1 c tepid water 1/4 c olive oil 2 ts garlic; minced 2 tb fresh basil; chopped or -rosemary (2 t 1 ts sugar 1/2 ts salt 4 c flour 1 1/2 ts yeast Dissolve yeast in water. Put remaining ingredients into food processor. Add oil to yeast water and slowly pour into running processor. Check for consistency and adjusting as needed. Let stand 10 minutes, then run for 30 revolutions. Place in greased tub and let rise 2 hours. Punch down and shape into 10" circle on parchment paper with cornmeal. Cover and let rest 40 minutes. Dimple dough with fingertips. Brush with olive oil and top with garlic slivers, sauteed onions, fresh herbs. Bake in preheated oven 400
How To make Focaccia 7's Videos
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS: ►1 1/2 cups warm water 105-115 F ►1 tsp honey ►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp ►3 3/4 cups all-purpose flour ►1 1/2 tsp salt ►1 Tbsp extra virgin olive oil for the dough ►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING: ►2 Tbsp extra virgin olive oil ►2 Tbsp water ►2 cloves garlic minced ►1/2 tsp salt ►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs ►1 tsp kosher salt or flaky salt to sprinkle the top
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⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Thermapen Mk4 Thermometer: ►Food Scale: ► Olivewood Spatula: ►Glass Mixing Cups: ►Flexible Food Scraper: ►Small Whisk: ►Magnetic Measuring Cups: ►Oven Mittens: ► Glass Mixing Bowls: ►Salt and Pepper Grinder: ►Blue Dutch Oven: ►Non-stick pro bake pan 9x13: ►Cooling Rack:
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⏱️TIMESTAMPS⏱️ 0:00 Intro 0:46 Prepping yeast 1:26 Measuring dry ingredients 1:46 Combining dry and wet ingredients 2:19 Proofing bread dough 2:40 How to make the topping 3:42 How to properly stretch and fold the dough 6:00 Adding bread topping 6:18 How to bake focaccia bread 6:57 Taste test 8:28 How to make bread dip
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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 Detroit-Style Pan Pizza - Neapolitan-Style Pizza in the Ooni Pro Oven - Foolproof English Muffin Recipe -
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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 -
––––––––––––––––––––––––––––––––––––––– 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
Focaccia for lunch ???? Details in description ✨ #focaccia #recipe #chicagobaker #artisanbread
To make airy and fluffy focaccia, consider the following key points:
1. **High-Quality Flour**: Use high-protein bread flour to ensure the dough has enough strength to rise and create air pockets.
2. **Proper Kneading**: Knead the dough sufficiently to develop gluten, which will help trap air during the rising process.
3. **Yeast Activation**: Ensure your yeast is fresh and activate it properly in warm water with a pinch of sugar. This will ensure a good rise.
4. **Slow Rise**: Allow the dough to rise slowly in a warm environment. This allows for better flavor development and aeration.
5. **Gentle Handling**: Once the dough has risen, handle it gently to avoid deflating the air pockets that have formed.
6. **Olive Oil**: Incorporate olive oil into the dough and use it generously when dimpling the dough before baking. This adds flavor and aids in achieving a moist crumb.
7. **Dimpling**: Before baking, dimple the dough with your fingers to create indentations. This not only gives focaccia its characteristic appearance but also provides pockets for the dough to puff up.
8. **High Temperature**: Bake the focaccia at a high temperature (around 450°F/230°C). This initial burst of heat helps the dough rise quickly in the oven, creating a light and airy texture.
9. **Steam**: Place a pan of hot water in the oven or spritz the dough with water before baking to create steam. Steam helps to create a crusty exterior while keeping the inside moist and airy.
10. **Resting After Baking**: Allow the focaccia to rest for a few minutes after baking. This helps to set the crumb and ensures a soft, fluffy interior.