Tyler White Focaccia Bread

Total Page：16

File Type：pdf, Size：1020Kb

TYLER WHITE : FOCACCIA BREAD BREAD TOPPINGS 6 cups all-purpose flour (approx. 30 oz.) 1. Red onions 2 teaspoon salt 2. Fresh flat leaf parsley 1/4 cup white sugar 3. Parmesan cheese 2 tablespoons instant yeast (you can use dry 4. Extra virgin olive oil (at least 1/4 cup) You can active yeast but it may take longer, and also make your own variation using you can add 1/2 teaspoon more) 5. Other cheeses of your choosing 1/4 cup plus 3 tablespoons extra virgin olive oil 6. Fresh herbs such as rosemary, dill, basil, etc. 2–3 cups warm but not hot water (water that is uncomfortably hot to touch 7. Veggies like fresh or sun-dried tomatoes, will kill the yeast and your bread won’t rise) roasted peppers, or mushrooms 8. Meats INSTRUCTIONS 1. In a mixer on low speed, using a dough hook 6. Flip the dough over to coat both sides with mix together the flour, salt, sugar, and yeast. the oil. Using flat hand hands, spread the dough to the corners of the pan—don’t worry 2. Add 1/4 cup oil, increase speed, and slowly if it isn’t pressed into the edges completely. add the water (first 1 cup, then 1/2 cup, then smaller amounts until the dough starts 7. Cover the pan with plastic wrap and allow clumping and comes off the sides of the to double in size (approx. 45-60 minutes mixing bowl). If the dough is too “soupy,” add depending on your kitchen). a little more flour until it pulls together again. 8. While the dough is rising, slice red onions, 3. Increase speed again, and when the dough tear fresh parsley into small pieces, and has pulled together into a ball remove the shave Parmesan cheese for classic focaccia dough hook and leave the dough in the bread. Mix the onion and parsley in a bowl bowl. Using your hands coat the dough with with 1/4 to 1/2 cups olive oil. If you are using about 2 tablespoons of olive oil, then cover other toppings instead, prepare them now. the top of the bowl with plastic wrap or a cloth. Allow dough to double in size (this will 9. Remove plastic wrap and with your finger take 1+ hours depending on the temperature tips, gently make “dimple” indentions in in your kitchen). the bread. Season with salt and pepper and spread the onion and parsley mixture on top. 4. Preheat oven to 375-400 degrees F. (If you use a convection oven use a lower temp.) 10. Sprinkle shaved Parmesan over everything else and bake in the preheated oven for 15 to 5. Oil a 1/2 sheet pan (13” x18”) with 1 or 2 20+ minutes, or until golden brown. tablespoons extra virgin olive oil, unwrap the dough, and place it in the pan (press it out 11. Allow to cool 20+ minutes before cutting using your flat hands, no finger tips). with a serrated knife..

Copy Link

Recommended publications

Special Dishes Chef Recommends Stew/Ragout Eggplant
special dishes chef recommends stew/ragout Stewed lamb with vegetables lamb, eggplant, bell pepper, onions, potatoes, spices 490 Beef stew beef brisket, bell pepper, carrots, tomatoes, onions, spices 490 Vegetable ragout eggplants, bell pepper, tomatoes, onions, potatoes, spices 390 Stew fish cod, halibut, salmon, potatoes, champignons, cream sauce, greens 590 Stew chicken chicken fillet, turnip, pumpkin, carrot, cream sauce 390 eggplant dishes (served with focaccia) Eggplant caviar with tomatoes baked on coals aubergines, fresh tomatoes, onions, garlic 290 Eggplant caviar in Turkish baked on coals aubergines, yoghurt, mint, garlic 290 Eggplant with vegetables baked on coals aubergines, bell pepper, onions, tomatoes, spices, garlic, cilantro, olive oil 290 Breakfasts Oatmeal porridge oatmeal, milk, butter 130 Buckwheat buckwheat groats, milk, butter 130 Semolina semolina, milk, butter 130 Omelette with cheese and salad egg of chicken, milk, cheese, toast bread, tomatoes, cucumber, lettuce leaves, butter 220 Сurd pancakes with sour cream and strawberry sauce cottage cheese, eggs, flour, sour cream, strawberry jam 290 Fried eggs with salad and toast chicken egg, cheese, toast bread, tomatoes, cucumber, lettuce, butter 180 Sandwich with roast beef and cheese sauce toast bread, roast beef, cheese, lettuce leaves, cowberry sauce, cheese sauce, french fries 260 Sandwich with chicken fillet and truffle-mushroom sauce toast bread, chicken fillet, cheese, truffle-mushroom sauce, tomatoes, lettuce, french fries 260 English breakfast 2 toast, butter,
[Show full text]
Sicily's Ancient Landscapes & Timeless Traditions 2021
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Sicily’s Ancient Landscapes & Timeless Traditions 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Sicily’s Ancient Landscapes & Timeless Traditions itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Who doesn’t love to eat in Italy? But Sicilian food, which is heavily influenced by the Arabs who thrived here, is in a league of its own. Sample the local flavors when you visit the Tunisian-inflected town of Mazara del Vallo and share a traditional Sicilian lunch with a local family. As you savor the home-cooked fare, you’ll learn how the city’s identity continues to evolve, and the vital role of the local fishing industry. You’ll also visit a home of a very different sort, one that traveler Carol Bowman described as “a house full of hope.” It’s Casa di Maria, an organization (and Grand Circle Foundation partner) established by a family in Catania to provide a loving home for children who are refugees or victims of neglect and domestic violence. The daughter-in-law of the founders (Sergio and Carmela) will enlighten you about Sicily’s foster care system. And you’ll meet more of the Casa’s extended family, including a young Nigerian woman who literally showed up on Sicily’s shores with nothing and grew up here, and hear her harrowing—but ultimately inspiring—story.
[Show full text]
Dl18sp, Dl18dp & Dl18p
DL18SP, DL18DP & DL18P BAKING EQUIPMENT SPECIALISTS www.doyon.qc.ca • www.nu-vu.com DL18SP, DL18DP & DL18P DL18SP COUNTER TOP SHEETERS The Doyon DL18 series dough sheeter is an efficient one (DL18SP) or two stage (DL18DP & DL18P) machine featuring a front infeed and discharge. Ergonomic design makes it easy and simple to operate. Pizza and pie shells are made easily with this compact, counter top design that is simple to use. Simply drop a floured dough ball at the top and pick the sheeted dough piece at the bottom. Sheet dough up to 17” (432 mm) in diameter to a uniform thickness in seconds. One operator can make up 250 pieces per hour . Simple, fast and economical. Sheet pie crusts or pizza shells up to 17” (432 mm). The DL18 series features large diameter rollers and a Quick Change Index System to quickly change the gap between the dough rollers. Ideal for: Pizza (up to 17”- 432 mm), Tortillas, Calzones, Focaccia Roti, Pita Bread, Flat Bread with an absorption rate of 50-60% DL18P DL18DP STANDARD FEATURES COUNTER TOP SHEETERS OPTIONS • Stainless steel construction • Scrapers, sanitary and easily removed • DL18P and DL18DP • Compact design, ideal for use in a limited for cleaning • CSST conformity kit for Québec space • Sealed bearings • Minimum rollers gap: 1/32” • Adjustable roller gap PARALLEL ROLLERS Maximum rollers gap : 17/64” • Two year parts and one year labor warranty • Rectangular Product • DL18SP, DL18P & DL18DP : up to 17” (432 mm) diameter DIAGONAL ROLLERS • Top rollers: 3 1/2”dia. x 10” length (89 mm x • Circular Product 254 mm) • Bottom rollers: 3 1/2” dia.
[Show full text]
Darna's Bread
BREAKFAST (SERVED ALL DAY) EGGS $5 OMELET $7 SHAKSHUKA $10 PANCAKE/ WAFFLE $6 FRENCH TOAST $6 AREPA / OJALDRE $1 /$2 DARNA’S YOGUERT & FRUIT $6 LAX & CREAM CHEESE $9 SMALL LABNE $4 BREAD VEGETABLES $5 FETA CHEESE $5 SLICED CHEESE $3 BREAD $4 CO. QUESITO $0.75 CROISSANT $1.50 - SINCE 2003 – MARMALADE $0.75 For BISHUL ISRAEL please ask for our BREAKFAST COMBO kosher supervisor. DARNA CHOICE FOR TWO $16 Eggs, bread, croissant, 2 quesitos, cheese, israeli salad, juice, coffee or tea. The “combo” option on this menu does not apply with promotions MEDITERRANEAN FOR TWO $17 or discounts. Shakshuka, labne cheese, bread, 2 quesitos, (Valid till Dec 24, 2019) israeli salad, juice, coffee or tea. All day breakfast. Ask about our birthday PANAMENIAN FOR TWO $13 eggs, local cheese, hojaldre or arepa, bread, offers. juice, coffee or tea. Prices does not include tax or tip. STARTERS MOZARELLA STICKS $13 Breaded and fried, served with tomato soy HUMMUS $10 sauce. Served with focaccia. SOUP / CREAM $4/$7 CEVICHE $12 Classic panamenian style. FOCACCIAS TUNA TARTAR $14 Raw tuna, avocado, soy and sésamo dressing. DALIA’S FOCACCIA $14 Pesto, portobello, tomato confit, balsamic SALMON CARPACCIO $15 dressing and feta cheese. Served with romaine and capers dressing. PORTOBELLO FOCACCIA $13 NACHOS $12 Portobello and balsamic dressing. Tortilla, black beans, guacamole, tomato salsa, cheese and sourcream. MUSHROOM FOCACCIA $12 Tomato confit, white mushrooms and LABNE CHEESE $12 mozzarella cheese. With zaatar focaccia. CAPRESSE FOCACCIA $12 GREEK EGGPLANT $11 Tomato, pesto, mozzarella, Kalamata and Breaded and fried, served with saziki sauce. balsamic dressing.
[Show full text]
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
[Show full text]
Pantry Focaccia
Pantry Focaccia Scan Code To Watch Video! Recipe by: Laura Vitale 1) Add the flour, sugar and salt into the bowl of a standing mixer, set aside. Makes 2 Loaves 2) In a small bowl or measuring cup, add Prep Time: 15 minutes the water and sprinkle over the yeast and Cook Time: 20 minutes sugar mixture, set aside until it proofs, once ready, add it to the flour mixture Ingredients along with the oil, attach a dough hook and __4 cups of All Purpose Flour knead on medium speed for 3 to 5 minutes __2 Tbsp of Sugar or until a nice smooth dough. __2 tsp of Salt __1-1/3 cup of Warm Water 3) Place dough in an oiled bowl, cover and __2-1/4 tsp of Active Dry Yeast mixed with 1 allow to rise until doubled. tsp of sugar __1/4 cup of Olive Oil plus extra for greasing 4) Add a couple tablespoons of oil to the bottom of 2-9 inch pie plates the pan and set aside. Once the dough has risen, deflate it on a lightly floured __Thinly Sliced Garlic surface, divide it in half, place each half in the oiled pie plate, then __Pinch of Dried Rosemary flatten it out, make it even (flip it over so you're working the oil on each __Pinch of Salt, coarse sea salt if possible side) then loosely cover with plastic wrap and allow to rise until doubled again. 5) Preheat your oven to 400 degrees. Once the dough has risen, top with the garlic, rosemary, salt and a drizzle of oil (get creative and use any toppings you have for this) and pop in the oven for around 20-25 minutes, allow to cool slightly then serve! Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
[Show full text]
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
[Show full text]
Hi-Tea Menu 2017
HI-TEA MENU 2017 Menu 1 Salad bar (Romaine lettuce, Ice berg Lettuce, Mix Lettuce) Dressing: 1000 Island, Caesar Dressing, Vinegrate, Wasabi Dressing, With Condiment Capers, Onion pickle, Gherkin, Stuffed Olive, Black Olive Kerabu Mangga Muda Urap Ikan Daging Bercili dengan Daun Kadok Acar Rampai Bijan Goreng Gado-Gado Sandwich Bar (Toast & Panini) Choice of Filling: Tuna, Chicken Mayo, Smoke Salmon, Beef Streaky, Chicken Toast, Turkey Toast, Egg Mayo, Cheese Ice Berg lettuce, Tomatoes, Cucumber Bread Counter French loaf, White Bread, Whole wheat Bread, Focaccia Roll, Croissant, Four Season Roll, Rye Bread, Bread Stick Served with Butter and Margarine Soup Cream of Potato Tom Yam Hidupan Laut Main Course Rice Steamed Rice Nasi Goreng Nenas dan Kacang Pis Hot Dishes Ayam Bakar dengan Kuah Lemak Ketumbar Udang Masak Sos Masam Manis Fried Fish Fillet with Butter and Curry Leaf Stir Fried HK Nai Pak with Garlic Oven Baked Beef Tenderloin with Grilled Peach and Mushroom Seafood Lasagna Noodle Stall 3 Type of Soup (Curry Mee, Tom Yam and Chicken Soup) Noodles: Dried Noodles, Yellow Mee, Wanton Mee, Kway Teow and Mee Hoon) 6 Types Of Vege: cabbage, Kangkong, Kai Lan, Choy Sum, Bean Sprouts, Spinach 6 Types of Balls: Fish Ball, Beef Ball, Sotong Ball, Crab Ball, Lobster Ball, Fish Cake Live Char Kway Teow, Yellow Mee Live Cooking Station Stall Pisang Goreng, Keledek Goreng, Cucur Sayur Spring Roll, Samosa, Keropok Lekor, Keladi Goreng Roti Jala Pandan Kuah Durian Chicken Satay & Beef Satay with Condiment Indian Roti Canai, Mini Murtabak Served
[Show full text]
BA SPR Dine in Menu
BRUNCH every sat & Sun 10am-3pm SPECIALTIES FOCACCIA FRENCH TOAST with hot honey quark 10 Skillet Pancake COCKTAILS caramelized bananas, pecans & whipped cream 11 Mimosa breakfast Hash breakfast potatoes, bell pepper, onion, cracked egg*, white cheddar prosecco with choice of orange, grapefruit, & choice of bacon, Italian sausage, goetta or veggie sausage 10 passion fruit, cranberry, or pineapple 10 mimosa pitcher 24 FritTata open-face Italian omelet broccoli rabe, roasted tomato, Bloody Marley bell pepper, red onion, white cheddar 10 Chopin vodka, housemade bloody mary mix 14 Chef's Choice: add bacon, Italian sausage or veggie sausage Italian Stallion Shrimp & Grits Chopin vodka, orange, ginger beer, savory creole shrimp, tasso ham, cracked egg*, lime, cranberry, prosecco 12 atop southern-style cheese grits 17 Blue ash Breeze Simmer Down Piadina Milagro Tequila, grapefruit, pomegranate 12 Italian breakfast quesadilla with scrambled eggs, Italian sausage, red onion, jalapeño & white cheddar served with house red sauce 10 BEVERAGES veggie sausage available Huevos Piadina coffee Italian breakfast quesadilla with scrambled eggs, bell peppers, black beans & white cheddar served with house red sauce 10 coffee, espresso, cappuccino 4 Chef's Choice: add chorizo & jalapeno juice Catch-a-Puri orange, apple, cranberry, grapefruit 3 wood-fired dough with crème fraîche, ricotta, four cheeses, goat cheese, cracked eggs* 13 FIRE STARTERS 1 0 " BREAKFAST PIZZAS GRAIN OF TRUTH salad arugula, artichoke, castelvetrano olive, red onion, crazy eggHEADS tomato,
[Show full text]
The Culinary Center at Mercer Culinary 101 Food for Thought
Personal Development 47 The Culinary Center Lobsterfest! NEW! at Mercer Take the mystery out of working with lobsters! We will demonstrate several different cooking methods; poaching, steaming, baking, broiling ServSafe® Food Safety Manager and grilling for your favorite crustacean. Each Exam Prep and Exam NEW! person will have their own lobster and will Our ServSafe® training course provides leave the class with some great recipes and professional food protection managers with the techniques for enjoying lobster at home. tools needed to identify and prevent foodborne Tuition and fees: $58 (tuition $28; fees $30) illnesses. In 2010 it will be mandatory in NJ XCU616-078649 Apr 27 for at least one person in Risk Type 3 food 1 session M 6:30-9:30pm establishments to have this credential. Our Chef Elizabeth Dinice 8-hour training course provides you with the training and the exam. Please obtain and Culinary 101 review the textbook before beginning class and This series is designed to give you an bring 2 forms of ID (one photo) to class to take introductory lesson in the culinary arts. We the exam. Textbook required: ServSafe® start from scratch in this HOW-TO series by 5th Edition with answer sheet. The exam will demonstrating and explaining some tricks of be given at the end of the second class. the trade. Join in on the fun by creating dishes Tuition and fees: $99 (tuition $75; fees $24) with the guidance of our chef. You will leave XCU607-081100 June 1-June 8 feeling confident that you can REALLY cook! 2 sessions M 5-9pm Like our “No Fear” baking series, these classes Douglas E.
[Show full text]
Everybody Bakes Bread
Everybody Bakes Bread Elementary Reading Connections A Book and Bake Lesson Prepared by Sharon Davis, Family & Consumer Sciences Education Objectives--Participants will work in teams to + Identify a variety of breads and the countries and grains associated with each. + List bread’s human nutritional values. + State bread’s basic ingredients and their functions. + Conduct a bread baking ingredient “farm to mixing bowl” information search. + Use dry and liquid baking tools and scale to both measure ingredients and portion dough. +Plan and bake a bread for family, class, or community service. +Read and share a bread story with a younger family or team member. Guide: Please allow 60 to 90 minutes for this lesson, depending on the ages involved and the activities and recipe you select to prepare. Supplies: Hand washing and clean-up supplies Activity 1: Name breads you love to eat! Who bakes your favorite bread? Are Photos of types of bread (See Activity 1) World map or globe of countries your favorites “pan,” “hearth” or “flat breads?” (Pita, naan, focaccia, chapati, Photos/examples: corn, wheat, rye, barley, tortillas, fry bread) millet, sorghum panhandlemilling.com There are MANY breads. https://en.wikipedia.org/wiki/List_of_breads A kitchen scale to weigh ingredients or dough to divide or portion it equally • Place where the breads are from on the map. Plastic food mats to stir, mix, knead and roll out dough Activity 2: All over the world bread is eaten every day, often at every meal! Why is Small rolling pins for tortillas or pita it such
[Show full text]
The Hot Bread Kitchen Cookbook
Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses.
[Show full text]