How To make Boboli (Focaccia) Italian Bread
1.00 pk yeast
0.25 c water
2.25 c warm water
6.00 tb oil, + extra for pan
5.50 c flour; (approx)
1.00 ts salt
Dissolve yeast in 1/4 c water. Combine with warm water, oil, salt and flour. Mix together thoroughly and let rise 30 to 40 minutes or until doubled in size. Punch down and divide dough into 3 parts and place in 3 oiled pie pans.
Let rise 50 to 60 minutes or until doubled in size, brush tops lightly with oil. Bake at 350 degrees 50 minutes or until done.
Source: Oregonian FoodDay Typed by Dorothy Flatman, 1994
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How To make Boboli (Focaccia) Italian Bread's Videos
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
Thanks for watching ♥
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???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
Music:
Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -
White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.
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BOX GRATER:
PIZZA STEEL:
9 TURNING PEEL:
14 METAL PIZZA PEEL:
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RECIPE
DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.
POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
8-10 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
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MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/80-90g sliced and par-cooked mushrooms
Pickled red onions (recipe below)
5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
7-8 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
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KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
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PESTO MORTADELLA
120g/1c full fat mozz, shredded
8-10pc fresh mozzarella
8-9 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
#whitepizza #pizzabianca #pizza
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Florence, Italy Walking Tour - NEW - 4K with Captions: Prowalk Tours
This 4K walking tour of Florence Italy was filmed on May 19th starting near the train station at 11:08 am.
????️Map of the Walk - ????️
Basilica di Santa Maria Novella:
???????????????????????? ???????????????????????????????? ????????????????????????
0:00 Intro and Map
1:24 Train Station
4:17 Piazza Santa Maria Novella
16:30 Duomo Complex
25:07 Baptistery of St. John
32:01 Giotto’s Campanile
42:28 Cathedral
57:11 Ticket Office
1:02:49 Cupola - Dome
1:16:37 Piazza della Repubblica
1:22:12 Palazzo dell'Arte della Lana
1:23:33 Mercato del Porcellino
1:31:06 Ponte Vecchio
1:43:11 Piazza della Signoria
1:44:06 Loggia dei Lanzi
1:47:05 Palazzo Vecchio
1:54:25 Fountain of Neptune
1:58:17 Via dei Calzaiuoli
2:04:41 Duomo Complex
2:10:21 Basilica di San Lorenzo
2:15:25 Via Faenza
2:23:01 Mercato Centrale
2:37:46 Piazza di San Lorenzo
2:46:16 Piazza San Marco
2:47:37 Basilica di San Marco
2:55:07 Piazza della Santissima Annunziata
2:57:33 Via dei Servi
3:02:38 Piazza del Duomo
3:05:50 Via del Proconsolo
3:09:04 Badia Fiorentina
3:11:07 Piazza di San Firenze
3:18:51 Piazza di Santa Croce
3:32:04 Piazza della Signoria
3:33:50 Piazzale degli Uffizi
3:38:17 Lungarno degli Acciaiuoli
3:45:22 Ponte Santa Trinita
3:50:42 Piazza Santo Spirito
3:58:28 Pitti Palace
4:03:52 The Boboli Gardens
4:11:02 Knight’s Garden
4:16:49 Cypress Lane
4:21:52 Island Basin
4:28:28 Lemon House
4:42:47 Piazza dei Pitti
4:48:00 Ponte Vecchio
4:53:56 Piazza della Repubblica
4:56:27 Piazza di San Giovanni
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????THE EQUIPMENT I USE????
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✔️Let's connect✔️
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For the best viewing experience, be sure to watch on a large smart TV like the Samsung Frame. Closed Captions [CC] which include historical facts and descriptions are available in all languages. This tour was filmed using amazing Binaural Audio ???? which is a method of recording sound that uses two microphones, arranged with the intent to create a 3-D stereo sound sensation for the listener of actually being there.
No part of this video may be used for personal or private use without written permission from Prowalk Tours. I will not remove a copyright strike after one has been issued.
#ProwalkTours #Walkingtour #florence
Homemade focaccia bread on the BBQ - Roettgen Braai Master
Homemade focaccia bread Italian style on the BBQ - Roettgen Braai Master
An inspiring dish from the Mediterranean cuisine and simple to make.
Ingredients:
660 g of flour
1 cube of fresh yeast (42g) or one sachet of dry yeast
400 ml lukewarm water
20 g coarse salt
20 g honey
3-4 tbsp olive oil
olives
rosemary
dried tomatoes
Have fun watching it.
Best,
Tobias
Please find a list of BBQs and accessories I currently use.
The links are called affiliate links and if you click on them and buy from there, I will get a small commission. Of course, this does not increase the cost to you at all, but it would help and support the channel.
In any case, it is obviously entirely your choice where you shop.
Anbei noch diverse Grills und Grillsachen die ich nutze.
Dies sind sogenannte Affiliate-links, soll heißen, wenn du die anklickst und etwas kaufst bekomme ich eine kleine Provision. Für euch entstehen dabei selbstverständlich keine Mehrkosten. Wo ihr die Produkte kauft, bleibt natürlich euch überlassen. :)
Ich würde mich über eure Unterstützung freuen.
BBQ's and Accessories
Enders Edelstahl Grillpfanne -
Enders Grill Mags Halter -
Enders Monroe Grillspieß -
Enders Switch Grid -
Enders Wendeplatte -
Dutch Oven 9 -
Dutch Oven 6 -
Petromax Deckelheber -
BBQ-Toro Kamado -
Kamado Kohlekorb -
Kamado Kochsystem -
Smoking
Räucherspäne -
Kaltrauchgenerator -
Axtschlag Räucherchunks -
Smokewood -
Tongs, Spatulas, and Brushes
Weber Grillzange -
Moesta Bürste -
Broilking Grillzange -
Broilking Wender -
BBQ Toro Fleischbeschwerer -
BBQ Toro Pizza Cover -
Thermometer
Maverick 732 -
Maverick 735 -
Thermapen -
Butcher Paper -
Schafsaitling -
Schweinedarm -
Charcoal and Briketts
Rodeo Steakhousekohle -
Kokoko Cubes -
Weber Anzündkamin -
Vacuum
Caso Vakuumierer -
Caso Vakuumtüten 20x30 -
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Caso Vakuumtüten 40x60 -
Seasonings and Rubs
Patrami Set -
Bacon Goodness Rub -
Mediterrane Bratwurstmischung -
Bacon Goodness Bratwurstmischung -
Knifes
F.Dick Red Spirit Brotmesser -
F.Dick Red Spirit Chef’s Messer -
F.Dick Red Spirit Ajax Messer -
Bosch Küchenmaschine -
IKEA Koncis Bräter klein -
IKEA Koncis Bräter mittel -
IKEA Koncis Bräter groß -
Bosch Fleischwolf -
Dessertformen -
Minosharp Messerschärfer -
Nitril Gloves -
Sous Vide Stick -
Sous Vide Container -
Sous Vide Container Deckel -
Wurstfüllmaschine -
Italian Bread Commercial QT
This commercial was created for our Psych of Food class.
Focaccia, Ciabatta, Pizza: One Dough to Make them All!
With just a tiny bit of yeast (1/4 teaspoon!), you too can make this delicious dough and transform it into these classics. Make it savory, or sweet. Add fresh herbs from your garden. Toss it to make the perfect dough for your favorite pizza toppings. This versatile recipe is a real crowd pleaser. Join Sylvia Burgos Toftness as she guides us through yet another corner of the fascinating baking universe.