Focaccia Italiana | How to Make the Best Focaccia | No Knead Focaccia Bread | Chichabon
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe.
#Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese
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Ingredients:
59mL Warm water (100°-110°F)
1 tsp Sugar
5g Active dry yeast
341mL Water
440g Bread flour
10g Salt
20g Semolina
12mL Olive oil
10g Honey
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Single serve, same day mini NO KNEAD focaccia (with 3 toppings)
If you’re looking for a no fuss, delicious and small serve of homemade bread, then look no further. This mini no knead focaccia is fluffy on the inside, crispy on the outside and the perfect size for one to two people. It can be made within a few hours and only uses 1 cup of flour. I show you how to serve it with three different toppings that include tomato and garlic confit, cheesy potato and a simple sea salt and rosemary. This is such an easy bread recipe that is perfect for beginner home bakers!
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Production company: Strange Paradise
Director: T.K Williams
DP: Lewis Robert
Editor: Strange Paradise
00:00 - intro
01:39 - making focaccia dough
06:35 - stretch and fold
08:13 - first proof
09:04 - tomato and garlic confit (topping 1)
10:48 - second proof
13:39 - potato prep (topping 2)
15:11 - dimpling and topping dough
17:47 - baking bread
18:23 - conclusion
Easy Overnight Focaccia Bread with 25 Topping Ideas
Focaccia dough comes together with only 6 basic ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and leftovers freeze wonderfully. Focaccia is a great make-ahead recipe since you can do most of the work the day before serving.
EASY OVERNIGHT FOCACCIA BREAD WITH 25 TOPPING IDEAS
Focaccia dough comes together with only 6 basic ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and leftovers freeze wonderfully. Focaccia is a great make-ahead recipe since you can do most of the work the day before serving. The bread tastes the best warm from the oven, but it lasts all day on the counter if you want to bake it several hours prior to serving. Leftovers keep well for up to 3 months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a 300-degree oven brings leftover focaccia back to life!
INGREDIENTS
4 cups all-purpose flour
2 1/2 teaspoons kosher salt
2 1/4 teaspoons instant yeast, I use SAP yeast
2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
Olive oil for greasing
4 tablespoons olive oil, divided (Cervasi Preferred)
flaky sea salt, such as Maldon
5 Tablespoons rosemary, chopped or any other Focaccia Toppings listed below
INSTRUCTIONS
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Mix until the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours.
Line 9×13-inch pan with parchment paper or grease liberelaly with olive oil to coat the bottom of the pan. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking and it's delicious)
Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over. Cover with plastic wrap and let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
Set a rack in the middle of the oven and preheat it to 425°F. Rub your hands lightly in the oil to coat, then, stretch it out to fit the pan.
Lightly drizzle with olive oil then use your fingers to make deep indentations all over top. You will want your fingers to get to the bottom of the pan and even tear holes. The dimples are traditional in this bread. Sprinkle the top liberally with rosemary (or other focaccia toppings) and salt to taste
Bake focaccia at 425F for 20-25 minutes until golden brown. Cool Foccacia for 10 minutes before slicing into wedges. Enjoy warm!
NOTES:
• I’ve been baking this focaccia on a 9×13 baking sheet drizzled with olive oil but you can make it in two 9-inch pie plates.
Oil is essential to prevent sticking.
• I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
• I love rosemary on my focaccia, but you can use fresh garlic, rosemary, thyme, and basil or any combination of the above. No matter which topping you use, drizzle olive oil all over the surface.
• You can make focaccia more quickly, but it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
• Bake until golden brown. Set the oven to broil for the last minute if you want it really crispy.
• Halving it horizontally to make a sandwich.
• Try any of these topping ideas: 1. Artichokes 2. Capers 3. Caramelized onions 4. Cheddar, grated 5. Cherry tomatoes halved 6. Chiles, dried or fresh 7. Chives 8. Cooked crumbled bacon or pancetta 9. Dried oregano 10. Eggplant roasted 11. Everything Bagel Spice 12. Flaky sea salt 13. Fresh herbs 14. Grapes, halved 15. Herb oil 16. Lemon zest 17. Olives pitted 18. Parmesan, grated 19. Pears, thinly sliced 20. Pine nuts 21. Prosciutto 22. Red onion 23. Red pepper roasted 24. Roasted garlic 25. Roasted butternut
The BEST Focaccia 3 Ways (Potato, Pizza, Tomato Olive)
This is the best focaccia recipe I’ve ever tried. I couldn’t choose what toppings to make for this video so I wanted to show you guys my three favorite topping ideas - potato focaccia, pizza focaccia, and tomato olive focaccia. All three are fantastic! Comment below if you have any other yummy topping ideas.
Here’s the full recipe on my blog (with measurements by weight):
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Here are some amazing pasta recipes that would go amazing served with focaccia and some salad:
The BEST Vegan Pistachio Pesto Pasta
15-Minute Vegan Sausage & Kale Pasta
The BEST Vegan Bolognese Recipe