Focaccia Bread

Grab or make some bread dough. Or, get some bread or pizza dough at the super market. No,,I won’t be hurt and I won’t tell.

IMG_2485Pre heat the oven to 450F. Put the dough in the pan of your choice in about a one inch thickness. You could use a round cake pan or a loaf pan like in the pic or any kind of pan you want. The Focaccia Bread won’t care.

IMG_2487Let it rise in a warm spot and when it has about doubled in size poke holes down into the dough with your CLEAN fingers. Drizzle some extra virgin olive oil all over the dough. Just enough so all the holes have some in them. Then add whatever else you want. thinly sliced onion and rosemary are done often. Thin sliced garlic and on and on. Whatever you use just be sure to get some of it down into the holes. Today we are going with some rosemary and some left over Bruschetta  topping we had in the fridge. I had to grab it quick before Gammy scarfed it up.

IMG_2489Bake it until it is as dark and as firm as you want it. Fifteen to twenty minutes usually depending on the thickness and how YOU want it. Enjoy! Your guests will love your Focaccia Bread and want the recipe. Tell them to go to poppopcooks.com

 

 

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Focaccia Bread is a softer, not as crusty, version of Italian bread. Easy to make and always goes over great.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
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Instructions
  1. Grab or make some bread dough. Or, get some bread or pizza dough at the super market. No,,I won't be hurt and I won't tell. Pre heat the oven to 450F. Put the dough in the pan of your choice in about a one inch thickness. You could use a round cake pan or a loaf pan like in the pic or any kind of pan you want. The Focaccia won't care.
  2. Let it rise in a warm spot and when it has about doubled in size poke holes down into the dough with your CLEAN fingers. Drizzle some extra virgin olive oil all over the dough. Just enough so all the holes have some in them. Then add whatever else you want. thinly sliced onion and rosemary is done are done often. Thin sliced garlic and on and on. Whatever you use just be sure to get some of it down into the holes. Today we are going with some rosemary and some left over Bruschetta topping we had in the fridge. I had to grab it quick before Gammy scarfed it up.
  3. Bake it until it is as dark and as firm as you want it. Fifteen to twenty minutes usually depending on the thickness and how YOU want it. Enjoy! Your guests will love your Focaccia Bread and want the recipe.
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Garlic Bread

 

 

 

 

 

If you do this Garlic Bread once you will probably keep some in the freezer, ready to go from now on.

IMG_2345

These are your ingredients. Butter, garlic, grated parmesan cheese, dried basil and olive oil. Our pinch of salt didn’t make it into the pic, but, is a part of the action.

IMG_2348Cut the butter up into chunks and smear it around a little.

IMG_2347Peel and chop the garlic. Then sprinkle a pinch of salt on it and squash it with the side of your knife to make the pieces smaller. The salt will absorb the juices and add to the flavor of the finished product

IMG_2350With a butter knife mix the butter, garlic, cheese and basil all together. Then form a kinda lagoon for the shot of olive oil then mix the oil in until it’s all smooth.

IMG_2352Smear it on the bread, or breads, of your choice to create your garlic bread. We have here some slices of gluten free for Gammy, some chunks of ciabatta and some slices of a baguette that we had in the freezer.

IMG_2353Toast up what you are going to use now in your toaster oven or your big oven..

IMG_2354And save the rest of the garlic bread in plastic bags in the freezer so you can have your garlic bread even on those busy weeknights.

 

 

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This garlic bread recipe is real easy and real good. The best part is making the extra and saving it in the freezer to have it on hand and ready to go.
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Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
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Instructions
  1. Cut the butter up into chunks and smear it around a little. Peel and chop up the garlic then sprinkle a little salt on it and mash it with the side of your knife to make the pieces smaller.
  2. With a butter knife mix the butter, garlic, cheese and basil together then form a kinda lagoon for the shot of olive oil then mix the oil in until it's all smooth.
  3. Smear it on the bread, or breads, of your choice. Toast up what you are going to use for the pending meal and put the rest into plastic bags and store them in the freezer.
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Poppop’s Eeeeasy homemade bread

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The best part about this recipe is that when you come in after a busy day and you want some fresh, warm, out of the oven, homemade bread, it’s ready in minutes. But, to have the dough on hand you first you have to make it. But, it’s easy!

Warm up one cup of good water (bottled or filtered) in the microwave. It’s going to have to be warmer than body temp but not hot hot. The warmer the water the faster the dough will rise but if it’s too hot it will kill the yeast and it won’t rise at all. Put it in a medium sized mixing bowl and add a rounded tbsp. of yeast, a level tbsp. of salt (more or less), about a tbsp. of good olive oil (optional) and a pinch of sugar (optional). Whisk it up until the yeast and salt have dissolved then let it sit for five minutes or so until tiny bubbles (isn’t that an old song?) start to appear on the surface.

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Add two cups of flour. With a large cooks spoon mix and then fold in the flour until it wants to turn into dough.

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Add more flour if needed to be able to fold and then knead the dough just enough to get it mixed well and formed into a ball.

IMG_1879

Put a dry towel over the bowl . Some folks cover the dough tightly with plastic wrap . Some folks do it the old fashioned way with a towel . You’re the chef do it whichever way YOU chose. Place it in a warm spot where there are no drafts. On the counter top next to the stove works good.

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Let it sit until it has puffed up to about double in size, forty five minutes to 2 hours. There have been times when we have been in a crunch and have twisted off a wad of the dough after maybe ten minutes, when it just started to show a little life. It worked! Anyway, after it’s risen punch it down and take as much as you need for tonight’s supper. Have your oven preheated to 550 deg. Form your loaf any way you want it.

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It’ll be done when you tap on the bottom of the loaf and it sounds hollow when you tap it or when the crust is as dark and crusty as you like it.

cropped-076-e1429998868932.jpg

Put the rest in a plastic container that has a snap lid. It’ll waiting for you.

Then for the next few days you can grab some out of the fridge and put it in the toaster oven for some homemade, fast, warm and fresh bread right out of the oven with your dinner.

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You could double the amounts so there would be even more dough on hand.

 

 

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Poppop's Eeeeasy homemade bread BigOven - Save recipe or add to grocery list Yum
An easy to do, bread and pizza dough recipe
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Prep Time 10 minutes
Passive Time 1-2 hours
Servings
Ya neva know
Ingredients
Prep Time 10 minutes
Passive Time 1-2 hours
Servings
Ya neva know
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Warm up one cup of good water (bottled or filtered) in the microwave. It's going to have to be warmer than body temp but not hot hot. The warmer the water the faster the dough will rise but if it's too hot it will kill the yeast and it won't rise at all. Put it in a medium sized mixing bowl and add a rounded tbsp. of yeast, a level tbsp. of salt (more or less), about a tbsp. of good olive oil (optional) and a pinch of sugar (optional). Whisk it up until the yeast and salt have dissolved then let it sit for five minutes or so until tiny bubbles (isn't that an old song?) start to appear on the surface.Add two cups of flour. With a large cooks spoon mix and then fold in the flour until it wants to turn into dough. Add more flour if needed to be able to fold and then knead the dough just enough to get it mixed well and formed into a ball.
  2. Put a dry towel over the bowl . Some folks cover the dough tightly with plastic wrap . Some folks do it the old fashioned way with a towel . You're the chef do it whichever way YOU chose. Place it in a warm spot where there are no drafts. On the counter top next to the stove works good. Let it sit until it has puffed up to about double in size, forty five minutes to 2 hours. There have been times when we have been in a crunch and have twisted off a wad of the dough after maybe ten minutes, when it had just started to show a little life. It worked! . Anyway, after it's risen punch it down and take as much as you need for tonight's supper. Have your oven preheated to 500 deg. Form your loaf any way you want it. spray or rub a baking tin with oil. It'll be done when you tap on the bottom of the loaf and it sounds hollow or when the crust is as dark and crusty as you like it. Put the rest in a plastic container that has a snap lid. It'll waiting for you. Then for the next few days you can grab some out of the fridge and put it in the oven for some homemade, fast, warn and fresh bread right out of the oven with your dinner. You could double the amounts so there would be even more dough on hand.
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