Pizza Dough Focaccia Abm Recipes

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PIZZA DOUGH FOCACCIA (ABM)



Pizza Dough Focaccia (Abm) image

I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small piece of pimento from a jar, some kalamata olives as well as some minced garlic and Romano cheese. I cut everything up fairly fine. I also sprinkled some fresh ground smoked black pepper on this. The possiblities for this are endless, depending on what you like. You could probably divide this in half and make two smaller focaccias if you wish, though, the cooking time might be different with a smaller focaccia.

Provided by Chef Joey Z.

Categories     Breads

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 cups warm water (100-115'F)
2 tablespoons olive oil
2 teaspoons salt (I used the large crystal sea salt)
3 1/4 cups all-purpose flour
1 cup spelt flour (I used sprouted)
2 teaspoons raw sugar
2 teaspoons yeast (I used the red star from the little brown jar)

Steps:

  • 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!

Nutrition Facts : Calories 295.6, Fat 5.2, SaturatedFat 0.7, Sodium 778.5, Carbohydrate 53.6, Fiber 2.1, Sugar 1.6, Protein 7.5

PIZZA DOUGH (ABM)



Pizza Dough (Abm) image

This is from my bread machine recipe book... I keep misplacing the book so I'm putting this recipe here so I can always find it!! You can double the recipe if your bread machine can handle 1 1/2 pound loaves.

Provided by my3beachbabes

Categories     Breads

Time 1h35m

Yield 1 pizza crust, 8 serving(s)

Number Of Ingredients 7

3/4 cup water, 80-90 degrees F
2 tablespoons vegetable oil
2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1 tablespoon italian seasoning (optional)

Steps:

  • Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
  • Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

FOCACCIA PIZZA



Focaccia Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 17

3 1/2 cups bread flour, spooned into measuring cups and then leveled off
1 1/2 teaspoons kosher salt
1 1/4 teaspoons instant yeast
1 1/2 cups lukewarm water
1 teaspoon honey
1/2 cup extra-virgin olive oil
Sauce, recipe follows
5 ounces sliced pepperoni
15 deli-style slices Monterey Jack cheese (about 8 ounces)
Dried oregano, for garnish
Red pepper flakes, for garnish
Freshly grated Parmesan, for garnish
One 14-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 clove garlic, finely grated

Steps:

  • Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
  • Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
  • After 2 hours, preheat the oven to 500 degrees F.
  • Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
  • Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
  • Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
  • Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

LAZY MOM'S FOCACCIA



Lazy Mom's Focaccia image

A simple, fast focaccia bread for lazy nights. This looks fancy, but starts with a tube of pizza dough. Adapted from Woman's Day. If you don't care fro olives, try other toppings - such as oil cured sundried tomatoes or marinated artichoke hearts (drain well).

Provided by HeatherFeather

Categories     Breads

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil, plus
extra olive oil, to grease pan
1 (10 ounce) package prepared pizza crust (such as Pillsbury)
1/4 cup oil-cured olives, coarsely chopped (such as Kalamata)
1 tablespoon fresh rosemary, minced or 1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon kosher salt, to taste
1/8 teaspoon fresh ground black pepper, to taste

Steps:

  • Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area.
  • Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat)- it can be an uneven shape (gives it a rustic look).
  • Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters.
  • Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil.
  • Bkae 12-15 minutes, or until bottom and edges are golden brown.
  • Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes.
  • Serve warm.

PIZZA DOUGH AND BONUS FOCACCIA BREAD



Pizza Dough and Bonus Focaccia Bread image

This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.

Provided by sugarpea

Categories     Breads

Time 1h20m

Yield 2 12to15 inch pizza crusts, 16 serving(s)

Number Of Ingredients 6

1 1/2 cups water, at 110 degrees f
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or 4 cups unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Steps:

  • 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.

Nutrition Facts : Calories 138.8, Fat 2.9, SaturatedFat 0.4, Sodium 146.7, Carbohydrate 24.3, Fiber 1, Sugar 0.3, Protein 3.4

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