How to make focaccia bread?!


Question: I want a recipe to make focaccia bread the artisan way. Preferrably something that doesn't have a lot of complicated ingredients. Does anyone have a good recipe? Or tips as to how to make it? I've heard it takes a while for it to ferment and stuff...


Answers: I want a recipe to make focaccia bread the artisan way. Preferrably something that doesn't have a lot of complicated ingredients. Does anyone have a good recipe? Or tips as to how to make it? I've heard it takes a while for it to ferment and stuff...

No it doesn't take time to ferment. Same process as any other regular bread in terms of rising time, etc. Here is a basic recipe and you can search the net for variations on it. The one tip I can give you is is throw a 1/2 to 1 cup of water in the bottom of the oven during the baking process. I have no idea why it makes the bread turn out better but it does (got this tip from my brother who makes wonderful focaccia and swears by this method).
INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


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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.

Here are some web sites that you can check out.

http://www.tasteofhome.com/SearchResults...

http://search.foodnetwork.com/food/recip...

http://allrecipes.com/Search/Recipes.asp...

Good Luck!!!!!!!!!

Focaccia Bread

INGREDIENTS

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

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

here is what you want:
Low Carb Basic Flax Meal Focaccia Bread
2 cups flax seed meal
1 tablespoon baking powder
1 teaspoon salt
1-2 tablespoon sweetening power from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil
Directions
1Preheat oven to 350o F.
2Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
3Mix dry ingredients well - a whisk works well.
4Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
5Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
6Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
7Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
8Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
9At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.


ROSEMARY FOCACCIA
5 1/2 cups unsifted bread flour(all-purpose flour can be used with good results)
1(1/4ounce)package fast rising yeast
2 tablespoons fresh rosemary, divided
1 1/2 teaspoons salt
2 cups warm water(120 F-130 F)
4 tablespoons olive oil, divided
1 teaspoon kosher salt or sea salt
Directions
1In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
2With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
3Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
4Turn dough onto a floured surface and gently knead for one minute.
5Lightly oil two large baking sheets (I use baking stones).
6Divide dough in half, placing one half on each baking sheet.
7Press or roll out each to a 10-inch round.
8Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
9Preheat oven to 400°F.
10With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
11Sprinkle rounds with remaining rosemary and sea salt.
12Bake 15 minutes or until golden.
13Cut in wedges and serve warm.

Black Olive Focaccia Bread Herbed With Fresh Rosemary
1 small potato, peeled
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1(1/4ounce)package fast rising yeast
1 1/3 cups warm potato water(More or less)
3 tablespoons extra-virgin olive oil, divided use
2 tablespoons freshly snipped rosemary
2 tablespoons freshly grated parmesan cheese (optional)
2 tablespoons sliced black olives
sea salt
Directions
1Cover potato with cold water in medium saucepan.
2Simmer until potato is tender.
3Drain, reserving cooking liquid.
4Mash potato.
5Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
6Let stand until the yeast begins to act, about 5 minutes.
7Add 2 tablespoons of the oil to the yeast mixture.
8In a food processor add together the flours, potato and salt.
9Pulse 4 times.
10With the machine running slowly pour through feed tube the yeast mixture.
11Adding rest of water to make a ball of dough in the machine.
12(Be carefull not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
13Knead for 1 minute in food proscessor.
14Turn out on a floured surface, and knead just until smooth.
15Keep the dough soft.
16Pour 1/2 teaspoon of the oil into a clean bowl.
17Place the dough in the bowl, turning once to oil the top.
18Cover.
19Let rise until doubled, 30 to 45 minutes.
20Punch the dough down.
21Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
22Gently press the dough out to about 1/2 inch thickness.
23Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
24Use your knuckle to dimple the dough at 1-1/2 inch intervals.
25Sprinkle with the rosemary, black olives and the cheese.
26Place in a cold oven on the center shelf.
27Place a flat pan of hot water on the shelf below the bread.
28Let rise until doubled, 20 to 25 minutes.
29Sprinkle with salt to taste.
30Turn on the oven to 375°F.
31Bake the focaccia for 20 to 25 minutes, or until browned on top.
32Remove from the pan, and cool on a wire rack.
33Serve warm.


Focaccia Bread With Three Topping Choices
1 cup hot water(lukewarm)
1/3 cup olive oil
2 teaspoons sugar
1 teaspoon salt
3 cups flour
1 1/2 teaspoons yeast
Herby Topping
1/4 cup olive oil
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
5-8 garlic cloves, pressed
Onion Topping
1 tablespoon butter
1-2 medium onion, chopped
1/2 cup mayonnaise(no substitute)
Olive Topping
1/4 cup olive oil
1/4 cup black olives, chopped
1/4 cup green olives, chopped
Directions
1Add to bread machine in order specified by your owner's manual; set controls to DOUGH or PIZZA (mine goes for just under an hour).
2At the end of the cycle, place dough on a seasoned baking stone (mine is a rectangle) or a pizza pan.
3Preheat oven to 400.
4Press or roll dough out to edges of pan; let rise 10-30 minutes depending how patient and/or hungry you are! While this is rising in a WARM spot, prepare one of the toppings (below).
5Make random indentations with fingertips over top of dough; the toppings will fill these spots.
6HERBY TOPPING: In a small sauce-pan, heat olive oil, add herbs as this heats, then add garlic; allow to sizzle for about 30 seconds (do NOT burn); remove from heat; drizzle over bread dough; spread with back of spoon; sprinkle to taste with salt.
7ONION TOPPING: Melt butter in small sauce-pan, add onions, saute until golden (or transparent); remove from heat, add mayo; spread over focaccia dough.
8OLIVE TOPPING: Mix all ingredients, spread over dough.
9BAKING DIRECTIONS: Bake for 20 minutes (nicely tanned); cut or tear into serving portions.
10OTHER IDEAS: Use flat bread for panini sandwiches OR wedges to dip into soup or stew OR unbaked as a base for your pizza.


EASY FOCACCIA
1 loaf frozen bread dough, thawed
2 garlic cloves, crushed
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1 tablespoon yellow cornmeal (optional)
Directions
1Generously spray large cookie sheet with cooking spray.
2Sprinkle with corn meal, optional.
3On very lightly floured surface, roll out thawed bread dough to a 10 inch circle, about 1/2 inch thick.
4Place on prepared cookie sheet.
5Sprinkle crushed garlic over top, spreading to distribute evenly; press garlic into surface of bread dough.
6Brush entire surface with olive oil.
7Sprinkle with shredded cheese; press cheese firmly into bread dough. Firmly press index finger into surface, making dents every 2 inches.
8Cover loosely with plastic wrap and let rise for 1 hour.
9Preheat oven to 350 degrees.
10Remove plastic wrap and place bread in oven. Bake for about 20-25 minutes or until lightly golden brown.
11Remove from oven and place on cooling rack.

Try this...

Rosemary Focaccia Bread

Nothing is better than smelling fresh rosemary and fresh baking bread!

Ingredients

# 5 1/2 cups unsifted bread flour(all-purpose flour can be used with good results)
# 1(1/4ounce)package fast rising yeast
# 2 tablespoons fresh rosemary, divided
# 1 1/2 teaspoons salt
# 2 cups warm water(120 F-130 F)
# 4 tablespoons olive oil, divided
# 1 teaspoon kosher salt or sea salt

Directions

1. In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
2. With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
3. Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
4. Turn dough onto a floured surface and gently knead for one minute.
5. Lightly oil two large baking sheets (I use baking stones).
6. Divide dough in half, placing one half on each baking sheet.
7. Press or roll out each to a 10-inch round.
8. Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
9. Preheat oven to 400°F.
10. With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
11. Sprinkle rounds with remaining rosemary and sea salt.
12. Bake 15 minutes or until golden.
13. Cut in wedges and serve warm.

I think I know what you are talking about when you say it takes a while to prepare.
I remember the way the little bakery on Columbus St. in North Beach, San Francisco did the focaccia. They started the dough at night after they closed and it was there until early the next morning when they came in. Then they fixed it and got it baked before they opened. If you wanted any you had to get there early before it was all sold.
As I remember it they only made four kinds, nothing fancy.
One was plain and just brushed with olive oil.
Then there was the one brushed with a pasta sauce on it after the olive oil.
Another one had green onions mixed into the dough and, of course, brushed with olive oil.
The last, and the only one I would not eat, had raisins mixed in, I hate raisins.
This bakery started there at the turn of the century and after generations was still there in the seventies when I moved away. It may be gone now.





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