grill mode. Then drizzle with 1 to 2 tablespoons of olive oil. How to Make Easy Homemade Garlic Parmesan Focaccia Bread. In a small bowl, beat cream cheese and oil until fluffy. Add yeast mixture to flour, salt, and 1 Tablespoon of olive oil and knead in a mixer, until the dough has pulled together. Bacon, tomato and onion. 23.99. . Place the dough on the parchment, and pat it into a rough 9" x 12" rectangle. Instructions. Scatter the garlic over the dough, then sprinkle with the salt. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese. Poke holes into dough every 2 inches,with a knife blade or skewer to make small holes. Serve with flatbread, focaccia or crackers. Preheat oven to 350 F. Remove outer layer of papery skin from the two garlic heads, leaving the skin intact around individual garlic cloves. Remove the skillet from the oven and increase the oven temperature to 400 degrees. Instructions. Focaccia Deep-Dish Pizza 1 recipe No Knead Focaccia (see recipe above) 15 ounces pizza sauce 3 to 4 cups shredded mozzarella cheese Pizza toppings of your choice - pepperoni, Italian sausage, mushrooms green peppers, etc. Step 6. Once the oven is hot, cook the pizzas for 15 minutes at . Leave to cool in the tin for a few minutes. Place a damp towel over the pan and let it proof for 25 to 30 minutes. Sausage Focaccia. Then add the cold water, 3 tablespoons oil, salt, and smashed roasted garlic. In a stand mixer, with a dough hook, add warm water and yeast and mix slightly. "Knead" on low for about 10 minutes. Cover dough and let rise for 20 minutes. Blue Cheese. add flour, yeast, rosemary, garlic and salt in a medium sized bowl and stir to combine. Cool then cut into pieces and serve. Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Sprinkle with sea salt. Spread the minced garlic on top and sprinkle italian seasoning. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns.