Best 4 Michaels Foccacia Bread Recipes

Indulge in the delightful world of focaccia bread, an Italian flatbread that has captivated taste buds for centuries. Originating in the Liguria region of Italy, focaccia is renowned for its golden-brown crust, airy texture, and versatile flavors. This article presents a collection of delectable focaccia bread recipes that cater to various dietary preferences and culinary skills. From the classic Genovese focaccia, known for its simplicity and herbaceous aroma, to the indulgent rosemary and sea salt focaccia, each recipe offers a unique taste experience. Discover the secrets of creating the perfect focaccia dough, with tips on achieving the right consistency and techniques for shaping and baking. Whether you prefer a traditional or a modern twist, these recipes provide step-by-step instructions and helpful insights to guide you through the process. So, prepare to tantalize your senses and embark on a culinary journey that celebrates the rustic charm and timeless flavors of focaccia bread.

Here are our top 4 tried and tested recipes!

FOCACCIA "GIANA"

Focaccia

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1 1/2-pound store-bought pizza or focaccia dough
3/4 cup extra-virgin olive oil, divided
Gray salt
All-purpose flour, for dusting work surface
6 ounce jar sun-dried tomatoes in oil
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
Salt
Pepper
3/4 cup mayonnaise
1/2 pound thinly sliced mortadella
1/2 pound thinly sliced prosciutto
1/2 pound thinly sliced coppa
1/2 pound thinly sliced salami
3/4 pound thinly sliced provolone
6 tomatoes, sliced
Gray salt
Freshly ground black pepper
3 cups fresh arugula

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.

MICHAEL'S FOCCACIA BREAD

Michael's Foccacia Bread image

This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese.

Provided by MICHAELGLASSCOOK

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
½ cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
¼ cup freshly grated Parmesan cheese
1 tablespoon kosher salt

Steps:

Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 42.3 g, Cholesterol 1.5 mg, Fat 5.6 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 987.4 mg, Sugar 1.9 g

FOCACCIA BREAD

Focaccia Bread image

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Provided by Terri McCarrell

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Steps:

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g

MICHAEL'S FOCACCIA BREAD

Michael's Focaccia Bread image

I found this recipe on allrecipes.com. I love it and make it all the time. Super easy and very fast for a bread. Done in one hour! Can be used for a bread or a pizza dough.

Provided by Debbie Fontana

Categories Pizza

Time 1h

Number Of Ingredients 11

Ingredients

1 Tbsp honey
2 c warm water
1 Tbsp active dry yeast
1 Tbsp kosher salt
1 Tbsp extra-virgin olive oil
1/2 c diced onion (i use 1 tbsp dried onion flakes)
5 c all purpose flour
3 Tbsp extra-virgin olive oil
2 Tbsp fresh chopped rosemary
1/4 c grated parmesan cheese
1 Tbsp kosher salt

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.

Tips:

Use high-quality ingredients, especially for the olive oil and flour.
Make sure the water is lukewarm, not hot, or it will kill the yeast.
Knead the dough until it is smooth and elastic, about 10 minutes.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
Press the dough into an oiled baking pan and dimple the top with your fingers.
Bake the focaccia in a preheated oven until it is golden brown, about 20 minutes.
Let the focaccia cool slightly before slicing and serving.

Conclusion:

Michael's focaccia bread is a delicious and versatile bread that can be served for breakfast, lunch, or dinner. It is also a great addition to any party or potluck. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you are looking for a delicious and easy-to-make bread, give Michael's focaccia a try. You won't be disappointed!