[{"id":"61159","title":"Pizza Dough Focaccia (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients into the bread machine in the order given.
Turn it on to your dough setting.
When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
Dimple the top of the dough with your finger and brush with olive oil.
Add whatever toppings you want.
At this point, heat your oven to 400'F.
and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
Let the dough rise for about 15-20 minutes.
Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown.
It took 20 minutes in my oven.
When done, remove with your pizza peel and set on a metal wrack to cool.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/61159/pizza-dough-focaccia-abm"},{"id":"60442","title":"Golden Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, rosemary, dried
spices, pepper, black
salt, table","directions":"Make the starter by mixing the yeast and water, then adding the flour.
Stir until the flour is incorporated.
Cover and let rest at room temperature for about 14 hours.
The starter will be bubbly.
To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough.
A stand mixer will take about 7 minutes.
Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
Lightly grease a 18\" by 13\" baking skeet with a rim, or two 9\"x13\" pans with vegetable oil spray.
Drizzle olive oil on top of the spray.
(The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
Gently pull and shape the dough into a rough rectangle and pat into the pan or pans.
When the pieces start to shrink back, stop patting.
Wait 15 minutes and pat further towards the edges of the pan(s).
Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
Cover and let the dough rise until it is very puffy.
This will take about 1 1/2 to 2 1/2 hours.
Toward the end of the rising time, preheat the oven to 425 degrees F.
Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
Bake for about 10 minutes.
If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
Remove from the oven and immediately turn out onto a rack to cool.
Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
Note2:Thyme is great instead of rosemary.","url":"https://recipe.bluelayer.org/recipe/60442/golden-focaccia"},{"id":"60113","title":"Ligurian Focaccia","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Grease a 10-15 inch jelly-roll pan generously with olive oil.
Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.
Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.
Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.
Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.
Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.
About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425.
Use your index finger to dimple the dough at 1 1/2 inch intervals; drizzle with the olive oil and sprinkle with the salt.
Bake the foccacia until it is deep golden in color, about 30 minutes.
Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.
Slide the focaccia from the pan onto a rack to cool.
Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.","url":"https://recipe.bluelayer.org/recipe/60113/ligurian-focaccia"},{"id":"59444","title":"Blue Cheese-Bacon Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
potatoes, raw, skin
bacon, meatless
cheese, blue
spices, rosemary, dried","directions":"Dissolve yeast and honey in 1/2 cup warm water (110F-115F) in a small bowl.
Let sit until foamy, about 10 minutes.
Combine 4 1/2 cups flour, salt, and pepper in a large bowl.
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water.
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands.
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl.
Cover with plastic wrap and place in a warm, draft-free area.
Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat.
Add bacon and cook until it is light golden but not crisp.
Transfer to paper towels to drain.
Preheat oven to 425F.
Brush a 17x11x1\" baking sheet with oil.
Press dough into pan.
Press with your fingertips all over, forming dimples.
Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes.
Sprinkle cheese over, then bacon and rosemary.
Return to oven and bake until golden brown, 12-15 minutes longer.
Let cool for 10 minutes in pan.
Slide bread onto a wire rack to cool completely.
Slice into 2x1\" pieces.","url":"https://recipe.bluelayer.org/recipe/59444/blue-cheese-bacon-focaccia"},{"id":"59306","title":"Pizza Dough and Bonus Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add yeast and sugar to water, whisk and set aside until foamy.
Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
Divide dough in half and roll out 2-12\"to 15\" pizzas; or 1 large 9\" focaccia (using all of the dough); or 1 pizza and 1 small 5\" focaccia; or 2 small focaccia.
Bake topped pizza at 500 for 10-12 minutes.
Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
Bake on cookie sheet or pizza stone until golden brown at 475, 10-25 minutes depending on size and ingredients.","url":"https://recipe.bluelayer.org/recipe/59306/pizza-dough-and-bonus-focaccia-bread"},{"id":"58138","title":"Focaccia Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"To make the sponge:
In a small mixing bowl, sprinkle the yeast over the water.
Let the bowl sit for a few minutes to let the water absorb the yeast.
With a wooden spoon, stir in the flour until all of the ingredients are mixed.
Cover the bowl tightly with a sheet of plastic wrap.
Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.
To make the dough:
Once the sponge is ready, add the water, olive oil and sponge in a large bowl with a mixer.
With the dough hook running, over low speed, add the yeast, barley flour and 3 1/2 cups of flour.
Mix the ingredients over low speed for 2 minutes to thoroughly combine and form the dough.
With the mixer running, slowly add the salt, then increase the speed to medium.
Keep mixing the dough until smooth and well-formed, and starts to pull away from the bowl, about 7 minutes.
If the dough is too sticky to pull away from the sides of the bowl at all, add a little more flour (a tablespoon at a time) to reach the right consistency, the dough should be still quite sticky, and it shouldn't be completely clean the bowl.
Turn the dough onto a lightly floured cutting board, well grease the mixing bowl with the cooking spray or oil.
Put the dough back into the well-greased bowl.
Wrap the dough tightly in a plastic wrap and another piece of plastic wrap to double secure the bowl.
Set the dough at room temperature until double in bulk, about about 1 hour.
Turn the dough out onto the slightly floured surface.
Fold the edges of the dough toward the center (Imagine that the dough is square with 4 edges).
Turn the dough over and return it to the bowl that's coated with the cooking spray again, folded side down.
Cover the bowl again with the plastic wraps and leave it at room temperature until doubles again, about 1 hour.
Pour 3 tablespoons of olive oil into each of 8-inch cake pan, and tilt the pans to let the oil cover the bottom completely and evenly.
Transfer the dough gently onto the floured cutting board, try not to deflate the dough.
Divide the dough into two equal portions.
Place each dough in the prepared cake pan and very gently pull the edges just to almost form a round shape.
Cover each pan with a clean kitchen towel and let sit at room temperature until almost fill up the pan, about 30 minutes.
The dough is ready and time to make your favorite Foccacia.","url":"https://recipe.bluelayer.org/recipe/58138/focaccia-dough"},{"id":"57421","title":"Focaccia","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"These are the ingredients.
Combine the bread and cake flours, yeast, salt and sugar in a bowl.
Add lukewarm water.
Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.
When the dough is more or less mixed, add the olive oil.
Knead to incorporate the flour in the bowl.
Take the dough out onto a work surface and knead and stretch for about 10 minutes.
Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.
Round the dough off into a ball with a smooth, taut surface.
This is how the dough looks before the 1st rising.
(Put the dough on the lid of a large storage container, and invert the container over the dough.
Leave it to rise.)
After about an hour.
(The measuring cup full of hot water is there to maintain the temperature.)
Today I just divided the dough into 4 pieces.
Usually I divide it into 5 to 6 pieces, which may be easier to bake.
Round off each piece of dough into a ball with a smooth surface.
This dough doesn't need to be rested much.
Once each piece is formed into a smooth ball, go to the next step.
Flour your hands before pressing each dough ball flat.
Use the weight of the dough itself to help stretch it out.
Make the edges a bit thicker than the middle.
This is a better way to stretch the dough than rolling it out with a rolling pin--the dough is puffier this way.
Line a baking tray with parchment paper and put the dough on top.
Go on to the 2nd rising.
Put the whole baking tray in a plastic bag or something to proof.
In the meantime, preheat the oven to 230C.
If you have an electric oven, set it to the highest setting.
The dough will become puffy in about 30 minutes.
Top with olive oil and coarse rock salt and so on.
Add rosemary or other herbs to taste.
It depends on your oven, but basically just bake at 230C for 3 to 5 minutes until lightly browned, and it's done.
The surface is soft too, not hard.
For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.
Spread on pizza sauce, top with cheese, and you have a simple pizza.
Here are some plain round buns made with the same dough.
Variation: Salad pizza!
I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.
Variation: Light pizza!
No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.
Variation: Dessert pizza!
Sprinkle cinnamon powder on sliced banana and bake.
Add lots of chocolate sauce to finish.
Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer.
Mist with water and warm in a toaster oven before eating.","url":"https://recipe.bluelayer.org/recipe/57421/focaccia"},{"id":"56276","title":"Focaccia Rosemary and Parmesan Cheese Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix together and then slowly add water.
Knead dough; if too sticky, use extra flour.
Cover with plastic wrap and leave at room temperature at least 2 hours or until dough rises.
Knead the dough and mix in another 1/3 cup of flour + 1/2 cup of grated parmasen cheese.
Place dough on square baking sheet and roll flat across the pan.
Cover with kitchen towel and chill in fridge at least 30 minutes, or longer.
Heat oven to 425F.
Take focaccia out of fridge.
Push fingertip lightly into top of dough to make indentations; brush top with olive oil and egg yolk and sprinkle with fresh rosemary.
Bake in oven about 22 minutes.","url":"https://recipe.bluelayer.org/recipe/56276/focaccia-rosemary-and-parmesan-cheese-bread"},{"id":"55842","title":"Basic Focaccia (Ultimate) Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, pepper, black","directions":"Machine Procedure (For a 2-c. capacity bread machine): All ingredients must be at room temperature, unless otherwise noted.
Add in ingredients, except toppings, in the order specified in your bread machine owner's manual.
Set bread machine on dough/manual setting.
At the end of the program, press clear/stop.
To punch dough down, press start and let knead for 60 seconds.
Press clear/stop again.
Remove dough and let rest 5 min before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once.
At the end of the kneading cycle, press clear/stop.
Let dough rise for 60 min, checking after the first 30 min to make sure dough does not overrise and touch lid.
Press start and let machine run for 60 seconds to punch dough down.
Press clear/stop again.
Remove dough and let rest 5 min before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour.
With fingertips, spread dough proportionately into a 13- X 9- X 1-inch lightly oiled baking pan.
Cover with a clean kitchen cloth.
Let rise till doubled in height, about 30 to 60 min.
Preheat oven to 400F.
Make light indentations with your fingertips in the surface of the risen dough.
Brush with extra-virgin extra virgin olive oil and sprinkle with coarse salt and black pepper.
Bake on bottom rack of oven for approximately 30 to 35 min, or possibly till golden.
Let cold in pan.
Cut into twelve equal pcs and serve at room temperature.
NOTES :","url":"https://recipe.bluelayer.org/recipe/55842/basic-focaccia-ultimate-recipe"},{"id":"55645","title":"Focaccia Dough","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer.
Sprinkle yeast over it.
Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture.
Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface.
Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes.
If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute.
Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl.
Place dough in bowl and turn to coat it lightly with oil.
Cover bowl with a dish towel.
Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls.
Tightly wrap in plastic any you are not planning to use right away and freeze.
Transfer remaining balls to a baking sheet and cover loosely with a towel.
Let rest for 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/55645/focaccia-dough"},{"id":"55032","title":"Focaccia with Fresh Herbs","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Combine ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/55032/focaccia-with-fresh-herbs"},{"id":"54110","title":"Focaccia #2","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Mix 2 cups flour with the dissolved yeast.
Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 13 cup olive oil, water, and salt.
Knead until dough is smooth and elastic.
Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400F (200C).
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.","url":"https://recipe.bluelayer.org/recipe/54110/focaccia-2"},{"id":"52330","title":"Basil Garlic Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
spices, rosemary, dried
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Dissolve yeast in water.
Put remaining ingredients into food processor.
Add oil to yeast water and slowly pour into running processor.
Check for consistency and adjusting as needed.
Let stand 10 minutes, then run for 30 revolutions.
Place in greased tub and let rise 2 hours.
Punch down and shape into 10 inch circle on parchment paper with cornmeal.
Cover and let rest 40 minutes.
Dimple dough with fingertips.
Brush with olive oil and top with garlic slivers, sauteed onions, fresh herbs.
Bake in preheated 400F (200C) oven for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52330/basil-garlic-focaccia"},{"id":"51490","title":"Focaccia with Grapes and Olives","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)
spices, rosemary, dried","directions":"Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for 1 minute to let the yeast dissolve.
Add the flours, sugar and salt and mix on low speed for about 30 seconds, until well incorporated.
Slowly add 1/2 cup of olive oil and mix on medium speed for 4 to 5 minutes, until the dough comes together to form a smooth ball.
Transfer the dough to a lightly oiled bowl and turn to coat evenly.
Cover the bowl with a clean dish towel and let it rise in a warm, draft-free area for 2 to 3 hours, until doubled in volume.
Sprinkle some cornmeal onto a large rimmed baking sheet.
Place the dough on the baking sheet and gently stretch to fit into the pan.
Cover with the dish towel and let it rest for another hour, until soft and puffy.
Preheat the oven to 425 degrees F. Poke the dough all over with your fingertips, then sprinkle the grapes, olives, and rosemary over the surface of the dough.
Drizzle the remaining 1/4 cup of olive oil over the dough.
Bake for about 30 minutes, until the bread is golden brown and the grapes and olives are softened.
Remove from the oven and let cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/51490/focaccia-with-grapes-and-olives"},{"id":"50981","title":"Focaccia (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried
salt, table
oil, olive, salad or cooking","directions":"Place the ingredients into the pan in the order recommended by your bread machine.
Program the machine for \"dough cycle\".
Check dough about 10 minutes before the end of the 2nd kneading cycle.
It should be a smooth, sticky ball.
Adjust if needed with more flour or water.
When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a large rectangle, about 17x12 inches.
Transfer the dough onto a large, lightly greased cookie sheet.
Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
Cover with a towel and let rise for about forty minutes or till puffy.
Sprinkle the salt & herbs over the bread.
Press into the dough at intervals with your fingers& sprinkle with the olive oil.
Bake the focaccia in a preheated 425F oven for 15 minutes or until the crust is golden brown.
Remove from the oven & cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50981/focaccia-bread-machine"},{"id":"49813","title":"Cracked Pepper Focaccia with Truffle Oil","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, pepper, black
salt, table
wheat flours, bread, unenriched
spices, thyme, dried
spices, rosemary, dried
salt, table","directions":"Stir 2 cups lukewarm water and yeast in large bowl to blend.
Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt.
Add 1 cup flour.
Using wood spoon, stir vigorously until well incorporated.
Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated.
Oil large bowl.
Scrape dough into oiled bowl.
Cover bowl with plastic wrap.
For do-ahead version: Chill dough overnight.
Allow dough to come to room temperature in warm draft-free area before proceeding.
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
Lightly oil 15x10x1-inch baking sheet.
Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough).
Gently pull and stretch dough so that dough almost covers baking sheet.
Press fingertips all over top of dough to form indentations.
Brush top of focaccia with remaining 1 tablespoon olive oil.
Sprinkle with thyme, rosemary and coarse salt.
Cover loosely with plastic wrap.
Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
Meanwhile, position rack in center of oven and preheat to 450F.
Bake focaccia until deep golden brown, about 30 minutes.
Transfer to rack and cool.
*Available at Italian markets, specialty foods stores and some supermarkets.","url":"https://recipe.bluelayer.org/recipe/49813/cracked-pepper-focaccia-with-truffle-oil"},{"id":"49185","title":"Focaccia with Black Olives","ingredients":"wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
oil, olive, salad or cooking
spices, thyme, dried
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 450.
Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
Sprinkle the flour on a work surface.
Flatten the dough into a disk and roll it out into a rough 12-inch round.
Transfer the dough to a cookie sheet lined with parchment paper.
Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil.
Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open.
Remove the pits.
chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven.
Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned.
Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil.
Cut the focaccia into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/49185/focaccia-with-black-olives"},{"id":"20596","title":"Bread Machine Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete.
Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan.
Use your fingers to dimple the dough every inch or so.
Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C).
Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.
let cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20596/bread-machine-focaccia"},{"id":"48897","title":"Walnut Fougasse or Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
oil, olive, salad or cooking","directions":"In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water.
Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment.
Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary.
The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky.
Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed.
Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface.
Knead, adding flour as necessary, for 10 minutes, until the dough is elastic.
Shape into a ball.
Clean and dry your bowl and oil lightly with olive oil.
Place the dough in it, rounded side down first, then rounded side up.
Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough.
A handful at a time, knead the walnuts into the dough, until they are evenly distributed.
Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below).
Cover with lightly oiled plastic and let the dough rest for 15 minutes.
Preheat the oven to 425 degrees, preferably with a baking stone in it.
Line 2 baking sheets with parchment paper and oil the parchment.
Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches.
To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size.
For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom.
Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision.
The incisions should resemble the veins of a leaf.
Leave a 2-inch border at the edge of the dough.
Transfer the loaves to the baking sheets.
Gently pull the bread apart at the slashes.
Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes.
For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet.
Cover with a damp towel and let rest for 30 minutes.
Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown.
Let rest for at least 10 minutes before serving, or allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/48897/walnut-fougasse-or-focaccia"},{"id":"48697","title":"Soft & Fluffy Cake Flour Focaccia","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread maker in order from the top of the list.
Set it to the bread course and start.
Press the dough in the palm of your hand to expel the gas, and divide into 6 pieces.
Make the pieces into nice round shapes, cover with a damp cloth (or damp paper towel), and let it sit for 10 minutes.
Apply olive oil (not listed) to your hands and use your hands to stretch out to a thickness of 1 cm.
Use your finger to poke 7 holes into each piece, then use chopsticks to open up the holes.
Apply olive oil (not listed) to the outside of the dough, and bake in the preheated oven at 200C for 15-17 minutes and they're done.
I recommend serving with olive oil or bagna cauda.","url":"https://recipe.bluelayer.org/recipe/48697/soft-fluffy-cake-flour-focaccia"},{"id":"48522","title":"Grape Focaccia With Rosemary","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
sugars, granulated
salt, table","directions":"In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast.
Let the mixture sit until foamy, about 10 minutes.
Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
Attach the dough hook, and continue kneading the dough for 8 minutes longer.
(You could stir this together entirely by hand with a wooden spoon, then slap/fold it on a floured counter to \"knead\" it for a bit.
The dough will be sticky, but doable, and you'll get to say you made bread the old fashioned way.
).
Brush a large bowl with a generous amount of olive oil.
Scrape dough into the bowl and brush the top with additional oil.
Cover with plastic wrap and let it rise until it doubles in bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand.
Turn the dough out onto a floured surface and divide it into two balls.
Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.
Set it aside for 20 minutes, lightly covered with a kitchen towel.
After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch roundish shape.
It will be dimpled from your fingers.
Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
Preheat the oven to 450F.
Brush tops of dough with remaining olive oil ~ sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough, pressing grapes in slightly.
Bake for 15 minutes, until the crust is golden brown and puffed around edges.
Let cool before serving.
NOTE: Prep time is approximate and includes time for the dough to rise, but actual time will depend upon the warmth of your kitchen!.","url":"https://recipe.bluelayer.org/recipe/48522/grape-focaccia-with-rosemary"},{"id":"48096","title":"Turkey Sausage Focaccia","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
ground turkey, raw
tomatoes, sun-dried
spices, rosemary, dried
cheese, parmesan, hard","directions":"Combine the water and sugar in a small bowl.
Sprinkle in the yeast and let stand until just beginning to foam, about 2 minutes.
Add 2 teaspoons oil.
Combine flour and 2 teaspoons salt in a large bowl.
Make a well in the center and add the yeast mixture.
Stir flour into the liquid with a wooden spoon.
Scrape all dough onto a floured board.
While kneading, add flour gradually , enough to keep it from sticking.
Knead for 8-9 minutes.
Let rest in a bowl sprayed with nonstick spray.
Spray the top of the dough also.
Cover with plastic wrap and let rise till double about 40 minutes.
Cook sausage, breaking up into small bits.
Let cool completely.
Combine tomato, parmesan, rosemary and sausage in a small dish.
Set aside.
Preheat oven to 450F.
Spray a large jelly roll pan 10.5 x 15.5\" with nonstick spray.
Punch down dough on board.
Sprinkle 1/3 of tomato, parmesan, rosemary and sausage on the surface of the dough, spreading with fingertips.
Fold dough over itself to cover the mixture.
Repeat until all is mixed inches.
Press into pan.
Cover and let stand for 10 minutes.
Bake for 20-22 minutes.
Remove and immediately brush with the remaining 1 tsp oil and sprinke with 1/4 teaspoons salt.","url":"https://recipe.bluelayer.org/recipe/48096/turkey-sausage-focaccia"},{"id":"46302","title":"Bacon, Pepper and Goat Cheese Focaccia","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
bacon, meatless
spices, pepper, black
cheese, goat, soft type","directions":"Combine the flour, salt and yeast in a large mixing bowl.
Make a well in the centre, and pour in 50ml of the olive oil along with the water.
Mix together until it comes together in a smooth dough.
Knead in the crisp bacon lardons.
Turn the dough out onto a lightly floured surface and knead well for 5 minutes - at this stage, the dough should be quite sticky.
Return the dough to the bowl, cover loosley with plastic wrap and leave at room temperature for 2 hours, until doubled in size.
Lightly grease a baking tray and pat the dough out to an even thickness of 2.5cm.
Brush the top with olive oil and make indentations in the top with your fingers.
Leave to rise for a further hour.
Preheat the oven to 230C/gas 9.
Brush the top of the dough once again with olive oil and spread with the mixed peppers.
Bake for 10 minutes, before covering with the goat cheese.
Return to the oven for a further 15 minutes and bake until golden.
Transfer to a wire rack to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/46302/bacon-pepper-and-goat-cheese-focaccia"},{"id":"44500","title":"Chili-Infused Oil","ingredients":"oil, olive, salad or cooking
spices, pepper, red or cayenne","directions":"In a small, heaven saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from the heat and let cool to room temperature, about 2 hours.
Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid.
Refrigerate up to 1 month.
When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter.
I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola.
Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese.
On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, assorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce (opposite).
In small separate serving bowls, I like to set out Marinated Olives (page 33), Sweet and Spicy Roasted Almonds (opposite), and Roasted Bell Pepper Salad (page 52).
And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket.
This way, my guests can compose their own assortment of antipasti on their plates.","url":"https://recipe.bluelayer.org/recipe/44500/chili-infused-oil"},{"id":"43124","title":"Focaccia Mix in a Jar","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
spices, pepper, red or cayenne
spices, rosemary, dried
wheat flours, bread, unenriched
salt, table","directions":"Combine and pour into an airtight container.
Attach the following instructions on a gift tag if giving as a gift.
Focaccia:Contents of jar/1/2 cup warm water/4 tablespoons olive oil, divided/Salt/Pesto.
Preheat oven to 425 degrees F.
Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth.
If it is dry, add water by the tablespoon.If it sticks, add a bit of flour.Knead until smooth.
Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Punch dough down and roll into a 13 x 9-inch rectangle.
Brush with remaining oil.Sprinkle with salt; bake 5 minutes.
Pop air bubbles with a fork and continue baking until golden, about 8 minutes more.
Remove from pan and cut into 3-inch squares.Serve warm with pesto.","url":"https://recipe.bluelayer.org/recipe/43124/focaccia-mix-in-a-jar"},{"id":"42979","title":"Focaccia Bread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Bread Mix---------.
Mix well in a large tub or bowl.
If you like herbs in your bread, add 2 T sweet basil, or a mix of Italian herbs.
Mix well with a wire whisk.
Then put in plastic containers to store.
To Bake----------------.
Mix and blend well.
No need to knead, just mix well, until the dough is smooth, makes a firm ball, and is not sticky.
If sticky, add some more flour until it's firm.
Put it in the refrigerator and let it sit for a day.
If you don't have a day, let it rise for a couple of hours, punching it down when it doubles.
This will develop a much better flavor and crust.
If your in a hurry the dough can go into the oven as soon as you roll it out, and let it rise for 15 minutes.
This is a very forgiving recipe so don't worry.
Now when your ready to bake, separate the dough into 3 pieces.
With a little flour scattered on your counter, roll each piece of dough out into a circle about 1/2 inch thick.
Set on greased baking sheets.
Then let the dough proof or raise for 15 minutes.
Then put your fingers into the dough, making some impressions, brush with melted butter or olive oil, and then very lightly with Italian sauce.
Get creative with your toppings if you want.
Parmesan, and fresh rosemary are great.
Bake at 375 for 15 to 20 minutes until nicely browned and crusty.
The bottom should be brown as well.
Brush again with melted butter or olive oil.
Now when the bread has cooled, wrap in plastic wrap completely, and freeze.","url":"https://recipe.bluelayer.org/recipe/42979/focaccia-bread-mix"},{"id":"42922","title":"Sun-Dried Tomato and Herb Focaccia","ingredients":"house of pasta, pizza dough,
tomatoes, sun-dried
tomatoes, sun-dried
salt, table
spices, rosemary, dried","directions":"Pat dough evenly into greased 9-inch square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough.
Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450F (230C) oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.
).
Prep time does not include 30 minutes it takes to rise.","url":"https://recipe.bluelayer.org/recipe/42922/sun-dried-tomato-and-herb-focaccia"},{"id":"41615","title":"Romano's Macaroni Grill Focaccia","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, rosemary, dried","directions":"Pour a scant tablespoon of the olive oil into a 9\"-square cake pan; spread evenly to cover bottom and sides.
Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook.
(The mixing can be done by hand as well.)
Blend ingredients on medium speed.
Reduce speed to low and slowly add hot milk.
Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour.
Remove dough from bowl and spread out evenly in pan.
Cover pan with a towel and let rest for 30 minutes.
Preheat oven to 400 degrees.
Remove towel, and brush dough with 1 to 2 tablespoons of the olive oil.
Sprinkle top with additional salt and, rosemary.
Bake for 20 minutes.
Remove from oven and drizzle with remaining oil.","url":"https://recipe.bluelayer.org/recipe/41615/romanos-macaroni-grill-focaccia"},{"id":"41163","title":"Debbie's Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, rosemary, dried
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, black","directions":"In medium size bowl, dissolve the yeast and sugar in 3/4 C warm water (110 degrees).
Set aside for 15 minutes untl very foamy.
Stir 1 cup flour into the yeast.
Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 2 hours.
Put sponge in bowl of Kitchenaid mixer, add remaining 1/2 C warm water, 2 Tbl.
olive oil, 1/2 teaspoons regular salt, parmesan cheese and rosemary.
Add remaining flour.
Mix on speed 2 of mixer for 7 minutes.
Oil a large bowl.
Place the dough in the bowl, covered loosely with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Sprinkle a half sheet pan with cornmeal.
Roll out dough on lightly floured surface until about 1 inch thick.
Place on sheet pan.
Press out dough until about 3/4 inch thick.
Cover with oiled plastic wrap and let rise about 30 minute Use the tips of your fingers to make dimples in the dough.
Pour remaining 4 Tbl.
olive oil evenly over dough.
Sprinkle kosher salt and pepper over dough.
Bake in a preheated 475 degree oven for 20 minute or until golden brown,.","url":"https://recipe.bluelayer.org/recipe/41163/debbies-focaccia"},{"id":"40875","title":"Grape & Rosemary Focaccia","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
salt, table
spices, basil, dried
grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
cheese, parmesan, hard","directions":"Let pizza dough stand at room temperature 15 minutes.
On lightly floured surface, roll dough to 12x8-inch rectangle.
If dough begins to pull back while rolling, let rest 5 minutes.
Transfer dough to lightly oiled baking sheet.
Prick with fork.
Cover; let rise in warm place 30 minutes.
Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil.
Arrange grapes over dough; sprinkle with rosemary and cheese.
Bake 20 to 22 minutes or until puffed and lightly browned.
Drizzle with remaining oil.
Cut in strips with a pizza cutter or large knife.
Serves 12.
Prep includes rise time!","url":"https://recipe.bluelayer.org/recipe/40875/grape-rosemary-focaccia"},{"id":"40082","title":"Focaccia Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix yeast, sugar and 1,5 tablespoons of the warm water in a little bowl.
Set aside for 5 minutes until the yeast, sugar and water have become creamy.
Put 2 cups of flour and a large pinch of salt in a large bowl (I add some herbs at this point).
Add yeast mixture to flour and combine, very slowly add the rest of the water and a tablespoon of olive oil to make a dough (if the dough is too dry add more water, very little at a time until it is a nice dough consistency)
Dont overwork it but make sure it is all smoothly combined.
Set aside in a warm place and cover lightly with a kitchen towel.
Preheat over to 475 Degrees.
After 30 minutes, take the risen dough, put some olive oil on a baking sheet and rub some olive oil in your hands.
Place the dough on the baking sheet and gently punch it down to a circle.
I then added some Parmesan cheese.
Bake for 10 minutes.
I added a light drizzly of olive oil as it came out of the oven.","url":"https://recipe.bluelayer.org/recipe/40082/focaccia-bread"},{"id":"39957","title":"Easy Focaccia","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
spices, rosemary, dried","directions":"Combine all of the ingredients, beat for 5 minutes at medium speed, let rest at room temp, covered, for 1 hour.
Scoup the sticky dough into a lightly greased 9x13 pan.
Cover the pan, let the dough rise for 1 hour until it looks bubbly.
Bake the focaccia in an oven preheated to 400F for 25 minutes, or until its golden brown.
Sprinkle with freshly grated parmesean cheese and/ or fresh rosemary about 5 minutes before the end of the baking time.
Remove from oven and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39957/easy-focaccia"},{"id":"39589","title":"Krazy Salt & Pepper Focaccia","ingredients":"salt, table
wheat flours, bread, unenriched
honey
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
spices, pepper, black
salt, table","directions":"The main photo shows a Krazy Salt focaccia baked in a 18 cm square pan.
The one here is a loaf baked with Krazy Pepper.
Use either Krazy Salt or Krazy Pepper.
Don't add both or the herb flavor may become too strong.
I used a 18cm square pan this time, but the dough amount is for 1 square loaf worth, so you can bake it in a square loaf pan too.
Grease the pan beforehand.
Put all the ingredients up to the water in the list in a bread machine, and start the \"dough\" program.
Add the olive oil 5 minutes in.
When the dough is done take it out onto a work surface and punch it down fairly hard to deflate it well.
Round it off and rest for 10 minutes.
If you are baking the dough in a square pan, deflate the dough seam side up, and roll flat using a rolling pin while pressing out more air.
Put the dough into the pan and press the surface flat with your hands.
Let it rise until doubled in volume.
Start preheating the oven at the appropriate time to 200 C. Brush with olive oil when the dough has finished rising, and make holes with your fingers.
Lower the oven temperature to 180 C and bake for 27 minutes.
Take the bread out of the pan, and cool on a rack.
It's done.
If making a freeform loaf: After the dough has rested, roll out the deflated dough to 20 x 25 cm.
Fold the top and bottom sides in towards the center, then fold in half.
Pinch the seam closed, and place seam side down on a baking pan lined with kitchen parchment paper.
Leave until it has risen to twice its volume.
Start preheating the oven to 200 C at the appropriate time.
When the dough has finished rising, brush it with oil, and poke holes in the surface with your fingers.
Lower the oven temperature to 180 C and bake for 25 minutes.
Cool to finish.
This is a sticky dough.
Put some oil on your hands when forming the dough.
If you add 160g of water to the dough it will turn out to be a softer bread.
This bread tastes best when it's freshly baked.
Eat dipped in plenty of olive oil.
If you toast it, it'll be quite crispy.","url":"https://recipe.bluelayer.org/recipe/39589/krazy-salt-pepper-focaccia"},{"id":"39571","title":"Simple Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place the plastic bag on the scale and weigh in the ingredients in order from the top.
When everything is in the bag, mix them together from the top.
When the dough comes together, lightly tie the top closed.
And that completes the dough.
Now prepare the toppings.
When the toppings are prepared, remove the dough from the bag and lightly dust with flour.
Gently deflate and spread out into any shape you choose.
Place on the toppings.
If you are using a lot of toppings, or you are making a thick crust, bake the dough by itself for a short time.
This will prevent the crust from only getting half baked.
Preheat the oven to 210C.
Bake for about 20 minutes and then it's done.
If separating the dough and making two pizzas, use this time.
Adjust according to the thickness of the crust and the toppings.
If you have some dough leftover, you can seal the bag and freeze it.
You can defrost it in the microwave or at room temperature.
If you use baking powder, you don't need to use yeast.
But please use one or the other.
I used the leftover dough to make bread.
It depends on the size but bake 6 portions for 15 minutes at 200C.
Potato Gratin Pizza: You can easily make the white sauce in the microwave.
Refer to.
It's creamy and soft.
It's so delicious!
Whole wheat pizza:.
I recommend this for those who are worried about their blood sugar.
You can also make focaccia with this dough.
Make dents in the dough with your finger and cover with olive oil.
Sprinkle with cheese and herbs and then just bake it.
It's also great with tomatoes.
If you spread the dough out thinly and then cook it in a frying pan, you get Naan bread.
Cover with a lid and carefully fry on low heat to make Naan.
If using a Teflon nonstick pan, you don't need to use oil!
Divide the dough into 10~12 portions and form into half-moons.
Insert fillings and cheese and lightly bake for a bread that children will enjoy eating.
15 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/39571/simple-pizza-dough"},{"id":"39496","title":"Whole Wheat Focaccia Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
spices, rosemary, dried","directions":"In a large mixing bowl, dissolve yeast in warm water and then stir in the honey.
When the yeast mixture is bubbly, add in the white wheat flour, salt and olive oil.
Let the dough rest, covered till doubled.
Oil a round baking stone and then roll out dough.
Make dimples with fingers on the dough and add a drizzle olive oil to the top along with a sprinkling of sesame seeds and rosemary.
Bake in a 450 degree oven for 15 minutes or until bottom of bread browns slightly.","url":"https://recipe.bluelayer.org/recipe/39496/whole-wheat-focaccia-bread"},{"id":"38922","title":"Herbed Onion Focaccia","ingredients":"water, bottled, generic
onions, raw
sugars, granulated
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
dill weed, fresh
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
cheese, parmesan, hard
spices, parsley, dried
salt, table
spices, pepper, black","directions":"In bread machine pan, place the first 11 ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky).
With lightly oiled hands, pat dough into a 9 inch circle.
Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400 degrees for 18-20 minutes or until golden brown.
Cut into wedges; serve warm.","url":"https://recipe.bluelayer.org/recipe/38922/herbed-onion-focaccia"},{"id":"38215","title":"Cheesy Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"Combine all dry ingredients in a mixing bowl.
Stir in 1 Tbsp oil and water.
(It already smells heavenly, doesnt it?)
Knead a few times till smooth.
Cover and let rise for 20 minutes.
Pat dough 1/2 thick on a greased cookie sheet.
Brush with remaining tablespoon of olive oil (I just use my hand, but if you have an aversion to touching oil, feel free to use a pastry brush.)
Sprinkle with cheeses.
Bake at 425 F for about 12 minutes or until lightly browned.
Try not to eat the entire batch by yourself (not that I have ever done that of course, just speaking hypothetically.)","url":"https://recipe.bluelayer.org/recipe/38215/cheesy-focaccia-bread"},{"id":"37940","title":"Rosemary Currant Focaccia Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, rosemary, dried
salt, table
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/37940/rosemary-currant-focaccia-bread"},{"id":"37138","title":"Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"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.","url":"https://recipe.bluelayer.org/recipe/37138/focaccia-bread"},{"id":"36274","title":"Suprisingly Puffy Focaccia in a Plastic Bag","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Put all the ingredients except for the lukewarm water and olive oil into a plastic bag.
Pinch to close the bag so that the ingredients won't come out, then shake the bag to mix.
Add the lukewarm water and olive oil into Step 1, and massage for about 5 minutes to blend.
When blended, lightly tie the bag, and leave it for 1 hour.
When the dough rises as shown in the picture.
Press the air out.
Tear the bag.
Use bread flour for dusting, and form into whatever shape you like.
When shaped, bake in the oven for about 25 minutes at 250C without preheating.
(Check how it's doing and adjust the baking time and temperature accordingly.)
I topped with cheddar cheese, parsley, and Parmesan cheese but try using whatever toppings take your fancy.
Ready to eat!
Variation: Tuna and onion buns on your left.
Cheese buns on your right.
Variation: Spinach and bacon.","url":"https://recipe.bluelayer.org/recipe/36274/suprisingly-puffy-focaccia-in-a-plastic-bag"},{"id":"35312","title":"Easy Cheesy or Focaccia Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, cheddar
spices, pepper, red or cayenne
salt, table
cheese, parmesan, hard
spices, rosemary, dried","directions":"Lightly grease a pizza pan or large baking sheet.
Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
Spread oil over top of dough.
Evenly sprinkle with cheese, hot red pepper flakes and salt.
Let rise, uncovered, until doubled, from 15 to 30 minutes.
Preheat oven to 400F (200C).
Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
Bake in centre of preheated oven until golden, about 25 minutes.
Slide bread off pan and onto a cooling rack.
FOR FOCACCIA:.
Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
Omit hot red pepper flakes.
Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.","url":"https://recipe.bluelayer.org/recipe/35312/easy-cheesy-or-focaccia-bread"},{"id":"34486","title":"Easy Cheesy Pepper Focaccia","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, garlic powder
spices, pepper, black
spices, basil, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
oil, olive, salad or cooking
cheese, mozzarella, low sodium","directions":"Blend dry ingredients in a round bowl.
Add melted butter and stir until completely absorbed.
Gradually add warm water, stirring constantly, until dough just forms (dough should \"ball up\").
Flatten dough ball on cookie sheet.
Bake at 450 degrees for 13-15 minutes.
Remove from oven, brush with olive oil and sprinkle with mozzerella.
Bake 2-3 more minutes until cheese is melted.
Serve.","url":"https://recipe.bluelayer.org/recipe/34486/easy-cheesy-pepper-focaccia"},{"id":"32196","title":"Crusty Mustard Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table","directions":"Measure carefully placing all ingredients except 3 Tbs.
olive oil and 1 Tbs.
kosher salt in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface (if necessary, knead enough flour to make dough easy to handle).
Cover and let rise 10 minutes.
Grease a large cookie sheet.
Pat or roll dough into 12-inch circle on cookie sheet.
Cover and let rise in warm place about 10 minutes or until almost double.
Heat oven to 400 degrees.
Prick dough with fork 1-inch intervals.
Brush with 3 Tbs.
olive oil.
Sprinkle with kosher salt.
Bake 15 to 18 minutes or until golden brown.
Serve warm, or cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/32196/crusty-mustard-focaccia"},{"id":"31311","title":"Mustard Focaccia Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order listed above and select dough cycle.
When the dough is done, remove dough from pan, roll out on a greased cookie sheet and let it rise till it doubles or around 10-15 minutes.
Bake at 400F for 15-18 minutes.","url":"https://recipe.bluelayer.org/recipe/31311/mustard-focaccia-bread"},{"id":"30925","title":"JP's pizza dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Add wet ingredients to bread maker first, followed by dry ingredients in the order listed above.
Use dough cycle on bread maker.
Dough can be used immediately or stored in Ziploc bag lightly coated in olive oil until ready to make.
Makes four 12\" thin crust pizzas or two 12\" thicker crust pizzas.
Can also be used for breadsticks, focaccia, calzones, etc.","url":"https://recipe.bluelayer.org/recipe/30925/jps-pizza-dough"},{"id":"30881","title":"Focaccia in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder","directions":"Put all the bread dough ingredients in a bread maker, and press start.
Wait until the 1st rising has finished.
Check the dough after 5 minutes, and if it's floury, add 1 ~ 2 tablespoons of water.
If it's watery, add 1 - 2 tablespoons of flour.
When the cycle is finished, press the air out from the dough.
Divide into 4 - 6 portions, and roll into balls.
Let rest for 15 minutes.
Press the air out again, flatten the dough, and roll out with a rolling pin into 10 - 12 cm diameter circles.
Place on a baking sheet and let them rise for the second time (2nd rising).
(30 minutes in the oven with the bread-rising function is an estimate.)
Preheat the oven to 190C.
Make little dents at 2 cm intervals on the dough with your fingers (or with a 1 cm diameter stick).
Brush with the olive oil, and sprinkle with grated cheese, minced rosemary, and garlic powder.
Bake in the oven for 8 minutes and they're done.
Let cool for 5 - 10 minutes, and enjoy.
You can stretch out the dough in a baking sheet instead of making small individual breads.
Cut into pieces at the end.
(I doubled the ingredients in this photo).
I used the same amount as in this recipe and made one huge bread.","url":"https://recipe.bluelayer.org/recipe/30881/focaccia-in-a-bread-maker"},{"id":"30602","title":"Quick Focaccia Bread","ingredients":"house of pasta, pizza dough,
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
salt, table
fresh red onions,
spices, rosemary, dried","directions":"grease a 9-inch square metal cake pan.
roll out the dough to 12x6-inch rectangle, sprinkle with olives.
fold in half to make 6-inch square; pat into pan.
cover with plastic wrap, and let rise until double in size, about 30 minutes.
with fingertips, make indents in dough.
brush with oil, sprinkle with salt, onion and rosemary.
bake in centre of 450*F oven until golden brown, about 30 to 40 mintes.
with spatula, remove from pan, and let cool on rack.
Make Ahead:.
let cool, cover with plastic wrap and set aside for up to 24 hours.
reheat in 350*F oven for 10 minutes.
cut into 4 strips, cut each strip in half and serve.","url":"https://recipe.bluelayer.org/recipe/30602/quick-focaccia-bread"},{"id":"28727","title":"Smoked Rosemary Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried","directions":"In a large bowl, stir the yeast into the warm water and let stand for apporx 10 min, until it starts to foam.
Add the olive oil.
Mix flour and salt in another large bowl.
Add the liquid to the dry ingredients and mix until incorporated.
Do the final incorporation by hand.
Place dough in a lightly oiled large bowl, turning the dough to coat with oil.
Cover the bowl with plastic wrap and place in a warm spot to rise until doubled in size, about 1 - 1 1/2 hours.
Dough can be held at this point overnight in the refrigerator.
Fold in the chopped rosemary and cover to rise again, about 1 hour.
Preheat grill or wood oven to 425 degrees -450 degrees F.
Lightly oil a large baking sheet or a half sheet pan, line with parchment paper and oil the parchment lightly.
This just makes it easier to get out of the pan after baking.
Place the dough on the sheet and stretch to cover as much of the pan as possible.
Dimple the top and stretch more.
Cover with a clean damp towel and set aside to relax for 15 minute.
Brush dough generously with olive oil and gently press oil into dough by dimpling again with fingertips.
Place sheet pan of dough directly on the rack of the grill over direct heat or on the floor of wood oven.
Bake until it is golden brown, approx 15 min on the grill, less in a wood oven.
Remove from grill or oven, drizzle with a little olive oil, top with a little kosher salt and other favorite toppings.
Cut into serving size squares or rectangles and serve.","url":"https://recipe.bluelayer.org/recipe/28727/smoked-rosemary-focaccia"},{"id":"28319","title":"Crescia (Onion Flavoured Focaccia From Le Marche)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
salt, table","directions":"Stir the yeast into a small bowl and let proof for 10 minutes.
Stir in the rest of the water and oil.
Whisk in 2 cups of the flour and stir until smooth.
Add salt and the rest of the flour, 1 cup at a time.
Knead for 8 to 10 minutes until soft and velvety.
Place in a lightly oiled bowl, cover and let rise until doubled.
While the dough is rising, prepare the topping.
Warm the olive oil over low heat and saute the onions for about 20 minutes.
Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the other.
Shape the smaller one to fit an oiled 10 inch round pie plate and the larger one to fit an oiled 10 1/2 X 10 1/2 inch baking sheet.
Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.
Heat the oven to 400F (200C) for 30 minutes before baking.
Sprinkle the onions over the dough and drizzle with olive oil and finish with the salt.
Bake for 25 minutes until the onions are golden.
Cool on wire racks.
VARIATION: Crescia al Rosmarino.
Substitute 2 tablespoons finely chopped rosemary for the onions.","url":"https://recipe.bluelayer.org/recipe/28319/crescia-onion-flavoured-focaccia-from-le-marche"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28176","title":"Onion and Poppy Seed Focaccia","ingredients":"oil, olive, salad or cooking
onions, raw
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, poppy seed","directions":"Preheat oven to 400F.
Oil baking sheet.
Heat 1 tablespoon oil in medium skillet over medium heat.
Add onion and saute until golden, about 7 minutes.
Cool.
Place dough on floured surface.
Fold dough in half.
Using rolling pin, roll out dough to 10x8-inch rectangle.
Transfer to prepared baking sheet.
Drizzle 1 tablespoon oil over dough.
Spread onion atop dough.
Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt.
Bake until bread is golden, about 18 minutes.
Cut into pieces and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/28176/onion-and-poppy-seed-focaccia"},{"id":"26664","title":"Focaccia (Using Bread Machine for the Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, rosemary, dried
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
Select the 'dough' cycle.
When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
(you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
Then, knead the dough lightly (in the bowl) for about 1 minute.
On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
YUM!
Bake at 225C for about 15 minutes or until golden brown!","url":"https://recipe.bluelayer.org/recipe/26664/focaccia-using-bread-machine-for-the-dough"},{"id":"25371","title":"Cranberry Focaccia","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
vanilla extract
spices, cinnamon, ground
wheat flours, bread, unenriched
cranberries, dried, sweetened
butter, without salt
sugars, granulated","directions":"Dough:.
Combine warm water & sugar in large bowl.
Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
Stir in next 7 ingredients.
Add 2 1/2 cups flour, stirring to combine.
Stir in additional flour a bit at a time to make a soft dough.
Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
Place dough in a lightly buttered or oiled large bowl.
Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
Punch down dough on a lightly floured surface.
Knead in cranberries.
Shape into a flat round about 8\" in diametre.
Place on a parchment-lined baking sheet.
Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
Preheat oven to 375F (190C).
Topping:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden.
Remove from baking sheet and cool on wire rack.
Tip: If not serving right away, wrap in foil and freeze in a plastic bag.
When ready to serve, defrost on counter.
Place in preheated 375F oven for 8-10 minutes, serve.","url":"https://recipe.bluelayer.org/recipe/25371/cranberry-focaccia"},{"id":"24406","title":"Rosemary Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
spices, oregano, dried
oil, olive, salad or cooking","directions":"Combine the warm water, yeast, and sugar in a medium bowl and let sit 10 minutes.
Combine 2 cups of flour, spices and olive oil in large bowl.
Once yeast mixture is bubbly/fluffy, add to flour mixture.
Stir until a sticky dough forms, then slowly add remaining flour (no more than 1/2 cup more) until a soft-dry dough forms.
Place in a greased bowl, cover and allow to rise for 45-60 minutes.
Once dough doubles in size, punch it down and pour onto floured surface.
Divide into 2 halves, knead each half 5-10 times and form into 2 loaves.
Place loaves on greased cookie sheet, cover and let rise for another 45-60 minutes.
Once loaves are doubled in size, brush (spray) with olive oil and sprinkle top with sea salt and rosemary.
Place in a 375 degrees F oven for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24406/rosemary-focaccia"},{"id":"22975","title":"Sun Dried Tomato Focaccia","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder
cheese, mozzarella, low sodium","directions":"Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
Set to Dough cycle, and start the machine.
Dough will be 1/2 pound.
When the bread machine has finished the Dough cycle, take the dough out.
Knead for 1 minute by hand.
Place in an oiled bowl, and turn a few times to coat the surface of the dough.
Cover with a damp cloth, and let rise for 15 minutes in a warm place.
Dust a 10 x 15 inch baking tray with cornmeal.
Roll out dough to fit the pan.
Make indentations in the dough with your finger tips.
Brush top surface with oil, and cover with a damp cloth.
Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
Bake at 400 degree F (205 degrees C) for 15 minutes, or until nicely browned.
Cool slightly, and cut into squares for serving.","url":"https://recipe.bluelayer.org/recipe/22975/sun-dried-tomato-focaccia"},{"id":"21696","title":"Pain a lAncienne Focaccia","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and wet.
Let the dough rest for 5 minutes to fully hydrate the flour.
Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 30 to 40 minutes.
(You can also do the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, return the dough to the oiled bowl and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days, or pan it immediately (as described below).
To make 1 large focaccia, line a 12 by 16-inch sheet pan with parchment paper or a silicone mat.
Oil it generously, including the sides, with about 2 tablespoons of olive oil, then transfer the dough to the pan.
Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan.
Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch round pan.
Oil both the parchment and the sides of the pan with 1 tablespoon of olive oil, then transfer the dough to the pan.
For an 8-inch pan, use 8 ounces (227 g) of dough; for a 9-inch pan, use 12 ounces (340 g) of dough.
Drizzle 1 teaspoon of olive oil over the top of the dough, then use your fingertips to dimple the dough and spread it as far as it will allow.
Dont force the dough when it starts to spring back.
Cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake, and if you havent already panned it, follow the instructions above to do so, spreading it to cover a portion of the pan.
Warm the oven for just a few minutes, then turn it off; or, if you have a gas oven with a pilot light, its warm enough without any heating.
Drizzle a small amount of olive oil on the surface of the dough and, beginning in the center and working toward the sides, dimple the dough with your fingertips to spread it over more of the pan.
The dough will start resisting and sliding back toward the center after a minute of this; stop dimpling at that point.
It should now be covering 70 to 80 percent of the pan.
Cover the pan with plastic wrap and put it in the warm oven (with the heat off!).
For a gas oven with a pilot light, leave the focaccia in for just 5 minutes.
Otherwise, leave it in for about 8 minutes.
(If you have plenty of time, you can simply let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.)
After the focaccia has been out of the oven for 10 minutes, remove the plastic wrap, drizzle another small amount of olive oil over the dough, and dimple it again.
This time it should cover about 90 percent of the pan.
Cover it again and return it to the warm oven for 5 minutes in a gas oven with a pilot light or 10 to 20 minutes for any other type of oven.
On the third dimpling (if not the second), the dough should evenly fill the entire pan.
If it creeps in from the corners because of the oil, dont worry; it will fill the corners as it rises.
Cover the pan with plastic wrap and proof the dough in the slightly warm oven as before, removing it after 5 to 10 minutes and completing the rise at room temperature.
It should be about 1 inch high in 1 to 1 1/2 hours (longer if not using the oven).
Preheat the oven to 500F (260C).
(You dont need a baking stone, but if youd like to use one, allow 45 minutes for it to preheat.)
Top the focaccia with your choice of toppings (see page 70 for topping ideas), but wait until the end of the baking time to add any cheese.
Place the pan in the oven.
For large focaccia, lower the oven temperature to 450F (232C) and bake for 12 minutes.
Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown.
For round focaccia, keep the oven temperature at 500F (260C) and bake for 10 to 12 minutes.
If you use moist toppings, such as fresh tomatoes or sauce, the focaccia will take longer to bake.
To test for doneness, use a metal spatula to lift the edge of the focaccia so you can see the underside; it should be a mottled golden brown in spots, not white all over.
If youre topping the focaccia with cheese, add it when the focaccia appears to be done, then bake for another 2 to 4 minutes to melt the cheese.
When you remove the focaccia from the oven, run a pastry blade or metal spatula along the sides of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all, onto a wire rack.
If any olive oil remains in the pan, pour it over the top of the focaccia.
Cool for at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21696/pain-a-lancienne-focaccia"},{"id":"21439","title":"Bread Machine Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/21439/bread-machine-focaccia"},{"id":"21265","title":"Pull-Apart Parmesan Focaccia Bread","ingredients":"spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, garlic powder
house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 425F.
Mix seasonings.
Place dough on lightly floured surface.
Drizzle with 1 Tbsp.
oil, then sprinkle with half the seasoning mixture; knead dough until evenly blended.
Spray 9-inch round pan with cooking spray.
Shape dough into 2-inch balls.
Measure 2 Tbsp.
of the remaining oil into small bowl.
Dip dough, 1 ball at a time, into oil, turning to evenly coat ball with oil; place in prepared pan.
Drizzle with remaining oil; sprinkle with remaining seasoning mixture, then cheese.
Bake 15 min.
or until golden brown.
Cool 10 min.
Remove from pan to wire rack; cool slightly.","url":"https://recipe.bluelayer.org/recipe/21265/pull-apart-parmesan-focaccia-bread"},{"id":"20895","title":"Cranberry Pecan Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
cranberry sauce, canned, sweetened
mustard, prepared, yellow
nuts, pecans
honey","directions":"Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish.
In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise.
Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.","url":"https://recipe.bluelayer.org/recipe/20895/cranberry-pecan-mayonnaise"},{"id":"20180","title":"Focaccia","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Mix 2 cups flour with the dissolved yeast.
Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 13 cup olive oil, water, and salt.
Knead until dough is smooth and elastic.
Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400F (200C).
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.","url":"https://recipe.bluelayer.org/recipe/20180/focaccia"},{"id":"20025","title":"Pineapple Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
seeds, sesame seeds, whole, dried","directions":"In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil.
Let stand for 2 minutes, or until the yeast is dissolved.
Sift the flours together and add to the yeast mixture.
Stir well.
Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes.
Let stand for 5 minutes.
Coat two 9\" round cake pans with nonstick spray.
Roll dough into two circles and place in pans.
Divide the sliced pineapple between pans and press into dough.
Brush dough lightly with remaining oil and sprinkle with sesame seeds.
Bake at 500 degrees for 7 minutes.
Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes.
Remove from pans and cut with kitchen shears or pizza cutter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20025/pineapple-focaccia-bread"},{"id":"18772","title":"No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"r>Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
Add all the water and olive oil at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 12 days.
Baking Instructions:.
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
Pizza Roll: Recipe #388861.
Focaccia:.Recipe #387527.
Lavash: Recipe #310451.","url":"https://recipe.bluelayer.org/recipe/18772/no-knead-flatbreads-master-recipe-pizza-naan-focaccia"},{"id":"18714","title":"Focaccia recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
beverages, ovaltine, classic malt powder
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.
Cover and leave in a cool place overnight.
Longer fermentation will give a more complex flavour and add a little acidity to the bread.
In this case you can refrigerate the biga and leave it for up to 72 hours.
For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.
The ideal oven will be at 230C/450F falling slowly.
Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
Keep the door shut to keep the heat in the oven.
Mix together the water with the malt extract, one third of the olive oil and the yeast.
Mix the salt with the flour then add this to the biga along with the liquid.
Mix together with your hands until you have a soft, sticky dough.
Don't panic at the stickiness of the dough at this stage.
Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.
You may get messy to start with but stay with it.
Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.
Place the kneaded dough on to the tray.
Cover with clingfilm and leave for 1 hour in a warm place.
Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.
Flip the dough over so that the seam faces downwards.
This stretching and folding helps to create an open texture in the bread and incorporates more oil.
Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.
Each time you are gently stretching and folding the dough rather than knocking out the gas.
The dough will become huge.
Cut the dough into three equal pieces taking care not to lose too much gas in the process.
Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8\".
Cover the dough and leave for another 15 minutes.
Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.
At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.
Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.
Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.
Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.
This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.","url":"https://recipe.bluelayer.org/recipe/18714/focaccia-recipe"},{"id":"17983","title":"Bread Machine Focaccia With Sun-Dried Tomato","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder
cheese, mozzarella, low sodium","directions":"Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
Set to Dough cycle, and start the machine.
Dough will be 1/2 pound.
When the bread machine has finished the Dough cycle, take the dough out.
Knead for 1 minute by hand.
Place in an oiled bowl, and turn a few times to coat the surface of the dough.
Cover with a damp cloth, and let rise for 15 minutes in a warm place.
Dust a 10 x 15 inch baking tray with cornmeal.
Roll out dough to fit the pan.
Make indentations in the dough with your finger tips.
Brush top surface with oil, and cover with a damp cloth.
Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
Bake at 400 degree F for 15 minutes, or until nicely browned.
Cool slightly, and cut into squares for serving.","url":"https://recipe.bluelayer.org/recipe/17983/bread-machine-focaccia-with-sun-dried-tomato"},{"id":"17372","title":"Michael's Foccacia Bread","ingredients":"honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, rosemary, dried
cheese, parmesan, hard
salt, table","directions":"Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top.
Let stand for 5 minutes until the yeast softens and begins to foam.
Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together.
Knead on a well floured surface until smooth and elastic, about 5 minutes.
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 until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly.
Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart.
Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top.
Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/17372/michaels-foccacia-bread"},{"id":"14851","title":"Whole Wheat Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.
Add the remaining flour and continue mixing for 5 minutes.
Split the dough into oiled bowls and let rise twice, about 1 hour at 70F.
Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.
Let rise until doubled (about 1/2 hour).
Press down gently with fingers to make dimples.
Finish with a sprinkling of kosher salt.
Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.
Save any remaining biga for the next batch.","url":"https://recipe.bluelayer.org/recipe/14851/whole-wheat-focaccia"},{"id":"13548","title":"Quick-Rise Cinnamon Sugar Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"For the dough: Warm water and 3 tablespoons of olive oil in the microwave for a few seconds to bring it to about 120 F. Place all of the dry dough ingredients (flour through salt) in the bowl of a stand mixer equipped with a hook attachment.
Start on low speed and slowly add the liquid.
Gradually increase to medium high.
Dough should ball up around the hook and there should be a small amount of batter attached to the bottom of the bowl as it mixes.
If it seems too wet, add more flour, a tablespoon at a time.
If it seems too dry, add a teaspoon of warm water at a time until you obtain a tacky dough.
Continue to mix for 5 minutes.
Dough will be smooth and slightly tacky when done.
While dough is mixing, preheat oven to 170 F to warm it up then shut it off a couple minutes before you place the dough in to proof.
Prep a medium cookie sheet pan (10 1/4 x 15 1/4) with a generous tablespoon of olive oil.
Dont skimp on the oil as it helps crisp and brown the crust.
When dough is ready, remove it from the bowl with well-floured hands or a rubber spatula and place it on the cookie sheet.
Using floured hands, spread dough evenly in pan.
It is okay if it does not reach the sides of the pan.
It will expand.
Cover tightly with a greased aluminum foil.
Place in the warm oven (oven should be off) for 30 minutes.
Remove dough from oven.
Preheat oven to 400 F. Gently even off and stretch dough to the edges of the pan as best as you can, if needed.
Brush with melted butter.
Using the tips of your fingers and poking almost to the bottom of the pan, make dimples throughout the dough.
This is what gives focaccia its distinctive look.
Combine sugar in the raw and cinnamon in a small bowl then sprinkle evenly over the dough.
Allow dough to rest, uncovered, for another 5 minutes.
Put it into the oven and bake for about 15 minutes or until golden brown.
Remove from oven and cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/13548/quick-rise-cinnamon-sugar-focaccia"},{"id":"13512","title":"Herb Bread or Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table","directions":"Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
Allow this mixture to sit until quite bubbly, about 30 minutes.
Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
Mix thoroughly by hand or in an electric stand mixer.
If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes.
If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
Or use the mixer, fitted with the dough hook, and knead for about 5 minutes.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.
A very soft, slightly moist dough will make the best focaccia.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator.
(Remove from the refrigerator 2 hours before shaping.)
Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan.
Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges.
If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping.
Try not to deflate or smash all of the air out of the dough as you are shaping it.
Dimple the surface of the dough by lightly poking it with your fingertips.
Drizzle with: 2 tablespoons olive oil.
Cover and let rise until doubled in height, about 2 hours.
While the dough is rising, preheat the oven to 450F.
If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread.
Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone.
Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.
Invert the pan to remove the bread and place on a rack to cool.
Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
Divide the dough in two before shaping and press into two 1/2-inch-thick disks.
Put the disks into oiled 8-inch pie plates.
Dimple, oil, let rise as above, and bake, checking after 10 minutes.
Top with sauteed onions, cheese, tomato slices, or sauteed greens before baking.","url":"https://recipe.bluelayer.org/recipe/13512/herb-bread-or-pizza-dough"},{"id":"12954","title":"Cranberry Focaccia","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
butter, without salt
sugars, granulated","directions":"DOUGH: Combine warm water and sugar in a large bowl.
Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
Stir in next 7 ingredients.
Add 2 1/2 cups flour, stirring to combine.
Stir in additional flour a bit at a time to make a soft dough.
Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
Punch down dough on a lightly floured surface.
Knead in cranberries.
Shape onto a flat round about 8-inches in diameter.
Place on a parchement-lined baking sheet.
Cover lightly with plastic wrap.
Let rise until doubled, about 45 minutes.
Preheat oven to 375F.
TOPPING:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/12954/cranberry-focaccia"},{"id":"11947","title":"Tomato Focaccia Bread","ingredients":"tomatoes, sun-dried
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried","directions":"Place sun dried tomatoes in a small bowl.
Cover with warm water and let soak for 10 minutes.
Drain, chop and set aside.
In a large bowl, sift together flour and salt; stir in yeast.
Add olive oil, warm water, and chopped sun-dried tomatoes; mix well.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
Cover dough and let relax for 10 minutes.
Roll dough into a rectangle approximately 7x11 inches.
Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers.
Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Brush dough with olive oil and sprinkle with sea salt, basil, and thyme.
Bake in the preheated oven until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11947/tomato-focaccia-bread"},{"id":"10590","title":"Focaccia Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched","directions":"Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
Add in 3 cups of the flour and make a soft dough.
Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
Set into a draft free warm area and let double about 2 hours.
Grease baking sheet and set aside.
After doubled punch down the dough and divide into twelve portions, to make 12 buns.
Roll, pinch and form by tucking under.
Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours.
But not less than 12 hours.
When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
Preheat your oven to 400 degrees.
Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking.
Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
Hope you enjoy this recipe as much as I do.","url":"https://recipe.bluelayer.org/recipe/10590/focaccia-buns"},{"id":"7787","title":"Chickpea Focaccia","ingredients":"- 3 cups (375 g) all-motive flour or cake flour
- 1 tbsp. (10 g) malt
- 1 tbsp. (8 g) hectic dry yeast
- Pepper to style","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7787/chickpea-focaccia"},{"id":"7786","title":"Buckwheat Focaccia","ingredients":"- 2 cups (250 g) buckwheat flour
- 2 tsp. (10 ml) a lot more-virgin olive oil
- 1 tbsp. moreover 3/4 tsp. (25 g) busy dry yeast","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7786/buckwheat-focaccia"},{"id":"7785","title":"Corn Focaccia","ingredients":"- 4 cups (500 g) all-explanation flour or cake flour
- 2 cups (200 g) cornmeal
- 2 tsp. (10 ml) much more-virgin olive oil
- 1 tbsp. moreover 3/4 tsp. (10 g) busy dry yeast
- 2 tsp. (12 g) salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7785/corn-focaccia"},{"id":"7784","title":"Focaccia Against Apulia","ingredients":"- 4 cups (500 g) all-motive flour
- 1 cup (170 g) semolina flour
- 1/4 cup additionally 1 tsp. (65 ml) additional-virgin olive oil
- 3 oz. (80 g) potatoes, or above 1 1/2 very little
- 7 oz. (200 g) cherry tomatoes, halved","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7784/focaccia-against-apulia"},{"id":"7783","title":"Focaccia Against Novi Ligure","ingredients":"- 4 cups (500 g) all-rationale flour or cake flour
- 1 cup in addition 1 1/2 tbsp. (275 ml) luke- heat water
- 1/2 tbsp. (5 g) malt
- 1 tbsp. furthermore 2 tsp. (25 ml) far more-virgin olive oil
- 1/2 cup (100 ml) water
- 3/4 tbsp. (14 g) salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7783/focaccia-against-novi-ligure"},{"id":"7782","title":"Spelt Focaccia","ingredients":"- 5 cups (500 g) spelt flour
- 1 cup (250 ml) lukewarm water
- 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g)
- 2 tbsp. in addition 2 tsp. (40 ml) further-virgin olive oil
- 1 tbsp. furthermore 3/4 tsp. (11 g) busy dry yeast
- 1/2 cup (100 ml) water
- 3 tbsp furthermore 1 tsp. (50 ml) a lot more-virgin olive oil
- 3/4 tbsp. (14 g) coarse salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7782/spelt-focaccia"},{"id":"7780","title":"Onion Focaccia","ingredients":"- 4 cups (500 g) all-motive flour
- 1 cup furthermore 2 tbsp. (270 ml) lukewarm water
- 2 tbsp. in addition 2 tsp. (40 ml) added-virgin olive oil
- 1 tbsp. additionally 2 tsp. (25 ml) water
- 3 tbsp. (45 ml) much more-virgin olive oil
- 1/2 tbsp. (8 g) coarse salt
- 12 oz. (350 g) onions, or regarding 2 medi- um, thinly sliced","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7780/onion-focaccia"},{"id":"7779","title":"Sage Focaccia","ingredients":"- 4 cups (500 g) all-motive flour
- 1 cup (250 ml) lukewarm water
- 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g)
- 2 tbsp. additionally 2 tsp. (40 ml) further-virgin olive oil
- 1/2 cup (100 ml) water
- 3 tbsp. additionally 1 tsp. (50 ml) much more-virgin olive oil
- ONiON FOcaccia","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7779/sage-focaccia"},{"id":"7778","title":"Beer Focaccia","ingredients":"- 4 cups (500 g) all-cause flour
- 1 tbsp. (15 ml) much more-virgin olive oil
- 1 tbsp. additionally 2 tsp. (25 ml) excess-virgin olive oil","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7778/beer-focaccia"},{"id":"6505","title":"Rosemary-Olive Focaccia","ingredients":"• -Waldine Van Geffen VGHC42A 6
• Kalamata olives; pit,quarter
• 1 lb Frozen bread dough; thawed
• 4 Oil-package dried tomatoes; drain
• 3 tbsp Olive oil
• -cut inside of strips
• 1 tbsp Contemporary rosemary; minced or
• 2 lb Cloves garlic; thinly sliced
• 1 tsp Dried rosemary
• Fresh new rosemary sprigs; opt
• 3/4 cup Parmesan","directions":"1. Preheat oven to 450~. Place dough inside of bowl. Add 1T oil and minced rosemary. Year generously with pepper.
2. Knead dough until finally elementsp are dombined. Roll dough out on lightly floured energy seem to 9x6\" rectangle.
3. Go to baking sheet. Flatten and thrust dough into 12x9\" rectange. Rub 1 T oil above. Sprinkle 1/2 C Parmesan around; thrust carefully into dough.
4. Bake until bread is approximately cooked in the course of and cheese startsp to brown, more than 12 minutes.
5. Organize olives, tomatoes and garlicup atop bread. Sprinkle more than enough being Parmesan about to include lightly.
6. Drizzle currently being 1 T olive oil about. Ultimate with rosemary sprigs. Commence baking until cheese meltsp and bread is cooked throughout, about 5 minutes.
7. Cut into squares or wedges and serve. (wrv)","url":"https://recipe.bluelayer.org/recipe/6505/rosemary-olive-focaccia"},{"id":"6429","title":"FOUGASSE Classes: Breads, Ethnic","ingredients":"• 1 tbsp Cornmeal
• Entire sage leaves
• 1 tbsp Olive oil
• 1 tsp Kosher salt","directions":"1. Plan dough as directed for Focaccia. Lightly oil 2 cookie sheetsp and sprinkle every single with 1 tablespoon yellow cornmeal.
2. Divide dough in just 50 percent, condition just about every piece into a ball. Extend each individual with rolling pin itno 8x4 inch oval.
3. Go dough to composed pans. With very low sharp knife, lower 2 1/2 inch slit inside of middle of each and every oval.
4. Cut 8 additional slitsp inside circle about centre. With fingertips,meticulously extend dough into 12x9 inch oval.
5. Cover and allow add 30 minutes. Preheat oven to 425°F, and plan oven as directed with Focaccia.Brush each individual Fougasse with 1 tablespoon olive oil and adorn each and every with complete sage leaves.
6. Sprinkle each and every with 1 teaspoon kosher salt. Bake one pan at a period, 18-20 minutes, until finally golden.
7. Amazing on twine racks. Will make 2 breads,12 slices every.","url":"https://recipe.bluelayer.org/recipe/6429/fougasse-classes-breads-ethnic"},{"id":"6428","title":"FOCACCIA Groups: Breads, Ethnic","ingredients":"• 1 package Fast paced dry yeast
• 1 1/2 tsp Salt
• 2 cup Hot water
• 3 tbsp Olive oil
• 5 1/2 cup Flour
• Website page 125
• Kosher or sea salt","directions":"1. Sprinkle yeast already mentioned 1 cup incredibly hot water inside of high mixer bowl. Stir temporarily, the allow stand 5 minutes to dissolve.
2. Connect paddle or dough hook to mixer. At smallall tempo,stir in 2 cups flour and salt, fight until finally soft.(1 second) (Or add substances inside massive bowl and fight vigorously with picket spoon 2 minutes)Add getting 1 cup incredibly hot water and oil and add.
3. Add adequate flour, 1/2 cup at a year, to deliver a delicate dough that startsp off to pull absent in opput to facetsp of bowl On lightly floured function seem, knead dough until gentle and elastic, 8-10 minutes.
4. Place in just significant,evenly greased bowl, turning the moment to grease ultimate. Cover with kitchen area towel and allow add in just a heat, draft-no cost put, until doubled in majority,1-1 1/4 hrs.
5. Remove dough from bowl, and carefully knead one moment. Lightly oil a 15x10 1/2 inch jelly-roll pan. Condition dough into 12x8 inch rectangle with rolling pin.
6. Cautiously go to published pan, stretching to carefully to edges of pan with palms. Push coolest of dough with fingertips, leaving 1/2 inch deep indentations.
7. Address and allow for add 30 minutes. Preheat oven to 425°F. Alter 1 oven rack to cheapest point. Place shallow baking pan on coolest rack of oven.
8. If utilizing a baking stone, spot in just chilly oven and preheat 30 minutes right before baking. Force dough once again with palms, and brush with 1 tablespoon olive oil.
9. Sprinkle with 1 teaspoon kosher salt and 2 tablespoons cutped different refreshing herbs or 1 teaspoon dried herbs.
10. Only in advance of baking, meticulously place 1 cup ice cubes in baking pan on coolest oven rack and automatically House dough on baking stone, or least expensive oven rack.
11. Bake 20-30 minutes, until supreme is golden and backside seems hollow whenever taken out from pan and tapped on backside.
12. Remove Focaccia in opput to pan and shift to cord rack. Despite the fact that even now incredibly hot, brush supreme with a different 2 tablespoons olive oil.
13. Cool. Slice into 5x1 1/2 inch elements. Will make 35","url":"https://recipe.bluelayer.org/recipe/6428/focaccia-groups-breads-ethnic"},{"id":"4839","title":"Grilled Vegetable Sandwich with Goat Cheese and Sunshine-Dried Tomatoes","ingredients":"- 8 oz (250 g) Zucchini, trimmed
- 8 oz (250 g) Eggplant, trimmed
- 8 oz (250 g) Bell peppers, any coloration
- 8 oz (250 g) Onion, higher as necessary as essential Olive oil
- as necessary (as essential) Salt
- as required (as essential) Balsamic vinegar
- (see stage 8) ((see phase 8)) Focaccia
- 4�?\"6 oz (125�?\"180 g) Sunlight-dried tomatoes, packed in oil, drained, slash julienne
- 8 oz (250 g) Contemporary, gentle goat cheese, sliced","directions":"1. First, minimize the zucchini lengthwise into slices about 1�\"4 inside. (6 mm) thick.
2. Next, if the eggplant is significant, with a thick pores and skin, peel it. Reduce major eggplant crosswise into slices 1�\"4 in. (6 mm) thick. Slash minimal eggplants lengthwise to deliver more substantial slices.
3. Then, main and seed the peppers. Lower into quarters lengthwise.
4. Then, slash the onion crosswise into slices more than 1�\"3 inside. (8 mm) thick. Preserve the rings of just about every minimize alongside one another with a bamboo skewer.
5. Then, brush the veggies with oil and sprinkle them with salt.
6. Then, grill the greens over medium heat, turning as important, until they are delicate and frivolously grill-marked. Cooking periods will selection for choice greens. Control the heat or the length from the flame so the veggies cook with out browning way too a great deal.
7. Then, remove to the grill and brush with a minor balsamic vinegar.
8. Then, lower the focaccia into 31�\"2 x 5 in. (9 x 13 cm) rectangles.
9. Then, organize the grilled greens on 50 percent of the rectangles.
10. Then, set up the tomatoes on top of the greens.
11. Then, supreme with the goat cheese and the unwind of the bread rectangles.
12. Finally, for support, provide complete or slash in half at an frame of mind.","url":"https://recipe.bluelayer.org/recipe/4839/grilled-vegetable-sandwich-with-goat-cheese-and-sunshine-dried-tomatoes"},{"id":"4529","title":"Guacamole BLT","ingredients":"Serves 12. 1 1/2 pounds bacon, 4 ripe avocados (1 1/2 pounds), Juice of 1/2 lime, Focaccia, Oven-dried tomatoes, 1 to 2 heads Bibb lettuce (leaves divided, or 1/2 head Boston lettuce), 3/4 cup homemade mayonnaise (or purchased","directions":"Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky yet spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, and top sandwich. Cut into 12 squares and serve. Note: This is great built with roasted garlic mayonnaise.","url":"https://recipe.bluelayer.org/recipe/4529/guacamole-blt"},{"id":"4429","title":"Barbecued Turkey upon Focaccia","ingredients":"4 pieces focaccia or thick-sliced, place-style rosemary bread, 1/2 ripe avocado (mashed), 1 teaspoon fresh lemon juice, 1/4 teaspoon prepared horseradish, 8 slices barbecued turkey breast, 4 slices canned pineapple (drained), 4 teaspoons honey mustard, 1/4 cup shredded Swiss cheese","directions":"Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into 4 quantities and spread upon bread. Top each sandwich with 2 slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking till cheese is melted and lightly browned. Serve hot.","url":"https://recipe.bluelayer.org/recipe/4429/barbecued-turkey-upon-focaccia"},{"id":"2537","title":"CHICKPEA FOCACCIA","ingredients":"FOR THE DOUGH 3 cups (375 g) all-rationale flour or cake Flour 1 1/3 cups (125 g) chickpea flour 1 2/3 cups (280 ml) lukewarm water 1 tbsp. (10 g) malt 2 1/4 tsp. (10 ml) additional-virgin olive oil 1 tbsp. (8 g) hectic dry yeast 1 1/2 tsp. (10 g) salt FOR THE TOPPING 3 1/2 tbsp. (50 ml) far more-virgin olive oil Pepper to taste Add with each other the 2 patterns of flour on a fresh get the job done show up and create a properly in The heart. Dissolve the salt within 3 tablespoons of water. Dissolve the yeast in the Remaining water. Pour the yeast mixture into the perfectly, and slowly but surely commence Introducing it into the flour a small at a season. Add the malt and the oil and, ultimately, the salt blend. Knead the dough until tender, Tender and elastic. Cover the dough with a sheet of flippantly oiled plastic wrap and allow add in a very hot Room until it incorporates doubled within volume (around 1 hour). Divde the dough into 4 balls. Space them in a evenly oiled baking pan and make it possible for add In a heat stage for more than 30 minutes. Flatten the dough into disks. Prod the look of the dough with your arms, Forming tiny dimples wherever the seasoning will obtain. Brush the appear with oil And sprinkle with fresh new coarsely ground pepper. Permit the focaccia add for one more 30 minutes. Bake in the oven at 420°F (220°C) for regarding 20 minutes, or right up until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2537/chickpea-focaccia"},{"id":"2536","title":"BUCKWHEAT FOCACCIA","ingredients":"3 5/8 cups (400 g) all-reason flour or cake flour 2 cups (250 g) buckwheat flour 1 1/2 cups (350 ml) lukewarm water 2 tsp. (10 ml) additional-virgin olive oil 1 tbsp. additionally 3/4 tsp. (25 g) busy dry yeast 1 2/3 tsp. (10 g) salt Mix the 2 products of flour on a fresh energy show up and deliver a nicely in the Middle. Dissolve the salt inside 2 tablespoons of the water. Dissolve the yeast in the Being water. Pour the yeast blend into the effectively, and little by little begin Introducing it into the flour a minor at a year. add the salt mix and the oil Minor by tiny. Knead the dough until tender, soft, and elastic. Cover the dough with a sheet of frivolously oiled plastic wrap and enable add in a heat Level until it consists of doubled in volume (about 1 hour). Divide the dough into 4 parts and sort each and every piece into a ball. Area balls of dough on a flippantly oiled baking pan and flatten them with your Palms. Allow for them add in a hot position for about 1 hour. Bake at 450°F (230°C) for in excess of 20 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2536/buckwheat-focaccia"},{"id":"2535","title":"CORN FOCACCIA","ingredients":"4 Servings 4 cups (500 g) all-motive flour or cake flour 2 cups (200 g) cornmeal 2 2/3 cups (380 ml) lukewarm water 1 1/2 tbsp. (10 g) sugar 2 tsp. (10 ml) further-virgin olive oil 1 tbsp. furthermore 3/4 tsp. (10 g) busy dry yeast 2 tsp. (12 g) salt Combine the flour and the cornmeal alongside one another on a fresh hard work appear, deliver a properly in The heart and add the sugar. Dissolve the salt in 2 tablespoons of water. Dissolve the yeast in the remaining water. Pour the yeast blend into the properly, And slowly and gradually get started adding it into the flour a small at a period. add the oil And finally, add the salt mix. Proceed to knead until the dough is delicate, Comfortable and elastic. Address the dough with a sheet of frivolously oiled plastic wrap and allow for add in a hot Level right up until it includes doubled in volume (about 1 hour). Divide the dough into 4 ingredients and, getting your fingers, roll every piece into a Rope, then flatten it with your palms. Go to a evenly oiled baking sheet and sprinkle the show up with a pinch of Cornmeal flour. Allow for the dough add for 30 minutes in a heat House. Bake the minor focaccias in the oven at 450°F (230°C) for about 20 minutes, or Till golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2535/corn-focaccia"},{"id":"2534","title":"FOCACCIA Towards APULIA","ingredients":"FOCACCIA to APULIA 4 cups (500 g) all-motive flour 1 cup (170 g) semolina flour 1 2/3 cups (400 ml) lukewarm water 1/4 cup furthermore 1 tsp. (65 ml) much more-virgin Olive oil 2 1/4 tbsp. (6 g) chaotic dry yeast 2 1/2 tsp. (15 g) salt 3 oz. (80 g) potatoes, or about 1 1/2 Minor FOR THE TOPPING 7 oz. (200 g) cherry tomatoes, halved Dried regano Olive oil Coarse salt Put the potatoes in a saucepan and cover with chilly water. bring to a boil and Cook right up until soft, around 15 minutes. Drain the potatoes, make it possible for neat a little and Then mash them. Mix the 2 products of flours on a fresh perform show up and create a very well in the Middle. Dissolve the yeast in 1 cup (240 ml) of the lukewarm water. Pour the yeast Mixture into the perfectly, and slowly and gradually start out introducing it into the flour a tiny At a year. add the salt, oil, mashed potatoes, and the remaining water, very little by means of Tiny. Knead the dough till tender, delicate, and elastic. Divide the dough into 4 balls. Space each ball of dough in a nicely-oiled 8-inch Spherical baking pan and enable add in a sizzling desired destination for relating to 3 several hours. When the initial developing is carried out, convert the dough areas over and spread each with Your fingertips to add the backside of the pan. top every with the tomatoes, a Pinch of salt, a tiny olive oil, and oregano. Enable them add back until doubled inside volume, around 30 minutes. Bake in the oven at 430°F (220°C) for 25 minutes, or till golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2534/focaccia-towards-apulia"},{"id":"2533","title":"FOCACCIA In opposition to NOVI LIGURE","ingredients":"4 cups (500 g) all-reason flour or cake Flour 1 cup in addition 1 1/2 tbsp. (275 ml) luke- Heat water 1/2 tbsp. (5 g) malt 1 tbsp. as well as 2 tsp. (25 ml) excess-virgin Olive oil 1 1/2 tbsp. (20 g) lard, softened 1 3/4 tsp. (5 g) busy dry yeast 1 2/3 tsp. (10 g) salt FOR THE GENOESE BRINE 1/2 cup (100 ml) water 3 1/2 tbsp. (50 ml) more-virgin olive oil 3/4 tbsp. (14 g) salt Put the flour on to a fresh do the job look, create a effectively in the heart, and add the Malt. Dissolve the yeast in the water. Pour mixture into the nicely, and slowly Involve into the flour. add the softened lard, the oil and, at last, add the salt. Knead the dough right up until smooth, soft, and elastic. Address the dough with a sheet Of evenly oiled plastic wrap and enable add for regarding 1 hour. To deliver the brine, blend the water, olive oil, and coarse salt in a bowl. Stir to Deliver an emulsion and then enable it chill out. Shift the dough to a baking pan greased with oil, stretching it carefully with Your fingertips until it is regarding 1/2 inch (1 cm) thick. Prod the seem of the Dough with your hands, forming low dimples the place the seasoning will acquire. Sprinkle the focaccia with the Genoese brine and make it possible for it add for 50 percent an hour. Bake at regarding 450°F (230°C) for 20 minutes, or right up until golden brown. Brush the seem of the recently baked focaccia with olive oil.","directions":"","url":"https://recipe.bluelayer.org/recipe/2533/focaccia-in-opposition-to-novi-ligure"},{"id":"2532","title":"SPELT FOCACCIA","ingredients":"5 cups (500 g) spelt flour 1 cup (250 ml) lukewarm water 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g) Honey 2 tbsp. furthermore 2 tsp. (40 ml) more-virgin Olive oil 1 tbsp. moreover 3/4 tsp. (11 g) chaotic Dry yeast 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 1/2 cup (100 ml) water 3 tbsp in addition 1 tsp. (50 ml) excess-virgin Olive oil 3/4 tbsp. (14 g) coarse salt Put the flour on to a fresh new operate show up, deliver a perfectly in the middle, and add the Malt. Dissolve the yeast in the water. Pour the yeast mixture into the very well, and Slowly but surely get started including it into the flour a tiny at a season. add the oil and Finally, add the salt. Knead the dough until tender, gentle, and elastic. Cover the dough with a sheet of flippantly greased plastic wrap and allow for add in a Sizzling put for about 30 minutes. To deliver the brine, add the water, olive oil, and coarse salt in a bowl. Stir to Create an emulsion and then make it possible for it unwind. In a evenly oiled baking pan, extend the dough carefully with your fingertips. Prod The appear of the dough with your palms, forming low dimples in which the Seasoning will acquire. Sprinkle the focaccia with the brine and allow add until Doubled within volume, in excess of 1 hour. Bake in the oven at 390°F (200°C) for above 25 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2532/spelt-focaccia"},{"id":"2531","title":"FOCACCIA WITH OLIVES AND ROBIOLA CHEESE","ingredients":"4 cups (500 g) all-rationale flour 1 cup additionally 2 tbsp. (270 ml) lukewarm Water 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g) Honey 2 tbsp. furthermore 2 tsp. (40 ml) additional-virgin Olive oil 1 1/2 tsp. (4 g) hectic dry yeast 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 1/2 cup (100 ml) water 3 tbsp+1 tsp. (50 ml) further-virgin olive Oil 2 1/4 tsp. (14 g) coarse salt FOR THE FILLING AND GARNISH 1 1/4 cups (300 g) new Robiola cheese 1/2 cup (100 g) pitted olives Put flour on to a fresh effort and hard work appear; deliver a properly in the middle. Dissolve yeast within water. Pour it, in addition the malt, into the perfectly. Slowly add things like into flour. add the oil and Salt. Knead dough right up until smooth. Protect with oiled plastic wrap; allow add for 30 minutes. To create the brine, blend the water, olive oil, and coarse salt in a bowl. Stir to Deliver an emulsion and then make it possible for it loosen up. In a greased baking pan, extend dough carefully with your fingertips. Prod dough Show up with your palms, forming dimples exactly where the seasoning will gather. Sprinkle focaccia with brine and permit add until doubled in volume, above 1 hour. Scatter olives on focaccia. Bake at 390°F (200°C) for 25 minutes, or till Golden brown. As soon as focaccia is neat, divide into equivalent quantities. Melt Robiola cheese by means of stirring It with a dash of oil. Spread on fifty percent of focaccia. top with other 50 percent; slash into slices.","directions":"","url":"https://recipe.bluelayer.org/recipe/2531/focaccia-with-olives-and-robiola-cheese"},{"id":"2530","title":"ONION FOCACCIA","ingredients":"4 cups (500 g) all-explanation flour Or cake flour 1 cup in addition 2 tbsp. (270 ml) lukewarm Water 2 1/2 tsp. (10 g) sugar 2 tbsp. in addition 2 tsp. (40 ml) excess-virgin Olive oil 1 1/2 tsp. (4 g) fast paced dry yeast 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 1 tbsp. in addition 2 tsp. (25 ml) water 3 tbsp. (45 ml) more-virgin olive oil 1/2 tbsp. (8 g) coarse salt FOR THE TOPPING 12 oz. (350 g) onions, or more than 2 medi- Um, thinly sliced Put the flour on to a fresh new operate look, create a properly in the heart, and add the Sugar. Dissolve the yeast in the water. Pour the yeast mixture into the nicely, and Little by little commence introducing it into the flour a tiny at a season. add the oil and Eventually, add the salt. Knead the dough until smooth, gentle, and elastic. Add the dough with a sheet of flippantly greased plastic wrap and permit add in a Heat Area for around 30 minutes. To deliver the brine, mix the water, olive oil, and coarse salt in a bowl. Stir to Create an emulsion and then permit it loosen up. In a frivolously oiled baking pan, extend the dough carefully with your fingertips. Prod The appear of the dough with your hands, forming low dimples in which the Seasoning will assemble. Sprinkle the focaccia with the brine and enable add right up until it includes Doubled inside volume, regarding 1 hour. In a heavy skillet, sauté the onions in a very little olive oil till softened. Spread Onions above the focaccia. Bake at 390°F (200°C) for 20 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2530/onion-focaccia"},{"id":"2529","title":"SAGE FOCACCIA","ingredients":"FOR THE FOCACCIA 4 cups (500 g) all-rationale flour 1 1/2 tsp. (4 g) busy dry yeast 1 cup (250 ml) lukewarm water 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g) Honey 10 sage leaves, finely chopped 2 tbsp. furthermore 2 tsp. (40 ml) a lot more-virgin Olive oil 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 1/2 cup (100 ml) water 3 tbsp. moreover 1 tsp. (50 ml) much more-virgin Olive oil 2 1/4 tsp. (14 g) coarse salt Put the flour on to a new get the job done show up and deliver a properly in the heart. Dissolve The yeast in the water. Pour the yeast mixture and malt into the effectively, and Slowly and gradually start out adding them into the flour a minor at a season. add the sage And oil. Ultimately, add the salt and knead the dough until smooth, delicate and elastic. Deal with the dough with a sheet of evenly oiled plastic wrap and allow add in a hot Issue for over 30 minutes. To deliver the brine, mix the water, olive oil and coarse salt in a bowl. Stir to Deliver an emulsion and then allow for it chill out. Shift the dough to a flippantly oiled baking pan, stretching it carefully with your Fingertips. Prod the look of the dough with your hands, forming little Dimples wherever the seasoning will assemble. Sprinkle the focaccia with the brine And permit add until it incorporates doubled in volume, regarding 1 hour. Bake at 390°F (200°C) for over 25 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2529/sage-focaccia"},{"id":"2528","title":"BEER FOCACCIA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-rationale flour Or cake flour 1 1/3 cup (300 ml) lukewarm beer 1 tbsp. (15 ml) additional-virgin olive oil 2 1/4 tsp. (6 1/2 g) occupied dry yeast 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 3 1/2 tbsp. (50 ml) water 1 tbsp. as well as 2 tsp. (25 ml) much more-virgin Olive oil 1 1/4 tsp. (7 g) coarse salt Put the flour on to a fresh effort show up, mix the yeast into the flour and create a Properly in the centre. Pour the the beer into the effectively and slowly and gradually start off Including it into the flour a small at a period. add the oil and, finally, the salt, And knead the dough till it is gentle, tender and elastic. Address the dough with a sheet of flippantly oiled plastic wrap and allow add in a heat Area till it consists of doubled in dimension (about 1 hour). To deliver the brine, add the water, olive oil and coarse salt in a bowl. Stir to Create an emulsion and then permit it relax. Roll out the dough to a thickness of about 1/3 inch (1 cm) and move it to a Spherical, frivolously oiled baking pan. Allow it unwind for one more 10 minutes, then carefully Spread out the dough with your fingertips to cover the foundation of the pan. Sprinkle the focaccia with the brine, smearing it previously mentioned the look with your Arms, and prod the dough with your palms to kind tiny dimples wherever the Seasoning will acquire. Permit it add in a incredibly hot Area for 90 minutes. Bake at 390°F (200°C) for about 20 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2528/beer-focaccia"},{"id":"2410","title":"FOCACCIA COL FORMAGGIO DI RECCO","ingredients":"Cheese Focaccia 2¼ cups (300 gr) unbleached all-cause flour 1 cup (225 ml) water Coarse semolina 1 pound (500 gr) Stracchino or Crescenza cheese High quality, clean-tasting olive oil Salt Pile the flour on a effort seem and deliver a very well in the centre. add the water and, with exactly one hand, slowly mix the 2; as they occur alongside one another use 2 arms and then knead for a couple minutes to deliver a delicate, gentle, elastic, nonsticky, and simply pliable dough. Allow it loosen up, lined, for at small 1 hour. Heat the oven to 500° F (260° C), or, if you consist of a picket-fired oven or a superior-temperature professional one, heat it to in excess of 700° F (375° C). Divide the dough into 4 ingredients. Doing work on a flour-dusted show up, roll out one of them to a slim sheet. Dirt a 12-inch (30-cm) diameter shallow metallic pizza pan or a baking sheet with coarse semolina. Extend the sheet of dough cautiously, getting the backs of your arms, to the thinness of the thinnest pasta. It ought to be vast sufficient to add perfectly previous the edges of the spherical pan. Spread fifty percent the cheese within tablespoon-sized parts previously mentioned the dough. Roll and extend a moment sheet of dough, and address the 1st. Thrust flippantly about the areas of cheese to expel air. Lower absent the a lot more dough to go away a fifty percent-inch (1-cm) border all above, and fold the edges in, urgent to seal them. Poke quite a few holes around the centre of the focaccia, pour a tiny olive oil about the heart, offer the best a naked sprinkling of salt, and bake it in the warm oven. The focaccia is completed as soon as it is golden all previously mentioned and darker brown in destinations — relating to 15 minutes in a common oven and 7 to 8 minutes in a warmer picket-fired or industrial oven. Repeat to create a minute focaccia. Consume them warm. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2410/focaccia-col-formaggio-di-recco"},{"id":"2034","title":"FOCACCIA In opposition to APULIA","ingredients":"Focaccia pugliese Put the potatoes in a saucepan and address with chilly water. Deliver To a boil and cook until smooth, around 15 minutes. Drain the po- Tatoes, make it possible for neat a little, and mash them. For the dough 3 oz. (80 g) potatoes (regarding 1 1/2 small) 4 cups (500 g) all-motive flour 1 cup (170 g) semolina flour 2 1/4 tbsp. (6 g) chaotic dry yeast 1 2/3 cups (400 ml) lukewarm water 2 1/2 tsp. (15 g) salt 1/4 cup furthermore 1 tsp. (65 ml) much more-virgin Olive oil For the topping 7 oz. (200 g) cherry tomatoes, halved Coarse salt Olive oil Dried oregano Mix the 2 designs of flours on a fresh operate seem and Create a perfectly in the heart. Dissolve the yeast in 1 cup (240 ml) Of the water. Pour the yeast blend into the perfectly and slowly but surely Contain it into the flour. add the salt, oil, mashed potatoes, And, bit by bit, the remaining water. Knead the dough until it is Smooth, gentle, and elastic. Divide the dough into 4 balls. Protect the dough with a sheet of Flippantly oiled plastic wrap and allow for it add right up until doubled inside volume, About 3 several hours. Change the dough balls more than and spread just about every with your fingertips To add the backside of each pan. Best each individual with the tomatoes, A pinch of salt, a drizzle of olive oil, and a sprinkle of oregano. Make it possible for them add back again right up until doubled in volume, more than 30 minutes. Bake at 450°F (230°C) for 25 minutes, or until the crust is golden- Brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2034/focaccia-in-opposition-to-apulia"},{"id":"1774","title":"SAGE FOCACCIA","ingredients":"Focaccia alla salvia Create the dough: Put the flour on a fresh operate show up and deliver A very well in the centre. Dissolve the yeast in the water and pour The yeast blend and malt or honey into the effectively. Slowly and gradually Add them into the flour. add the sage and the oil. At last, Add the salt and knead the dough until it is gentle, comfortable, and Elastic. add the dough with a sheet of evenly oiled plastic wrap, And make it possible for it add in a sizzling stage till doubled in volume, about 30 minutes. For the dough 4 cups (500 g) all-cause flour 1 1/2 tsp. (4 g) fast paced dry yeast 1 cup (250 ml) lukewarm water 1 tbsp. (18 g) malt Or 1/2 tbsp. (10 g) honey 10 fresh sage leaves, finely chopped 2 tbsp. additionally 2 tsp. (40 ml) much more-virgin Olive oil 1 1/2 tsp. (10 g) salt 1/2 cup (100 ml) water 3 1/2 tbsp. (50 ml) more-virgin Olive oil 2 1/4 tsp. (14 g) coarse salt Deliver the brine: add the water, oil, and salt in a bowl. Stir To create an emulsion and then allow for it take it easy. For the genoese brine Move the dough to a frivolously oiled baking pan, stretching it Carefully with your fingertips. Prod the seem of the dough with Your arms, forming low dimples the place the seasoning will Acquire. Sprinkle the focaccia with the brine and permit it add until it Includes doubled inside volume, about 1 hour. Bake at 400°F (200°C) for in excess of 25 minutes, or until the crust Is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1774/sage-focaccia"},{"id":"1610","title":"Luxurious Sizzling dogs WITH PROSCIUTTO AND Purple ONION RELISH","ingredients":"RELISH 2 tablespoons excess-virgin olive oil 2 large red onions, finely chopped 1 cup fruity pink Wine, this sort of as zinfandel 2 tablespoons crimson Wine vinegar 1 tablespoon packed brown sugar 2 ounces prosciutto, trimmed of perimeter excess weight, finely chopped 2 tablespoons finely chopped new basil leaves ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 excellent-excellent all-beef hot dogs, each and every slash lengthwise in 50% (have on’t lower all the direction for the duration of) 4 rectangles focaccia bread, each and every in excess of 1 inch thick and 2½ inches extensive, crack Additional-virgin olive oil 2 tablespoons full-grain mustard 1. in a skillet above medium hotth, hot the oil. add the onions and sauté until fairly gentle, 10 to 12 minutes, stirring often. add the Wine, vinegar, and brown sugar, and progress cooking till optimum of the liquid is absorbed nevertheless the mixture is nevertheless juicy, 10 to 12 minutes much more, stirring often. Remove to the hotth and stir in the prosciutto, basil, salt, and pepper. 2. Plan the grill for guide cooking more than medium hot (350° to 450°F). 3. Lower a several shallow slashes in about every incredibly hot puppy. Evenly brush the reduce aspect of the focaccia with oil. grill the hot dogs over lead medium hot, with the lid shut, until incredibly hot, 3 to 4 minutes, turning the moment. For the duration of the final 30 seconds to 1 instant of grilling year, toast the focaccia, reduce facet down, over lead hot, till flippantly golden still however comfortable. 4. Spread the focaccia generously with mustard and best each and every with a incredibly hot and a mound of relish. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/1610/luxurious-sizzling-dogs-with-prosciutto-and-purple-onion-relish"},{"id":"1210","title":"LEMON-CAPER SALMON BURGERS WITH PESTO MAYO","ingredients":"PATTIES 1½ bodyweight skinless salmon fillets, pin bones taken out, slice into 1-inch sections ¼ cup minced shallots ¼ cup minced fresh new Italian parsley leaves 1 large egg, crushed Finely grated zest of 1 lemon 1 tablespoon new lemon juice ½ cup clean white or egg bread crumbs 1½ tablespoons capers, drained and chopped ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅓ cup retail store-purchased pesto ¼ cup mayonnaise 2 or 4 focaccia squares, each individual in excess of 4½ inches within diameter, crack Far more-virgin olive oil 8 slices ripe tomato 4 leaves butter lettuce 1. in a foodstuff processor equipped with a metallic blade, pulse the salmon sections 8 to 10 days till coarsely chopped however not pasty. add the shallots, parsley, egg, lemon zest, and lemon juice. Pulse a number of situations till just put together, remaining thorough to depart some texture. Shift to a bowl and carefully stir in the getting patty ingredients. Sort 4 patties of equivalent sizing, every about ¾ inch thick. Deal with and refrigerate for 1 hour. 2. Mix the pesto and mayonnaise. Deal with and refrigerate till geared up to employ. 3. Plan the grill for guide cooking around medium warm (350° to 450°F). 4. Brush the patties on each aspects with oil, and then grill about lead medium warm, with the lid shut, until totally cooked yet nevertheless juicy, 6 to 8 minutes, very carefully turning the moment. Through the very last 30 seconds to 1 moment of grilling period, toast the focaccia, minimize aspect down, over guide warm. 5. Top 4 focaccia halves with pesto mayo, 2 tomato slices, a lettuce leaf, and a patty. serve very hot crowned with one more focaccia 50%, if preferred.","directions":"","url":"https://recipe.bluelayer.org/recipe/1210/lemon-caper-salmon-burgers-with-pesto-mayo"},{"id":"360","title":"CAPRESE BURGERS","ingredients":"PESTO 1 garlic clove 3 tablespoons toasted pine mad 1½ cups tightly packed fresh basil leaves ⅓ cup added-virgin olive oil ⅓ cup freshly grated Parmigiano-Reggiano® cheese ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 high red onion, slash crosswise into 4 ½-inch slices 1 ripe beefsteak tomato, reduce crosswise into 4 ½-inch slices 2 tablespoons more-virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 focaccia squares, each and every about 4½ inches in diameter, crack 2 tablespoons balsamic vinegar 8 ounces fresh mozzarella cheese, lower into 8 slices, at house temperature 1. Plan the grill for lead and oblique cooking over medium warm (350° to 450°F). 2. in a foodstuff processor equipped with a steel blade, puree the garlic. add the pine mad and pulse until finely chopped. add the basil and course of action to a coarse puree. With the engine working, add the oil in the course of the feed tube and technique till practically delicate. add the cheese, salt, and pepper and procedure right up until exactly put together. Go to a bowl. 3. Brush the onion and tomato slices with the oil and year lightly with the salt and pepper. Grill the greens over lead medium warm, with the lid shut, until smooth and very well marked, turning after. The onion will just take 8 to 12 minutes, and the tomato will just take 2 to 4 minutes. All through the remaining 30 seconds to 1 moment of grilling season, toast the focaccia, reduce aspect down, above lead heat. 4. Brush the toasted facet of the focaccia with the vinegar. top just about every backside fifty percent with one onion lower, one tomato reduce, and 2 mozzarella slices. Spread the top halves of the focaccia with the pesto (you could not require all of it) and Room pesto facet down on top of the mozzarella. Grill the burgers in excess of oblique medium warm, with the lid shut, until the cheese melts a little and the bread is incredibly hot, 3 to 5 minutes (do not convert). serve instantly. To toast pine mad, heat them in a preheated skillet over medium warm until smooth golden, above 3 minutes, shaking the skillet often and viewing thoroughly to protect against burning.","directions":"","url":"https://recipe.bluelayer.org/recipe/360/caprese-burgers"},{"id":"349","title":"DOUBLE-TRUFFLED CHEESEBURGERS","ingredients":"PATTIES 1½ fat ground chuck (80% lean) 1½ tablespoons minced shallot 4 teaspoons white or black truffle oil 1 tablespoon Dijon mustard 1 tablespoon minced fresh new Italian parsley leaves ½ teaspoon Worcestershire sauce Kosher salt Freshly ground black pepper 2½ ounces truffle cheese, lower into 8 slices, at house temperature 2 focaccia squares, each over 4½ inches within diameter, break 4–8 cornichons, thinly sliced 1. Combine the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent sizing, each regarding 1 inch thick. With your thumb or the back again of a spoon, create a shallow indentation over 1 inch huge in the heart of the patties to keep away from them to forming a dome as they cook. Refrigerate the patties till geared up to grill. 2. Plan the grill for guide cooking in excess of medium-large heat (400° to 500°F). 3. Flippantly year the patties on the two facets with salt and pepper, and then grill over guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning as soon as. Through the very last 30 seconds to 1 second of grilling year, issue 2 slices of cheese on each and every patty to soften, and toast the focaccia, minimize facet down, around guide heat. 4. Top every focaccia sq. with a patty and cornichons. serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/349/double-truffled-cheeseburgers"},{"id":"299","title":"Onions, Fantastic, Spectacular Perfection","ingredients":"Onions are undoubtedly one of the utmost delightful and versatile commodities you seek the services of in the kitchen area. In opposition to savory steaming soups to pleasurable home made salsa, onions participate in an essential portion in our every day cooking. Flavorful appetizers against onion dips to salad dressing, principal training course casseroles, even the onion focaccia bread accompaniment for meal. Shopping for onions is a easy undertaking. Glance for dry, papery skins with no tender areas. You should really much too interest the deficiency of any impressive smell. A constructive dry onion will comprise fairly tiny to no odor to it at all. If it contains a impressive onion scent the onion contains by now started off to switch terrible. Kinds of onion involve, Vidalia, Texas 1015, Pink, Green, the Walla Walla in opposition to Washington and Maui to Hawaii. Adorable onions these as Vidalia and Walla Walla are mellow plenty of to consume uncooked, nevertheless they are Terrific \"baked\" on the grill and helped with grilled steaks or burgers. Consider them in the oven way too. Caramelizing onions all through cooking will offer you a loaded sweetness to recipes, bettering kitchen area aromas and contain anyone inquiring, “What’s for supper?” Adopted soon via “magnificent, outstanding and perfection.” Capt’n Salsa contains an just about comical path of storing onions, yet it extremely is effective. Seize an outdated couple of your spouse’s panty hose, slash off the legs. Presently you effortlessly reduce an onion down into the leg of the hose and tie a knot specifically in excess of the onion. Repeat this method till every onion is protected and dangle the hose in a interesting dry, effectively ventilated House, out of guide sunshine light. To remove the onion, only slash the hose with a couple of scissors specifically less than the knot and the onion simply falls out. You really should be in a position to retain your onions for above 3 weeks. Kosher salt is one of the ideal variables to seek the services of to remove the scent of the onion versus your fingers. Clean your arms making use of a small dish washing cleaning soap, water and about a teaspoon complete of salt. Any salt will do, I only which add the class texture of the kosher salt. Rinse your palms and repeat if required. Tears Although you chop those people onions? How do you attain rid of the tears? In this article are a several uncomplicated tips to “benefit your soreness.” You can Room the onion in the fridge for about 30 minutes earlier to reducing or if you are in a rush throw them in the freezer for over 4 to 5 minutes. The chilly will tone down the sulfur substance in the juice of the onion. in addition be confident to employ the sharpest knife prospective to expedite your slicing chores.","directions":"","url":"https://recipe.bluelayer.org/recipe/299/onions-fantastic-spectacular-perfection"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"}]