How To make Breakfast Focaccia

Breakfast Bread

Just incase you didn’t realize that you can top your focaccia with WHATEVER YOU WANT ???? I’ll put my recipe below, let me know if you want to see my overnight focaccia method. It’s so simple.
My Sourdough Focaccia recipe
•400g bread flour
•340g water (mixed with 6g butterfly pea powder)
•64g sourdough starter
•9g salt
#focaccia #sourdoughfocaccia #easybreakfast

Homemade Focaccia Bread | Italian Bread Recipe | Divine Taste With Anushruti

Learn how to make Focaccia Bread , easy to make flat Italian bread recipe by Anushruti only on Rajshri Food!

Making a bread is a tough job! If you think so then Chef Anushruti will break your myth by making the best Italian bread in most easy and instant way. So watch the recipe and learn to make the best focaccia bread, and get surprised and surprise everyone else by serving those amazing and soft focaccia bread

Ingredients:
For preparing the yeast
- 330 ml (1 1/3 cup) milk
- 1 tsp granulated sugar
- 1 3/4 tsp instant yeast

For the bread dough:
- 460 gm (3 1/4 cups flour)
- 2 tsp salt
- 2 tbsp olive oil

For the topping:
- 60 ml (1/4 cup) olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp dried rosemary
- 1/4 tsp asafetida

Method:

- Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.

-Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. Use the paddle attachment, if using a stand mixer and mix until the dough comes together.

- Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter.

-Roll the dough into a rough rectangle using a little maize or corn flour. Carefully transfer the rolled dough into a greased 9” by 12” baking  tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)

-Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold.

-Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat. Allow the flavours to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.

-After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, dont panic as this is what will create the perfect crust and give you perfectly seasoned bread.

-Bake in a pre heated oven at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.

P.S. The oil continues to seep into the bread even after it is out of the oven. Allow it to rest for 5 to 10 minutes and then be prepared for one of the most exotic bread experiences of your life.

Host: Anushruti Rk
Copyrights: Rajshri Entertainment Private Limited




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Mini focaccia BLT

Freshly Baked Focaccia Bread for Breakfast

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Focaccia Breakfast Sandwich With Bacon And Egg (Perfect For Brunch)

This tasty focaccia breakfast sandwich is an easy brunch recipe idea. It's piled high with bacon and egg - and always hits the spot. PRINT THE RECIPE -

You can make this gourmet breakfast sandwich on store bought focaccia - or if you're feeling adventurous, try the focaccia for beginners recipe below.

More tasty recipes:
* Focaccia bread for beginners -
* Everything seasoning focaccia (so good!!) -
* Simple dinner with chicken breast -
* Make chicken breast in 20 minutes -
* Crispy Italian chicken breast -
* Italian lemon olive oil cake -
* Raspberry turnovers -
* Make tasty pizza -
* Make the best frozen pizza -
* Try these mushrooms -
* Make this tasty make-ahead salad ---
* Sous vide whole chicken -
* Sous vide chicken breast -
* Spatchcocked chicken -
* Buy and freeze for a month -

It's HERE!! The Home Chef's Sous Vide Cookbook -

SUPPLIES used in my kitchen - Amazon affiliate links
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* mandoline -
* food processor -
* 8 inch Shun chef's knife -
* bamboo cutting boards -
* Pyrex glass mixing bowls with lids -
* BAGS - ziplock plastic gallon bags:
* FOODSAVER 4400 VACUUM SEALER -

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#sipbitego #focaccia #bread #focacciabread #bakingbread #baking #focacciadough #dough #Italian #italianrecipe #focacciarecipe #breadrecipe

Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and grilled chicken breast, to sous vide cooking. sipbitego.com

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????You Would Never try other bread recipe????/ Chimichuri Focaccia???? | Incredible bread recipe دستور نان

check both recipe and enjoy. please

SUBESCRIBE and LIKE ????

As much as I like adding toppings to focaccia, the classic version is still my favorite. Here’s my go to recipe these days.


Now sourdough focaccia recipe???????????????? دستور نان فوگاکیا

Ingredients:

????400g plain white 00 flour (100%)*
???? 300g water (75%)
???? 80g starter (20%)**
???? 1 subscribe ( if you wish to see more shorts with full recipe)
???? 8g salt (2%)
12g organic evoo 3%

Toppings: fresh rosemary, evoo,

* alternative to use a 50/50 mix of Plain/All Purpose and Strong Bread Flour.

** alternative to use 30% surplus/discard (mine is still active 1-4 days old).

????Check out this video about how to prepare the satarter:



Method:

➡️dissolve starter in water, salt, oil and then flour. Mix until no dry clumps. Rest 60 mins
➡️ Make several pull and folds and lastly a double coil fold. (The dough is really wet & sloppy, so wet your hands!). Rest an hour
➡️ 3 further coil folds every 30-45mins.
➡️ bulk until double or just over.
➡️ cold retard overnight.
➡️ in a WELL oiled pan,* tip out your dough; drizzle more evoo over the dough and flip it back so the smooth side is facing up. Gently put your hands all the way under the dough to stretch it a little , it doesn’t need to go to the edge, it will eventually relax and spread out. Leave to rest 1-2 hours depending on your room temp. (Mine is currently 24-25c)
➡️ preheat oven 230c. Drizzle evoo on your fingers and on the surface of the dough and dimple away!! Add whatever toppings you like. (If you add fresh rosemary, it helps to coat it in evoo to prevent burning).
➡️ bake 230c for about 20-25mins. Depending on your oven, you might need to rotate the tray for the last 10 mins.
➡️ enjoy while it’s still warm!

*this pan is 9x13 inch. It also bake in a 10x13 inch one too (just bakes up a little thinner)

If you try, please tag me, would love to see your bakes. I’ve added them in my highlights too if you want to see other peoples creations. Happy baking!

.

NOW Yummy ????Chimichurri Focaccia????????????

Chimichurri is probably my favourite condiment. It pairs so well with grilled meat, fish + veggies (especially on grilled cauliflower!). After making a batch the other day, I suddenly had a thought…how good would it be on top of focaccia?! And let me tell you…it really works ????

Chimichurri Sauce
▫️1/4 cup (25g) very finely chopped flat leaf parsley
▫️1/4 cup (25g) very finely chopped cilantro/coriander (this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro)
▫️1 tsp dried oregano
▫️3-4 cloves of finely minced garlic
▫️1 red chilli, deseeded + finely diced
▫️2 tablespoons red wine vinegar
▫️1/2 cup (115g) extra virgin olive oil
▫️1 tsp flaky sea salt
▫️Black pepper to taste

Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in fridge for an extra day or two.

In this video, I used my chimichurri to top sourdough focaccia and then made a chicken chimichurri sandwich with grilled peppers + onions. It would also be delicious with more veggies and maybe even some cheese for a veggie option ????????????????????