How To make Focaccia Fresh Rosemary Onion
1.25 c water
0.33 c olive oil
0.33 c rosemary leaves
2.00 ts salt
3.00 c flour
0.50 c cornmeal
1.00 tb yeast
1.00 lg spanish onions; cooked in
2.00 tb olive oil
TOPPING:
2.00 tb olive oil
1 coarse salt
1 ground pepper
Place all dough ingredients except cooked onion in the machine, program for knead and first rise. Press start. Strain onions and return liquid. At end of final knead, add the onion (without liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet and onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12" disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior. Preheat the oven to 450 F. with the rack in the center position.
Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce to oven to 350 F. and bake for another 12 to 15 minutes, or until the focaccia
is golden brown. Serve hot or at room temperature.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
How To make Focaccia Fresh Rosemary Onion'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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⏱️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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Fresh Rosemary & Onion Sourdough Focaccia Recipe / 로즈마리 양파 사워도우 포카치아 만들기 / 무반죽 포카치아 레시피
Hi everyone! I made a sourdough focaccia with fresh rosemary and red onions. This focaccia reminds me Spring because it's so fresh and aromatic like Spring. This time I've tried to have the cold fermentation before stretch & fold and then had same process as usual. Actually I think it was a nice try. Even I added more water, it's much easier to handle and the result was absolutely great! I've got the moistest focaccia ever I've made! Making focaccia always makes me glad and joyful. I hope you enjoy my video!
안녕하세요! 봄에 어울리는 신선한 로즈마리와 적양파를 사용해서 향긋함 가득한 사워도우 포카치아를 만들어 보았는데요. 이번엔 평소와 조금 다른 방식으로 도전해 보았어요. 1차 발효를 50% 미만으로 진행해서 냉장고에서 저온발효를 거친 후 반죽접기를 했어요.그리고 더 촉촉한 포카치아 반죽을 만들고 싶어서 물도 평소보다 더 추가해서 만들어 보았는데 의외로 반죽 다루기도 쉽고 정말 촉촉하고 맛있는 포카치아가 완성되었어요. 정말 감동 그 자체였답니다^^ 포카치아 만들기는 언제나 즐거운 작업인 것 같아요. 슬라임 만지는 기분을 충분히 이해할 수 있다는 ㅎㅎ 오늘도 제영상을 봐주셔서 감사합니다! 즐거운 하루 되세요!
-Ingredients-
200g strong flour
120g warm water
50g levain
3g salt
fresh rosemary, red onions, olive oil
RIDICULOUSLY EASY HOMEMADE FOCACCIA BREAD RECIPE - Fifteen Spatulas
Focaccia bread is one of the easiest homemade bread recipes I know. There's only one rise so it's pretty quick, and you can add all sorts of different toppings to it.
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Homemade Focaccia Recipe
Yield: 1 sheet pan sized focaccia
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Ingredients:
2.25 tsp quick rise yeast (1 packet)
1 cup warm water (110 degrees F)
17.5 oz flour (3.5 cups)
1 tsp salt
1/4 cup + 1/4 cup + 2 tbsp olive oil
1 large yellow onion
fresh rosemary
salt and pepper
Directions:
Place the yeast and water in the bowl of a stand mixer, and let it sit for 10 minutes until foamy. Add in the flour, salt, and 1/4 cup olive oil and mix it up with the dough hook. Attach the dough hook and bowl to the stand mixer, and knead the dough for 10 minutes on medium low. Cover the bowl and let the focaccia rise for 1 hour.
In the meantime, chop the onion and season with a pinch of salt and pepper, and 2 tablespoons of olive oil. Cook over medium heat for about 15 minutes until soft.
Preheat the oven to 400 degrees F.
Spread the remaining 1/4 cup olive oil all over a sheet pan, and add the focaccia dough. Stretch the dough to the sides with your hands, poking little holes with your fingers. Spread the onion evenly over the top, and sprinkle with fresh rosemary sprigs. Bake for 15 minutes, until golden brown. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
Classic Focaccia - Italian Focaccia Bread
Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Italian Focaccia Bread can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best.
#focaccia #italianbread #classicfocaccia
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
5 cups (630g) bread flour
2 tsp (15g) flaky salt
30g fresh yeast (3 tsp (10g) active dry yeast)
1 2/3 cup (400ml) lukewarm water
2 tsp (10g) sugar
1/4 cup (56g) extra-virgin olive oil
Topping
1/4 cup (56g) of extra-virgin olive oil
2 tbsp (30ml) water
Fresh rosemary, chopped
1. In a large bowl whisk together the flour and salt.
2. In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil.
7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
8. Cover and let it rest for 30 minutes more.
9. Meanwhile preheat oven to 425F (220C).
10. Chop fresh rosemary and thyme. In a small bowl combine oil with water.
11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
13. Cool slightly before cutting. Enjoy!
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Focaccia Recipe
Lidia makes Onion-Tomato Focaccia.
Get the recipe here: