Homemade focaccia bread on the BBQ - Roettgen Braai Master
Homemade focaccia bread Italian style on the BBQ - Roettgen Braai Master
An inspiring dish from the Mediterranean cuisine and simple to make.
Ingredients:
660 g of flour
1 cube of fresh yeast (42g) or one sachet of dry yeast
400 ml lukewarm water
20 g coarse salt
20 g honey
3-4 tbsp olive oil
olives
rosemary
dried tomatoes
Have fun watching it.
Best,
Tobias
Please find a list of BBQs and accessories I currently use.
The links are called affiliate links and if you click on them and buy from there, I will get a small commission. Of course, this does not increase the cost to you at all, but it would help and support the channel.
In any case, it is obviously entirely your choice where you shop.
Anbei noch diverse Grills und Grillsachen die ich nutze.
Dies sind sogenannte Affiliate-links, soll heißen, wenn du die anklickst und etwas kaufst bekomme ich eine kleine Provision. Für euch entstehen dabei selbstverständlich keine Mehrkosten. Wo ihr die Produkte kauft, bleibt natürlich euch überlassen. :)
Ich würde mich über eure Unterstützung freuen.
BBQ's and Accessories
Enders Edelstahl Grillpfanne -
Enders Grill Mags Halter -
Enders Monroe Grillspieß -
Enders Switch Grid -
Enders Wendeplatte -
Dutch Oven 9 -
Dutch Oven 6 -
Petromax Deckelheber -
BBQ-Toro Kamado -
Kamado Kohlekorb -
Kamado Kochsystem -
Smoking
Räucherspäne -
Kaltrauchgenerator -
Axtschlag Räucherchunks -
Smokewood -
Tongs, Spatulas, and Brushes
Weber Grillzange -
Moesta Bürste -
Broilking Grillzange -
Broilking Wender -
BBQ Toro Fleischbeschwerer -
BBQ Toro Pizza Cover -
Thermometer
Maverick 732 -
Maverick 735 -
Thermapen -
Butcher Paper -
Schafsaitling -
Schweinedarm -
Charcoal and Briketts
Rodeo Steakhousekohle -
Kokoko Cubes -
Weber Anzündkamin -
Vacuum
Caso Vakuumierer -
Caso Vakuumtüten 20x30 -
Caso Vakuumtüten 30x40 -
Caso Vakuumtüten 40x60 -
Seasonings and Rubs
Patrami Set -
Bacon Goodness Rub -
Mediterrane Bratwurstmischung -
Bacon Goodness Bratwurstmischung -
Knifes
F.Dick Red Spirit Brotmesser -
F.Dick Red Spirit Chef’s Messer -
F.Dick Red Spirit Ajax Messer -
Bosch Küchenmaschine -
IKEA Koncis Bräter klein -
IKEA Koncis Bräter mittel -
IKEA Koncis Bräter groß -
Bosch Fleischwolf -
Dessertformen -
Minosharp Messerschärfer -
Nitril Gloves -
Sous Vide Stick -
Sous Vide Container -
Sous Vide Container Deckel -
Wurstfüllmaschine -
❗bu tariften sonra artık ekmek almayacaksınız evde kendiniz yapacaksiniz
malzemeler
yarım paket yaş maya ( 20 gr )
250 ml ılık su
1 yemek kaşığı şeker ( 10 gr )
2 çay kaşığı tuz ( 7 gr )
3 su bardağı buğday unu ( 320 gr )
un miktarı değişiklik gösterebilir kontrollü ekleyin lütfen.
DİĞER YENİ EKMEK TARİFLERİ
Cast Iron Pan Pizza
My fool-proof recipe for a pan pizza with a deeply caramelized rim.Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
****LINKS****
Mother Bear's Pizza in Bloomington, Indiana:
My friend David Ragsdale's vintage cast iron restoration business in Athens, Georgia:
Webpage showing the history of my new cast iron pan:
****RECIPE****
10-inch Cast Iron Pan Pizza
Serves two — if you want to feed more people, you need more pans
1/4 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
1-1.5 cups flour (bread or all purpose)
1/2 teaspoon salt
olive oil
cornmeal
oregano
additional salt
pepper
1/3 cup canned pureed tomatoes (I like Pastene Kitchen Ready ground tomatoes)
additional sugar
fresh basil
grated parmesan
4 ounces whole milk, low moisture mozzarella, grated and kept cold
1 jalapeño pepper (optional), thinly sliced
Mix the yeast, sugar and warm water together in a bowl and let sit for 5 minuets. If the yeast float to the top and start to go foamy, that means they're alive and you're good to proceed. Put in one cup of flour and the 1/2 teaspoon of salt, mix until it comes together, flour your hands and start kneading. Keep adding flour as needed to keep the dough from being untenably sticky, but don't add too much; it should be pretty wet and sticky at the end. Knead until you can stretch it out thin without it tearing. Form the dough into a smooth ball, coat it and the inside of the bowl with olive oil, cover, and let rise — either for at least 24 hours in the fridge, or 1-2 hours at room temperature — until doubled in size.
In a 10-inch cast iron pan (or 10-inch Teflon pan), pour in enough olive oil to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots of black pepper and a small pinch of salt. Mix that together with your fingers and spread the seasoned oil around the bottom, corners and edges of the pan. Before you wash your hands, grab the risen dough ball and stretch it out a little wider than the pan. Put it in the pan, and let ir proof in there for a half hour, until puffy.
For the sauce, combine the tomatoes with a glug of olive oil, a pinch of sugar, and a few torn leaves of fresh basil. Make sure your cheese is ready and kept cold in the fridge.
Put the pan on your largest burner. Turn the burner on medium and your oven's broiler (grill) on high. Spoon the sauce onto the dough and spread it edge to edge. After the heat has been on for about 5 minutes, sprinkle the pizza with parmesan and then the mozzarella, edge to edge. Put on the jalapeño slices (or any other toppings, or not), and get ready to transfer the pizza to the oven. It's hard to tell when the right moment is — in my cast iron pan, 7-8 minutes from the time I turn on the burner is the perfect time, but it takes practice. The best indicator may be your nose — the second you smell something starting to burn, move the pizza. Broil it on a high rack until the top is brown to your liking, 4-5 minutes.
Remove the pizza and let it cool in the pan until firm. Use a butter knife to release the rim of browned cheese from the pan, and then pull the pizza out with tongs. The bottom may stick a bit — you can either try to scrape under there to release it, or simple tear it off with the tongs, it should be solid enough after cooling down to come out intact.