How To make Basic Foccacia
Basic dough: 1 1/2 c Warm water; (110 to 115 degr
-ees) 1 tb Sugar
1 pk Yeast
3 1/4 c All-purpose flour
2 ts Salt
Topping: 2 tb Olive oil
1 Roma tomato,; sliced thinly
2 tb Chiffonade of basil
1/4 c Grated parmesan cheese
Recipe by: ESSENCE OF EMERIL SHOW #EE2193 In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam). In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9-inch by 13-inch sheet tray. Spread the dough out onto the sheet tray.
Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 - 35 minutes. -----
How To make Basic Foccacia's Videos
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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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.
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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
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#focaccia #recipe #easyrecipe #bread #italy #foodlanguage
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HOW TO MAKE FOCACCIA DOUGH⎮EASY & NO KNEAD
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No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
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How to Make the Best Focaccia Bread at home
Focaccia is a great bread that everyone should know how to make. Focaccia bread is made with pantry staples that are mixed by hand, then let rest and folded, before proofing, adding dimples and topping with whatever you have for a crisp crust, and an open fluffy interior. Full recipe linked below.
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A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour. This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how.
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Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
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Edited in: Premiere Pro #Focaccia
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