2 1/4 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1/2 ts Sugar
1 c Water; plus
2 tb Water
1 tb Olive oil
BASIC FOCACCIA TOPPING:
2 tb Extra virgin olive oil
2 ts Coarse salt
Freshly ground black pepper
Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except toppings, in the order specified in your bread machine owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour. With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan. Cover with a clean kitchen cloth. Let rise until doubled in height, about 30 to 60 minutes.
Preheat oven to 400F. Make light indentations with your fingertips in the surface of the risen dough. Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper. Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown. Let cool in pan. Cut into twelve equal pieces and serve at room temperature.
Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita. Copyright (c) 1993 by Thomas N. Lacalamita. Reprinted by permission of Simon & Schuster, Inc.
NOTES : This recipe was found on the Web Ketchum Kitchen at www.recipe.com
Date: Sun, 23 Jun 1996 13:57:05 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Bubbly sourdough focaccia! Big bubble no knead sourdough focaccia! Easy focaccia recipe
My best Sourdough Focaccia recipe
Please ensure you are ready with active sourdough starter on the morning you start mixing the dough. You CAN use unfed/inactive starter but it’ll mean you will have to adjust/lengthen the proofing time!
This method uses a no-knead technique - just coil folds! Watch video for coil fold process
Ingredients
500g strong white bread flour
420g water
100-150g active, 100% hydration sourdough starter
25g olive oil (plus +++ for drizzling and coating the pan)
25g honey
10g salt
See video for process on how to make sourdough focaccia!
#sourdough #sourdoughbread #baking #bread #food #homemade #focaccia #recipe #breadrecipe
Homemade focaccia
Focaccia recipe
Sourdough focaccia recipe
Big bubble focaccia recipe
No-knead bread recipe
No-knead focaccia recipe
The best focaccia recipe!
Best Focaccia Recipe | Easy Focaccia
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You will love this amazing, fluffy, homemade version of this classic Italian bread. How to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. This easy recipe is perfect for both beginners and seasoned bread bakers!
This recipe has been given to me in my professional baking pastry school and takes some time to make, but the results are definitely worth it! You can enjoy focaccia alongside pasta dishes or enjoy with green salads. I just love to eat it on its own. It is so addictive and delicious, with loads of flavour.
Easy Focaccia Recipe (with yeast or sourdough starter), No-Knead Focaccia
FULL RECIPE ►
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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
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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
How to Bake the Best Focaccia Bread You've Ever Tasted
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
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Dreamland by Scandinavianz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Easy Focaccia in 1hr ????⏳
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 :)
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#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
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The NO KNEAD BREAD you have to make! EASY Focaccia 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:
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