Focaccia

Focaccia
Focaccia

 

 

 

 

 

 

 

 

Focaccia            

This could quite possibly be the king of flatbreads.  When made properly it is light and airy and moist with olive oil, flavorful and delicious.  Cousin to the pizza dough, baked with a variety of toppings from rosemary and sea salt, to olives, to grilled vegetables, with tomato and cheeses like a pizza, sliced in half as a sandwich bread, served as a fougasse with fruit and streusel topping.  The options are endless.  It is a flatbread not a fast bread and patience is the key.

Ingredients for Focaccia

For the yeast

  1. ½ cup warm water, approximately 100° -105° (no hotter)
  2.   3 envelopes Fleischmann’s Active Dry yeast

For the Focaccia

  1. 1¾ Cups of warm water
  2. ½ cup Olive Oil
  3. 6½ cups flour
  4. 1 Tbs salt
  5. 4 one gallon zip lock bags with about 2 tbs Olive oil rubbed all inside

Directions for Focaccia

Take the bowl of the mixer and place the yeast and the ½ cup warm water into it.  Whisk it lightly and set aside for about 10 minutes.  If the yeast is active it should dissolve and turn the mixture creamy. *TIP rinse the bowl in warm water and dry before putting the yeast in, so that it doesn’t cool the water too much and slow the growth of the yeast.

In a bowl combine the flour and salt.

Now pour the 1¾ cups of warm water (100° – 105°) and the olive oil into the yeast and stir to combine.  Once combined add about 3 cups of the flour and using a spatula mix until just combined.  Now place the dough hook in the bowl and connect bowl to mixer add the remaining flour and on low speed  mix until the dough comes together.  At this point adjust the dough if looks too dry and stiff add a few drops of water.

On a medium speed knead the dough for about 8 – 12 minutes, be sure to scrape down the sides of the bowl and the hook as you go.

You will know you are done when you have a moist and extremely elastic dough that will stretch without tearing and cleans the sides of the bowl.

Turn the dough out onto a lightly floured surface and form it into a ball.  Place it into a large bowl that has been well coated with Olive oil.  Turn the ball around to coat completely with oil and cover the bowl with plastic wrap and let it rise in a warm place, until doubled in size.

 

Place in a well oil bowl turn to cover completely and cover bowl with plastic wrap
Place in a well oil bowl turn to cover completely and cover bowl with plastic wrap

 

 

 

 

 

 

 

 

allow to double in size
allow to double in size

 

 

 

 

 

 

 

 

Once doubled in size gently deflate the dough and turn in the bowl to cover again with oil, rewrap bowl in plastic wrap and allow to rise a second time, until again doubled in size.

Take the gallon ziplock bags and place 2 Tbs of oil into each.  Close and massage bags to get entire inside coated with oil.

When the dough has risen a second time turn it out and gently form into a large ball and using a large knife cut into 4 equal parts, and form each part into a ball.  Place each ball into one of the ziplock bags and store in the refrigerator for no less than  24 hours.

The next day when your ready to bake the breads take it out of the refrigerator at least an hour and a half before your going to use it.  Gently turn the dough out onto a lightly floured surface.  Dust lightly with flour and cover loosely with plastic wrap or a towel.

Baking the Focaccia

There are a number of different ways to bake the bread depending on your situation you can certainly try a few to decide which one you like best.

For all forms of baking, preheat the oven to 450° and set the rack in the lower third of the oven.

If you have a baking stone or are going to bake on a sheet pan, take the dough and on a lightly floured surface  very gently work it out to about a 9 X 9 inch square.  Place what ever flavorings you are going to use on the top, ie: sea salt and rosemary and then sprinkle olive oil lightly over all.  Let the dough rest for about 10 minutes. If using a baking stone place a fair amount of corn meal on a peel place the dough on to it and slide onto the stone.  If you have a spray bottle spray a little water into the oven to create a mist or throw a few ice cubes onto the bottom of the oven.  Bake for about 20 minutes until the top is lightly browned.

For a sheet pan place a piece of parchment paper onto the pan  sprinkle lightly with corn meal and bake the same as above.

My favorite way to bake Focaccia is to use a cake pan.  While researching Irish Soda Bread I came upon a recipe that used one and I have tried it with a few other breads and it works really great with the Focaccia.

Take a 9 inch round cake pan and put about 2 Tbs of olive oil in the bottom and spread it around.  Take a ¼ of the focaccia recipe and gently press into the shape of the pan.  flavor as you wish and drizzle a little olive oil over all.  If when you have it to the edges there is a rim of olive oil lift the dough slightly and let the oil seep underneath.  Open preheated oven and throw in a handful of ice cubes, place the cake pan in the lower 1/3 of the oven and  bake for about 20 minutes.  Once baked remove to a wire rack to cool completely.

Another twist use a square pan to make sandwich slices, once they are baked and cooled cut into 4 equal parts and then slice horizontally.

 

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Here are a few items to help make this recipe:
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl
Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Focaccia
Yields 4
The King of flatbreads
Write a review
Print
Ingredients
  1. For the yeast
  2. ½ cup warm water, approximately 100° -105° (no hotter)
  3. 3 envelopes Fleischmann's Active Dry yeast
  4. For the Focaccia
  5. 1¾ Cups of warm water
  6. ½ cup Olive Oil
  7. 6½ cups flour
  8. 1 Tbs salt
  9. 4 one gallon zip lock bags with about 2 tbs Olive oil rubbed all inside
Instructions
  1. Directions for Focaccia
  2. Take the bowl of the mixer and place the yeast and the ½ cup warm water into it. Whisk it lightly and set aside for about 10 minutes. If the yeast is active it should dissolve and turn the mixture creamy. *TIP rinse the bowl in warm water and dry before putting the yeast in, so that it doesn't cool the water too much and slow the growth of the yeast.
  3. In a bowl combine the flour and salt.
  4. Now pour the 1¾ cups of warm water (100° - 105°) and the olive oil into the yeast and stir to combine. Once combined add about 3 cups of the flour and using a spatula mix until just combined. Now place the dough hook in the bowl and connect bowl to mixer add the remaining flour and on low speed mix until the dough comes together. At this point adjust the dough if looks too dry and stiff add a few drops of water.
  5. On a medium speed knead the dough for about 8 - 12 minutes, be sure to scrape down the sides of the bowl and the hook as you go.
  6. You will know you are done when you have a moist and extremely elastic dough that will stretch without tearing and cleans the sides of the bowl.
  7. Turn the dough out onto a lightly floured surface and form it into a ball. Place it into a large bowl that has been well coated with Olive oil. Turn the ball around to coat completely with oil and cover the bowl with plastic wrap and let it rise in a warm place, until doubled in size.
  8. Once doubled in size gently deflat the dough and turn in the bowl to cover again with oil, rewrap bowl in plastic wrap and allow to rise a second time, until again doubled in size.
  9. Take the gallon ziplock bags and place 2 Tbs of oil into each. Close and massage bags to get entire inside coated with oil.
  10. When the dough has risen a second time turn it out and gently form into a large ball and using a large knife cut into 4 equal parts, and form each part into a ball. Place each ball into one of the ziplock bags and store in the refrigerator for no less than 24 hours.
  11. The next day when your ready to bake the breads take it out of the refrigerator at least an hour and a half before your going to use it. Gently turn the dough out onto a lightly floured surface. Dust lightly with flour and cover loosely with plastic wrap.
  12. Baking the Focaccia
  13. There are a number of different ways to bake the bread depending on your situation you can certainly try a few to decide which one you like best.
  14. For all forms of baking, preheat the oven to 450° and set the rack in the lower third of the oven.
  15. If you have a baking stone or are going to bake on a sheet pan, take the dough and on a lightly floured surface very gently work it out to about a 9 X 9 inch square. Place what ever flavorings you are going to use on the top, ie: sea salt and rosemary and then sprinkle olive oil lightly over all, if using a baking stone place a fair amount of corn meal on a peel place the dough on to it and slide onto the stone. If you have a spray bottle spray a little water into the oven to create a mist or throw a few ice cubes onto the bottom of the oven. Bake for about 20 minutes until the top is lightly browned.
  16. For a sheet pan place a piece of parchment paper onto the pan sprinkle lightly with corn meal and bake the same as above.
  17. My favorite way to bake Focaccia is to use a cake pan. While researching Irish Soda Bread I came upon a recipe that used one and I have tried it with a few other breads and it works really great with the Focaccia.
  18. Take a 9 inch round cake pan and put about 2 Tbs of olive oil in the bottom and spread it around. Take a ¼ of the focaccia recipe and gently press into the shape of the pan. flavor as you wish and drizzle a little olive oil over all. If when you have it to the edges there is a rim of olive oil lift the dough slightly and let the oil seep underneath. Open preheated oven and throw in a handful of ice cubes, place the cake pan in the lower 1/3 of the oven and bake for about 20 minutes. Once baked remove to a wire rack to cool completely.
  19. Another twist use a square pan to make sandwich slices once they are baked and cooled cut into 4 equal parts and then slice horizontally.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

 

 

Flaky Pie Crust

 

flaky Pie Crust
flaky Pie Crust

 

 

 

 

 

 

 

Flaky Pie Crust

 This recipe comes from Julia Child’s “Baking with Julia”.  It makes a great flaky delicious pie crust.  The only  difference from the original recipe is that I ” layer” the ingredients, which I have found works better for me.  Although I did list this recipe earlier in the Key Lime Pie recipe, I think it is so good and so useful for so many other recipes it should have a page of it’s own.  

 

Flaky Pie Crust

This recipe makes enough dough for 4 9-10 inch pie crusts.  This recipe is designed for the food processor.  You can do it by hand or in a mixer with a paddle (see  the “Baking with Julia” cook book for directions}.

  1. 5 1/4 cups of flour (all-purpose or pastry)
  2. 1 Tbs Kosher Salt
  3. 1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
  4. 1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
  5. 1 cup ice water

Directions for making dough

Use very cold ingredients and do not overwork them.  Use the metal blade in the food processor.  I put flour and salt into a large bowl and whisk to combine.  I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor.  Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal.  Add a little bit of the liquid and pulse a few times more. Then add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers.  Do not process until a ball forms.

Turn the dough out and form into a ball and divide into 4 equal parts.  Take any quarters not being used right away and wrap and bag tightly and freeze.  Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.

 

Here are a few items to help make this recipe:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Flaky Pie Crust
The best pie crust
Write a review
Print
Ingredients
  1. 5 1/4 cups of flour (all-purpose or pastry)
  2. 1 Tbs Kosher Salt
  3. 1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
  4. 1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
  5. 1 cup ice water
Instructions
  1. Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Than add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.
  2. Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.
Adapted from Baking with Julia
Adapted from Baking with Julia
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

World’s Best Pecan Shortbread Cookies

pecan Shortbread
pecan Shortbread

 

 

 

 

 

Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store.  Here’s my version.  It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

  1. ½ cup light brown sugar
  2. 1 cup butter – unsalted
  3. 1½ cups all purpose flour
  4. ½ cup corn flour (corn starch)
  5. ½ cup chopped pecans finely ground
  6. ½ cup chopped pecans
  7. ½ tsp vanilla
  8. Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°.  In a bowl combine the flour, corn starch, and finely ground pecans.  In the bowl of a mixer cream the sugar and the butter.  Add the vanilla and the chopped pecans.  Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter.  Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned.  As soon as you remove them from the oven lightly sprinkle with Demerara sugar.  Remove to a wire rack to cool.  They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long  before the expiration date.

 

Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee

 

 

 

 

 
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These cookies are sure to bring out the Scotty in you!  5 paws

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2013 all rights reserved

 

World's Best Pecan Shortbread Cookies
Yields 24
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Prep Time
15 min
Cook Time
28 min
Ingredients
  1. 1/2 cup light brown sugar
  2. 1 cup butter - unsalted
  3. 1 1/2 cups all purpose flour
  4. 1/2 cup corn flour (corn starch)
  5. 1/2 cup chopped pecans finely ground
  6. 1/2 cup chopped pecans
  7. 1/2 tsp vanilla
  8. Demerara sugar or light brown for dusting
Instructions
  1. Preheat oven to 325 degrees
  2. In a bowl combine the flours and finely ground pecans, set aside
  3. In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.
Notes
  1. Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/