Food recipes
Blue Cheese-Bacon Focaccia
Blue Cheese-Bacon Focaccia Ingredients: leavening agents, yeast, baker's, active dry honey wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black oil, olive, salad or cooking potatoes, raw, skin...
Blue Cheese-Bacon Focaccia
Ingredients:
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
potatoes, raw, skin
bacon, meatless
cheese, blue
spices, rosemary, dried
Directions:
Dissolve yeast and honey in 1/2 cup warm water (110F-115F) in a small bowl.
Let sit until foamy, about 10 minutes.
Combine 4 1/2 cups flour, salt, and pepper in a large bowl.
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water.
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands.
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl.
Cover with plastic wrap and place in a warm, draft-free area.
Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat.
Add bacon and cook until it is light golden but not crisp.
Transfer to paper towels to drain.
Preheat oven to 425F.
Brush a 17x11x1" baking sheet with oil.
Press dough into pan.
Press with your fingertips all over, forming dimples.
Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes.
Sprinkle cheese over, then bacon and rosemary.
Return to oven and bake until golden brown, 12-15 minutes longer.
Let cool for 10 minutes in pan.
Slide bread onto a wire rack to cool completely.
Slice into 2x1" pieces.
Ingredients:
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
potatoes, raw, skin
bacon, meatless
cheese, blue
spices, rosemary, dried
Directions:
Dissolve yeast and honey in 1/2 cup warm water (110F-115F) in a small bowl.
Let sit until foamy, about 10 minutes.
Combine 4 1/2 cups flour, salt, and pepper in a large bowl.
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water.
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands.
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl.
Cover with plastic wrap and place in a warm, draft-free area.
Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat.
Add bacon and cook until it is light golden but not crisp.
Transfer to paper towels to drain.
Preheat oven to 425F.
Brush a 17x11x1" baking sheet with oil.
Press dough into pan.
Press with your fingertips all over, forming dimples.
Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes.
Sprinkle cheese over, then bacon and rosemary.
Return to oven and bake until golden brown, 12-15 minutes longer.
Let cool for 10 minutes in pan.
Slide bread onto a wire rack to cool completely.
Slice into 2x1" pieces.