FOCACCIA BREAD RECIPE ROSEMARY RECIPES

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EASY FOCACCIA BREAD RECIPE | JAMIE OLIVER BREAD RECIPES



Easy focaccia bread recipe | Jamie Oliver bread recipes image

This focaccia is not fussy. It’s the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 18

400 g strong white bread flour plus extra for dusting
100 g fine ground semolina flour or strong white bread flour
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml lukewarm water
olive oil
extra virgin olive oil to finish
1 bunch of fresh basil (30g)
1 large handful of ripe cherry tomatoes
white wine vinegar
2 cloves of garlic
30 g Taleggio cheese
1 small log goat's cheese
Parmesan cheese
1 sprig of fresh rosemary
2 red onions
a few sprigs of fresh thyme
balsamic vinegar

Steps:

    1. Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
    2. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
    3. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
    4. While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
    5. For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
    6. For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
    7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
    8. Divide the onion and the tomato toppings over two thirds of the focaccia.
    9. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
    10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Nutrition Facts : Calories 313 calories, FatContent 10.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 11.1 g protein, CarbohydrateContent 46.5 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.86 g salt, FiberContent 2.1 g fibre

EASY ROSEMARY GARLIC FOCACCIA BREAD - INSPIRED TASTE



Easy Rosemary Garlic Focaccia Bread - Inspired Taste image

Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don’t need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.

Provided by Adam and Joanne Gallagher

Total Time 2 hours 0 minutes

Prep Time 1 hours 40 minutes

Cook Time 20 minutes

Yield Makes approximately 15 servings

Number Of Ingredients 10

1/2 cup (120 ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon fresh ground black pepper
1 cup (235 ml) warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 teaspoon honey or maple syrup
2 1/2 cups (315 grams) all-purpose flour
1/2 teaspoon fine sea salt

Steps:

  • In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  • In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
  • Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  • Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
  • After 1 hour, heat the oven to 450 degrees Fahrenheit.
  • Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
  • Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
  • Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Nutrition Facts : Calories 143, ProteinContent 3 g, CarbohydrateContent 16 g, FiberContent 1 g, SugarContent 0 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

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