2 lb Frozen bread dough 1/2 c Olive oil Cornmeal 2 ts Salt 1 ts Pepper 2 ts Fennel seed Heat oven to 475F. Divide dough in half. Spread 2 Tb oil in each of two 10" x 15" cookie pans (with sides) and sprinkle with cornmeal. Press dough into pans & tap surafce with your fingers for a dimpled top. Drizzle remaining oil over dough. Combine salt, pepper & fennel seeds. Sprinkle over the dough. Bake until golden brown, about 10 minutes. Cut into wedges (22 per cookie sheet). Serve warm or at room temperature. "First" magazine, January 11, 1993
We're well into wild garlic season now, so there's no better time to work it into some delicious recipes. Struggling for ideas? Try baking our Wild Garlic Focaccia to get you started. It's moreish on its own, amazing when dipped in oil and is great for sandwiches too.
Recipe Link:
Breakfast Focaccia | Cooking | Tasting Table
Soft-baked eggs, savory sausage, bacon, cheddar, sprinkles of roasted red pepper and fresh-baked homemade bread. Basically everything you want in a breakfast, if you ask us. Our breakfast focaccia recipe not only has all your breakfast favorites, but it's also all made on one sheet pan for a one-stop (breakfast) shop. Get the recipe at: tastingtable.com/breakfastfocaccia.
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Homemade Focaccia with Olives and Tomatoes
Today I would like to share with you my Homemade Focaccia with Olives and Tomatoes recipe.
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Tuscan Style Fig & Rosemary Focaccia
This recipe is an easy to make soft Italian Focaccia studded with red sticky dried figs and scented with fresh rosemary and crushed fennel. Focaccia can be served as a yummy side dish or as a sandwich. Try making this simple and satisfying mouthwatering Italian flat bread to share at your dinning table.
Link to recipe -
Recipe Fennel, Kalamata, Rosemary and Pecorino Focaccia
Recipe - Fennel, Kalamata, Rosemary and Pecorino Focaccia
INGREDIENTS:
●6 tablespoons warm water
●1/4-ounce active dry yeast
●2 teaspoons sugar
●2 cups bread flour
●2 teaspoons salt
●11 tablespoons extra-virgin olive oil
●1 1/2 cups sliced fennel
●1/2 teaspoon freshly ground black pepper
●1/4 cup pitted and chopped kalamata olives
●1/2 cup grated Pecorino Romano
●1 tablespoon fresh rosemary nettles