FOCACCIA BUNS
Yes another recipe for focaccia, can make the dough by hand or by your bread machine on dough cycle. These rolls are formed then placed in the refrigerator for 16 to 24 hours, with the refrigeration it gives them a lacy texture and a more chewier crust, so that step is important. When I make them I also so thinly slice yellow and red tomatoes on top before baking along with the spice oil, the tomato dries slightly and makes them oh so yummy. Give them a try today for baking up tomorrows lunch.
Provided by andypandy
Categories Yeast Breads
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 389.4, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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