Best 3 Crusty Mustard Focaccia Recipes

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**Introducing the Delectable Crusty Mustard Focaccia: A Culinary Journey Through Herbs, Garlic, and Olive Oil**

Embark on a tantalizing culinary adventure with the crusty mustard focaccia, a delectable Italian flatbread that harmoniously blends the zest of mustard, the aromatic embrace of herbs, the savory depth of garlic, and the rich essence of olive oil. This irresistible bread boasts a golden-brown crust, a tender and airy interior, and a symphony of flavors that dance on your palate. Whether you're hosting a gathering of friends and family or simply seeking a delightful addition to your next meal, the crusty mustard focaccia promises to elevate your taste buds to new heights.

**Explore a Trio of Mustard Focaccia Recipes:**

1. **Classic Crusty Mustard Focaccia:**

Immerse yourself in the timeless flavors of the classic crusty mustard focaccia, a delightful symphony of mustard, garlic, and herbs. This recipe guides you through the process of creating a masterpiece that captures the essence of traditional Italian cuisine.

2. **Savory Sun-Dried Tomato and Mustard Focaccia:**

Embark on a culinary expedition with the savory sun-dried tomato and mustard focaccia. This recipe introduces a delightful twist to the classic, incorporating the vibrant flavors of sun-dried tomatoes, creating a harmonious balance of tangy and savory notes.

3. **Cheesy Mustard Focaccia with Three Cheeses:**

Indulge in the decadent cheesy mustard focaccia with three cheeses, a delectable creation that elevates the classic to new heights of indulgence. This recipe combines the bold flavors of mustard with a medley of three cheeses, resulting in a symphony of rich and creamy textures.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FOCACCIA



The Best Focaccia image

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

Provided by Food Network Kitchen

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 10

6 cups all-purpose flour (see Cook's Note)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
1 1/2 teaspoons kosher salt
Nonstick cooking spray, for the plastic wrap
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

Steps:

  • For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
  • Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
  • Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
  • Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
  • For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

CRUSTY MUSTARD FOCACCIA



Crusty Mustard Focaccia image

Number Of Ingredients 9

2/3 cup water
1 tablespoon olive or vegetable oil
2 tablespoons spicy mustard
2 1/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
3 tablespoons olive or vegetable oil
Coarse salt, if desired

Steps:

  • Measure carefully, placing all ingredients except 3 tablespoons oil and the coarse salt in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes.Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 10 minutes or until almost double.Heat oven to 400°. Prick dough with fork at 1-inch intervals or make deep depressions in dough with fingertips. Brush with 3 tablespoons oil. Sprinkle with coarse salt. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.1 serving: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.Do-ahead NoteAfter you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.Did You KnowPrepared mustard generally is made from powdered mustard, which is finely ground mustard seed, and combined with seasonings and liquid such as water, vinegar, wine or beer. Prepared spicy mustard can range from hot to mild to sweet-use the variety that you like best.ShapingPrick dough with fork at 1-inch intervals.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CRUSTY MUSTARD FOCACCIA



Crusty Mustard Focaccia image

From Betty Crocker "Bread machine" booklet. I haven't try it yet, but it looks great on the picture.

Provided by MsPia

Categories     Yeast Breads

Time 3h15m

Yield 1 focaccia, 8 serving(s)

Number Of Ingredients 9

2/3 cup water
1 tablespoon olive oil
2 tablespoons spicy mustard
2 1/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
3 tablespoons olive oil
1 tablespoon kosher salt

Steps:

  • Measure carefully placing all ingredients except 3 Tbs. olive oil and 1 Tbs. kosher salt in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle.
  • Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead enough flour to make dough easy to handle). Cover and let rise 10 minutes.
  • Grease a large cookie sheet. Pat or roll dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 10 minutes or until almost double.
  • Heat oven to 400 degrees. Prick dough with fork 1-inch intervals. Brush with 3 Tbs. olive oil. Sprinkle with kosher salt. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.

Nutrition Facts : Calories 198.4, Fat 7.2, SaturatedFat 1, Sodium 1206.3, Carbohydrate 29, Fiber 1.2, Sugar 1.8, Protein 4.1

Tips:

  • To achieve a crispy crust, ensure your oven is preheated to the highest temperature possible.
  • The type of mustard used can greatly impact the flavor of the focaccia. Whole grain or Dijon mustard offers a bolder flavor compared to yellow mustard.
  • Adding a generous amount of olive oil helps create a flavorful, moist, and pliable dough.
  • Be patient during the rising process. Allowing the dough to rise adequately results in a light and airy texture.
  • To create a flavorful crust, generously brush the top of the focaccia with olive oil and sprinkle with salt before baking.
  • If you prefer a softer crust, cover the focaccia with foil during the last few minutes of baking.

Conclusion:

This Crusty Mustard Focaccia recipe is an easy and delicious bread perfect for any occasion. With its crispy crust, flavorful mustard, and soft and airy texture, it's sure to be a hit with your family and friends. Whether you enjoy it as a snack, an appetizer, or a side dish, this focaccia will not disappoint. So, gather your ingredients, preheat your oven, and let's bake some focaccia!

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