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.
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Focaccia Bread Recipe Video - Laura Vitale Laura In The Kitchen Episode 35
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Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
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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
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
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