Pacific Harvest Focaccia bread with Dulse
Add seaweed to your savoury baking for an amazing umami flavour and a burst of nutrients and minerals. You can chop the leaves into your dough or sprinkle seaweed flakes (Dulse, Nori, Sea Lettuce or Power of three) onto the board when you knead the dough.
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
How French Baguettes Are Made In Paris | Regional Eats
How Brie De Meaux Cheese Is Made In France | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
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#Focaccia #Bread #FoodInsider
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Fresh Baked Sourdough Focaccia | Proof Bread
Emerald bakes some special focaccias that we serve for lunch at the bakery.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery
Edible herbs and flower focaccia / spring harvest
Dough
Take 500g plain flour, add 1tsp sugar, pinch of salt and drizzle of olive oil(I forgot to add the oil so added later, it’s a very forgiving recipe doesn’t matter)
In a jug take 325ml of lukewarm water and add 1 sachet (7g) dry yeast, give it a good stir and mix it with the flour with a spoon until it almost comes together then make a dough,knead it for 5 minutes. Cover the bowl with a warm wet tea towel and leave it for at least 45 minutes or overnight.
Take a baking dish and flatten it gently, make dips on the surface of the dough, drizzle olive oil and decorate it with edible herbs and flowers. I have used here calendula, chives, rosemary and pea shoots. Bake it for 20-25 minutes at 200 degrees.
Beautiful Focaccia w/ Roasted Vegetables | Handmade Poolish Bread Recipe
Focaccia is one of my favourite Italian classics. Using a preferment, this dough gets an amazing flavour and an awesome crispy crust. Top it with your favourite toppings. Be it vegetables, olives, cheese, ham, or any other thing you fancy. Just remember to not go overboard. Less is more. As always, the most important part is the bread itself. As long as you understand how it works and are able to control it, you are able to customize it to your liking.
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Principles of Baking
The Steps of Baking
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#Bread #Baking #ChainBaker
Air fryer Focaccia with goats cheese and zatar !
Full recipe below
Chef Guy Turland
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Recipe Name: Focaccia Recipe
Difficulty: Easy
Serves:
Time:
Ingredients
4 cups (512 g) all-purpose flour or bread flour, see notes above
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast, see notes above if using active dry
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
3 tomatoes, cut in half
4 asparagus cut in half lengthwise
1 tbsp zatar spice mix
2 tbs goats cheese
Method
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and 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, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.
Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
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. Top with your toppings then pour a tablespoon of oil over the top.
Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle it with flaky sea salt all over.
Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
#airfryer #healthyrecipe #breadrecipe #budgetcooking #bondiharvest #guyturland