How To make Easy Tuscan Focaccia
1 pk Quick rise yeast
1 1/2 ts Salt
4 1/2 c All-purpose flour; about
1/2 ts Sugar
Olive or salad oil 2 lg Garlic cloves; thinly sliced
1 ts Dried rosemary leaves
1/2 ts Coarse salt; (optional)
1/2 ts Pepper; coarsely ground
1/2 c Dried tomatoes in oil;
-drained Fresh rosemary sprigs for -garnish
In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1 1/4 cups water until very warm (125-130 degrees). With mixer at low speed,
beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon stir in 1 1/2 cups flour to make soft dough. Turn dough onto floured surface and knead until smooth and elastic, about 8-10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners. Cover, let rise in warm place (80-85 degrees) until doubled, about 30 minutes. While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or salad oil, stirring frequently until garlic is golden. With slotted spoon, remove and discard garlic. preheat oven to 400 degrees. With fingers make deep indentations over entire surface of dough. Drizzle garlic oil over dough; top with grated Parmesan cheese, dried rosemary, coarse salt and coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried tomato lengthwise in half. Remove focaccia from oven; top with dried tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer until bread is golden brown.
busted by Sarah G.
Posted to RecipeLu List by P&S Gruenwald <sitm@ne.infi.net> on Mar 17, 1998.
Recipe by: Unknown
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How To make Easy Tuscan Focaccia's Videos
No knead focaccia tutorial
Traditional Tuscan recipes: Schiacciata
Schiacciata all'olio is one of Tuscany’s top bakery treats. It's a type of flat bread made with flour, water, yeast, salt and extra virgin olive oil, produced daily in every forno or Panetteria. Baking it at home is easier than you might expect, just allow it some time to proof overnight and be generous with your extra virgin olive oil
This Mini Focaccia is a Bread Game Changer
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
How to Make FOCACCIA BREAD Like an Award Winning Pizza Chef
I met with the pizza champion, Lucio, and we set out to make the perfect focaccia, and luckily, we have done just that! With a few simple ingredients, time, and dedication, we made the best focaccia I have ever tasted.
The Focaccia bread has a beautiful golden brown bottom with an airy, fluffy inside and crunchy top. The taste of the extra virgin olive oil seeps through the bread and is absolutely divine. We split the focaccia up into three sections with separate toppings for each. The topping combination was incredible, from rosemary and salt to caramelized onions and potatoes
???? Follow this link to read and print the written recipe:
#focaccia #focacciabread #vincenzosplate
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PIZZA SHOW MASTERCLASS
- How to Make Neapolitan Pizza Dough with Dry Yeast Like a World Champion Pizza Chef
- How to Make Neapolitan Calzone Like a Pizza Chef from Naples
- How to Make Roman Pizza in Pala
- How to Make Focaccia Bread
- How to Make Contemporary Neapolitan Pizza
- How to Make Panuozzo Napoletano
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INGREDIENTS:
For the Focaccia
550 grams Le 5 Stagioni Farina “OO” Flour Blue 19.4 oz
150 grams Le 5 Stagioni Farina “OO” Flour Classic 5 oz
15 grams EVOO 0.5 oz
50 grams Salt 1.7 oz
2 grams Yeast (fresh or dry) 0.07 oz
500 grams Water 18 oz
For the Toppings
Rosemary, salt, oregano
Cherry tomatoes, sun-dried tomatoes, black olives, green olives, red onions
Caramelized onions, potatoes, oregano
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Focaccia Bread
0:46 Ingredients for Focaccia Bread
2:31 How to Make the Dough
6:06 How to Let the Dough Rest
7:53 Folding Process
9:28 How to Stretch the Dough
15:01 How to Add Toppings
18:02 How to Cook Focaccia
18:55 How to Eat Focaccia, E ora si Mangia, Vincenzo's Plate
22:20 The Formula to Get the Perfect Focaccia
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Tuscan (Focaccia) Sandwich Bread
Impress your family or friends by making sandwiches that are made with fragrant schiacciata bread. The flavor and fragrance are enhanced by the crispy golden crust.
Ingredients:
Preferment
250g or 8.81oz Bread Flour
160g or 5.64oz Water
1 Teaspoon Yeast
Final Dough
250g or 8.81oz Bread Flour
165g or 5.82oz Warm Water
1 Teaspoon Yeast
30g or 1.05oz Maltose
10g or 0.35oz Salt
20g Olive Oil
A little Unsalted butter for greasing the pan
A little salt for sprinkling
GENUINE TUSCAN FOCACCIA RECIPE - Babs Kitchen
Focaccia recipe by Chef Babs. She demonstrates her recipe for genuine Tuscan Focaccia (Schiacciata) in the her Babs Kitchen Cooking School at Impruneta, in hills of Chianti in the outskirts of Florence. A delicious antipasto or snack with a number of variants in terms of toppings. Visit our site for more recipes on babskitchen.com