How To make Focaccia 2
4.00 c unbleached flour
0.67 fresh cake yeast,
1 dissolved in 2/3 cup warm
1 water
10.00 tb olive oil
0.33 c water
2.50 ts salt
Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles.
NOTE: Slashes may be made in a decorative or random pattern in the breads before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil
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How To make Focaccia 2's Videos
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
No Knead Focaccia
#shorts #focaccia #focacciarecipe
How to make easy no knead focaccia dough recipe (pizza dough with rosemary and olive oil lol)
This is the pan i use, but a cast iron pan or baking sheet work great too!
It all depends on if you like your focaccia thin like me (use a wider pan) or tall (use a smaller pan)
Recipe:
3.25c bread flour
1tbs salt (15g)
1tsp dry yeast (4g)
1.5c water (325g)
2tbs fresh chopped rosemary
3 tbs olive oil (bottom of the pan)
1-2tbs olive oil (for the top of the dough)
Steps:
- Combine the first 5 ingredients and let it rise outside the fridge for 12-18 hours (even longer is fine too!)
- In a tray (mine was 10x14) or cast iron (12 inch) pour in 3tbs olive oil and coat both sides of the bread.
- Stretch your dough out to fit the pan and let it rise for 1-2hours (even longer if you want tall focaccia, i like mine thin and it makes for better sandwiches)
- Give it one last finger dimpling to pop any air bubbles. Lift your dough up if you see air trapped underneath too!
- Bake at 550 for 12-16 minutes. You can also cook it at 350 for 20-30 minutes as well.
- Let cool and feast with Olive oil, garlic, balsamic and parmesan or honey truffle ricotta (those are my two favorite dips!)
This is a variation of the Serious Eats + Kenji Lopez Alt Recipe:
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#easyfocaccia #nokneadfocaccia #tiktokfood #kitchenhacks #stepbystep #easyrecipes #quickrecipes #funrecipes #foodhack #foodhacks #cookwithme #easytofollow #cooking #viral #foodporn #viralfood #viralfoods #chef #tiktokrecipes
Focaccia with Sourdough Discard II Ingredients ???? II Discard Recipe II Focaccia Recipe
Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! ???? Of course, you can always double or triple the recipe. ???? For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C – 24C / 73F – 75F.
???? Remember to turn on the CAPTION or SUBTITLE
You will need:
130g sourdough discard (100% hydration)
140g water
6g fine sea salt
15g olive oil
200g bread flour
Procedure:
Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step.
In a bowl, add active sourdough discard, water, salt, olive oil, and flour. Stir until no dry flour is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inches.
Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours. 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F. Drizzle the top of the dough with olive oil, dimple the dough then add your toppings. Bake the focaccia for 25 to 30 minutes. Let the focaccia cool in the pan for 10 minutes.
Enjoy your warm Sourdough Discard Focaccia. ????
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! ????❤
How to Make Spelt Focaccia: less than 2 hours
Here's a quick and easy recipe for how to make spelt focaccia bread at home. This recipe is made using white spelt flour, instant dried yeast, warm water, salt and oil, that's it. So simple. Inspired by a Jamie Oliver recipe this homemade focaccia can be enjoyed in less than 2 hours. I think this recipe is easier than my other spelt bread recipes.
This video shows a simple step-by-step process of how to make spelt focaccia bread recipe. We love eating our Spelt focaccia the traditional Genovese style adding only salt and olive oil. If you prefer regular flour, I would suggest using strong white bread flour instead of spelt flour.
Who invented focaccia?
From what I have read this style of bread goes back over 2000 years, to the Etruscans although there's some talk of the Greeks inventing this style of bread. In modern times the area of Genoa, Liguria is now considered the epicentre for the traditional Italian style focaccia. The Genovese focaccia is about 2 cm thick and is soft inside, sprinkled with salt and brushed with olive oil, just the way we like it.
#speltbread #quickfocaccia #speltfocaccia #speltflourfocaccia
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Takes = 20 mins plus 1-2 hours resting time
Bakes = 20-25 mins
Makes = 6 generous serves (20 x 30cm)
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CHAPTERS
0:00 Intro how to make spelt focaccia
0:25 Step 1 add flour and salt
0:45 Step 2 dissolve yeast in warm water
1:18 Step 3 add a little olive oil and knead for 8-10 mins
2:06 Step 4 remove and place onto a floured bench or board or leave in a floured bowl covered
2:23 Step 5 first prove
2:45 Step 6 place on grease and floured tray
3:51 Step 7 oil and add dimples and toppings if desired
4:05 Step 8 rest second prove
4:21 Step 9 preheat the oven
4:31 Step 10 check holes after proving
4:50 Step 11 add salt and bake for 20-25 mins
5:27 Step 12 remove the bread and drizzle more oil cool in the tray for 10 mins
5:56 reveal
6:00 outro
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Ingredients
White Spelt Flour – 500g
Fast Action Dried Yeast – 7g (2 tsp)
Lukewarm water – 350ml
Salt – 2 tsp plus extra
Olive Oil – 3-5 tbsp
Salt Flakes for the top
Polenta or semolina for the tray – sprinkle
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Focaccia bread #bread #focaccia
The Best Focaccia Bread
Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Whisking together the flour, salt, and instant yeast.
0:14 Adding lukewarm water and mixing to combine.
0:31 Drizzling mixed focaccia dough with olive oil.
0:45 Transferring dough to the fridge for an 18-hour rise.
0:49 Preparing the 9x13-inch pan for baking.
1:00 Deflating the dough and shaping it.
1:25 Transferring dough to prepared pan.
1:39 Dimpling the focaccia dough.
2:05 Sprinkling focaccia dough with flaky sea salt.
2:22 Transferring the pan to the oven to bake.
2:28 Removing the focaccia dough from the oven.
2:46 Slicing the baked focaccia bread.