How To make Focaccia with Fresh Herbs

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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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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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

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#focaccia #kitchenandcraft

Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)

Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry...the ultimate homemade focaccia sandwich appears right before our eyes.

Recipe:

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The Spice Way - Traditional Lebanese Zaatar with Hyssop | 2 oz | (No Thyme that is used as an hyssop substitute) Freshly Grown Seasoning. No Additives, No Perservatives (Za'atar/zatar/zahtar/zahatar):

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Easy Overnight Focaccia Tutorial (uses instant yeast)

Measurements below!

This is my VIRAL focaccia recipe! So many people say they've had success using this method and recipe to make focaccia at home. They are also shocked by how incredibly simple it is!

The secret ingredient for this recipe is time. You don’t spend much time actually mixing/handling the dough, but it does spend a considerable amount of time slowing rising in the fridge. This adds to the flavour and the consistency of the focaccia and I promise it’s worth the planning ahead!

Full written recipe with tons of extra tips (including freezing and reheating focaccia) can be found here:

Measurements:
500g bread flour
420ml slightly warm water
4g (1 teaspoon) instant yeast
15ml (1 Tablespoon) extra virgin olive oil plus more for pan + to top bread
5g (1 teaspoon) honey
10g (2 teaspoons) fine sea salt

Baking tray dimensions:
9x13inch (23x33cm) metal baking tray

Proof in fridge for 18-48 hours before placing dough in tray to proof for another 2 hours at room temperature before baking.

Bake at 220C/430F on bottom rack of oven for 18-22 minutes, or as long as it needs to reach a deep golden brown. Baking at the bottom of the oven helps to ensure the bottom of the focaccia crisps up. If you have a gas oven with heating element at the bottom, then bake in mid to upper rack.

???????? 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

Authentic Italian Focaccia Bread Recipe with Fresh Rosemary

Focaccia Bread Recipe that is light, fluffy, authentic and incredibly easy to make while being finished off with olive oil and rosemary.

I absolutely love this bread recipe and is the perfect accompaniment to any meal and can be enhanced in so many ways with amazing toppings.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

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Ingredients for this recipe:

For the Bread:

• 280 grams (1 1/4 cups) of luke warm water
• 4 grams (3/4 teaspoon) yeast
• 510 grams (3 cups) Bob’s Red Mill Artisan Bread Flour
• 6 grams (3/4 teaspoon) sea salt
• 6 grams (1 teaspoon) barley malt syrup or honey
• 25 grams (2 tablespoons) good extra virgin olive oil + more for the pan

For the Salamoia:

• 10 grams (1 tablespoon) olive oil
• 20 grams (2 tablespoons) lukewarm water
• 10 grams (1 teaspoon) sea salt

1. Preheat the oven to convection bake 425°.
2. Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
3. Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
4. Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
5. Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
6. Cover with a towel and let sit for 30 minutes or until it has doubled in size.
7. Using your fingers press down onto the dough to make imprints or dimples all over the dough.
8. Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
9. Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
10. Cool, slice and serve.

Easy Focaccia Bread pt. 1

Get the Recipe:

⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge.

⭐️ Ingredients
For the dough
3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour
1½ cups + 1 tablespoon lukewarm water
1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast.
1 teaspoon sugar
2 teaspoons salt

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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️