Best 3 Focaccia For The Love Of It Longmeadow Farm Recipes

Are you craving a delectable focaccia that tantalizes your taste buds with its fluffy texture, crispy crust, and aromatic herbs? Look no further than the "Focaccia for the Love of It" from Longmeadow Farm. This recipe, passed down through generations, promises an unforgettable culinary experience that will leave you yearning for more. Get ready to embark on a journey of flavors as we guide you through the steps of creating this exceptional focaccia, a true testament to the art of baking.

Check out the recipes below so you can choose the best recipe for yourself!

FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM

Focaccia for the Love of It - Longmeadow Farm image

Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well.

Provided by Andi Longmeadow Farm

Categories Yeast Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

5 1/4 cups unbleached bread flour
2 tablespoons sugar
1 teaspoon sugar
4 teaspoons kosher salt
1 (2 1/4 teaspoon) package instant yeast
2 1/2 cups warm water
4 tablespoons olive oil, divided
1 dash crushed rosemary
1 dash crushed thyme
coarse salt

Steps:

Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
Switch to the dough hook and mix on medium low for another 3 minutes.
Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
Put dough on board or counter dusted with a bit of flour.
Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
Brush last tablespoon of oil, add toppings.

FOCACCIA

Focaccia image

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

Steps:

In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

FRESH TOMATO SANDWICHES SATURDAY LUNCH ON LONGMEADOW FARM

Fresh Tomato Sandwiches Saturday Lunch on Longmeadow Farm image

The back door swings shut with a loud bang, people are balancing fresh back porch iced tea in frosty glasses, with ice tinkling and bobbing around, in one hand. In the other hand, clutched tightly; holds a sandwich that heralds the start of the long hot summer. A big shade tree has several old lawn chairs randomly placed beneath it, and our friends hurry to plop down, with a sigh of complete satisfaction as they begin devour their pleasurable, but simplistic tomato sandwich, and sip the sweet iced tea.

Provided by Andi Longmeadow Farm

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large fresh tomatoes, sliced (1/4 inch thick)
1 large white onion, sliced (1/4 inch thick)
1 tablespoon butter, softened (to room temperature, can use buttery spread, but changes taste)
8 slices fresh white bread (not toasted, prefer homemade, but can use sandwich bread, soft)
1 teaspoon fresh chives (snipped in small pieces)

Steps:

Slice onions, tomatoes, and chives if using.
Spread butter (or buttery spread) on 4 slices of bread.
Top this bread with onions, tomatoes, and chives (if using) in this order.
Top with other 4 slices, and lightly but firmly pressed top bread onto tomato topped bread.
Slice in half, on the diagonal, and eat immediately.
Serve with fresh iced tea or lemonade.
Sit under a tree and let the warm breezes lull you into total enjoyment.

Nutrition Facts : Calories 206.3, Fat 4.9, SaturatedFat 2.2, Cholesterol 7.6, Sodium 291.4, Carbohydrate 35.9, Fiber 4, Sugar 8.5, Protein 5.9

Tips:

Use a high-quality olive oil, as it will greatly contribute to the flavor and texture of the focaccia.

Use warm water for the yeast mixture, as it will help the yeast to activate and grow.

Don't overknead the dough, as this will make it tough. Knead it just until it comes together and is smooth and elastic.

Let the dough rise in a warm place until it has doubled in size, about 1 hour.

Preheat the oven to a high temperature, as this will help create a crispy crust.

Bake the focaccia until it is golden brown and cooked through, about 25 minutes.

Let the focaccia cool slightly before slicing and serving.

Conclusion:

Focaccia is a delicious and versatile bread that can be enjoyed on its own or used in a variety of dishes. It is also a relatively easy bread to make, making it a great choice for beginner bakers. With a little practice, you can master the art of making focaccia and impress your friends and family with your culinary skills.