How To make Thyme Focaccia and Parmesan Focaccia
2 active (1/4-ounce packages) dry yeast (=3D5
-- teaspoons)
1 teaspoon sugar
2 cups warm water (105=B0-115=B0 f.)
1 tablespoon table salt about
5 1/2 cups all-purpose flour (about)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated parmesan
coarse salt for sprinkling
freshly ground black pepper for
-- sprinkling
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450=B0 F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.
If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks.
How To make Thyme Focaccia and Parmesan Focaccia's Videos
The Best Focaccia Bread / Garlic Rosemary Focaccia / Focaccia Recipe / Cook at home
Focaccia is a very simple Italian yeast bread. Garlic and rosemary herb focaccia - Focaccia con Aglio e Rosmarino - a classic favorite of this fragrant bread.
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Soft Brioche Bun
Ingredients:
250g flour
1 tsp salt
1 tbsp olive oil
160ml water room temperature
5g yeast
Garlic, rosemary, grated parmesan, olive oil
First bake at 250C for 5 mins, then at 200C for 20 mins
#cookathome #focaccia #garlicfocaccia #recipe
How to make a Focaccia with tomato Italian herbs and Parmesan
This focaccia with tomato, Italian herbs and Parmesan cheese is a great side dish with your next BBQ, at your buffet or cocktail party. The bread is airy and topped with tomatoes, herbs and cheese. The crispy outside of the bread with the airy inside and the delicious topping with sweet tomatoes, salty cheese and Italian flavors is really a must try!
⬇️Click for the recipe below ⬇️
???? printable recipe here:
✅Ingredients
Focaccia
- 4 cups flour
- 2 teaspoons yeast instant
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 1/4 cup lukewarm water approximately 37 degrees
- 2 tablespoons olive oil
Topping
2 tomato roma tomatoes are delicious
2 tablespoons Italian herbs such as thyme, rosemary, oregano
1 clove garlic squeezed
3 tablespoons olive oil extra vierge
1 oz. Parmesan cheese
✅ Instructions
Preparation
1. Put the yeast together with the sugar and the water in a small bowl and mix well. Let stand for 5 minutes.
2. Place a baking paper on the baking sheet.
3. Wash the tomatoes and cut into thin slices (¼ inch, 0.5 cm thick) and season with salt and pepper. Finely chop the Italian herbs and garlic for the topping and mix them with the olive oil .
Focaccia
1. Put the flour in the bowl and add the yeast mixture and the olive oil.
Knead with the mixer for 5 minutes and then sprinkle the salt on it. Mix another 10 minutes until the dough is smooth. Grease a bowl with some oil and put the dough in it. Turn the dough once and first cover the bowl with a slightly damp tea towel over which you put plastic foil. Place the bowl in a warm place and let the dough rise for an hour.
2. Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
3. Press the air out of the dough. Place the dough on a baking sheet and press it into the desired shape (about ½ inch / 1.5 cm thick).
Topping
1. Push with your fingers holes in the Focaccia (not completely through the dough, just enough until you get a slight bowl).
2. Spread the tomato slices on top of the Focaccia. Sprinkle the bread with the herbal oil.
3. Bake the bread for 10 minutes in the oven, remove it and sprinkle with the Parmesan cheese. Then bake for another 5 to 10 minutes until the Focaccia is golden brown.
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Focaccia Recipe | Vegan | Garlic Thyme and Tomato
Come join me in my kitchen while I show you how to make a garlicky tomato and thyme Focaccia (Vegan)!
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How To Make Focaccia Bread Art
Focaccia bread art is a new trend where you decorate focaccia with fresh vegetables and herbs to make beautiful edible art! They're delicious and fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That’s what I did with my daughter and we had a blast!
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FOCACCIA RECIPE ►
16 ounces (454 g) warm water (110ºF) divided into two bowls (2 cups)
1 Tablespoon granulated sugar
7 grams active dry yeast (2 1/2 teaspoons)
2 ounces (57 g) olive oil (1/4 cup)
1 teaspoon salt
1 Tablespoon flakey salt
24 ounces (680 g) bread flour or all-purpose flour (5 cups spooned and leveled)
4 ounces (113 g) olive oil for the pan and for drizzling on top of the focaccia after rising (1/2 cup)
2 Tablespoons fresh rosemary chopped
Vegetables, herbs and meats for topping
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Garlic & Basil No-Knead Focaccia ????
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.
Time:
Serves: 4
Ingredients:
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
METHOD
1. Grease a 13 x 9 inch baking tray with olive oil. The tray should be at least an inch in depth.
2. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms.
3. Add the flour and salt to this and stir to combine with a wooden spoon until you have a rough but evenly mixed dough.
4. Add 3 tablespoons of the oil to a separate large clean bowl, transfer the dough into this. Turn to coat the dough in the oil and cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours to bake same day).
5. Keeping the dough in the bowl and lightly coat your hands with oil, pull up the edge of the dough and fold over the top, repeat this on all four sides, turning the bowl a quarter turn each time to make this easier. Do this three times in total.
6. Add the remaining tablespoon of oil to the prepared tin and tip in the dough spread to the size of the tin. Leave to rise for at least an hour, uncovered.
7. While this is rising, make the basil pesto. Bash the garlic cloves in a pestle and mortar with a little salt, until well bashed, add the garlic and bash until a paste forms, slowly drizzle in olive oil until combined.
8. Preheat the oven to 220°C/425°F/Gas Mark 7.
9. You know when you’re dough is ready when you poke it and the indentation slowly springs back but stays. Oil your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray.
10. Drizzle over the basil paste along with a little more sea salt.
11. Place in the preheated oven for 20-25 minutes until golden. Leave to cool for at least 10 minutes then slide a thin spatula underneath and transfer to a cooling rack to cool completely.
Garlic Rosemary Thyme Focaccia
Ingredients: 2 1/2 cups AP flour
1/2 cup olive oil (divided)
2 1/4 tsp Instant Yeast
1/4 tsp honey
1 cup warm water
Optional Flavorings:
Fresh Rosemary
Fresh Thyme
Garlic
Black Pepper
Salt
Combine ingredients (minus half of oil) in stand mixer and knead for 3-4 minutes. Remove from bowl of stand mixer and place in well-oiled bowl to proof on counter for 1 hour. Deflate, Proof for 30 minutes while oven is preheating to 450. Use half of remaining oil to grease pan. Stretch dough in pan to fit all corners. Pour other half of oil over dough adn bake for 15-20 minutes. Cool Completely