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Add salt. Remove dough from bowl and knead until it comes together and becomes less sticky. Add a little extra flour if needed. Place dough in a bowl coated with olive oil and cover to rise for 1 hour. Liberally grease a large baking pan with olive oil. Stretch dough to fit pan. Preheat oven to 425 degrees.
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Instructions. In a large mixing bowl combine the flour, yeast and salt. Whisk until combined, then add the warm water. Using a wooden spoon, stir the dough together until it's shaggy and wet. Perfect. Cover it with plastic wrap and a clean kitchen towel and let it sit on the counter overnight. At least 12 hours.
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Add Your Water-. Add 2 cups of warm water into the bowl with your dry ingredients. Now with a rubber spatula, mix this well, being sure to scrape the base and the sides of the bowl. This will be a very wet, sticky dough. That's part of its magic. Prepare a large bowl.
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Move the pan to the floor of the oven to crisp the bottom, about 2 to 5 minutes. Remove the pan and move the focaccia to a cooling rack by slipping a fork underneath and sliding it carefully out of the pan. Brush lightly with olive oil and sprinkle with crushed red peppers and sea salt. Let cool a few minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit. Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough.
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Stretch it out. Jackie Freeman. Oil your baking sheet (I used an 11x17-inch rimmed baking sheet) and spread the dough gently, flattening it to fit the entire sheet. If it snaps back when you press it to the corners of the pan, cover it with plastic wrap and let it rest at room temperature for about 10 minutes.
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While our Christmas Focaccia steals the spotlight during December, this bread art can be adapted to suit various occasions throughout the year. January, New Beginnings with Herbs : Start the year fresh with a focaccia adorned with an assortment of herbs - thyme, oregano, and basil.
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Fill a liquid measuring cup with 1 ¾ cup of warm water. Sprinkle the yeast over the water and let it sit for 5 minutes. In the bowl of your stand mixer fitted with the dough hook add the flour, three tablespoons of olive oil, water and yeast mixture, and the salt. Turn the stand mixer on medium speed for 2 minutes.
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Christmas, Halloween, and Thanksgiving can be made special with food presentation ideas. Most Beautiful Focaccia Bread Art. Focaccia is an oven baked traditional Italian flatbread that resembles pizza dough. The surface is poked with fingers to allow air bubbles to flow, followed by a generous drizzle of olive oil, salt, and dried herbs for flavor.
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In a large bowl, combine the warm water, sugar, and yeast. Mix well. Cover the bowl with plastic wrap and let it sit for ten minutes. After 10 minutes the yeast should be active (bubbly). Add the flour and a little salt. Stir until a sticky yeast dough is formed. Finish forming dough on a lightly floured surface.
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With onions. Focaccia can also be made with red onions for a richer flavor, or with yellow onions if you want a more delicate taste. In any case, slice the onions thinly and lay them on top of the dough before baking, seasoning them with a pinch of salt and a drizzle of oil. Once ready, serve the focaccia with meat-based entrées or a cheese.
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While waiting, combine the dry ingredients in a mixing bowl. Stir ingredients together to form a shaggy dough. Grease the sides of the dough lightly with olive oil. Cover the bowl and let it rest at a warm non-drafty place for 1 hour, until doubled in size. We like to put the bowl into the oven, with just the light on.
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Use the greenery to create the sunflower stem and leaves. Add smaller sunflowers in other places on the dough. Place the sliced tomatoes around the stems to look like poppies. Garnish with more greenery (rosemary, parsley) to fill in the empty spaces. Bake in a 428°F (220°C) oven for 20 minutes or until golden brown.
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Focaccia is a flat, oven-baked Italian bread, similar to pizza. It's easy to make, can be sweet or savory, eaten by itself or in place of bread for a sandwich. Focaccia bread art is a new trend that encourages bakers to decorate their focaccia with fresh vegetables, herbs, and even edible flowers (sometimes it almost looks too pretty to eat).
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Move dough to a floured surface when done rising. STEP 4: With dough on a floured surface, punch down a few times, cover with a towel and let rest for 10 minutes. Meanwhile, brush a baking sheet with oil and sprinkle with cornmeal. STEP 5: Transfer the dough to the baking sheet and roll into a large, flat oval.
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Form the Focaccia. Line an oven-safe skillet or a baking pan with parchment paper. Spread half of the olive oil over the parchment paper. Turn the dough out onto the parchment paper shaping it roughly into a rectangle. Cover with a clean kitchen towel and let the dough rise for one hour.
