Recipes for "focaccia"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Place bread cubes on the prepared baking sheet.

Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.

Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.

Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.

Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.

Taste for seasoning before serving. Enjoy!

Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.

Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.

Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.

Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.

Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)

Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.

Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.

Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.

Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.

Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.

Grease a baking sheet with 1 teaspoon oil.

Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.

Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.

Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees F (245 degrees C).

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.

Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.

Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.

Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.

Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).

Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.

Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.

Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.

Preheat oven to 475 degrees F (245 degrees C).

Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.

Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

Gather all ingredients.

Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.

Cover and let sit at room temperature for 12 to 14 hours.

Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.

Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.

Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.

Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.

Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.

Unwrap and stretch and fold dough once more in each direction using oiled hands.

Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.

Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.

Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.

Slice and serve.

For the focaccia: Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast has bloomed, about 10 minutes. When ready, the top of the bowl should look like a foamy beer.

Stir in olive oil and salt. Add all-purpose flour and bread flour and stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.

Cover the bowl and allow to rise for 45 minutes. After 45 minutes, uncover the bowl and wet your hands slightly. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball. Continue this process until you work your way all around the dough. This is known as a stretch and fold. It helps to develop gluten and replaces traditional kneading. Cover the bowl again and let sit in a warm spot.

After 30 minutes, repeat the stretch and fold process. Cover the bowl and perform two more sets of stretches and folds 30 minutes apart. After the 4th stretch and fold, cover the bowl and let sit for 30 minutes.

At this point, the dough should have doubled in volume and should be smooth to the touch. The dough is now ready to be used, or can be chilled overnight to use the next day.

For the toppings: Lightly oil a 9x13-inch metal cake pan. Set the focaccia base in the pan, using your fingers to gently stretch it into all four corners. Cover the focaccia and let rise for about 1 hour.

Meanwhile, preheat the oven to 450 degrees F (230 degrees C).

Once focaccia has risen for an hour, drizzle the surface with olive oil. Use your fingers to dimple the surface, then scatter cheese in an even layer. Dimple the surface again, then layer the potato slices on top. Drizzle with olive oil and season with salt and pepper. Sprinkle with crumbled bacon.

Bake in the preheated oven until the focaccia and cheese are golden brown and bubbly, 25 to 30 minutes.

Remove from the oven and let sit in the pan for about 10 minutes, then carefully slide focaccia onto a cutting board. Let cool for an additional 10 minutes, then sprinkle sliced scallions all over before slicing and serving.

For the focaccia: Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast has bloomed, about 10 minutes. When ready, the top of the bowl should look like a foamy beer.

Stir in olive oil and salt. Add all-purpose flour and bread flour and stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.

Cover the bowl and allow to rise for 45 minutes. After 45 minutes, uncover the bowl and wet your hands slightly. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball. Continue this process until you work your way all around the dough. This is known as a stretch and fold. It helps to develop gluten and replaces traditional kneading. Cover the bowl again and let sit in a warm spot.

After 30 minutes, repeat the stretch and fold process. Cover the bowl and perform two more sets of stretches and folds 30 minutes apart. After the 4th stretch and fold, cover the bowl and let rise for 30 minutes.

At this point, the dough should have doubled in volume and should be smooth to the touch. The dough is now ready to be used, or can be chilled overnight to use the next day.

For the toppings: Lightly oil a 9x13-inch metal cake pan. Set the focaccia base in the pan, using your fingers to gently stretch it into all four corners. Cover the focaccia and let rise for about 1 hour.

Meanwhile, preheat the oven to 450 degrees F (230 degrees C).

After focaccia is risen, lightly drizzle the surface with olive oil. Use your fingers to dimple the surface, then scatter mozzarella cheese in an even layer.

Use a spoon to dollop the surface with marinara, then sprinkle the top with Parmesan cheese. Top with pepperoni.

Bake in the preheated oven until focaccia and cheeses are golden brown and bubbly, 25 to 30 minutes.

Remove from the oven and let sit in the pan for about 10 minutes, then carefully slide focaccia onto a cutting board. Let cool for an additional 10 minutes before slicing and serving.

Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.

Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.

Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.

Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.

Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.

Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Stir yeast and warm water together in a large bowl and let stand for 15 minutes.

Add 1 tablespoon olive oil, sugar, all-purpose flour, and salt. Use a wooden spoon to stir until a very soft, sticky dough forms. While stirring, incorporate any dough that sticks to the sides of the bowl.

Drizzle over a tablespoon of olive oil, and rub some on your hands. Pick up dough, and with your fingers under the dough pushing gently up, stretch the sides down and under several times while rotating the dough, in order to form a relatively smooth ball with some surface tension on top. Place dough ball into the bowl, smooth side up, cover the bowl, and refrigerate overnight.

The next morning, pull out dough and let rise at room temperature until doubled in size, about 1 1/2 hours.

Generously oil a work surface with about 1 tablespoon olive oil, and transfer dough to the work surface. Press into a large rectangle, and then fold into thirds one way, and then the other, forming a small rectangle, about 6x9 inches.

Generously oil a sheet pan with about 2 tablespoons olive oil, and transfer dough rectangle to the sheet pan. Press dough out to about 1/2-inch thick. Cover; let proof at room temperature until dough has spread out, risen slightly, and surface has bubbles, 1 1/2 to 2 hours.

Meanwhile, wrap plum sections with prosciutto and refrigerate until needed.

Preheat the oven to 475 degrees F (245 degrees C).

Sprinkle dough with rosemary. Push wrapped plum sections deep into the dough in a 3x4 pattern. Drizzle top lightly with olive oil; sprinkle with sea salt.

Bake in the preheated oven until browned, 17 to 20 minutes. As soon as focaccia is out of the oven, brush with more olive oil if desired. Transfer focaccia to a rack and let cool completely  before cutting.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.

Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.

Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.

Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.

Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. Dough should be soft and elastic but not sticky.

Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.

Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.

Move oven rack to center position. Preheat oven to 500 degrees F (260 degrees C).

Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. Roll 1 piece of dough out to about 3/8 inch thick, retaining rough rectangle shape, until dough is about 6x8 inches. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan. Pull and stretch dough so it overlaps the edge of the pan by about 1/2 inch and fasten dough edges to sheet pan edges; dough will be thin and membrane-like.

Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough.

Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Discard rolled-off dough edges.

Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole in the dough; repeat 2 or 3 more times to make a few tears in the top layer.

Drizzle flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.

Bake in the preheated oven until flatbread has many browned, blistered spots on top, bread has inflated, and the top is crusty, 6 to 7 minutes. Repeat steps to make a second flatbread using second half of dough as before. Drizzle 2nd flatbread with remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake second bread as before. Cut in breads into quarters and serve warm.

Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.

Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.

When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.

Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.

Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.

Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.

Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.

Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.

Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.

Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.

Bake in the preheated oven until golden brown, about 20 minutes.

Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.

In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.

Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt. Add the rosemary.

Cup by cup, whisk in the rest of the flour (both the bread flour and all-purpose). As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon.

By the time you get to adding the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading.

Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky.

Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment.

Just knead the dough using the dough hook on low speed for 8 minutes. If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it.

In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. Spread the oil all over the dough.

Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. It should just about double in size.

Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). Place the dough in your baking pans or form it into free-form rounds on a baking sheet.

This recipe will make two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes.

Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch.

Cover the dough again and leave it to rise for its final rise, about 2 hours.

With 30 minutes to go before the rise finishes then preheat the oven. If you have a pizza stone put it in the oven as it preheats.

Once the dough has done its final rise, gently paint the top with olive oil — as much as you want.

Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.

Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake at 400°F for a total of 20 to 25 minutes.

If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.

When the bread comes out of the oven, turn it out onto a rack within 3 to 5 minutes; this way you'll keep the bottom of the bread crispy. Let cool on a rack for 10 minutes before eating.

In a medium-sized mixing bowl, or in a stand mixer with a paddle attachment, mix together all the dough ingredients until the flour is fully absorbed. You don't need to actually knead the dough, though I sometimes knead it a few times in the bowl when mixing by hand to incorporate the last of the flour.

Cover and let it rise for 1-2 hours at room temperature. Use it right away, or transfer to the fridge overnight.

Simply Recipes / Sally Vargas

Film a half-sheet pan or baking sheet with 1 tablespoon olive oil and pat the dough out so that it fills the entire pan. If it springs back, wait a few minutes and then continue patting it out. Let the dough rise uncovered until puffy—about 1/2 hour for room temperature dough, or an hour for refrigerated dough.

Simply Recipes / Sally Vargas

Meanwhile, warm 2 teaspoons of butter or olive oil in a large skillet over medium heat. Add the onions with 1/2 teaspoon salt, and cook, stirring occasionally, until deep brown. This will take 30 to 40 minutes. Stir in the vinegar and remove from heat. Let the onions cool slightly.

Simply Recipes / Sally Vargas

Preheat the oven to 425°F.

Uncover the dough and brush the top with 1 to 2 tablespoons of olive oil, paying special attention to the edges and corners. Gently dimple the top of the focaccia all over by pressing your fingertips about halfway down into the dough.

Scatter the onions over top. Dot the cubes of brie evenly over the onions, followed by the cranberries. Finish by sprinkling the rosemary over top along with as much black pepper as you like.

Simply Recipes / Sally Vargas

Bake for 20 to 25 minutes, until the cheese is melted and the bottom of the crust is golden (lift it up with a spatula to check). If the toppings start to brown too much before the bottom of the crust is golden, cover the pan loosely with foil.

Simply Recipes / Sally Vargas

Cool briefly, then serve. Leftovers will keep for about 3 days.

Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.

Turn dough out onto a lightly floured surface and knead until smooth and elastic.

Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.

Bake in the preheated until golden brown, about 15 minutes.

Cut into 12 pieces and serve warm.

Place water, 2 tablespoons olive oil, garlic, bread flour, 1 tablespoon rosemary, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

Pat dough into a 9x13-inch baking pan or a 12-inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 tablespoons oil and sprinkle with remaining 1/2 tablespoon rosemary. Cover with plastic wrap and let rest while the oven preheats, about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Remove plastic wrap and bake focaccia in the preheated oven until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.

In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.

Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.

Oil an 11x17-inch baking sheet.

Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.

Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).

Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.