How To make Basic Focaccia (Ultimate)
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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How To make Basic Focaccia (Ultimate)'s Videos
No knead focaccia tutorial
Focaccia Italiana | How to Make the Best Focaccia | No Knead Focaccia Bread | Chichabon
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe.
#Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese
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Ingredients:
59mL Warm water (100°-110°F)
1 tsp Sugar
5g Active dry yeast
341mL Water
440g Bread flour
10g Salt
20g Semolina
12mL Olive oil
10g Honey
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The Best Focaccia Bread
This homemade Focaccia bread is a delicious beginner-friendly no-knead bread recipe that comes together easily. Thanks to Optimum for sponsoring a portion of this video. Topped with thyme and flakey sea salt, this focaccia is pillowy soft on the inside, and crispy on the outside. You won’t be able to stop eating it. It’s Ahhhmazing! Thanks to Optimum for sponsoring a portion of this video.
RECIPE:
If you’ve never made bread before then, focaccia is the best recipe to start with. It doesn’t require a mixer, nor do you have to knead it. It’s a straightforward recipe that anyone can make. It’s a forgiving and fool-proof recipe that you can flavor however you’d like.
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AMAZING FOCACCIA BARESE The Best Focaccia Bread Recipe
Focaccia Barese is arguably the GRANDMOTHER of all focaccia recipes and it’s not hard to see why. Once you bite into a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. This focaccia barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour.
Find out the secrets of this MASTERPIECE, created by prize winning pizza chef Mark Paterno…and then make your own. Thankfully this recipe makes 3 loaves of the focaccia, because trust me, you won’t want to share!
????Get the recipe on my website barese/
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INGREDIENTS: (This will make 3 portions)
1.4kg/6 cups water
1.6kg/6.5 cups 00 Le 5 Stagioni Flour (extra for kneading)
400g/3 ¼ cups Le 5 Stagioni Mora Integrale Flour (Wholemeal)
60g/4 tablespoons salt
40g/2.67g Extra virgin olive oil (EVOO) –plus extra for drizzling!
10g/0.35oz fresh yeast
200g cherry tomatoes (cut in half)
Dried oregano
Sprinkle of sea salt
METHOD:
1. Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl.
2. Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps!
3. Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe!
4. Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well.
5. When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through.
6. Add 60g of salt and mix it through until combined.
7. Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down. Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well.
8. You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it.
9. Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated.
Keep reading the recipe on Vincenzo's Plate website: barese/
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:
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How To Make Focaccia | Jamie & Gennaro
Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack.
Want to see more bread recipes? Tell us in the comments box below.
Links from the video:
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