Parmesan Focaccia Recipes

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PARMESAN FOCACCIA



Parmesan Focaccia image

This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each.

Provided by Galley Wench

Categories     Breads

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium baking potato, peeled and quartered (about 9 ozs.)
1 1/2 teaspoons instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm 105 to 115 degrees)
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for oiling bowl and pan
1 1/4 teaspoons table salt
2 tablespoons extra virgin olive oil
2/3 cup grated parmesan cheese (not shredded)

Steps:

  • For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
  • Once cooled put through fine disk on ricer or grate through large holes on grater box.
  • Reserve 1 1/3 cup lightly packed potato.
  • Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
  • Cover tightly and set aside until bubbly, about 20 minutes.
  • Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
  • Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
  • If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
  • Once doubled in size, with two wet fingers, dimple risen dough.
  • Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
  • Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.

THYME FOCACCIA AND PARMESAN FOCACCIA



Thyme Focaccia and Parmesan Focaccia image

Categories     Bread     Mixer     Cheese     Herb     Bake     Parmesan     Thyme     Gourmet

Yield Makes 2

Number Of Ingredients 11

two 1/4-ounce packages (5 teaspoons) active dry yeast
1 teaspoon sugar
2 cups warm water (105°‐115° F.)
1 tablespoon table salt
about 5 1/2 cups all-purpose flour
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated Parmesan
coarse salt for sprinkling
freshly ground black pepper for sprinkling

Steps:

  • In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
  • Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
  • Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
  • Preheat oven to 450° F.
  • Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
  • Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

ROASTED EGGPLANT PARMESAN FOCACCIA



Roasted Eggplant Parmesan Focaccia image

I'm so excited for lunch every time I make this eggplant focaccia sandwich!

Provided by Lish

Categories     Vegetarian Sandwiches

Time 40m

Yield 4

Number Of Ingredients 14

1 (1 1/2 pound) eggplant
canola oil cooking spray
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can cherry tomatoes
1 (5 ounce) package baby arugula
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 slices focaccia bread
3 tablespoons grated Parmesan cheese
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
  • Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
  • Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
  • When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
  • Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
  • Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g

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