Porcini Olive And Rosemary Focaccia Recipes
ROSEMARY OLIVE FOCACCIA
For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 1h
Yield 2 loaves (8 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes., Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 128 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
OLIVE AND ROSEMARY FOCACCIA RECIPE
We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?" That's exactly what happened to me a few summers ago, on a trip to Matera, in southern Italy, when I tasted the area's signature tomato-and-roasted-pepper-topped focaccia.Until then, I was not a fan of focaccia. Here in Los Angeles, those dense, cake-like squares of dry, flavorless bread, topped with rosemary if you were lucky, always seemed like a bad cliche -- something Italian American restaurants offered for their bread service as a way to appear authentic or simply to stick with a theme.But I wanted to love focaccia. And when Joe Bastianich, who is a partner in Mozza and an Italian cuisine aficionado, asked me, "Why do you think nobody can make it here like it's made in Genoa and Puglia?" it wasn't long before I planned a trip to find out what he had in mind.My optimism was justified that day in Matera. This one was moist and chewy, with an irregular hole structure and an oily, crunchy underside. The bread was delicious -- slightly sour and yeasty -- and the toppings were just a bonus. It was like a cross between really good bread and really good pizza, and it was love at first bite. All I had to do was copy it.Fortunately, figuring out how to re-create foods, or my versions of them anyway, is my strength. I did it with bread after tasting the loaves baked by Acme Bread Co.; I did it with Oreo cookies, my guilty pleasure; I did it with pizza, using Chris Bianco's crust as my inspiration; and now I've done it with focaccia.A lot of home cooks believe there are professional secrets to how certain foods are made, but what I have learned is that more often than not, the steps or ingredients that make a dish special -- whether it's gelato, ragu Bolognese or, in this case, focaccia -- are far simpler than we might imagine.These techniques are usually not carefully guarded secrets. Particularly when it comes to rustic Italian cuisine, it's often just a matter of finding out how something is traditionally done and making adjustments from there. The advantage pros have over most home cooks is experience to draw on. To replicate my Italian experiences of focaccia, I was able to use my knowledge of bread making.But the other thing I did, which anyone can do, is observe very carefully.It's the little thingsMy first clues came when I visited a panificio, or bakery, in Conversano, in Puglia. Although I wouldn't be completely sold on focaccia for a few more days, I liked what I had there enough to ask if I could peek in the kitchen, where I saw three things that would change my focaccia-making world.First, I saw that the focaccia was baked in a round cake pan. Until then, I had always baked focaccia in large rectangular sheet pans. But after seeing it baked in cake pans, I realized that by working with such an unwieldy lump of dough, I had been mishandling it and thereby taking the air out of it, which makes for a dense bread. Using the smaller pans means working with dough in a more manageable size and shape .I also saw that the baker was cutting the dough into portions, immediately putting each in the pan in which it was going to be baked, and then leaving it there to relax for its second rise. This eliminated the step of shaping the dough in the pan, which, again, would make for a denser bread.The third and maybe most significant thing I saw was that the cake pans had olive oil in them, and not just enough to coat the pan but a layer 1/8- to 1/4-inch deep. It was a substantial enough amount that the oil would be absorbed into the bottom crust, making it crunchy and flavorful.Less than five minutes in this baker's kitchen, without asking a single question, and my focaccia had already improved exponentially.When I got back to the Mozza kitchen and attempted to replicate that focaccia, I had only to work on the dough, which was the easy part. The more I experiment, the more I have come to see that all yeasted breads are more or less variations on a formula of flour, water, salt and yeast. I start with that basic formula and, because of my understanding of how bread and yeast works, I am able to tweak a few things to obtain whatever dough I want.Working the doughFor this focaccia, I knew that I wanted it to be light with a lot of air holes, so I decided to start with the dough I use for a classic country white bread and go from there. There are different ways to achieve the air holes that I wanted, but the way I did it is to use a sourdough starter.But since I assume that the average Angeleno does not keep a sourdough starter at home, for this article I have created a quick overnight starter, called a sponge. This not only gives me the light bread with the irregular hole structure that I want, but it also imparts the mild fermented, sour flavor that I want for the focaccia.I also knew that to get those holes, along with the moist, chewy texture that I wanted, I needed to have a very wet dough. The method that I have used over the years in working with a wet dough is to fold the dough in the middle of its proofing time. Folding the dough strengthens it and makes it easier to handle; without this step, it will ferment too quickly and collapse.After making the dough, the next step in making focaccia is to dimple. In the past, when I'd made focaccia, I had found that the dimples almost disappeared when it was baked. But in Italy, I noticed that the ingredients are not laid on top of the dough, which would make the focaccia heavy and one-dimensional. Instead, the toppings are pushed deep into the dough, so the bread bakes up around them. Not only does this make the focaccia really interesting to look at, it also results in a bread that is light-textured.At Mozza when we press the toppings into the dough, we push ever so slightly outward, toward the edge of the pan. In so doing, we are killing three birds with one stone: embedding the topping into the dough, dimpling the dough and encouraging the dough toward the edges of the pan.Baking the focaccia turned out to be almost foolproof. Having it in the cake pan, and having the oil in the cake pan, already eliminates so many of the potential pitfalls of focaccia. And unlike when you are working with pizza or bread, it is not essential to have a super-hot oven. Though as with pizza, I found that baking it for a short time directly on the floor of the oven helps to create the crispy, crunchy underside.If you've never baked yeast breads before, this focaccia is a good, safe place to start -- first because you have a very high probability of beautiful, delicious results, and second, because unlike a good loaf of bread, which you can now get in many grocery stores in Los Angeles, unless you go to southern Italy, Genoa or Mozza2Go, there is only one way to get good focaccia, and that is to make it yourself.For better or worse, there just aren't many things you can say that about anymore.
Provided by Nancy Silverton
Categories BREADS, APPETIZERS
Time 1h30m
Yield Makes 1 focaccia; each focaccia yields 8 slices.
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. Remove the dishcloth from the top of one of the focaccias and, using your fingertips, gently tap down on the focaccia with about 5 light strokes to nudge it toward the edge of the pan; it still might not reach the edges, but don't worry.
- One at a time, push the mozzarella cubes into the focaccia dough while simultaneously pushing outward to encourage the dough toward the edge of the pan, arranging the cubes evenly over the surface of the dough and pressing them so deep they are almost flush with its surface.
- Do the same with the olives, arranging them in circular rows between the cheese cubes and pressing them down into the dough and slightly outward.
- Brush the surface generously with olive oil, then press the rosemary tufts into the dough. Sprinkle over the sea salt. Set the focaccia aside until it is risen and puffed around the toppings, about 30 minutes.
- Place the focaccia on the center rack of the oven and bake until crisp and golden-brown, 30 to 40 minutes. The focaccia should have risen almost to the top of the pan, and the cheese will be crisp and browned.
- Move the pan to the bottom of the oven and continue to bake until the bottom crust of the focaccia is deep golden and crisp to the touch, about 5 minutes more.
- Remove the pan from the oven and remove the focaccia from the pan to a wire rack (use a fork to gently lift and slide the focaccia out of the pan, careful of any hot oil that may still be at the bottom of the pan). Brush the surface of the focaccia once more with olive oil. Set the focaccia aside to cool slightly -- or as long as you can resist it.
- Transfer the focaccia to a cutting board. Halve the focaccia using a long knife, then cut one-half into 4 wedges (don't cut the other half until you are ready to eat it).
BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
ROSEMARY, ONION, AND OLIVE FOCACCIA
Deliciously crisp on the outside, chewy and soft on the inside Rosemary, Onion, and Olive Focaccia bread with easy, step-by-step, recipe instructions.
Provided by Megan
Categories Bread
Time 3h25m
Number Of Ingredients 10
Steps:
- Add the bread flour, yeast, sugar, and salt to a bowl and whisk to combine. Slowly pour the warm water into the flour mixture while you mix with your other hand. Placing a damp paper towel under the bowl will help keep it still while you do this. Pour in the 3 TBS of olive oil while you continue to mix with your hand.
- Turn the mixture over with your hands until it forms a messy ball. Sprinkle some flour on a clean countertop and dump the bowl onto it. Knead the dough together by pushing the heel of your hand into it and stretching it out. Fold it back onto itself and rotate it a quarter-turn. Add more flour when the dough gets sticky. Repeat this process for 5 minutes, until the dough is a nice smooth ball and is no longer sticky. Don't stop! It really does take 5 minutes.
- Drizzle a little oil into a bowl and spread it around and up the sides. Put the ball of dough in the bowl and cover the bowl with plastic wrap. Place it in a warm spot; I like to set mine on a heating pad (see notes). Let the dough rise for 1 hour; it should double in size.
- Turn the dough back out onto the counter and knead again for a minute or two, just until it forms a ball. Return the dough to the oiled bowl, cover it again, and let it rise in a warm spot for another 40 minutes.
- Preheat your oven to 425 degrees. Generously oil a baking sheet and turn the dough out onto it. Stretch the dough to sort of fit the shape of the pan - it doesn't have to completely fill up the pan; it will expand as it rises. If the dough is resisting and keeps springing back to its original shape, just give it a few more minutes and try again. Once it's stretched enough, cover it with plastic wrap, place the pan in a warm spot, and let the dough rise one final time for 45 minutes.
- Poke the surface of the dough all over with your fingers to create little indentations. Scatter the sliced onions, the rosemary leaves, and olives all over the surface. Drizzle olive oil on top and sprinkle with flaky sea salt.
- Bake for 35 minutes, or until it is beautifully golden brown. Rotate the pan halfway through to ensure even browning. Let it cool for a few minutes then slice and serve! See notes for freezing leftovers.
Nutrition Facts : ServingSize 1 piece, Calories 322, Sugar 0.9 g, Sodium 776 mg, Fat 12.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 2.1 g, Protein 7.8 g, Cholesterol 0 mg
KENNY RANKIN'S ROSEMARY FOCACCIA
My mate, Kenny, knows a thing or two about bread, so you really can't go wrong with this focaccia - best made in a wood-fired oven.
Provided by Kenny Rankin
Categories Bread Recipes Bread Italian
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the bread flour, 00 flour, water, yeast and 15g salt in a mixing bowl and knead gently until smooth. This should take approximately 5 to 10 minutes.
- Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
- While the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now's a good time to make sure your wood fire oven is pre-lit and ready for your bread.
- Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you'll notice that the dough is airy).
- Drizzle some extra virgin olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don't press all the way through to the base.
- Cover with the tea towel and leave to rest in a warm place for a further 20 to 40 minutes, or until the dough has doubled in size.
- Place the baking tray in the wood-fired oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt.
- Just prior to the bread coming out of the wood-fired oven, mix together 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
- To finish, stud the bread with fresh sprigs of rosemary and sprinkle with a pinch of sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
Nutrition Facts : Calories 439 calories, Fat 5.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 14.4 g protein, Carbohydrate 81.9 g carbohydrate, Sugar 1.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PORCINI, OLIVE AND ROSEMARY FOCACCIA
Categories Bread Food Processor Mushroom Olive Appetizer Bake Rosemary Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary. Heat liquid in small saucepan to 105°F to 115°F. Pour into processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes. Add oil, 1 teaspoon salt and 1 teaspoon rosemary. Process 3 seconds. Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary. Mix in olives, using 4 on/off turns. Turn out dough into large bowl. Add porcini and knead until mixed in (dough will be firm and sticky).
- Generously flour heavy large baking sheet. Turn out dough onto sheet. Using floured hands, press out dough to irregular 13 x 9-inch rectangle. Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary. Cover baking sheet with plastic wrap. Let dough rise in warm draft-free area until puffy, about 1 hour.
- Preheat oven to 400°F. Bake bread until crusty, about 25 minutes. Serve warm or at room temperature.
- To reconstitute the dried porcini mushrooms:
- Combine porcini and water in medium bowl. Let stand until porcini soften, about 40 minutes. Pour mixture into strainer set over small bowl. Press porcini to release excess liquid. Coarsely chop porcini. Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid.
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- Combine the yeast, water and sugar in a bowl and let it sit in a warm place for about 15 minutes until frothy.
- In a stand mixer fitted with a dough hook, combine the flour, salt, olive oil and yeast mixture on low speed until the dough comes together, then increase to medium speed and continue to knead for another 5-7 minutes until the texture becomes smooth and soft. If the dough is too sticky add a little more flour.
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- Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just lukewarm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add the cold water, 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Thoroughly oil a 9x13 or 11x15 rimmed baking dish. Press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia bread.
- Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for at least 1 hour.
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- In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.
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- Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.
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