Best 7 Olive Potato Focaccia With Asparagus Menorah Recipes

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In this article, we will embark on a culinary journey to explore the tantalizing Olive Potato Focaccia with Asparagus Menorah, a dish that combines the flavors of Italy and the beauty of Jewish traditions. We will also delve into the intricacies of two additional recipes: the delectable Olive Potato Focaccia and the vibrant Asparagus Menorah.

The Olive Potato Focaccia is a savory bread that showcases the humble potato and the distinct taste of olives. With a crispy crust and a soft, airy interior, this focaccia is a perfect accompaniment to any meal. The Asparagus Menorah, on the other hand, is a stunning centerpiece that is both visually appealing and bursting with flavor. Featuring asparagus spears arranged in the shape of a menorah, this dish is a true work of art.

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

SOFT POTATO FOCACCIA BREAD



Soft Potato Focaccia Bread image

The addition of cooked potatoes makes this the softest, most delicious Focaccia Bread you will ever taste. The perfect appetizer!

Provided by Rosemary Molloy

Categories     Appetizer     Bread and Pizza     Main Dish

Time 2h35m

Number Of Ingredients 15

1 medium potato (Russet or Yukon gold) ((150 grams))
2 1/4 cups + 1 tablespoon all purpose flour ((300 grams))
1 1/2 teaspoons active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 1/2 tablespoons olive oil
1/2 cup + 3 tablespoons lukewarm water
2-3 sprigs fresh rosemary leaves
2-3 pinches rock salt
2-3 tablespoons olive oil
1 small zucchini shredded
1/2 cup firm mozzarella shredded
1/2 teaspoon oregano
1 pinch salt
1 tablespoon olive oil

Steps:

  • Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
  • In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
  • Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
  • Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
  • Divide dough and place in prepared pans, with finger tips make prints in the dough.
  • To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
  • Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!

Nutrition Facts : Calories 655 kcal, Carbohydrate 86 g, Protein 19 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1179 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

POTATO FOCACCIA



Potato Focaccia image

Chef's note: You can use store-bought pizza dough for this recipe. You will need about 1 1/2 pounds.

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 3h5m

Yield about 1 1/2 pounds of dough, or 6 servings

Number Of Ingredients 13

1 envelope active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm whole milk
2 1/4 cups all-purpose flour, plus more for dusting work surface
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, preferably gray salt
1 tablespoon extra virgin olive oil
3/4 cup diced pancetta or bacon (about 1/4 pound, cut in 1/2-inch dice)
1 1/2 cups peeled and diced, new or russet potatoes (about 1/2 pound, cut in 1/2-inch dice)
2 teaspoons finely chopped fresh rosemary leaves
Gray salt and freshly ground black pepper
1 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil, to coat the baking sheet and the dough

Steps:

  • Combine the yeast, sugar, and milk in the bowl of a heavy-duty mixer fitted with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
  • Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing for about 6 minutes, or until the dough is smooth and elastic.
  • Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.
  • Heat the olive oil in a skillet over medium heat. Add the pancetta and cook slowly until very crisp. Remove to paper towels to drain. Reserve the pancetta and fat separately.
  • Put the potatoes in cold salted water, cover, and bring to a boil. Cook about 8 minutes, or until tender. Drain well and place in a bowl.
  • Pour the pancetta fat over the warm potatoes, add the crisped pancetta, 1 teaspoon of the rosemary, salt and pepper to taste, and the lemon zest. Toss well and set aside.
  • Preheat the oven to 375 degrees F. Oil a baking sheet.
  • Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
  • Sprinkle the potato mixture onto the dough and press it in with the flat of your hand. Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter the remaining rosemary over the dough.
  • Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

FOCACCIA WITH OLIVES AND ROSEMARY



Focaccia with Olives and Rosemary image

This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

Categories     Bread     Herb     Olive     Bake     Vegetarian     Rosemary     Vegan     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoons salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

  • Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
  • Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
  • Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
  • Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

OLIVE FOCACCIA



Olive Focaccia image

When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 17

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

OLIVE POTATO FOCACCIA WITH ASPARAGUS MENORAH



Olive Potato Focaccia with Asparagus Menorah image

On Hanukkah, we eat food fried in oil to remember the miracle of a small amount of oil lasting for eight nights when the Jewish people were rededicating the Temple. What better way to celebrate than with an oil-rich olive potato focaccia decorated with a totally edible asparagus menorah?

Provided by Food Network

Time 4h50m

Yield 12 servings

Number Of Ingredients 14

1 medium russet potato
3 cups all-purpose flour, plus more for kneading
1 cup warm water (saved from cooking the potato)
1 1/2 teaspoons instant yeast
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
1/2 cup chopped olives (green or black or a mix of both)
1 red onion
1 red bell pepper
9 stems asparagus (not too thick)
5 grape tomatoes
1/4 cup black olives, sliced
Extra-virgin olive oil, for brushing
Flaky sea salt, for sprinkling

Steps:

  • For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes.
  • Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
  • Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
  • In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
  • Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
  • Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  • When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
  • Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step.
  • Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
  • Use your fingers to make dimples in the dough and drizzle with more oil.
  • For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
  • Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
  • Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
  • Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
  • For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
  • Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving.

POTATO-ASPARAGUS CASSEROLE



Potato-Asparagus Casserole image

There's no sauce to mask the fresh flavors of the potatoes, asparagus, and onion in this side-dish casserole. From Recipe.com

Provided by Gagoo

Categories     Potato

Time 1h15m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 1/2 lbs potatoes, peeled and cut into 1/4-inch slices (about 5 large)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large onions, chopped
1 lb asparagus, ends trimmed and cut into 1-inch pieces
4 tablespoons unsalted butter
1/4 cup parmesan cheese, grated
6 slices American cheese

Steps:

  • Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish.
  • Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
  • Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender.
  • Tear cheese slices into pieces; place on top and allow to melt.

Nutrition Facts : Calories 251.6, Fat 11.2, SaturatedFat 6.1, Cholesterol 24.8, Sodium 387.5, Carbohydrate 31.7, Fiber 4.9, Sugar 3.5, Protein 8

OLIVE, CHERRY TOMATO & FETA FOCACCIA



Olive, cherry tomato & feta focaccia image

Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia

Provided by Barney Desmazery

Categories     Side dish

Time 1h

Number Of Ingredients 7

500g strong bread flour, plus extra for dusting
7g sachet fast-action dried yeast
5 tbsp olive oil, plus extra for the tin
200g cherry tomatoes, halved (a mixture of colours looks nice)
small bunch of oregano, leaves picked, or use 1 tsp dried oregano
150g kalamata olives, pitted
100g feta, crumbled

Steps:

  • Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
  • Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium

Tips:

  • To make your focaccia extra flavorful, use high-quality olive oil and freshly chopped herbs.
  • If you don't have a baking stone, you can bake the focaccia on a greased baking sheet.
  • To prevent the focaccia from becoming too dry, cover it with plastic wrap or foil while it's rising.
  • To make sure the asparagus is cooked evenly, roast it at a high temperature for a short amount of time.
  • If you don't have white asparagus, you can use green asparagus instead.
  • To make the roasted asparagus more flavorful, toss it with olive oil, salt, and pepper before roasting.
  • If you don't have a menorah-shaped cookie cutter, you can use a round or square cookie cutter instead.
  • To make the menorah shape more pronounced, use a sharp knife to score the dough before baking.
  • To prevent the menorah from burning, bake it at a low temperature for a long amount of time.
  • To make the menorah extra special, decorate it with sprinkles, edible glitter, or other festive decorations.

Conclusion:

Whether you're looking for a savory main course or a sweet treat, this collection of recipes has something for everyone. With its simple ingredients and easy-to-follow instructions, these recipes are perfect for busy cooks who want to create delicious and memorable meals. So next time you're looking for something new to try, give one of these recipes a try. You won't be disappointed!

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