Grape Tomato And Oregano Focaccia Recipes

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GRAPE-AND-ROSEMARY FOCACCIA



Grape-and-Rosemary Focaccia image

Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 10 to 12

Number Of Ingredients 11

14 ounces seedless red grapes
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more if needed
4 3/4 cups unbleached bread flour, plus more for dusting
2 1/4 cups warm water (about 110 degrees)
1/2 cup plus 2 tablespoons raisins
1/2 cup plus 2 tablespoons golden raisins
3/4 teaspoon active dry yeast (not rapid rise; from one 1/4-ounce envelope)
1 tablespoon plus 1 1/2 teaspoons kosher salt
3 tablespoons fine sanding sugar
2 tablespoons fresh rosemary
Flaky sea salt, for sprinkling

Steps:

  • In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
  • Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
  • Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
  • Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
  • Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
  • Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
  • Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
  • Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.

TOMATO-HERB FOCACCIA



Tomato-Herb Focaccia image

With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
Dash pepper
2 to 2-1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

GRAPE TOMATO AND OREGANO FOCACCIA



Grape Tomato and Oregano Focaccia image

This focaccia's bright colors come from the yellow and red grape tomatoes sprinkled throughout and their complimented by Asiago cheese, garlic, oregano leaves and olive oil.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 12

Number Of Ingredients 13

1 1/2 teaspoons regular active dry yeast
1/2 teaspoon sugar
1/4 cup plus 2/3 cup warm water (120°F to 130°F)
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano leaves
2 1/2 to 2 3/4 cups bread flour or Gold Medal™ all-purpose flour
1 tablespoon olive oil
1 large clove garlic, finely chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup shredded Asiago cheese (1 oz)
1 cup yellow and red grape tomatoes or cherry tomatoes, halved
1/2 teaspoon coarse (kosher or sea) salt

Steps:

  • In large bowl, stir yeast, sugar and 1/4 cup of the water until blended. Let stand 10 minutes or until yeast is dissolved and foamy. Add remaining 2/3 cup water, 1 tablespoon olive oil, 1 teaspoon salt and 1 tablespoon oregano. Stir in 2 1/2 cups of the flour, slowly adding additional flour as necessary to make dough easy to handle.
  • Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 minutes to 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  • Meanwhile, about 20 minutes before baking, place pizza stone or cookie sheet on oven rack. Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. On lightly oiled surface, pat dough to 14x9-inch oval. Place on paper-lined cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise 20 minutes.
  • Meanwhile, in small bowl, mix 1 tablespoon oil and garlic. With fingertips, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Brush with garlic-oil mixture; sprinkle with 1 tablespoon oregano. Sprinkle cheese over dough; top with tomatoes. Gently press tomatoes into dough. Sprinkle with sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • Bake 18 to 20 minutes or until golden brown and crisp. Cool on cooling rack, about 20 minutes. Serve warm or cool.

Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g

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