2 1/4 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1/2 ts Sugar
1 c Water; plus
2 tb Water
1 tb Olive oil
BASIC FOCACCIA TOPPING:
2 tb Extra virgin olive oil
2 ts Coarse salt
Freshly ground black pepper
Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except toppings, in the order specified in your bread machine owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour. With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan. Cover with a clean kitchen cloth. Let rise until doubled in height, about 30 to 60 minutes.
Preheat oven to 400F. Make light indentations with your fingertips in the surface of the risen dough. Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper. Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown. Let cool in pan. Cut into twelve equal pieces and serve at room temperature.
Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita. Copyright (c) 1993 by Thomas N. Lacalamita. Reprinted by permission of Simon & Schuster, Inc.
NOTES : This recipe was found on the Web Ketchum Kitchen at www.recipe.com
Date: Sun, 23 Jun 1996 13:57:05 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Focaccia al Rosmarino | Poolish Method
For the complete recipe and directions click on the link:
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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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#focaccia #focacciaalrosmarino #rosemaryfocaccia #poolishmethod
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“Just One Bite, Please?”
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Music:
Almost A Year Ago - by John Deley and the 41 Players (YouTube Create)
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Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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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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Detroit-Style Pan Pizza -
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Foolproof English Muffin Recipe -
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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 Masterclass (In-Depth Yeast Bread Tutorial)
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
General Bread Topics
================
00:55 Ingredients
9:55 Baker’s Percentages
11:44 Preferments
16:00 Understanding Shaping
Focaccia Instructions
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5:30 Making the Dough and First Rise
14:05 Degassing and Second Rise
17:16 Shaping and Third Rise
19:28 Baking
Makes 2 medium loaves (roughly the size of a printer page, but oval)
Whisk together in a bowl of a stand mixer:
316g water, 70-80F (21-27C)
1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast)
8g honey
Add:
400g King Arthur unbleached all-purpose flour
50g whole wheat flour (or more all-purpose)
11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt)
Make the dough and let it rise:
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Mix with a hook until dough forms on low speed. Scrape down anything left on the walls.
Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough.
Knead for 4 min on medium speed.
Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp).
Second rise:
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Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days.
Shape, Proof, and Bake:
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Fresh chopped up rosemary
Extra Virgin Olive oil
For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours.
When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min.
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The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
Easiest No-Knead Focaccia Recipe #bread #sourdough #focaccia #recipe #shortsfeed #homemade #trending