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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Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)
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):
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Focaccia Four Ways
Focaccia dough recipe -
Ingredients
1. Shallot - 1 medium
2. Butter - 1 tablespoon
3. Red bell pepper - few slices
4. Olive - 2, sliced
5. Tomato - half, sliced
6. Mozzarella - few slices
7. Small potato - few slices
8. Parmesan cheese
9. Salt and pepper for seasoning
10. Olive oil for drizzling
Olive And Pepper Foccacia | ऑलिव एंड पेपर फोकाचीया | Sanjeev Kapoor Khazana
Homemade Italian delicacy, this Olive and Bell Pepper Focaccia is a treat to both eyes and your taste buds.
OLIVE AND PEPPER FOCCACIA
Ingredients
6-8 black olives, sliced
½ medium red capsicum, thickly sliced
½ medium yellow capsicum, thickly sliced
Crushed black peppercorns to taste
1½ tbsps fresh yeast
1 tsp castor sugar
2½ cups refined flour (maida)
1½ tsps salt
½ cup semolina (rawa)
6 tbsps olive oil + to grease + to brush
A few sprigs of fresh rosemary
1 tsp sea salt
Method
1. Preheat the oven at 180˚C.
2. Take yeast in a small bowl, add sugar and 2 tbsps warm water and mix well. Set aside to activate the yeast.
3. Sieve flour in a large bowl, add salt and semolina and mix well. Make a well in the centre and add the yeast mixture and sufficient water to knead to a soft dough.
4. Drizzle 3 tbsps oil and knead till well combined.
5. Dip a few rosemary sprig in oil and grease a baking pan, add the dough in it and flatten it by pressing slightly. Cover with a moist muslin cloth and set aside to prove for 20-25 minutes.
6. Poke holes on dough with finger and drizzle remaining oil. Sprinkle red capsicum, yellow capsicum, olive slices, and crushed black peppercorns, separate the leaves of a rosemary sprig and sprinkle on top.
7. Sprinkle sea salt on top and press gently. Bake in the preheated oven for 15-20 minutes.
8. Remove and brush with olive oil. Serve as required.
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2822 Focaccia with Rosemary, Black Pepper, and Garlic
Focaccia with Rosemary, Black Pepper and Garlic
Focaccia al Rosmarino, Pepe Nero e Aglio
Makes two foccace
3-tablespoons extra-virgin olive oil
3 large cloves garlic, minced
6-tablespoons fresh rosemary needles
1 recipe Basic Pizza Dough (page00)
Cornmeal (if using a baking stone)
Coarse ground black pepper to taste
l/2-cup grated Pecorino Romano cheese
Lightly brush two baking pans (18 x 13-inches) with olive oil and set aside.
Heat the olive oil over medium heat in a small saute’ pan. When it begins to shimmer, turn it off and add 4-tablespoons of the rosemary and garlic pressing on the mixture to infuse the oil. Set aside.
Preheat the oven to 450F for baking sheets or 500F.mfor baking stone. Place the baking stone on the middle rack of the oven before preheating.
If using baking sheets, divide the dough in half and roll out each
piece on a lightly floured surface into a 18 x 13-inch rectangle. Place each piece on a baking sheet and brush the dough with half of the oil mixture. Sprinkle each one evenly with the reserved rosemary needles, black pepper and grated cheese.
Bake for 15 to 20 minutes or until the bottoms are crisp and the tops golden brown.
Cut into squares and serve hot.
If using a baking stone, bake one focaccia at a time: Divide the dough in half, and set one half aside. Roll out the dough on a lightly floured
surface to an 15 x13-inch diameter and place on a baker's peel dusted with cornmeal. Brush and sprinkle the dough as described above.
Transfer the dough from the peel to the stone using a jerking motion of the wrist.
Bake for 10 to 12 minutes, or until the bottom is crisp and the top is golden brown.
While the first focaccia is baking, prepare the second one and place it on the baker's peel ready to bake. Cut each focaccia into squares and serve warm or at room temperature.
Note: Throwaway your pizza wheel! Use kitchen shears to cut
focaccia and other types of pizza. No struggling, just nice even slices.
Basic Pizza Dough
Impasto Base per La Pizza
Makes 2
1-1/2 cups warm (110F) water, preferably filtered)
1-teaspoon active dry yeast
3 to 3-1/4 cups Caputo or King Arthur OO flour
1-teaspoon salt
1-teaspoon extra virgin olive oil
Pour the water into the bowl of a food processor fitted with the steel blade Add the yeast and whirl to blend. Let stand 10 minutes until chalky and bubbles begin to appear. Add 2-1/2 cups of the flour and the salt; whirl to combine and form a ball of dough that moves away from the sides of the bowl and is not tacky to the touch. Add additional flour if the dough is very wet but adding too much flour will result in a dry, hard texture. The dough should be soft but not gooey.
Grease a large bowl with 1-tablespoon of olive oil and coat the dough in the oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size. The dough can be made a day ahead and after the rising step, punched down and placed in a plastic bag in the refrigerator until needed. If you do this, place the dough in a large bowl and allow it to stand several hours at room temperature before forming the pizza.
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
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.
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❤️ OTHER VIDEOS YOU'LL ENJOY
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 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
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EQUIPMENT THAT I USE (Affiliate Links)
9x13 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 -
9x13 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 -
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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