How To make Focaccia w/ Fresh Herbs
1/2 ts active dry yeast
1/2 ts sugar
3/4 c water; (105-110?f)
2 3/4 c flour
1/2 ts table salt
4 tb olive oil
2 tb fresh herbs; such as basil,
1 . rosemary, oregano or
1 . marjoram
1/2 ts kosher or coarse salt
Sprinkle yeast and sugar into 1/2 cup of the warm water. Do not stir. Let stand for 10 minutes or until the surface becomes bubbly.
In a large bowl, combine flour and table salt. Make a well in the center. Pour in the yeast mixture and 1 Tbsp of the olive oil. Stir with a wooden spoon or electric mixer, and slowly add the remaining 1/4 cup of water. The dough will be soft and slightly sticky.
Turn out onto a lightly floured surface. Knead dough for 10 minutes, adding small spoonfuls of flour if necessary. Place in a bowl and cover with plastic wrap or a damp cloth. Let rise in a warm place (80 ~ 85?F) until doubled, about 1 hour.
Turn onto a lightly floured suface. Knead gently several times. Flatten to a 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet. Press indentations with your fingers to make "dimples". Loosely cover and let rise about 45 minutes, or until double in bulk.
Preheat the oven to 425?F. In a blender or mortar and pestle, combine the remaining 3 Tbsp olive oil and the herbs until the leaves are broken up and the oil is fragrant. Pour the herb mixture over the dough. Rub gently into the surface. Sprinkle with kosher salt. Bake for 15 minutes, then reduce the heat to 400?F and bake for 5 minutes more, or until golden brown. Let cool and cut into wedges.
Makes about 8 wedges or servings.
Nutritional Information: per serving: 208 calories, 7g fat, 268mg sodium, NO cholesterol, 31% of calories from fat.
** Dallas Morning News
Food section :
22 Jan 97 **
Formatted for your use by The WEE Scot paul macGregor
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Focaccia - with Garlic Confit, Rosemary and Thyme
Focaccia - with Garlic Confit, Rosemary and Thyme
Focaccia is a flat oven-baked Italian bread crisp outside but soft inside. Just delicious!
This recipe is perfect for beginners and advanced bread bakers.
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#focaccia #italianbread #flatbread #sabbathdaywoods
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'Cooking in the South of France - An Elegant View of Classic French Dishes'
ISBN-10: 1528913035 ISBN-13: 978-1528913034 AMAZON (United Kingdom)
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Music: bensound.com
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See video for instruction!
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INGREDIENTS:
serves 4-6 persons
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YEAST PROOFING:
3/4 cup lukewarm milk
1 tsp sugar
1 tsp olive oil
1tsp active dry yeast
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DRY INGREDIENTS:
2 cup all-purpose flour
1/2 tsp salt
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TOPPING / GARLIC CONFIT:
20-25 garlic cloves
1 cup olive oil
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fresh rosemary, 3-4 stems (you will use only de leaves)
fresh thyme, 2-3 stems (you will use only de leaves)
sea salt (or fleur de sel)
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Focaccia - com Confit de Alho, Alecrim e Tomilho
Focaccia é um pão italiano assado no forno, crocante por fora, mas macio por dentro. Simplesmente delicioso!
Esta receita é perfeita para padeiros iniciantes e avançados.
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#focaccia #italian #flatbread #sabbathdaywoods
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'Cozinhando no Sul da França - Uma Visão Elegante de Pratos Clássicos Franceses'
ISBN-10: 1528913035 ISBN-13: 978-1528913034 AMAZON (Reino Unido) = cozinhar + em + o + sul + de + frança & qid = 1604607904 & sr = 8-1
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INGREDIENTES:
serve 4-6 pessoas
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PROVA DE LEVEDURA:
3/4 xícara de leite morno
1 colher de chá de açúcar
1 colher de chá de azeite
1 colher de chá de fermento seco ativo
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INGREDIENTES SÊCOS:
2 xícaras de farinha multiuso
1/2 colher de chá de sal
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COBERTURA / CONFITO DE ALHO:
20-25 dentes de alho
1 xícara de azeite
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alecrim fresco, 3-4 talos (você usará apenas folhas)
tomilho fresco, 2-3 hastes (você usará apenas folhas)
sal marinho (ou flor de sal)
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Herb Focaccia Bread at home
This is the simplest recipe for making herb focaccia. It takes about 11 hours to make. This includes the resting time for the dough and proofing time. The Ingredients you'll need to get are:
2 Cups Bread Flour
1 tsp. Salt
1 Cup Lukewarm Water
1 1/8 tsp Dry Yeast
1/2 tsp. granulated sugar
EV Olive Oil
Fresh Parsley, Rosemary and thyme
The directions are as follow;
Start with your salt and flour in a deep bowl. In a separate bowl or glass measuring cup, added your lukewarm water, please make sure the water is between 90 and 100 degrees. If its too cold, the yeast will not activate, but if it's too hot it will kill the yeast off. Add your yeast and sugar and whisk together. Allow it to sit for about 10 minutes covered in a warm spot. This will allow the yeast to fully activate.
Mix into the bowl of flour and knead together until a nice ball forms. Cover the bowl with plastic wrap and allow the dough to rest for 8 hours or overnight.
Get your pan that you will be baking the bread in and add in the olive oil. Make sure you cover the sides of the pan as well. Take your dough and tuck all the edges underneath itself so its smooth. Place into your pan and wet your hands with water or olive oil and press it out without ripping the dough.
Cover your pan with plastic wrap and place in a warm setting for two hours to allow it to proof. If you don't have a proof box, turn your oven on for two minutes and then turn it off. It will warm your oven up enough to proof your bread. After two hours, take your dough out of the proofing area and remove the plastic wrap
Pour more olive oil over the top and with the tips of your fingers, poke holes into the dough without ripping or breaking through the surface. The more bubbles, the better. Sprinkle your fresh herb mixture of any other topping over the top. My fresh herb mixture is a combination of rosemary, parsley and thyme with sea salt. I also did half with everything bagel seasoning.
Preheat oven to 425 degrees. Bake for 20-25 minutes or until its a nice golden brown color and is crispy on top. Enjoy it with breakfast, lunch or dinner. It tastes amazing with soup!
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Focaccia Bread Recipe With Herbs | Easy Bread Recipes
Focaccia Bread Recipe | Easy Bread Recipes. This focaccia bread recipe is one of our favorite yeast-breads. It's olive oil loving crisp outside and soft inside makes it perfect to accompany dinner, soups, stews or even sliced in half and used for sandwiches. Our focaccia bread recipe is very simple to make -- no fancy equipment is needed at all.
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Focaccia with Tomato and Herbs
Focaccia (pronounced fo-kah-cha) is a classic Italian flat bread that can be sweet or savoury.
Brought to you by Neff, this delicious focaccia recipe is packed full of flavour with cherry tomatoes, fresh onion and fragrant rosemary. It makes a deliciously aromatic loaf that you're sure to return to again and again!
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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
???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
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Recipe for 26x20cm mold
250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft