No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Anyone can make this focaccia
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back ????
Serve it with bread dipping oil to make it even better!
The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below.
FOCACCIA Recipe:
BREAD OIL Recipe:
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#focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
Breakfast Focaccia #shorts #focaccia #homemadefood
Breakfast Focaccia – This breakfast combines all of my favorite things for breakfast – bread, eggs and crispy potatoes. It’s seriously so good, and can even be made for your week ahead, but also serves as a great weekend breakfast or brunch.
Breakfast Focaccia
Focaccia
2 packets (4 ½ teaspoons) instant yeast
1 ½ cups water (warmed to 110F)
2 tablespoons honey
3 ½ cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
Toppings
¼ cup olive oil
2 tablespoons fresh thyme
2 tablespoons fresh parsley, chopped
Salt and pepper
¼ cup white cheddar cheese
1/3 russet potato, thinly sliced
1 shallot, thinly sliced
4 pieces bacon
4 large eggs
1. In the bowl of a stand mixer fitted with the dough hook attachment, or large mixing bowl, add all ingredients for Focaccia. Mix on low speed or with hand, until dough ball forms, then increase speed to medium, and knead for 5 minutes. If mixing by hand, knead for 10 minutes.
2. Transfer dough to large lightly greased bowl. Cover bowl with plastic wrap. Allow to sit at room temperature temperature. Punch dough down and knead at 30 minutes and at 1 hour. Place dough back in bowl, cover with plastic wrap and place in refrigerator for 3 hours.
3. Drizzle top of the dough with 1 tablespoon olive oil, then place dough on lightly greased ¼ sheet pan. Spread dough to fit into the pan. Cover with plastic wrap and allow to rest for 15 minutes.
4. Meanwhile, thinly slice potatoes with a mandoline. Place in a bowl with cold water for 15 minutes, then remove and place on paper towels to dry off excess moisture (this helps remove some of the starch so that the potatoes get crisp in the oven).
5. In a small bowl, whisk together ¼ cup olive oil, thyme, parsley, salt and pepper. Pour this mixture over the dough, then using your fingertips, press down into the dough to make indents in the dough.
5. Preheat oven to 450F, then sprinkle cheddar cheese over dough, add potatoes and shallot.
6. Form 4 pieces of aluminum foil into balls, then spray with nonstick cooking spray. Place these on dough and press down. This will be the indents for the eggs.
7. Bake in preheated oven for 12 minutes, then remove from oven. Remove aluminum foil balls. Crack eggs into holes and bake in oven additional 8-10 minutes, or until whites are just set but yolk is still runny.
8. While the bread is finishing baking, add bacon to cold medium sized skillet, then turn on heat to medium. Turn bacon over frequently and cook the bacon for 8-10 minutes, depending on your desired level of crispness.
9. Crumble bacon into small pieces and sprinkle over focaccia. Top with fresh parsley and enjoy!