Melt butter in small sauce-pan, add onions, saute until golden (or transparent BAKING DIRECTIONS: Bake for 20 minutes (nicely tanned); cut or tear into serving portions. Crushed Tomato Sauce. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip). Sprinkle with Vegetable Choice, Cheese Choice, Herb Choice. Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. You may need to increase your baking time, depending on your amount of decorative toppings. Subscribe now for full access. Add the oil … Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). whole leaves, divided, sugar, salt, rapid-rise yeast, dried oregano, grated asiago cheese, be topped with sliced olives on red onion, potatoes (1 lb), milk, dry yeast (or 2/3 oz fresh yeast) and, potatoes (1 lb), milk, dry yeast (or 2/3 oz fresh yeast), all-purpose flour, sea salt, fresh sage leaves, finely chopped, extra virgin olive oil, plus extra for the pan and drizzling over the top, sea salt, active dry yeast (1 envelope), sugar, bread flour, plus more for rolling (bread flour needed for tenderness), warm water, chopped rosemary, fine salt, fresh ground pepper, red grapes, seedless, coarse sea salt, blue cheese, crumbled, honey, snipped chives or 1 tbsp green onion top, chopped onion, coarsely chopped pitted kalamata olive and, chopped onion, coarsely chopped pitted kalamata olive, sun-dried tomato packed in oil, sliced mushrooms, diced bell pepper (any color ! When you’re ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. 8 More. 28 %. 86 g "Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Arrange the vegetables over the focaccia after you dimple the dough in Step 3. boneless beef top loin steaks (8 oz each), olive oil, divided, sliced baby portobello mushrooms, shallot, finely chopped, chopped red onion, garlic cloves, minced, minced fresh rosemary, roasted sweet red peppers , cut into strips, dry red wine or beef broth, salt, coarsely ground pepper, active dry yeast, water, honey, bread flour and, active dry yeast, water, honey, bread flour, extra virgin olive oil, sea salt, extra virgin olive oil, for brushing, kosher salt, for, refreshed sourdough starter, oil (i use olive bit salad is ok), sugar, salt, unbleached all-purpose flour, oil, for the top, bread flour (all-purpose will work, too), instant yeast and, bread flour (all-purpose will work, too), instant yeast, water, extra virgin olive oil, plus more for drizzling on top, dry white wine (or water), fresh rosemary, chopped and divided, salt, pecorino romano cheese, grated, active dry yeast , 1 package, warm water and, active dry yeast , 1 package, warm water, all-purpose flour, approximately, salt, extra virgin olive oil, extra virgin olive oil, freshly grated parmesan cheese, onion, very thinly sliced and separated into rings, tomatoes, very thinly sliced , ripe firm medium tomatoes, fresh thyme leaves or 1 tsp dried thyme, chopped fresh basil leaves or 1 tsp dried basil, fresh ground black pepper, extra virgin olive oil, smoked mozzarella cheese, diced, red pepper , roasted, peeled, and cut into thin strips, coarsely chopped ripe black olives, garlic cloves, finely chopped, fennel seed, chopped fresh sage leaves or 1 tsp dried sage, fresh ground black pepper, bread machine yeast, flour, gluten flour, salt, sugar and, bread machine yeast, flour, gluten flour, salt, sugar, water (luke warm), melted butter, onions (cut into rings), cubed ham, grated cheese, fresh coarse ground black pepper, dry yeast, water, honey, bread flour, extra virgin olive oil, sea salt, extra virgin olive oil, for brushing, kosher salt, for, active dry yeast, whole milk, heated to lukewarm, sugar and, active dry yeast, whole milk, heated to lukewarm, sugar, all-purpose flour, plus more for the work surface, extra-virgin olive oil, plus more for brushing, kosher salt, chopped fresh rosemary leaves, blue cheese, crumbled, for, fresh yeast, warm water, white wine, white bread flour and, fresh yeast, warm water, white wine, white bread flour, salt, extra virgin olive oil, sea salt , crystals and, olive oil, for the, warm water, maple syrup or 2 tbsp honey, salt and, warm water, maple syrup or 2 tbsp honey, salt, garlic oil (or salad dressing with an oil base), cottage cheese or 3/4 cup sour cream or 3/4 cup ricotta cheese, saf instant yeast, unbleached flour or 3 -5 cups freshly ground whole wheat flour, garlic oil , to pour on top of crust, all-purpose flour, instant yeast, sugar, salt and, all-purpose flour, instant yeast, sugar, salt, fresh rosemary, chopped, garlic cloves, olive oil, olive oil (top ), warm water (hot to touch, not burning), coarse salt, egg yolk, beaten with 2 tsp water, parmigiano-reggiano cheese (top , to taste), roasted garlic olive oil, plus more for greasing bowl and, roasted garlic olive oil, plus more for greasing bowl, all-purpose flour, chopped oregano plus 1 tbsp. NYT Cooking is a subscription service of The New York Times. shakes, smoothies, milk, coffee, juice, water and chocolate milk, shakes, smoothies, frapp's, milk, coffee, juice and water, 6" Low Fat Sandwiches with 6 Grams of Fat or Less, Cookie Sandwiches (Non-CA locations only). (Focaccia deteriorates in quality after the first day. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Most commercial pizza sauces work fine, but if you enjoy making your own, which is quite easy and highly recommended, remember that canned tomato products do not need to be heated up or cooked since they will be cooked on the pizza or focaccia. Drizzle it with the remaining 2 tablespoons olive oil. 1 can (28 oz / 794 g) crushed tomatoes. OLIVE TOPPING: Mix all ingredients, spread over dough. Spread prepared focaccia bread on baking stone; use finger-tips to dimple the surface; let rest for … olive oil, button mushrooms or 6 oz cremini mushrooms, sliced, garlic clove, minced, dry yeast, bread flour, salt, dry milk, granulated sugar and, dry yeast, bread flour, salt, dry milk, granulated sugar, olive oil, water, room temperature, tomatoes, for, warm water, olive, plus more for greasing the pan and, boneless beef top loin steaks (8 oz each) and. Let sit at room temperature for 2 hours before using. Chives and scallions make great stems. Press or roll dough out to edges of pan; let rise 10-30 minutes depending how patient and/or hungry you are! roasted garlic olive oil, plus more for greasing bowl, all-purpose flour, chopped oregano plus 1 tbsp. ), crumbled feta, shredded parmesan cheese, diced goat cheese, shredded mozzarella cheese, crumbled blue cheese, rosemary, basil, oregano, thyme, chives, Facts you should know about types of cardio, 5 tips for losing weight fast, easy and safe, What are Probiotics, their Benefits, Probiotic Supplements and Foods, Selenium and Top 15 Foods Rich in Selenium, Focaccia with Blue Cheese and Honey (Michael Chiarello), Focaccia Bread (For Bosch or Kitchen Aid), Mean Chef's Focaccia Di Patate Alla Genovese, Rosemary Flatbread With Blue Cheese, Grapes and Honey (Focaccia), Weight watchers estimated points calculator, olive focaccia with pancetta and onion topping, focaccia bread with three topping choices, focaccia with rosemary and olive oil topping. HERBY TOPPING: In a small sauce-pan, heat olive oil, add herbs as this heats, then add garlic; allow to sizzle for about 30 seconds (do NOT burn); remove from heat; drizzle over bread dough; spread with back of spoon; sprinkle to taste with salt. ). To make a focaccia garden, prepare your vegetables as the dough rises in Step 2. This Focaccia Isn’t Your Garden Variety Flatbread. (Expect a very wet dough; no kneading required.) Pizza is a meal, but … 0 %. ONION TOPPING: Melt butter in small sauce-pan, add onions, saute until golden (or transparent); remove from heat, add mayo; spread over focaccia dough. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. S tore in a tightly covered container in the refrigerator for up to 1 week. Be creative in working with what you have: Peppers make great petals. Pour 2 tablespoons oil into a medium bowl. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. https://www.allrecipes.com/recipe/245776/deliciously-easy-garlic-herb-focaccia Make the Dough: Stir together the flour, salt, and yeast in the bowl of an electric mixer. This focaccia recipe comes together quickly, in about an hour and a half, from start to finish. active dry yeast , 1 package, warm water, all-purpose flour, approximately, salt, extra virgin olive oil, extra virgin olive oil, freshly grated parmesan cheese, onion, very thinly sliced … You'll never eat boring focaccia bread when you have this recipe in your cookbook!