Best Savory Focaccia Recipes
SAVORY FOCACCIA SANDWICHES
Have deli sandwiches at home! It's easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
- Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.
Nutrition Facts : Calories 755, Carbohydrate 50 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1240 mg
SAVORY FOCACCIA SANDWICHES
Have deli sandwiches at home! It's easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
- Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.
Nutrition Facts : Calories 755, Carbohydrate 50 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1240 mg
SAVORY FOCACCIA
Instead of offering store-bought rolls at a holiday dinner, our home economists suggest serving this tasty herbed focaccia bread.
Provided by Taste of Home
Time 45m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in 2 tablespoons oil until tender; cool. Combine the rosemary, basil and oregano; set aside. , In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt, garlic powder, 2 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onion and half of the herb mixture; knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. circle; let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Transfer dough to prepared pans; reshape if necessary. Cover and let rise until doubled, about 40 minutes., Brush with remaining oil. Sprinkle with coarse salt and remaining herb mixture. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Cut into wedges; serve warm.
Nutrition Facts :
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