1. 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! Source Archive
2. 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. Source Archive
3. 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. Source Archive
4. 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. Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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. Source Archive
9. 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 : Source Archive
10. 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. Source Archive
11. 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". Source Archive
12. 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. Source Archive