Category: bread

eggplant bruschetta

Eggplant Bruschetta

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut

faccia de vecchia – old woman’s face

Faccia de Vecchia (Old Woman’s Face)

1 (16 ounce) box Pillsbury hot roll mix or your
    favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper

Preheat oven to 350 degrees F.

If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step. Roll the dough into a large rectangle, about the size of a jellyroll pan. Dough will be quite thin, but be sure there are no holes.

Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.

Starting along the long side of the rectangle, roll the dough, jellyroll style. As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.

Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes, or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium

rosemary tomato focaccia

Rosemary Tomato Focaccia

1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 – 15 minutes at 425 degrees F.

sweet focaccia

Sweet Focaccia

2 1/2 cups warm water
1 envelope yeast
1/4 cup vegetable oil
1 egg
5 cups all-purpose flour
3/4 cup granulated sugar
Pinch of salt
1/2 cup raisins
Sugar/cinnamon

Dissolve yeast in warm water. Add oil and egg. Add to dry ingredients and mix well. Add raisins and knead well. Allow to rise until double in bulk.

Punch down and press out or roll out to fit a greased jellyroll or baking pan. Sprinkle with sugar and cinnamon. Bake at 375 degrees F for 25 to 30 minutes.

easy focaccia

Easy Focaccia

1 (10 1/2 ounce) package refrigerated
    unbaked pizza dough
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees F.

Unroll dough onto a baking sheet, stretching it to fit over entire surface. Push your fingertips lightly into the dough, creating depressions all over the surface. Place dough in preheated oven for 7 minutes.

Remove dough from the oven, brush the top with olive oil, and sprinkle cheese evenly over the surface. Place dough back in the oven for about 6 more minutes, or until cheese is melted and starting to brown lightly.

Remove from oven and cut or break into 12 pieces.

easy rosemary focaccia

Easy Rosemary Focaccia

1 (16 ounce) ball pizza dough
3 tablespoons extra virgin olive oil
1/2 cup grated extra sharp white Cheddar or mozzarella cheese
2 tablespoons fresh rosemary
1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.

herbed flat bread

Herbed Flat Bread

This is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!

6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
    savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
    thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
    or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes – preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!

italian herb focaccia with three cheeses and caramelized onions

Italian Herb Focaccia with Three Cheeses and Caramelized Onions

Source: Pastry chef Bill Gormley of The Greenbrier

2 cups water, at 70 degrees F
2 teaspoons RapidRise yeast
4 to 4 1/2 cups bread or all-purpose flour
1 tablespoon sea salt
1/4 cup olive oil, plus additional for coating dough

Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.

Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.

When the dough has risen, take it out of the bowl and place on a 15-inch-by-10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn’t spring back.

Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:

2 onions, sliced and caramelized (see note)
3/4 cup shredded Asiago cheese
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Gruy