Time 2h Yield 4 Number Of Ingredients 6 Steps:
In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. 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 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.
Time 45m Yield 1 Pie Number Of Ingredients 6 Steps:
Preheat oven to 375. Dip dough and a rolling pin in flour and evenly roll dough into a 12 inch circle. Use a 13" baking stone if possible. Spread garlic evenly over crust. Take half of the Romano cheese and one cup of the Mozzarella and one teaspoon of the oregano and sprinkle over the crust. Slice the tomatoes thinly and layer across. Sprinkle remaining ingredients over tomatoes. Bake 30-35 minutes. Cut and serve. Makes 8 slices. Courtesy of the Pampered Chef. Typos by Jayne Oake. MMMMM.
More about “fantastic focaccia bread recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375°F Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker’s Roller®. Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper. Grate half of the Romano cheese over crust using Deluxe Cheese Grater. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano. Thinly slice tomatoes with Ultimate Slice & Grate fitted with adjustable thin slicing blade; arrange in single layer over cheese. Top with the remaining mozzarella cheese and oregano. Grate the remaining Romano cheese over top. Bake 25-28 minutes or until crust is golden brown and cheese is bubbly. Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula. Yield: 24 appetizers Nutrients per serving: (2 appetizers): Calories 160, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 10 g, Sodium 370 mg, Fiber less than 1 g. Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb) Cook’s Tips: This recipe can be made on the Classic Round Stone. Roll pizza crust to a 12-inch circle; proceed as recipe directs. There’s no need to peel garlic cloves before pressing when using the Garlic Press. When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.
