Genie's Southern Kitchen

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Rosemary Focaccia-higadigs

1 package active dry yeast
1 tsp. sugar
2 to 2 1/2 cups all-purpose flour
1 tsp. salt
1/4 cup olive oil, divided
1 Tbsp. minced rosemary
2 tsp. coarse salt

In a small bowl, dissolve yeast in 3/4 cup warm water. Stir in sugar. Set aside for 5 minutes, or until frothy. In a medium bowl, stir together 2 cups flour and salt. Pour in yeast and 2 Tbsp. oil. Stir until moistened. Turn out onto a floured board and knead, adding flour as needed for 5 minutes, or until dough is smooth but still soft. Oil bowl, place dough in and turn once to cover with oil. Let rise for 30 minutes. Turn out onto a floured board and roll out to fit into a 10" x 15" baking sheet. Oil sheet and place dough on it. Cover and let rise 15 minutes. Preheat oven to 425 degrees F. Press fingertips into dough to leave small indentations, brush with oil, sprinkle with rosemary and salt. Bake 12 to 15 minutes, or until golden brown.

FOCACCIA WITH THYME AND GARLIC OLIVES-higs

1 Pk. dry Yeast	1 Tbl. Dried Thyme or/
1 1/2 Cups warm water (110 degrees)	3 Tbl. fresh Thyme
4 Cups unbleached flour or bread flour	1 Cup Thyme and Garlic Olives, drained
2 Tea. Salt	1/4 Cup oil from Thyme and Garlic Olives and oil for the top

Dissolve the yeast in 1/4 cup warm water, letting it stand until it becomes milky and bubbly. Place the flour and the salt in a large bowl and make indentation in the center. Pour in the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix well. Turn the dough out onto a floured board and knead for 15 minutes or until it is soft and silky, adding more flour if necessary.

Shape the dough into a ball, dust lightly with flour, place in a lightly oiled bowl, and cover with a damp towel. Allow the dough to rise in a warm, draft-free place until doubled in bulk, about 35 to 40 minutes.

Preheat the oven to 400 degrees.

Punch the dough down and place on a greased baking sheet. Let it rise a few minutes, then stretch it with your fingers to completely cover the bottom. Cover with a damp towel and let rest 20 to 30 minutes. With the fingertips, make a uniform pattern of indentations in the dough. Brush genertously with oil and sprinkle with thyme. Place olives in the indentations and bake about 30 - 35 minutes. Makes 1 large loaf.

You can use whole unpitted olives for this focaccia or halve and pit before sprinkling over the dough.

THYME AND GARLIC OLIVES

3/4 Lb. Black Olives or 1 to 2 Tea. dried Thyme

3 Garlic cloves, peeled and minced 1 Tea. White Peppercorns

1 to 2 Tbl. fresh Thyme leaves Olive oil to cover

Drain and rinse the olives, mix them with the herbs and/or spices and place them in a jar with a tight-fitting lid. Pour the oil over them; allow them to marinate for at least 2 days before using. (If you have used garlic, remove it after a few days so it's strong flavor doesn't overwhelm the other ingredients). The olives will keep in the refrigerator for 6 months. Bring to room temperature before serving.

From: <NOBR>

Kitabel</NOBR>

Sent: 6/25/2008 5:22 AM

ROSEMARY FOCACCIA

Ingredients:
1/4 cup olive oil ( 50 ml)
    1    onion chopped
1/2 tsp granulated sugar ( 2 ml)
1 1/2 cups warm water (375 ml)
1 1/2 tsp active dry yeast ( 7 ml)
    2 Tbsp olive oil ( 25 ml)
1/2 tsp salt ( 2 ml)
    3 cups all-purpose flour (750 ml)
    1 Tbsp chopped fresh rosemary ( 15 ml)
   cornmeal
   coarse salt

In skillet, heat 1/4 cup olive oil over low heat; cook onion,
stirring occasionally, for about 30 minutes or until golden. Let
cool. Meanwhile, in large bowl, disolve sugar in warm water.
sprinkle with yeast and let stand for 10 minutes or until frothy.
Stir in 2 tbsp olive oil and salt. Add 2 cups of the flour and
beat with electric mixer for 2 minutes or until smooth and
elastic. Gradually stir in remaining flour, onions and rosemary.

Turn out onto lightly floured surface and knead lightly until
smooth and elastic, adding flour as needed for 8 to 10 minutes.
Place in greased bowl, turning to grease all over. Cover and let
rise for 35 to 45 minutes. Punch down. Divide in half; pat each
half into flat round. Let rest for 5 minutes; stretch into
10-inch rounds. Place on greased baking sheets sprinkled with
cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops
with olive oil; sprinkle with coarse salt and rosemary. Bake in
375 F (190 C) oven for 25 to 30 minutes or until bottom is
browned and crisp. Let stand for 10 minutes. Cut into wedges to
serve. Makes 2 rounds.

From: <NOBR>

Sent: 8/5/2008 9:32 PM

Country Focaccia with Bleu Cheese and Lavender Honey

1 envelope active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm whole milk
2 1/4 cups focaccia bread mix
3 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
gray salt
1/2 cup crumbled bleu cheese
lavender honey

Combine yeast, sugar and milk in the bowl of a stand mixer. Add 1/2 cup of focaccia mix. Stir well, cover with tea towel and let rest in a warm place for about 25 minutes. With a dough hook, mix in 1 tablespoon olive oil, gray salt and 1 cup of focaccia mix. Knead until well mixed. Add remaining focaccia mix, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Knead until the dough is smooth and elastic, about 6 minutes. Shape the dough into a ball, flatten slightly and turn gently in an oiled bowl to lightly coat the dough. Cover the bowl with a tea towel and put in a warm place to let the dough rise until doubled in bulk, about 1 hour. Preheat the oven to 375F. Oil a baking sheet with olive oil. 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 x 10 inches. Brush off any excess flour and transfer to the prepared baking pan. Gently push the dough toward the corners and edges of the pan. Using your fingers, make evenly spaced indentations all over the surface and be careful not to puncture or tear it. Sprinkle rosemary over the surface. Brush the remaining olive oil over the top, filling the wells. Sprinkle gray salt evenly on top if desired. Bake until crisp on the bottom, about 25 minutes. Let cool, cut into squares or triangles to serve. Spread with bleu cheese and drizzle honey on top.

From: <NOBR>

Sent: 10/13/2008 8:54 PM

Focaccia

5 pounds 2 ounces bread flour
1/2 ounces salt
1 1/2 ounces fresh cake yeast
3 ounces soft butter
2 tablespoons olive oil
5 1/2 cups water
1 cups fresh scallions, chopped
1 cup fresh shallots, chopped
2 ounces garlic, chopped, about 2 cloves
3 tablespoons fresh thyme, chopped
1 cups pitted, black Nicoise olives

Put shallots, scallions, garlic, thyme and olives in mixing bowl. Add flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take water, slightly warmer than body temperature, about 110 degrees F and whisk in yeast. Pour the water and yeast mixture in bowl on right side. Do not let salt and yeast touch at this time. Put in mixer with dough hook on level #1 or low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350F oven for about 50 minutes or until golden brown. Makes 3 loaves.

Note: You can halve the recipe and bake one focaccia on a large baking sheet.
Wolfgang Puck, Copyright (c)1993

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