Best 4 Michaels Foccacia Bread Recipes

MICHAEL'S FOCACCIA BREAD

Steps:

• 1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand 5 minutes until the yeast softens and begins to foam. Stir in 1 Tbs kosher salt, 1 Tbs olive oil, onions, and 5 cups of flour until the dough comes together.
• 2. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place for 20 minutes or until doubled in size.
• 3. Preheat oven to 415 degrees. Place dough onto oiled baking sheet (I use a large cookie sheet). Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. (This will take a bit of time because the dough is elastic and will spring back. Give it time and it will be worth it.)
• 4. Drizzle the focaccia with 3 Tbs olive oil. Sprinkle with the rosemary, Parmesan cheese and kosher salt. Let rise for 10 minutes. Bake in preheated oven for 20 minutes. Bread comes out thick and soft.
• 5. Alternate topping: Sometimes I use pizza sauce and pizza toppings for a yummy dinner.

FOCACCIA "GIANA"

Steps:

• Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.
• Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12 by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool to a warm room temperature.
• Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper.
• To assemble the sandwich:
• Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares.

HOMEMADE FOCACCIA BREAD

Steps:

• Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
• Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
• Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
• Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.