How To make Focaccia W/Sun Dried Tomatoes
1 1/4 Water
3 Olive Oil
2 Garlic; Chopped, Or
3 tb Garlic Oil
1/3 Cornmeal
3 White Flour; Unbleached
1 Salt
1 Yeast
1/2 Sun-Dried Tomatoes; Coarsely
- Chopped 1/3 Grated Parmesan Cheese
Place all the ingredients except the tomatoes and Parmesan cheese in the machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White, Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes and cheese when the beeper sounds or during the last 5 minutes of the final knead cycle.
This is the recipe for the Large Oster, West Bend, Large Pillsbury and Large Zo.
Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
How To make Focaccia W/Sun Dried Tomatoes's Videos
Semi-Dried Tomato & Olive Focaccia | How To Make Focaccia | Jock Zonfrillo
Focaccia... one of my all-time favourite breads! This one particularly is a MUST - Semi-dried Tomato and Olive with Rosemary Oil.
My Focaccia is crunchy on the outside and pillowy soft on the inside. It’s a recipe my family comes back to time and time again, either plain or with some beautiful olives and sun-dried tomatoes tucked in.
What other breads would you like to see me cook on my channel?
???????? INGREDIENTS:
• 130g extra virgin olive oil
• 10g rosemary leaves, about two large sprigs
• 500g bread flour
• 290g warm water
• 1 packet of instant yeast with bread improver
• 60g semi dried baby roma tomatoes
• 50g pitted black olives
• 10g salt
???????? METHOD:
Heat oil to 80°C, strip rosemary leaves, roughly chop and drop into the EVO. Leave to cool then pass & remove all rosemary solids.
Add yeast to the warm water & mix well to ensure it has dissolved. Add flour and salt to a mixing bowl, add 70g of now cooled EVO to the bowl along with the yeasty water and knead on a medium speed for 10 mins until smooth & elastic. Remove & place in a lightly oiled bowl cover & leave to rise to double in size.
Remove from the bowl onto a EVO greased tray 30cm x 26cm x 3cm and stretch out to the edges of the tray as evenly as possible. sprinkle olives & tomato evenly across the focaccia pressing lightly into the dough. Leave to rise for 30-45mins until fully puffy and double in size.
Pressing firmly on the dough, create deep dimples all across the focaccia, drizzle generously with rosemary EVO, sprinkle with flaked salt and leave for 10 mins to rise again a little before placing in the oven at 200°C for 20-25mins.
Remove from the oven, drizzle with remaining rosemary EVO and leave to cool on a cake rack.
#JockZonfrillo #Masterchef #HealthyRecipes #EasyRecipes #QuickRecipes #Focaccia #focacciabread #focacciabreadrecipe #italianrecipes #italianfood
MEK Whole-wheat Focaccia with Sun-dried Tomatoes Dip
I love it when Mediterranean restaurants serve bread with an olive oil dip as an appetizer. I make it at home all the time.
Focaccia bread dough is always easy to assemble and can be made with different herbs and different toppings. I am making mine with whole wheat and on a heated stone. The result is just as fluffiest as it would have been if I raised it the traditional way in a deep tray.
This is a great and easy bread to bake on the weekend and have it ready for busy weekdays. You can also bake a few of them a day ahead of the Thanksgiving holiday and have them ready in advance for the family’s dinner or as an appetizer with the dip.
MEK Whole-wheat Focaccia with Sun-dried Tomatoes Dip
3 cups whole wheat flour
5 cups all-purpose flour
4 tsp instant dry yeast
2 tsp sugar
¼ cup olive oil
2 tsp salt
2 ¾ cup warm water (you could need ¼ cup more water)
Cherry tomatoes-split in half
Fresh parsley cilantro or any other herb
4 tbsp olive oil for drizzling on the top
For the dip:
2 roasted garlic heads
3 sun-dried tomatoes
⅓ cup feta or queso fresco cheese
½ cup extra virgin olive oil
Salt and black pepper
Fresh parsley
Sumac powder
I made the roasted garlic by cutting ¼ inch from the top. Then drizzle with olive oil, salt, and pepper. Place in the baking cups and cover them. Now bake at 400 F for 25 minutes.
Dissolve yeast and ½ tsp sugar in ½ cup warm water and let it rest for 5 minutes.
Combine the flour, the rest of the sugar, and the oil. Make a well in the center and pour in the activated yeast. Add the rest of the water gradually and knead it. Knead it till you have a smooth pliable dough. Cover it and let it rise for an hour.
Then punch it down and add salt to it. Knead it again till the salt is well-corporates. Cover it and let it rise again.
Now divide the dough in half. Sprinkle dry flour over the parchment paper and shape it into a rectangle. Arrange tomatoes and herbs on top if using any. Drizzle it heavily with olive oil and sprinkle some salt on top. Now let it rest while we heat our oven.
Turn on the oven to the highest heat setting and place a tray in the lowest position. Then transfer your bread to the hot oven and bake for 5 minutes. You have to remember that the baking time depends on the tray material. I used stone so mine took 5 minutes. If using an aluminum tray then it will take longer to bake.
Combine all the dip ingredients and process them roughly. Cut the bread into slices and serve as an appetizer with this delicious dip. There is nothing better than a fresh loaf and an olive oil dip.
Sun-dried Tomato Focaccia Bread
▶️ Link to the full video:
A delicious crusty bread, with a soft center and flavorful sundried tomatoes, garlic, and hot peppers.
???? Subscribe:
Music: By the Fireplace by TrackTribe, YouTube Audio Library
#short
#SimplyCooking
Whole Wheat Sun Dried Tomato Focaccia Bread - Homemade Bread Recipes By Archana's Kitchen
The Sun dried Tomato Focaccia Bread Recipe is a wonderful, quick alternative to garlic bread that is packed with flavors from the herbs and the sun dried tomatoes.
Make the Sundried Tomato Focaccia Bread for a weeknight dinner along a Couscous Salad with Raw Mangoes and Beetroot Gazpacho Soup to make a wholesome meal.
Recipe link -
You can also visit my website for 1000's of recipes from india and around the world.
Website Link: archanaskitchen.com
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Olive & Sun-dried Tomato Focaccia - Easy Recipe
Ingredients
500g strong bread flour
300ml water
10g dried yeast
50ml olive oil, plus a little extra
75g pitted black olives, sliced
150g sundried tomatoes
2–3 rosemary sprigs, leaves only
Sea salt
Crazy Easy Tomato and Olive Focaccia + A Thank you
Focaccia is the kind of recipe that has a lot of room for error (as far as recipes go at least). It shouldn't be fussy or stressful to make. It's as easy as throwing some water, salt, and yeast into a stand mixer, mixing it, waiting for a little bit, topping it, and baking it. Very hands off, and super simple. More importantly, this is the kind of bread that people want to eat all the time. It's crispy on the outside but soft and tender on the outside; saturated with fragrant olive oil and bursts of tomato and olive flavor. I mean, yeah.... you get it.
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Music - Sakura Trees by Saib:
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Ingredients you'll need:
3 cups (500g) 00 type flour or all purpose flour
1 1/4 cup (300g) water, lukewarm (90 degrees fahrenheit)
1 1/4 teaspoon (4g) kosher salt
1 tablespoon (11g) instant yeast
Toppings:
grape tomatoes, sliced in half
pitted castelvetrano or green olives
3 sprigs rosemary leaves
flakey salt (you can use kosher salt if you don't have flakey)
extra virgin olive oil