No Knead FOCACCIA Bread Recipe | High Hydration Dough
Hate kneading dough but want delicious focaccia? In this PIATTO™ video, we'll show you how to make a NO KNEAD focaccia bread recipe to die for! This bread dough— with 85% water— is a HIGH HYDRATION dough that produces a tall, soft focaccia perfect to use as sandwich bread.
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No-Knead Focaccia Bread Recipe with High Hydration Dough
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Italy is the country of the 3 P's: Pizza, Pane (Bread) and Pasta! But it's also the land of FOCACCIA bread. There are many varieties of focaccia in Italy, that very by region and type but the one we show how to make in this video is one of the most popular.
This focaccia recipe is ideal as sandwich bread. Tall, with a crispy crust and so soft inside —with big bubbles and a great texture. The secret? A high hydration dough (85% water). Thankfully, the tastiest focaccia is also the easiest to make. We'll show you how to make this focaccia recipe without kneading with your hands or a stand mixer.
Have you had trouble working with high hydration dough in the past? We'll show you the simple, effective tips for folding and working with this type of dough.
#focaccia #breadmaking #homemadebread
INGREDIENTS
✔️ flour (bread or pizza): 600 g - roughly 5 cups but we recommend weighing
► WHAT WE USED (affiliate link): Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10):
✔️ dry yeast: 3 g (0.5% the weight of the flour); 1 tsp
► WHAT WE USED (affiliate link): Caputo Active Dry Yeast:
✔️ water: 310 g (1 1/3 cups)
✔️ whole milk: 200 g (3/4 cup)
✔️ olive oil: 10 g (1 tbsp)
✔️ salt: 15 g (2.5% the weight of the flour) (2 1/2 tsp)
TOPPING OPTIONS
✔️ rosemary
✔️ coarse or flake salt
WHICH FLOUR TO USE?
For high-hydration doughs, greater than 80%, you should use a strong flour. In other words, you should use a flour with high gluten content. The strength of flour is represented by a W on flour products. Strong flour should have a W greater than '300.' This strength of flour can hold a lot of water and still maintain its structure.
PRODUCTS USED IN THIS VIDEO!
Affiliates links below:
► Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10):
► Caputo Active Dry Yeast:
► Caputo Semola Flour:
THE PROOF
The amount of yeast is calculated for the length you plan to proof. In our case, this focaccia recipe is designed to proof 6-7 hours at a temperature of around 70°F (21º C).
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TIMESTAMPS
0:00 intro
0:58 ingredients for making focaccia
1:03 how to make focaccia dough
3:10 working high hydration dough (folding)
6:10 first focaccia rise
8:10 second focaccia rise
9:51 how to bake focaccia
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DISCLAIMERS
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Focaccia
I made bread today! Yes fresh bread.
I learned this in Italy while I studied there, my little pink notebooks has all my Italian recipes. Absolutely love this bread recipe.
Although I cut it down so I would only make on sheet pan of bread.
4 cups of flour
2 TBS dry yeast
2 TBS salt
2 TBS sugar
2-3 TBS olive oil
310 ML warm water
After creating your well of flour. Take a aside your measured out water and mix in yeast, wait for it to get a bit frothy before you place it into the flour well.
On the sides of the well you sprinkle on your salt and sugar.
With a fork incorporate the flour and water until the water is mixed in with the water entirely.
Take a straight edge spatula and mix in the rest of the flour until you start kneading.
Let rest in warm area for 1 hr.
Punch dough down into pan. Add your toppings, mine were olive oil, pink salt and fennel seeds. Allow to rest for another 45 mins.
Bake at 400 degrees for 25 minutes. Mind you my oven isn’t that great so make sure to check on your dough.
Sooooo good!
Enjoy.
#bread #fresh #focaccia #dough #italy #learning #baking #baked #breadmaking #fennel #family #carbs #toddler #bakingmom
Italian Focaccia bread
On this recipe video, I will show you how to make Italian Focaccia bread
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INGREDIENTS:
Yeast
11/2 cup of warm water
2 tbsp of yeast
1 tbsp of sugar
Dough
5 cups of flour
1 1/3 cup of warm water
1/2 cup of olive oil
1 tbsp of salt
1 tbsp of olive oil
1 tsp of olive oil
Plus yeast mixture
Topping
1/2 cup black olive chopped
1/4 cup of olive oil
4 tbsp of oregano
4 pieces of sun dries tomatoes
Kosher salt desire
Bake 350f 35 - 40 mins
Gordon Ramsay's Mackerel Ceviche with Fennel Salad & Quinoa Salad Recipe
Quick, easy and packed with flavor.
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Breakfast Focaccia | Cooking | Tasting Table
Soft-baked eggs, savory sausage, bacon, cheddar, sprinkles of roasted red pepper and fresh-baked homemade bread. Basically everything you want in a breakfast, if you ask us. Our breakfast focaccia recipe not only has all your breakfast favorites, but it's also all made on one sheet pan for a one-stop (breakfast) shop. Get the recipe at: tastingtable.com/breakfastfocaccia.
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Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
Focaccia: how to make it very fluffy and fragrant!
Here's a method to make a fluffy focaccia in no-time! INGREDIENTS
Dough:
400 ml warm water
120g flour
7g dry yeast
360 g flour
1 tsp salt
Sauce:
½ tbsp flour
20 ml cold water
50 ml boiling water
1 egg yolk
White sesame seeds
Black sesame seeds
METHOD
Mix flour, yeast and water in a bowl. Let stand 20 minutes. Add more flour, water, salt, and mix. Let stand for 1 hour and 30 minutes.
Massage the dough, divide it in two and form two oblong shapes, cover them and let rest for another 20 minutes.
Mix flour, egg yolk and cold water in a bowl. Add hot water, mix again and use to brush over the bread.
Make a border around the bread using your fingers then make a grid pattern. Sprinkle with black and white sesame seeds.
Bake at 250 ° C (482 ° F) for 15 minutes.
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