How To make Mushroom, Anchovy and Rosemary Focaccia
How To make Mushroom, Anchovy and Rosemary Focaccia
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1.00 tb olive oil 1.00 md portobello mushroom 1.00 plain focaccia or 1 pizza crust 6.00 anchovy strips 0.25 ts fresh shredded mozzarella 1 or provolone cheese Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices. Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary. Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot. -----
How To make Mushroom, Anchovy and Rosemary Focaccia's Videos
Preparation: Brown the garlic in Romeo extra virgin olive oil. Roll the boned rabbit together with a sprig of fresh rosemary and tye it with kitchen string. When the garlic is golden add the rabbit roll in the pan together with Leccino olives, anchovy fillets and capers. Blend with a dash of Prosecco wine, close the lid to cook. Remove a part of sauce and pour it in a small bowl to be used later for garnishing. Add a boiled cauliflower in the pan and cook for other 25’ minutes. When the rabbit roll has ended cooking remove it together with the olives and whip the rest of the sauce in an immersion blender adding a drop of Romeo olive oil to obtain a cream. Remove the kitchen string from the roll and cut in slices. Pour the cream below the roll slices and decorate with Leccino olives and the sauce removed earlier, add a sprig of fresh rosemary and a drizzle of raw oil and... Buon Appetito!
Check the recipes of Casa Ficacci’s chef on:
Anchovy, tomato & thyme focaccia recipe | delicious. Australia
Who needs toast when you can have tomato, anchovy and thyme focaccia? This fresh spin on the OG Italian flatbread is exactly what your long weekend needs. Find the recipe here:
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Making panzanella with any kind of leftover bread is always a great idea, especially when fresh, summer tomatoes are sweet, and plentiful, but making one with leftover focaccia took this rustic Tuscan salad to a whole new level. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes:
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups) - 2 tsp Salt - 1 tbsp Extra Virgin Olive Oil ( plus more for the tray) - 7g ( 2 tsp ) Yeast - 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
00:00 Intro 00:25: Make the Dough 00:42 What flour to use 01:17 Add the flour and mix 01:48 First series of stretch and folds 02:16 Second series 02:46 Third series 03:03 Fourth series 03:38 Prepare the pan and shape the focaccia 04:25 Make the dimples and add the toppings 04:54 Bake the focaccia 05:31 Make the sandwich 06:17 Pre-order my Cookbook!