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Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing. 🔗 LINKS Buy me a coffee! - 🤍 Instagram - 🤍 Website: 🤍 ––––––––––––––––––––––––––––––––––––––– ❤️ OTHER VIDEOS YOU'LL ENJOY Detroit-Style Pan Pizza - 🤍 Neapolitan-Style Pizza in the Ooni Pro Oven - 🤍 Foolproof English Muffin Recipe - 🤍 ––––––––––––––––––––––––––––––––––––––– GARLIC AND ROSEMARY FOCACCIA DOUGH (makes one 9"x13" bread) All-Purpose Flour, 100% – 600g (4 1/2 Cups) Warm Water, 75% – 450g (2 Cups) Coarse Sea Salt, 1% – 6g (3/4 tsp.) Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.) Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast) TO TOP THE DOUGH Garlic Confit, as needed Fresh Rosemary, as needed Coarse Sea Salt, as needed ––––––––––––––––––––––––––––––––––––––– EQUIPMENT THAT I USE (Affiliate Links) 9"x13" Non-Stick Pan - 🤍 Chef Works Uptown Apron - 🤍 Chef Works Denver Apron - 🤍 Lloyd's Pans Straight-Sided Pizza Pan 12x1 - 🤍 Lloyd's Pans Straight-Sided Pizza Pan 10x1 - 🤍 9"x13" Non-Stick Pan - 🤍 Cast Iron Tortilla Press - 🤍 Lodge 12" Cast Iron Pan - 🤍 Lodge Cast Iron Griddle (10" x 20") - 🤍 Tojiro DP Utility/ Petty Knife - 🤍 Mac 6" Curved Boning Knife - 🤍 KitchenAid Pro Line 7 Qt. Stand Mixer - 🤍 KitchenAid Pasta Roller Attachments - 🤍 Cuisinart 14 Cup Food Processor - 🤍 Gas Burner Attachment for Ooni 3 Pizza Oven - 🤍 Pasta alla Chitarra Pasta Cutter with Rolling Pin - 🤍 Gnocchi Rolling Board - 🤍 All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - 🤍 All-Clad Stainless Steel 10" Fry Pan - 🤍 All-Clad Stainless Steel 14" Fry Pan - 🤍 All-Clad Stainless Steel 1.5 Qt. Sauce Pot - 🤍 Le Creuset Enameled 11.75" Cast Iron Skillet - 🤍 Fujifilm X-H1 Mirrorless Camera - 🤍 Fujifilm 35mm f1.4 Lens - 🤍 Fujifilm 18mm f2 Lens - 🤍 Fujifilm 16-55mm f2.8 Zoom Lens - 🤍 Joby Gorilla Pod 5K Tripod - 🤍 ––––––––––––––––––––––––––––––––––––––– TIMESTAMPS Intro – 00:00 Why Focaccia is great for beginners – 00:11 Mixing the Focaccia dough – 00:55 Why folding dough makes great bread – 02:37 Folding the Focaccia dough– 02:52 First Fermentation – 03:21 Cold Fermentation – 03:38 Placing Focaccia dough in pan – 03:58 Final proof & dimpling the dough – 05:01 Topping the Focaccia – 06:22 Baking the focaccia – 07:06 Cutting the focaccia – 07:43 Outro – 08:15 (Non-Affiliate Links) Anryu Kurouchi Gyuto 240mm - 🤍 #focaccia #kitchenandcraft
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Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ FOCACCIA DOUGH INGREDIENTS: ►1 1/2 cups warm water 105-115 F ►1 tsp honey ►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp ►3 3/4 cups all-purpose flour ►1 1/2 tsp salt ►1 Tbsp extra virgin olive oil for the dough ►1/4 cup extra virgin olive oil for the pan FOR THE TOPPING: ►2 Tbsp extra virgin olive oil ►2 Tbsp water ►2 cloves garlic minced ►1/2 tsp salt ►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs ►1 tsp kosher salt or flaky salt to sprinkle the top 🖨 PRINT RECIPE HERE: 🤍 ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Thermapen Mk4 Thermometer: 🤍 ►Food Scale: 🤍 ► Olivewood Spatula: 🤍 ►Glass Mixing Cups: 🤍 ►Flexible Food Scraper: 🤍 ►Small Whisk: 🤍 ►Magnetic Measuring Cups: 🤍 ►Oven Mittens: 🤍 ► Glass Mixing Bowls: 🤍 ►Salt and Pepper Grinder: 🤍 ►Blue Dutch Oven: 🤍 ►Non-stick pro bake pan 9x13: 🤍 ►Cooling Rack: 🤍 ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: 🤍 ►Mk4 Thermometer: 🤍 ►My Favorite Cutting Board: 🤍 ►Hand Mixer: 🤍 ►Favorite Blender: 🤍 ►Food Processor: 🤍 ►Glass Bowls: 🤍 ►Kitchen Scale: 🤍 ►Glass Storage Containers: 🤍 ►Knife Block Set: 🤍 ►Our Dinnerware Set: 🤍 ►My White Apron: 🤍 ⏱️TIMESTAMPS⏱️ 0:00 Intro 0:46 Prepping yeast 1:26 Measuring dry ingredients 1:46 Combining dry and wet ingredients 2:19 Proofing bread dough 2:40 How to make the topping 3:42 How to properly stretch and fold the dough 6:00 Adding bread topping 6:18 How to bake focaccia bread 6:57 Taste test 8:28 How to make bread dip FOLLOW ME: ►INSTAGRAM: 🤍 ►FACEBOOK: 🤍 ►PINTEREST: 🤍 CONNECT: ►WEBSITE: 🤍 ►ALL MY RECIPES: 🤍 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #bread #baking
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe PRE-ORDER MY COOKBOOK ❤ : 🤍 Focaccia Recipe: 🤍 No Knead Focaccia Recipe: - 470g Warm Water (2 cups) - 2 tsp Salt - 1 tbsp Extra Virgin Olive Oil ( plus more for the tray) - 7g ( 2 tsp ) Yeast - 560g Bread Flour ( 4 cups) Add any toppings you like! PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake. Copyright © 2023 Emma Fontanella. All rights reserved. No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder. 00:00 Intro 00:25: Make the Dough 00:42 What flour to use 01:17 Add the flour and mix 01:48 First series of stretch and folds 02:16 Second series 02:46 Third series 03:03 Fourth series 03:38 Prepare the pan and shape the focaccia 04:25 Make the dimples and add the toppings 04:54 Bake the focaccia 05:31 Make the sandwich 06:17 Pre-order my Cookbook!
1 HOUR FOCACCIA! 🍞⏳ Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish! We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet 😋). Even though the real thing is always so delicious, in a pinch this works great! FULL VIDEO: 🤍 Yield: 1 large/ 2 small focaccia Prep time: 50m Cook time: 10m Ingredients: 400g Plain Flour 320ml Water (warm) 8g Salt 8g Sugar 7g Instant yeast (one sachet) 3 tbsp olive oil for greasing pan 3 tbsp olive oil for topping Sea salt Any herbs of choice (optional) Garlic granules (optional) Method: 1. Preheat oven to 250C. 2. Add water, sugar and yeast in a food processor and pulse till dissolved. 3. Add flour and salt to food processor and pulse till rough ball is formed. 4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins. 5. Grease large baking tray with 3 tbsp oil and tip dough into tray. 6. Stretch dough to the edges and cover and leave to rise for further 10 mins. 7. Add olive oil, salt and any toppings of choice and spread across the surface. 8. Dimple evenly with fingertips across the dough. 9. Leave to rise for final 10-15 mins. 10. Bake for 6-10 mins, until golden. 11. Enjoy :) - - - - - #focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic _ Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack. Want to see more bread recipes? Tell us in the comments box below. Links from the video: Gennaro's Channel : 🤍 Jamie's Magazine : 🤍 For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Jamie's Recipes App | 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #FOODTUBE x
Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry...the ultimate homemade focaccia sandwich appears right before our eyes. Recipe: 🤍 My Baking Sheets: 🤍 Za'atar: 🤍 KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: 🤍 Nordic Ware® Aluminum Baker's Sheet: 🤍 The Spice Way - Traditional Lebanese Zaatar with Hyssop | 2 oz | (No Thyme that is used as an hyssop substitute) Freshly Grown Seasoning. No Additives, No Perservatives (Za'atar/zatar/zahtar/zahatar): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back 😉 Serve it with bread dipping oil to make it even better! The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below. FOCACCIA Recipe: 🤍 BREAD OIL Recipe: 🤍 #focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
Focaccia is a great bread that everyone should know how to make. Focaccia bread is made with pantry staples that are mixed by hand, then let rest and folded, before proofing, adding dimples and topping with whatever you have for a crisp crust, and an open fluffy interior. Full recipe linked below. ► Join our Cooking Community: 🤍 ► Focaccia Recipe: 🤍 A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour. This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how. ► Connect with me on social: - Instagram: 🤍 - TikTok: 🤍 - Twitter: 🤍 - ► CHEAP, but useful Kitchen Gear - Whetstone for sharpening: 🤍 - Scale: 🤍 - 8-inch Chef's knife: 🤍 - Cast iron: 🤍 - Saucepan: 🤍 - Wood cutting board: 🤍 - (NOT cheap) Amazing Pan: 🤍 - MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with lavmic Edited in: Premiere Pro #Focaccia Sources / Inspiration: - 🤍 - 🤍 Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy! For the fully formatted, printable, written recipe, follow this link: 🤍 To become a Member of Food Wishes, and read Chef John’s in-depth article about Big Bubble Focaccia, follow this link: 🤍 You can also find more of Chef John’s content on Allrecipes: 🤍
For the complete recipe and directions click on the link: 🤍 Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel. ——————————————————— This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal. ——————————————————— #focaccia #focacciaalrosmarino #rosemaryfocaccia #poolishmethod ——————————————————— “Just One Bite, Please?” Blog: 🤍 Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Email: justonebiteplease🤍hotmail.com ——————————————————— Purchase Equipment on Amazon: Shop Amazon: 🤍 Mixing Bowls: 🤍 Electronic Baking Scale: 🤍 Rubber Spatula: 🤍 Plastic Bowl Scrape: 🤍 Baking Stone 14″ x 16″ (Old Stone Oven Baking Stone): 🤍 ½-Sheet of Parchment Paper: 🤍 Large Wooden Cutting Board: 🤍 ½-Sheet Pan: 🤍 Cooling Rack: 🤍 2-inch Pastry Brush: 🤍 Baker’s Peel/Pizza Peel: 🤍 ——————————————————— Music: Almost A Year Ago - by John Deley and the 41 Players (YouTube Create) Arabian Sand - by E's Jammy Jams (YouTube Create) Forget Me Not - by E's Jammy Jams (YouTube Create) Love Struck - by E's Jammy Jams
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing. I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more. A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time! INGREDIENTS 500 g strong flour (W300, 12 g protein) 12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm) 1 tsp honey (or malt or sugar) 380 - 400 g lukewarm water 2 tbsp EVOO for the dough 2 tsp of salt additional EVOO for the baking tray and the top some water for the top coarse salt for the top EVOO = Extra Virgin Olive Oil Preheat the oven to 275C - 530F, conventional mode, lowest rack. Bake for 15-20 minutes. Let the focaccia cool on a wire rack for at least 15 minutes. #italianfood #italiancooking #focaccia #easy
This homemade Focaccia bread is a delicious beginner-friendly no-knead bread recipe that comes together easily. Thanks to Optimum for sponsoring a portion of this video. Topped with thyme and flakey sea salt, this focaccia is pillowy soft on the inside, and crispy on the outside. You won’t be able to stop eating it. It’s Ahhhmazing! Thanks to Optimum for sponsoring a portion of this video. RECIPE: 🤍 If you’ve never made bread before then, focaccia is the best recipe to start with. It doesn’t require a mixer, nor do you have to knead it. It’s a straightforward recipe that anyone can make. It’s a forgiving and fool-proof recipe that you can flavor however you’d like. 🤍 🤍optimum 🤍youtube.com/optimum SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
Today I am going to show you a very easy no-knead focaccia bread recipe. The toppings are versatile and up to you. Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food. #food #youtubepartner #cooking 🔴 My COOKBOOK is available online at Barnes & Noble, Target, and Walmart 🔴 Also here 🤍 ⭐️ BAKED PASTA RECIPE 🤍 INGREDIENTS 2 1/2 cups all-purpose flour 1 Tbsp sugar 1 tsp salt 1 1/2 tsp active dry yeast 1 1/2 to 1 3/4 cups warm water 3 Tbsp olive oil for bowl and topping 2 tsp flaky sea salt for topping 8 x 12 baking dish Bake in a preheated oven at 425°F for 20 to 25 minutes The easiest focaccia bread I make No knead bread recipe
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella. You'll need: (US Measurements) For the dough: 1 x ¼ oz sachet dried yeast 1 tbsp honey 2 & ½ cups warm water 5 & ¼ cups plain flour 1 tbsp sea salt flakes 4 tbsp olive oil For the garlic, basil rub: 4 garlic cloves, roughly chopped 2 tsp sea salt flakes Large handful basil leaves 3 tbsp olive oil (Metric Measurements) For the dough: 1x 7g sachet dried yeast 1 tbsp honey 600ml warm water 650g plain flour 1 tbsp sea salt flakes 4 tbsp olive oil For the garlic, basil rub: 4 garlic cloves, roughly chopped 2 tsp sea salt flakes Large handful basil leaves 3 tbsp olive oil Get the full method here:🤍 Check out my meal planning website: 🤍 Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: 🤍 Follow me on Twitter: 🤍 Like my Facebook page: 🤍 Follow me on Instagram: 🤍 Follow me on Pinterest: 🤍 Shop for my Kitchen Equipment Essentials: 🤍 Check out my cookbooks: 🤍
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe. #Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese - Ingredients: 59mL Warm water (100°-110°F) 1 tsp Sugar 5g Active dry yeast 341mL Water 440g Bread flour 10g Salt 20g Semolina 12mL Olive oil 10g Honey - SUBSCRIBE FOR MORE VIDEOS - 🤍 INSTAGRAM - 🤍
Learn how make Shockingly Easy and Delicious Focaccia Bread. This recipe reminds me of the focaccia I got in Liguria on the coast of Italy. Simple, delicious, and easy, and coated in rosemary and garlic! Get the recipe here: 🤍 Shop Joe’s favorite pots and pans: 🤍 Shop Joe’s favorite serving dishes and ceramics: 🤍 When you shop using these affiliate links, we receive a small commission. Help support Cooking Italian With Joe while shopping for the products Joe uses and trusts. To Purchase a bottle of Vito and Joe’s Olive Oil: 🤍 Website: 🤍 Facebook: 🤍 Instagram: 🤍
Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: 🤍 📸INSTAGRAM: 🤍 MY GEAR BOOS BLOCK CUTTING BOARD: 🤍 BREAD KNIFE: 🤍 PLASTIC DOUGH CARD: 🤍 ESCALI DIGITAL SCALE: 🤍 INSTANT READ THERMOMETER: 🤍 MY CAST IRON: 🤍 (not a joke. i use this often and really like it) LODGE CAST IRON SKILLET (also recommended): 🤍 MY FAV STAINLESS BOWL: 🤍 DELI CONTAINERS: 🤍 RECIPE: 2 HOUR •360g or 1.5c water 86F/ 30C •4g or 1 1/4 tsp instant yeast •25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan •10g or 2 1/3tsp sugar •450g or 3.5c bread flour (12.7% protein) •12g or 2 tsp salt Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes. After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown 🤍 1:22 Oil 12" cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min. 24 HOUR •360g or 1.5c 86f/30c water + additional 20g •10g 2 1/3tsp sugar •25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan •450g or 3.5c bread flour (12.7% protein) •4g or 1 1/4 tsp yeast •12g or 2tsp salt Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours. Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour. Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min. CHEESY: •175g or 6oz aged white cheddar, cut into 1/2" cubes •360g or 1.5c 86f/30c water + additional 20g •10g 2 1/3tsp sugar •25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan •450g or 3.5c bread flour (12.7% protein) •4g or 1 1/4 tsp yeast •12g or 2tsp salt •fried breadcrumbs (recipe below) Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown 🤍 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown 🤍9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours. Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour. Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min. FRIED BREADCRUMBS: Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel #foccacia #castironfoccacia #cheesybread || MUSIC || EPIDEMIC SOUND: Get a free trial with this link: 🤍 bensound.com DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend.
Focaccia Barese is arguably the GRANDMOTHER of all focaccia recipes and it’s not hard to see why. Once you bite into a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. This focaccia barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour. Find out the secrets of this MASTERPIECE, created by prize winning pizza chef Mark Paterno…and then make your own. Thankfully this recipe makes 3 loaves of the focaccia, because trust me, you won’t want to share! 🌍Get the recipe on my website 🤍 barese/ = 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) 🤍 Join this channel to get access to perks: 🤍 🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): 🤍 📖Share it with your FOODIE friends on FACEBOOK 🍝Check out my website to get more recipes 🤍 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) 🤍 📖LIKE Vincenzo’s Plate ON FACEBOOK 🤍 📷FOLLOW ME ON INSTAGRAM 🤍vincenzosplate 🤍 💯 To purchase my t-shirts and more follow this link: 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. = Check out these PLAYLISTS: 👪COOKING WITH MY FAMILY: 🤍 🍝PASTA RECIPES: 🤍 🍕PIZZA RECIPES: 🤍 🍗MAIN COURSE RECIPES: 🤍 🍰DESSERT RECIPES: 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. = 🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). INGREDIENTS: (This will make 3 portions) 1.4kg/6 cups water 1.6kg/6.5 cups 00 Le 5 Stagioni Flour (extra for kneading) 400g/3 ¼ cups Le 5 Stagioni Mora Integrale Flour (Wholemeal) 60g/4 tablespoons salt 40g/2.67g Extra virgin olive oil (EVOO) –plus extra for drizzling! 10g/0.35oz fresh yeast 200g cherry tomatoes (cut in half) Dried oregano Sprinkle of sea salt METHOD: 1. Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl. 2. Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps! 3. Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe! 4. Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well. 5. When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through. 6. Add 60g of salt and mix it through until combined. 7. Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down. Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well. 8. You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it. 9. Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated. Keep reading the recipe on Vincenzo's Plate website: 🤍 barese/
FULL RECIPE ► 🤍 SUBSCRIBE ► 🤍 BETTER BAKING SCHOOL ►🤍 - ORDER THE BAKER BETTIE COOKBOOK! Amazon- 🤍 Bookshop- 🤍 Barnes and noble- 🤍 Chapters indigo- 🤍 Indiebound- 🤍 - PRODUCTS USED IN THIS RECIPE (affiliate links) Silicone Spatula: 🤍 9x13" Pan: 🤍 Digital Scale: 🤍 Bread Knife: 🤍 - FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 Email Subscription: 🤍 Website: 🤍 RECIPE: 500 gr (4 cups + 2 TBSP) bread flour or unbleached all-purpose flour 400 gr (1 3/4 cup) room temperature water 1/4 tsp instant yeast or 50 gr fed and ripe sourdough starter 28 gr (2 TBSP) olive oil 10 gr (2 tsp) fine sea salt or kosher salt 28 gr (2 TBSP) extra olive oil, divided (for the pan and finishing the dough) fresh rosemary or other fresh herbs or toppings of choice coarse salt for sprinkling on top Today we are making the classic Italian flatbread known as focaccia! The way I make focaccia is incredibly easy and it is a no-knead dough. You can make this recipe with dried yeast or you can use your sourdough starter to make sourdough focaccia! Both are so delicious! #stayhome #easyrecipe #baking
Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise. Find the full recipe here: 🤍 ⏱️Timestamps⏱️- 0:00 Whisking together the flour, salt, and instant yeast. 0:14 Adding lukewarm water and mixing to combine. 0:31 Drizzling mixed focaccia dough with olive oil. 0:45 Transferring dough to the fridge for an 18-hour rise. 0:49 Preparing the 9x13-inch pan for baking. 1:00 Deflating the dough and shaping it. 1:25 Transferring dough to prepared pan. 1:39 Dimpling the focaccia dough. 2:05 Sprinkling focaccia dough with flaky sea salt. 2:22 Transferring the pan to the oven to bake. 2:28 Removing the focaccia dough from the oven. 2:46 Slicing the baked focaccia bread.
Recipe: 🤍 It's your favorite dimpled, fluffy Italian bread recipe — but make it small enough for one meal! It's baked in a loaf pan so every slice gets an edge piece, and can be customized with herbs, garlic, olives, or whatever suits your taste buds best. Whether it becomes a gorgeous sandwich like Martin makes here, or a shared savory treat with delicious fix-ins, Small-Batch Cheesy Focaccia is that trendy recipe you've got to try for yourself. King Arthur Bread Flour: 🤍 Bread Pans: 🤍 Set of 10 Bowl Covers: 🤍 Focaccia variations in this video: Plain: Top the dough with additional olive oil and coarse salt. Bake for 17 to 22 minutes. Rosemary-Olive: Add pitted olives to taste (1/2 cup or so) and freshly minced rosemary. Bake for 17 to 22 minutes. Garlic Confit and Lemon: Break up 1 bulb of garlic and simmer the cloves in olive oil for 20 minutes. Top the dough with the garlic, fresh lemon zest, and coarse salt to taste. Bake for 17 to 22 minutes. Sandwich: Season some sliced bell peppers, halved roma tomatoes, and garlic cloves with olive oil, salt, and pepper. While the oven preheats, roast the vegetables on a cookie sheet until jammy, withered, and browned on the bottom. Martin dressed his sandwich with basil mayonnaise, Scamorza cheese (smoked mozzarella), and the vegetables. Credits Host: Martin Philip Producer: Tucker Adams Chapters 0:00-0:44: Introduction to Small-Batch Cheesy Focaccia 0:45-2:01: Using Bread Flour to make the dough 2:02-2:49: The two bowl folds that give strength to the dough 2:50-4:15: Placing and dimpling the dough in a loaf pan 4:16-5:34: Customizing your focaccia with other ingredients 5:35-6:10: Getting the bread out of the pan after the bake 6:11-6:55: Checking out that sweet interior crumb 6:56-7:46: Making a focaccia sandwich using one small loaf 7:47: Martin can barely handle how delicious it is
Watch Claire Saffitz make soft & crispy focaccia, a recipe from her cookbook, Dessert Person. Not only is the recipe forgiving, making it a great introduction to breadmaking for novice bakers, it's incredibly versatile and serves as the perfect accompaniment to any meal (hello, soup weather!). You might be surprised to see just how easy it is to make a tall, fluffy, light focaccia. #ClaireSaffitz #DessertPerson #Focaccia Special Equipment: Instant-read thermometer Stand mixer Scale Standard half-sheet pan (18x13 inches) Ingredients: 1 (1/4 oz / 7g) envelope active dry yeast 6 cups bread flour (24oz / 780g) 2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g) 1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands Optional toppings Flaky salt, for sprinkling the top Video Breakdown: 0:00 Start 0:15 Intro to Focaccia 0:43 Show Intro / Animation 1:00 Dessert Person 2:00 Ingredients/Special Equipment 3:20 Mix The Dough 4:57 First Rise 6:09 Fold & Proof 8:13 Prepare Toppings 10:10 Dimpling & Baking 13:59 Taste Test / Outro Find Dessert Person Online: 🤍 Claire Saffitz on Instagram: 🤍 Dessert Person Merchandise: 🤍 For Other Penguin Random House Books: 🤍 Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Brooke Shuman Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Italian Focaccia Bread can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best. #focaccia #italianbread #classicfocaccia To print the recipe check the full recipe on my blog: 🤍 Ingredients Makes about 8-10 servings 5 cups (630g) bread flour 2 tsp (15g) flaky salt 30g fresh yeast (3 tsp (10g) active dry yeast) 1 2/3 cup (400ml) lukewarm water 2 tsp (10g) sugar 1/4 cup (56g) extra-virgin olive oil Topping 1/4 cup (56g) of extra-virgin olive oil 2 tbsp (30ml) water Fresh rosemary, chopped 1. In a large bowl whisk together the flour and salt. 2. In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth. 3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. 4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3. 5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes. 6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil. 7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan. 8. Cover and let it rest for 30 minutes more. 9. Meanwhile preheat oven to 425F (220C). 10. Chop fresh rosemary and thyme. In a small bowl combine oil with water. 11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs. 12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven. 13. Cool slightly before cutting. Enjoy! Background music: Follow me: FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 TikTok: 🤍 WEBSITE: 🤍
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia. Editor's note: This footage was filmed on February 20, 2020. MORE REGIONAL EATS: How French Baguettes Are Made In Paris | Regional Eats 🤍 How Brie De Meaux Cheese Is Made In France | Regional Eats 🤍 How Traditional Haggis Is Made In Scotland | Regional Eats 🤍 #Focaccia #Bread #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Insider on Amazon Prime: 🤍 Insider on TikTok: 🤍 Food Insider on Dailymotion: 🤍 How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
This Italian focaccia recipe is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the focaccia bread edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful. Focaccia bread recipe from Genoa. #focaccia #focacciabread #focacciarecipe 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) 🤍 📖Share it with your FOODIE friends on FACEBOOK 🌍Get the recipe on my website 🤍 🍝Check out my website for full recipes and to follow my blog: 🤍 Download my Mobile App 🤍 Buy Vincenzo’s Plate Apron on: 🤍 🔄Kg to cups converter: 🤍 FOCACCIA BREAD RECIPE INGREDIENTS: Extra virgin Olive Oil (3 Tablespoons) 200ml water - 1 Cup (room temperature) 350g plain flour - 2.5 cups (plus extra for dusting) 1 satchel dry yeast (7gr - 2 teaspoons) 1 x teaspoon honey Rock salt Table Salt (10gr - 2 teaspoons) UTENSILS: Stand mixer Pastry brush Non-stick baking tray (38cm x 27cm x 3cm) (15inch x 10.5inch x 1.3inch) METHOD: 1. Add 2-3 tablespoons of EVOO to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist. 2. Add 200ml water and 2 x heaped tablespoons of flour. 3. Pour in a satchel dry yeast and mix together well with a spoon. 4. Then, add a teaspoon of honey to your focaccia mix – alternatively, you can also add 2 teaspoons of sugar 5. For this recipe, add in half of the flour to your mix and using the hook attachment, start mixing. 6. Keep the mixer on a slow speed initially, then speed it up once all the ingredients start to come together. Mix for at least 5 minutes. 7. Then, add 7-10g of salt to the Italian focaccia bread recipe mixture along with the rest of the flour and mix it at a high speed for 15-20 minutes. 8. Prepare a large wooden bench with a sprinkle of plain flour and cover your hands with it too. Then, get the focaccia dough from the bowl and place it on top of the flour on your board. 9. Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball. 10. For this Italian focaccia bread recipe to work best, you then need to cover the dough with a tea towel and let it rest for 15 minutes. 11. While you’re waiting, lather your baking tray with a generous amount of EVOO, again using your pastry brush. 12. After 15 minutes, remove the tea towel from the dough and making sure it isn’t stuck to the board, lift the dough. 13. Then, fold the dough over, slightly stretching it, and press down on it, using the tips of your finger – poking it, all over! 14. Fold it over again, so it becomes longer, and press down a few more times. 15. Transfer the log of dough onto your tray, placing it in the centre, then lather it with the EVOO and cover it once again with the tea towel. 16. Leave this to rest, for 1 hour. VINCENZO’S PLATE TIP: There is nothing more important than the resting time for this Italian focaccia recipe to turn out perfectly! 17. After 1 hour, remove the tea towel and your dough should have expanded quite a lot! 18. Now, you need to spread the dough out on to the tray using the tips of your fingers so it covers the base entirely. KEEP READING THE RECIPE ON MY WEBSITE 🤍 Please Support My YouTube Channel via Patreon! (Help me to create more content) 🤍 📖LIKE ME ON FACEBOOK 🤍 📷FOLLOW ME ON INSTAGRAM 🤍vincenzosplate 🤍 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) 🤍 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. #italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel #genoa #genova #genovese
Focaccia is one of my all-time favourites. But there are times when I crave it and I do not want to wait a whole day or night for the preferment to be ready. That is why I made this recipe. The quickest and best ‘quick focaccia’ ever. For all my lazy bakers out there. This is a decently sized focaccia, enough for 4 people at a push. Or two very hungry ones. If you would like to make a larger batch then just multiply the amount of ingredients. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker
Get the Recipe: 🤍 ⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge. ⭐️ Ingredients For the dough 3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour 1½ cups + 1 tablespoon lukewarm water 1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast. 1 teaspoon sugar 2 teaspoons salt Theplantbasedschool.com ❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Focaccia is the kind of recipe that has a lot of room for error (as far as recipes go at least). It shouldn't be fussy or stressful to make. It's as easy as throwing some water, salt, and yeast into a stand mixer, mixing it, waiting for a little bit, topping it, and baking it. Very hands off, and super simple. More importantly, this is the kind of bread that people want to eat all the time. It's crispy on the outside but soft and tender on the outside; saturated with fragrant olive oil and bursts of tomato and olive flavor. I mean, yeah.... you get it. FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Website: 🤍 - Music - Sakura Trees by Saib: 🤍 - Ingredients you'll need: 3 cups (500g) 00 type flour or all purpose flour 1 1/4 cup (300g) water, lukewarm (90 degrees fahrenheit) 1 1/4 teaspoon (4g) kosher salt 1 tablespoon (11g) instant yeast Toppings: grape tomatoes, sliced in half pitted castelvetrano or green olives 3 sprigs rosemary leaves flakey salt (you can use kosher salt if you don't have flakey) extra virgin olive oil
Bring the taste of Italy to your kitchen with this easy-to-follow focaccia recipe. Discover the secret to a perfectly crisp crust and soft, fluffy interior. Whether you're a seasoned baker or just starting out, this video will show you how to create a delicious, authentic focaccia that's sure to impress. Bake at 230-260°C (445-500°F) for 15 minutes. *INGREDIENTS YOU WILL NEED:* *For the dough:* Bread flour - 500g (4 cups) Sugar - 1 tbsp. Olive oil - 2 tbsp. Fresh yeast - 10g (1½ tbsp. of crumbled fresh yeast) Warm water - 410ml (1¾ cup) Salt - 8g (1½ tsp.) A branch of fresh rosemary *For the topping:* Fresh Rosemary Olive oil Salt *For the filling (optional):* Italian dried salami Stracchino cheese If you enjoyed this video, please give it a thumbs up and subscribe to our channel for more amazing recipes and cooking tips. Your support helps us bring you more delicious content, and we greatly appreciate it. Thanks for watching, and happy baking! #focaccia #recipe #easyrecipe #bread #italy #foodlanguage Music: Dreamland by Scandinavianz 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: 🤍 Music promoted by Audio Library 🤍
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
In this video, we'll guide you through the steps to create a mouthwatering focaccia bread that will impress your family and friends. This Italian flatbread is similar to pizza dough but with a thicker, softer texture, and it's flavored with olive oil, salt, and herbs. We'll show you how to make the dough from scratch, how to shape it, and how to add your favorite toppings to create a unique and delicious bread. Whether you're an experienced baker or a beginner, this recipe is easy to follow and will result in bread that looks and tastes like it came straight from a bakery. So join us in the kitchen and let's get started on making some delicious focaccia bread together! Full recipe here - 🤍 Please remember to like, share, and subscribe. Visit our website for full details on all recipes 🤍 Facebook - 🤍 🤍 All music used on this channel may be from one of the following sources 🤍 - Great royalty-free music 🤍 - Royalty-free music 🤍 - A paid source of quality music.
Thanks to Magic Spoon for sponsoring! Use my code RAGUSEA to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: 🤍 and grab a box of Birthday Cake to try today! *RECIPE* water honey (or other sugar) dry yeast salt pecorino (or other hard grating cheese) cornmeal whole wheat flour bread flour olive oil coarse finishing salt (I used Maldon smoked sea salt) butter garlic fresh herbs (rosemary is classic but I used sage) For a standard home sheet pan, build your dough up from 2-3 cups (473-710mL) of water, depending on how thick you like your focaccia. I used a mini sheet pan and only one cup of water. For every cup (237mL) or water, use a teaspoon each of salt, honey and dry yeast, and about 30g (a big spoonful) of grated pecorino — combine all that. For every cup of water I use a big spoonful of cornmeal and two big spoonfuls of whole wheat flour, and just enough bread flour to make it come into a dough (see the spoon lifting trick in the vid). Cover and let rise for a couple hours at room temp, or put in the fridge for a day or two (a longer rise in the fridge will taste better). Don't be worried if the dough doesn't rise much. Wet your hand, grab one side of the dough, stretch it out and fold it back over on the dough — repeat a few times until the dough won't stretch easily anymore. This dough tends to stick inside baking vessels, so if your pan doesn't have a nonstick coating, I recommend lining it with parchment paper. Liberally oil the inside of your sheet pan (even if it's lined with parchment), put the dough in and swish it around in the oil to get the pan and the dough fully coated. Stretch the dough out as flat as possible, which won't be much. Cover and let rise at room temperature for an hour or two until puffy. Put a little more oil on top and use your fingertips to dock the dough while stretching it out into the corners of the pan. Top with some crunchy finishing salt. Bake at 400ºF/200ºC until very brown on top and the bread feels like a stiff spring when you poke it — mine took 15 min. While you're waiting, peel and chop some garlic and fresh herbs. Melt a knob of butter in the microwave along with the garlic to cook it, then stir in the herbs. When the bread is done, slide it out ASAP to a cooling rack to let the bottom steam out. Brush the top with the butter/garlic/herb mixture.
Indulge in the warm freshly baked goodness of this Focaccia Bread made with Olper's Full Cream Milk Powder! Made with just a handful of ingredients, this recipe is simple yet satisfying. The addition of Olper's Full Cream Milk Powder gives the bread a soft, pillowy texture that's hard to resist. Top the focaccia with your favorite herbs or olives, or enjoy it plain as a side dish or sandwich bread.#happycookingtoyou #foodfusion # #Olpers #OlpersMilkPowder #happycookingtoyou #digitalammi #digitalmom Written Recipe: 🤍 Recipe in English: Ingredients: -Khameer (Instant yeast) 1 tbs -Bareek cheeni (Caster sugar) 1 tbs -Lukewarm water 1 Cup -Maida (All-purpose flour) sifted 1 & ½ Cup -Namak (Salt) 1 tsp -Olper’s Milk powder ¼ Cup -Extra virgin olive oil 3 tbs -Maida (All-purpose flour) sifted 1 & ½ Cup -Extra virgin olive oil 1 tbs -Extra virgin olive oil ½ tsp -Extra virgin olive oil 1-2 tbs -Extra virgin olive oil 1-2 tbs -Extra virgin olive oil 1 tbs -Lehsan (Garlic) sliced 4-5 cloves -Black olives sliced as required -Cherry tomatoes as required -Rosemary as required -Namak (Salt) to taste -Lal mirch (Red chilli) crushed to taste -Olive oil Directions: -In a jug,add instant yeast,caster sugar,lukewarm water & mix well,cover & let it proof for 5 minutes. -In a bowl,add all-purpose flour,salt,milk powder & mix well. -Add yeast mixture,olive oil & mix well until gluten is formed (3-4 minutes). -Add all-purpose flour & mix well until dough is formed. -Add olive oil & knead well. -Grease with olive oil,cover with cling film & let it proof for 30 minutes (warm place). -Transfer the dough on a clean working surface,add olive oil, use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again. -On greased bowl,place dough,cover with cling film & let it proof for 30 minutes (warm place). -Grease baking tray with olive oil. -Transfer the dough on greased baking tray,use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again,cover with cling film & let it proof for 30-40 minutes (warm place). -In a small frying,pan add olive oil,garlic & fry until light golden. -Let it cool. -On bread dough,add garlic infused olive oil,use your fingers to dimple the dough,add fried garlic, black olives,cherry tomatoes,rosemary,salt & red chilli crushed. -Bake in preheated oven at 190C for 25 minutes (on both grills). -Let it cool on a wire rack. -Cut into pieces,drizzle olive oil & serve! Recipe in Urdu: Ajza: -Khameer (Instant yeast) 1 tbs -Bareek cheeni (Caster sugar) 1 tbs -Lukewarm water 1 Cup -Maida (All-purpose flour) sifted 1 & ½ Cup -Namak (Salt) 1 tsp -Olper’s Milk powder ¼ Cup -Extra virgin olive oil 3 tbs -Maida (All-purpose flour) sifted 1 & ½ Cup -Extra virgin olive oil 1 tbs -Extra virgin olive oil ½ tsp -Extra virgin olive oil 1-2 tbs -Extra virgin olive oil 1-2 tbs -Extra virgin olive oil 1 tbs -Lehsan (Garlic) sliced 4-5 cloves -Black olives sliced as required -Cherry tomatoes as required -Rosemary as required -Namak (Salt) to taste -Lal mirch (Red chilli) crushed to taste -Olive oil Directions: -Jug mein khameer,bareek cheeni aur neem garam pani dal ker ache tarhan mix karein aur dhak ker 5 minute proof hunay kliya chor dein. -Bowl mein maida,namak aur milk powder dal ker ache tarhan mix ker lein. -Yeast mixture aur olive oil dal dein aur gluten form ho janay tak ache tarhan mix ker lein (3-4 minutes). -Maida dal dein aur dough form ho janay tak ache tarhan mix ker lein. -Olive oil dal ker ache tarhan ghond lein. -Olive oil sa grease karein aur cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein. -Clean workings surface per dough rakh dein,olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker lein. -Greased bowl mein dough rakh dein,cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein. -Baking tray ko olive oil sa grease karein. -Dough ko greased baking tray per dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker ka dubara dimple ker lein,cling film sa cover ker lein aur 30-40 minutes proof hunay kliya garam jagha per rakh dein. -Chotay frying pan mein olive oil aur lehsan dal dein aur light golden ho janay tak fry ker lein. -Thanda ker lein. -Bread dough per garlic infused olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein, fried garlic,black olives,cherry tomatoes,rosemary,namak aur lal mirch crushed dal dein. -Preheated oven mein 190C per 25 minutes (on both grills) kliya bake ker lein. -Wire rack per thanda ker lein. -Pieces mein cut ker lein aur olive oil drizzle ker k
Focaccia Masterclass (In-Depth Yeast Bread Tutorial) General Bread Topics 00:55 Ingredients 9:55 Baker’s Percentages 11:44 Preferments 16:00 Understanding Shaping Focaccia Instructions 5:30 Making the Dough and First Rise 14:05 Degassing and Second Rise 17:16 Shaping and Third Rise 19:28 Baking Makes 2 medium loaves (roughly the size of a printer page, but oval) Whisk together in a bowl of a stand mixer: 316g water, 70-80F (21-27C) 1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast) 8g honey Add: 400g King Arthur unbleached all-purpose flour 50g whole wheat flour (or more all-purpose) 11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt) Make the dough and let it rise: Mix with a hook until dough forms on low speed. Scrape down anything left on the walls. Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough. Knead for 4 min on medium speed. Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp). Second rise: Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days. Shape, Proof, and Bake: = Fresh chopped up rosemary Extra Virgin Olive oil For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours. When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min. Support my channel 🤍 My cooking classes in the Boston area: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 INSTAGRAM: 🤍
This focaccia bread recipe is nearly foolproof and incredibly tasty. It requires no mixer, no kneading or stretching. Perfectly crisp on the outside, and soft and chewy on the inside. This is my go to Focaccia Bread that takes less than 5 mins to prep. Now, everybody can make bread at home The Simplest and The Best Focaccia Bread Recipe Ingredients : 550g Bread Flour / Plain Flour 2 tsp Salt 2 tsp Yeast 2 tsp Dried Herbs (1 tsp Oregano & 1 tsp Rosemary) 1 tbsp Sugar 400g Water Olive Oil Methods : 1. Mix flour, salt, yeast, herbs and sugar in a medium bowl 2. Add in water. Stir till very well combined 3. Drizzle some olive oil on top. Just to coat, to prevent the dough from drying 4. Cling wrap and refrigerate overnight (12-18 hours) 5. Lightly oil your hand and mix the dough into a ball and transfer it into a non-stick baking dish (or lined tray with a baking paper) that are well coated with olive oil 6. Proof for 2-3 hours or until it tripled in size 7. Drizzle some olive oil, poke the dough and top with tomatoes, herbs and flaky sea salt or with whatever you want 8. Bake at 210C for 30-35 minutes Thank you for watching ! (: Stay Connected With Me! Instagram : 🤍
FOCACCIA - Potato Dough: 2 medium Idaho Potatoes (about 8 oz) 6 cups Bread Flour or Unbleached All Purpose Flour 2½ tsp Salt 3 cups tepid Water 3 Tbsp Olive Oil 2 tsp Active Dry Yeast Use Olive Oil to grease baking pan (18”x13”x1”) - Toppings: 3-4 tsp dry Oregano ¼ cup Extra Virgin Olive Oil ½ cup Sun Dried Tomatoes ¾ - 1 cup pitted Olive (oil cured olives) Sprinkle Kosher or Coarse Salt on top Drizzle on top with Extra Virgin Olive Oil COOKBOOK: "Cooking with Grandma Gina" is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021. Click on the following Amazon link for the cookbook: 🤍 Buon-A-Petitti Amazon Store: 🤍 PLEASE SUBSCRIBE! Watch my other videos at: 🤍 Buon-A-Petitti Merchandise: 🤍 FAN MAIL: Buon-A-Petitti P.O. Box 223 Adelphia, NJ 07710 Follow me on Instagram 🤍buonapetitti FAQ: Who is this lady? Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church. Where does Gina get her recipes? Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things. Why is no one helping her in the video? Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step. Why don’t we buy her a new...? Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty! Who is behind the camera and behind the scenes? Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help. Does Gina read the comments? We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you. Thank you for watching, we hope you subscribe, and we will see you in our next video!