How To make Rosemary Whole Wheat Focaccia with Garlic
1/2 c plus 1 tablespoon cold water
1 3/4 ts salt
1 tb honey
2 tb olive oil
2 ts dried rosemary leaves
1 c whole-wheat flour
1/2 c bread flour
1 oil and cornmeal for baking
-pans 3 tb butter or margarine
2 lg. red onion, thinly
-sliced, slice; s separated 1 1/2 c finely shredded
-parmigiano-reggiano; cheese 1 parmesan-like hard cheese
1/4 c finely julienned sun-dried
-tomatoes 1 salt
1 crushed hot red pepper
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94
grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
-----
How To make Rosemary Whole Wheat Focaccia with Garlic's Videos
Rosemary and Confit Garlic Focaccia Bread
My WEBSITE:
My Other channel:
My Sister Channel:
My Mom's Channel:
Facebook:
GooglePlus:
Twitter:
PInterest:
Instagram :
FOR BUSINESS QUERIES CONTACT
EMAIL ID: aarthi198689@gmail.com
PRODUCTS WHICH I LOVE:
Dosa batter container : JVL brand from pothys nagercoil
Bedsheet & Comforter:
Cubical storage bin:
Drying Mat:
Wash basin :
Chalk Board Labels:
Faucet:
Rice Drum 20 liter :
Rice Drum 10 liter :
Stainless steel dinner set:
Bosch Hob Link :
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
Theplantbasedschool.com
❤️ 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. ❤️
The NO KNEAD BREAD you have to make! EASY Focaccia Recipe!
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella.
You'll need:
(US Measurements)
For the dough:
1 x ¼ oz sachet dried yeast
1 tbsp honey
2 & ½ cups warm water
5 & ¼ cups plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
(Metric Measurements)
For the dough:
1x 7g sachet dried yeast
1 tbsp honey
600ml warm water
650g plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
Get the full method here:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
Sourdough Focaccia with Sundried Tomatoes, Garlic Confit & Fresh Rosemary
For detailed recipe, please follow me on Instagram @shebakesourdough . Thank you!
Snapcook: Whole Wheat Rosemary Focaccia Bread
Learn how to make fragrant Whole Wheat Rosemary Focaccia Bread with Mia Lardiere,The Olive Eye, in her new live Snapchat Culinary Series for Lifestyle Amateurs, Snapcooking.
Full Recipe and Post, Fifty Shades of Focaccia on The Olive Eye:
Snap Into The Olive Eye's Kitchen by adding her on Snapchat! Username: TheOliveEye
Whole wheat Focaccia with Fleur de Sel and Rosemary (this one is IRRESISTIBLE!)
Whole wheat focaccia with fleur de sel and rosemary
500g whole wheat flour
2 tablespoons sugar
10g dry organic yeast
70ml olive oil
280ml water
1 teaspoon Himalayan salt
Preparation:
Add all the ingredients and knead well for 8 minutes.
Let it sit for 60 to 90 minutes.
After that time, place 2 tbsp olive oil in the bottom of a pan and place the dough, extending it with your fingers.
Let it sit for another 20 to 30 minutes.
Sprinkle with fleur de sel and rosemary and place in the oven preheated to 190 degrees for 30 to 35 minutes.
Enjoy it!