CAST IRON FOCACCIA 3 Ways
Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy.
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**MY GEAR**
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
MY CAST IRON: (not a joke. i use this often and really like it)
LODGE CAST IRON SKILLET (also recommended):
MY FAV STAINLESS BOWL:
DELI CONTAINERS:
RECIPE:
2 HOUR
•360g or 1.5c water 86F/ 30C
•4g or 1 1/4 tsp instant yeast
•25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan
•10g or 2 1/3tsp sugar
•450g or 3.5c bread flour (12.7% protein)
•12g or 2 tsp salt
Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes.
After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown @ 1:22
Oil 12 cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min.
24 HOUR
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.
CHEESY:
•175g or 6oz aged white cheddar, cut into 1/2 cubes
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
•fried breadcrumbs (recipe below)
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown @ 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown @9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour.
Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min.
FRIED BREADCRUMBS:
Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel
#foccacia #castironfoccacia #cheesybread
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Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou
Lazy & easy mini focaccia #sustainableliving #shorts #easyrecipe
Focaccia Bread Recipe by Food Fusion
Indulge in the warm freshly baked goodness of this Focaccia Bread made with Olper's Full Cream Milk Powder! Made with just a handful of ingredients, this recipe is simple yet satisfying. The addition of Olper's Full Cream Milk Powder gives the bread a soft, pillowy texture that's hard to resist. Top the focaccia with your favorite herbs or olives, or enjoy it plain as a side dish or sandwich bread.#happycookingtoyou #foodfusion # #Olpers #OlpersMilkPowder #happycookingtoyou #digitalammi #digitalmom
Written Recipe:
Recipe in English:
Ingredients:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-In a jug,add instant yeast,caster sugar,lukewarm water & mix well,cover & let it proof for 5 minutes.
-In a bowl,add all-purpose flour,salt,milk powder & mix well.
-Add yeast mixture,olive oil & mix well until gluten is formed (3-4 minutes).
-Add all-purpose flour & mix well until dough is formed.
-Add olive oil & knead well.
-Grease with olive oil,cover with cling film & let it proof for 30 minutes (warm place).
-Transfer the dough on a clean working surface,add olive oil, use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again.
-On greased bowl,place dough,cover with cling film & let it proof for 30 minutes (warm place).
-Grease baking tray with olive oil.
-Transfer the dough on greased baking tray,use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again,cover with cling film & let it proof for 30-40 minutes (warm place).
-In a small frying,pan add olive oil,garlic & fry until light golden.
-Let it cool.
-On bread dough,add garlic infused olive oil,use your fingers to dimple the dough,add fried garlic, black olives,cherry tomatoes,rosemary,salt & red chilli crushed.
-Bake in preheated oven at 190C for 25 minutes (on both grills).
-Let it cool on a wire rack.
-Cut into pieces,drizzle olive oil & serve!
Recipe in Urdu:
Ajza:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-Jug mein khameer,bareek cheeni aur neem garam pani dal ker ache tarhan mix karein aur dhak ker 5 minute proof hunay kliya chor dein.
-Bowl mein maida,namak aur milk powder dal ker ache tarhan mix ker lein.
-Yeast mixture aur olive oil dal dein aur gluten form ho janay tak ache tarhan mix ker lein (3-4 minutes).
-Maida dal dein aur dough form ho janay tak ache tarhan mix ker lein.
-Olive oil dal ker ache tarhan ghond lein.
-Olive oil sa grease karein aur cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Clean workings surface per dough rakh dein,olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker lein.
-Greased bowl mein dough rakh dein,cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Baking tray ko olive oil sa grease karein.
-Dough ko greased baking tray per dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker ka dubara dimple ker lein,cling film sa cover ker lein aur 30-40 minutes proof hunay kliya garam jagha per rakh dein.
-Chotay frying pan mein olive oil aur lehsan dal dein aur light golden ho janay tak fry ker lein.
-Thanda ker lein.
-Bread dough per garlic infused olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein, fried garlic,black olives,cherry tomatoes,rosemary,namak aur lal mirch crushed dal dein.
-Preheated oven mein 190C per 25 minutes (on both grills) kliya bake ker lein.
-Wire rack per thanda ker lein.
-Pieces mein cut ker lein aur olive oil drizzle ker k
Olive and rosemary no knead focaccia voiceover