Best Focaccia With Sage Recipe Epicuriouscom Recipes

ONION FOCACCIA

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions, the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

THYME FOCACCIA AND PARMESAN FOCACCIA

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.

OLIVE FOCACCIA WITH PANCETTA AND ONION TOPPING

Steps:

• Combine 1 3/4 cups flour, yeast, sugar and salt in processor. Combine 3/4 cup hot water and 1 1/2 tablespoons olive oil in cup. With machine running, pour water mixture into processor through feed tube. Process until dough forms, then continue processing 40 seconds to knead. Add olives and process to combine. Knead dough on floured surface until no longer sticky, adding more flour if necessary.
• Grease medium bowl with olive oil. Add dough, turning to coat surface. Cover with towel and let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
• Preheat oven to 375°F. Grease 13-inch pizza pan or baking sheet. Punch dough down. Let rest 5 minutes. Roll out to 12-inch round on flour surface. Transfer to prepared pan. Build up edges slightly. Let rise in warm draft-free area 15 minutes. Dimple surface of dough all over with fingertips and build up edge again. Let rise in warm draft-free area 15 minutes longer.
• Meanwhile, heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat. Add chopped pancetta, onion and 1 1/2 teaspoons chopped rosemary and sauté until onion just begins to soften slightly, about 5 minutes. Remove onion mixture from heat.
• Tilt skillet with onion mixture and, with pastry brush, brush bread dough with olive oil in bottom of skillet, using additional olive oil if necessary to coat. Top bread dough with onion mixture. Sprinkle with freshly ground pepper. Bake bread until brown on bottom and edges, about 30 minutes. Cut hot bread into wedges. Transfer wedges to platter. Garnish focaccia with fresh rosemary sprigs if desired and serve.

FOCACCIA WITH OLIVES AND ROSEMARY

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Steps:

• Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
• Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
• Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
• Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

ROSEMARY FOCACCIA WITH OLIVES

Steps:

• Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
• Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
• Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
• Bake until golden, about 18 minutes. Serve warm or at room temperature.

FOCACCIA WITH SAGE

Steps:

• FOR SPONGE:
• Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
• FOR FOCACCIA:
• Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
• Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
• Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
• Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
• Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
• Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.