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
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. ❤️
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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Easy Overnight Focaccia Tutorial (uses instant yeast)
Measurements below!
This is my VIRAL focaccia recipe! So many people say they've had success using this method and recipe to make focaccia at home. They are also shocked by how incredibly simple it is!
The secret ingredient for this recipe is time. You don’t spend much time actually mixing/handling the dough, but it does spend a considerable amount of time slowing rising in the fridge. This adds to the flavour and the consistency of the focaccia and I promise it’s worth the planning ahead!
Full written recipe with tons of extra tips (including freezing and reheating focaccia) can be found here:
Measurements:
500g bread flour
420ml slightly warm water
4g (1 teaspoon) instant yeast
15ml (1 Tablespoon) extra virgin olive oil plus more for pan + to top bread
5g (1 teaspoon) honey
10g (2 teaspoons) fine sea salt
Baking tray dimensions:
9x13inch (23x33cm) metal baking tray
Proof in fridge for 18-48 hours before placing dough in tray to proof for another 2 hours at room temperature before baking.
Bake at 220C/430F on bottom rack of oven for 18-22 minutes, or as long as it needs to reach a deep golden brown. Baking at the bottom of the oven helps to ensure the bottom of the focaccia crisps up. If you have a gas oven with heating element at the bottom, then bake in mid to upper rack.
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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How to Bake the Best Focaccia Bread You've Ever Tasted
Bring the taste of Italy to your kitchen with this easy-to-follow focaccia recipe. Discover the secret to a perfectly crisp crust and soft, fluffy interior. Whether you're a seasoned baker or just starting out, this video will show you how to create a delicious, authentic focaccia that's sure to impress.
Bake at 230-260°C (445-500°F) for 15 minutes.
*INGREDIENTS YOU WILL NEED:*
*For the dough:*
Bread flour - 500g (4 cups)
Sugar - 1 tbsp.
Olive oil - 2 tbsp.
Fresh yeast - 10g (1½ tbsp. of crumbled fresh yeast)
Warm water - 410ml (1¾ cup)
Salt - 8g (1½ tsp.)
A branch of fresh rosemary
*For the topping:*
Fresh Rosemary
Olive oil
Salt
*For the filling (optional):*
Italian dried salami
Stracchino cheese
If you enjoyed this video, please give it a thumbs up and subscribe to our channel for more amazing recipes and cooking tips. Your support helps us bring you more delicious content, and we greatly appreciate it. Thanks for watching, and happy baking!
#focaccia #recipe #easyrecipe #bread #italy #foodlanguage
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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
================
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:
========================
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:
==========
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:
===================
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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