GARDEN FOCACCIA
When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield One 14-inch loaf
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
- Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
- Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
- Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
- Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
ITALIAN STYLE TOMATO BREAD
Provided by Rachael Ray : Food Network
Time 21m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
- Halve the bread across horizontally and toast or char.
- Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.
ITALIAN TOMATO HERB BREAD
Make and share this Italian Tomato Herb Bread recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
- Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
- Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
- Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
- Bake at 350º F for 40 to 45 minutes. Enjoy!
EASY ITALIAN EASTER BREAD
This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.
Provided by Taste of Home
Time 1h
Yield 1 loaf (20 slices).
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
TOMATO HERB BREAD
This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Bread River Valley" :)
Provided by loof751
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
- Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
- Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.
Nutrition Facts : Calories 326.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 34.2, Sodium 638.2, Carbohydrate 44.6, Fiber 2.3, Sugar 4.6, Protein 11.3
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- Combine the water and the sugar in the bowl of your Kitchen Aid mixer. Sprinkle the yeast on surface of the water and let sit until bubbly. Add the milk, egg, oil and tomato paste to this mixture. With a paddle attachment, mix on low speed until just blended.
- In a large bowl, mix the flour, salt and herbs. Add this to Tomato and yeast mixture. Mix until blended. Cover and let this rest for 10 minutes (autolyse stage)
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