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.
???? LINKS
Buy me a coffee! -
Instagram -
Website:
–––––––––––––––––––––––––––––––––––––––
❤️ OTHER VIDEOS YOU'LL ENJOY
Detroit-Style Pan Pizza -
Neapolitan-Style Pizza in the Ooni Pro Oven -
Foolproof English Muffin Recipe -
–––––––––––––––––––––––––––––––––––––––
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
–––––––––––––––––––––––––––––––––––––––
EQUIPMENT THAT I USE (Affiliate Links)
9x13 Non-Stick Pan -
Chef Works Uptown Apron -
Chef Works Denver Apron -
Lloyd's Pans Straight-Sided Pizza Pan 12x1 -
Lloyd's Pans Straight-Sided Pizza Pan 10x1 -
9x13 Non-Stick Pan -
Cast Iron Tortilla Press -
Lodge 12 Cast Iron Pan -
Lodge Cast Iron Griddle (10 x 20) -
Tojiro DP Utility/ Petty Knife -
Mac 6 Curved Boning Knife -
KitchenAid Pro Line 7 Qt. Stand Mixer -
KitchenAid Pasta Roller Attachments -
Cuisinart 14 Cup Food Processor -
Gas Burner Attachment for Ooni 3 Pizza Oven -
Pasta alla Chitarra Pasta Cutter with Rolling Pin -
Gnocchi Rolling Board -
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer -
All-Clad Stainless Steel 10 Fry Pan -
All-Clad Stainless Steel 14 Fry Pan -
All-Clad Stainless Steel 1.5 Qt. Sauce Pot -
Le Creuset Enameled 11.75 Cast Iron Skillet -
Fujifilm X-H1 Mirrorless Camera -
Fujifilm 35mm f1.4 Lens -
Fujifilm 18mm f2 Lens -
Fujifilm 16-55mm f2.8 Zoom Lens -
Joby Gorilla Pod 5K Tripod -
–––––––––––––––––––––––––––––––––––––––
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
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm -
#focaccia #kitchenandcraft
Shaping Pimento Olive and Cheddar Sourdough
This is a new micro-bakery fave! I send a weekly newsletter to over 6500 bakers with recipes just like this one delivered to your inbox.
You can sign-up here:
▼ ▽FREE SOURDOUGH BAGUETTE DOUGH CALCULATOR
▼ ▽LEARN SOURDOUGH ONLINE COURSE
matthewjamesduffy.teachable.com
As an Amazon Associate, I earn from qualifying purchases.
▼ MY GEAR
THE BEST BREAD PAN -
THE BEST SCALE -
CAMBRO DOUGH TUB -
SOURDOUGH SPATULA -
BOWL SCRAPER -
GLOBE PLANETARY MIXER -
THE BEST THERMOMETER -
BANNETONS -
COOLING RACK -
GIANT TIMER - Dutch oven
▼▽ FILMED WITH
Sony A7IV -
Osmo Pocket 2 -
Rode Mic -
-------------------------------------------------------------------------
► MUSIC ►
-------------------------------------------------------------------------
► SUBSCRIBE:
► Online School:
► Official Website:
---------------------------------------------------------------------------
☕Enjoy this content and want to show support? Consider buying me a coffee here ►
---------------------------------------------------------------------------
▼▽ CONNECT WITH ME
Instagram:
Tiktok:
Facebook:
Pinterest:
I Can Eat These All Day Long - Borough Market Favorite - Olive And Cheese Breadstick
When I was in London in 2017 I happen upon a doughnut that was truly wonderful. Pillows of joy they called them. Well I bought the cookbook and in it was this recipe for olive and cheese breadsticks. I started making them and I just can stop eating them. So the next time I was in London I stop by Borough Market and tried the breadsticks and they taste just as good as mine. I'm passing on the recipe and hope you enjoy them as much as I do.
Enjoy,
Michael
P.S. Don't forget to hit like and subscribe.
The bread mix and knead:
700g Bread Flour
14g Sea Salt
3g Dry Yeast
475g Water
Chop the following and add to the dough.
200g Olives
100g Red Onion
100g Cheddar Cheese
100g White Cheddar Cheese
Let rise in the refrigerator for 18 hours.
Roll into a breadstick and coat with polenta.
Let rest before baking in a 350°F oven for 25 minutes.
Cheese Olive Bread - Lynn's Recipes
An easy, delicious, cheesy, olive bread that can be used as an appetizer when sliced thin. This is a recipe that I saw on the Pioneer Woman's blog a few years ago. I have taken this to get togethers and I never bring any home.
French bread, sliced in half
6 oz. green olives, chopped
6 oz. black olives, chopped
2 green onions, chopped
1 stick softened butter
½ cup mayonnaise
1 package of shredded Monterey Jack cheese (2 cups)
Chop green and black olives and green onions. Place butter, mayonnaise and cheese in bowl and stir. Add olives and onions and stir until well incorporated. Sliced French bread lengthwise. Spread mixture evenly onto both halves of bread. Bake on a cookie sheet at 325° for 25 minutes or until cheese is totally melted and the top is beginning to turn light brown. Cool for about 5 minutes and then slice thinly for appetizers.
Printable version:
Cheesy Jalapeno Cheddar Focaccia
Is your mouth watering? Because ours are! Check out our Cast Iron Jalapeno Cheddar Focaccia recipe below:
Cheesy Jalapeno Cheddar Focaccia
Yield: 1 focaccia
Prep Time: 20 minutes
Total Time: 2 hours 45 minutes
INGREDIENTS
1 (1/4 ounce) packet active dry yeast
2 cups warm water, roughly 100-110°F*
4 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons extra virgin olive oil, divided
1 (8 ounce) block sharp cheddar cheese, cubed
½ cup Mezzetta® Sliced Hot Jalapenos, drained
1 teaspoon flaky sea salt
INSTRUCTIONS
1. In a large bowl, add the yeast and warm water, stir gently, and allow to sit until the yeast has bloomed and is frothy, about 5 minutes.
2. Add the salt and flour and mix with a rubber spatula until a shaggy, but smooth dough forms and no loose flour is left in the bowl. Add 2 tablespoons of olive oil to the bowl and turn the dough with the rubber spatula to coat. Cover with a clean kitchen towel and allow the dough to proof on the counter for 1 hour, or until doubled in size.
3. Once proofed, transfer the dough to a cast iron skillet greased with 2 tablespoons of olive oil and with oiled hands, press out the dough to fill the pan. Cover the pan with a clean kitchen towel and allow to proof for 1 more hour.
4. During the last 30 minutes of proofing, preheat your oven to 425°F.
5. Press the cheese cubes into the bread, top with the Mezzetta® Sliced Hot Jalapenos and drizzle all over with the remaining 2 tablespoons of olive oil and sprinkle with the flakey sea salt.
6. Transfer the bread to the oven to bake for 25-30 minutes until golden brown. Allow to cool in the pan for 5 minutes before serving with warmed pasta sauce or extra virgin olive oil for dipping.
7. Enjoy!
*Chef’s Note: To achieve the perfect water temperature for activating the yeast, combine ½ cup boiling water with 1 ½ cups cold water.
Caramelized Onion Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
Background music: Time is Right -
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: