the most amazing NO-KNEAD FOCACCIA w/rosemary & caramelized onion recipe
#vegan
This is an adaptation of Bon Appetit's No-Knead focaccia recipe. Instead of using honey, I am using corn syrup for those who want to go vegan.
This is a super low-effort and easy bread recipe for beginner bakers and the results are absolutely outstanding. Crispy on the outside, fluffy on the inside, this is my perfect bread. Give this a shot!
Link to 11x9 Baking Pan:
0:00 Introduction
1:02 Essential Ingredients
2:32 Optional Toppings
2:49 Equipment
4:04 Disclaimer
4:18 Day 1 - Prepare Dough 1st Rise
5:32 Day 2 - Prepare Dough 2nd Rise
6:29 Prepare Toppings
6:56 Shape Bread
7:24 Add Toppings
8:16 Eat With Face
9:32 Conclusion
INGREDIENTS
BREAD
7g instant dry yeast
2 tbsp corn syrup (honey or sugar work too)
625g all-purpose flour
1 tbsp kosher salt
2 1/2 cup lukewarm water
4 tbsp extra virgin olive oil + 2 tbsp for later
Butter
TOPPINGS
1 onion
Balsamic vinegar
2 tbsp rosemary
SUPER OPTIONAL TOPPINGS
2 slices mozzerella
Parmigiano Regianno
Spring of fresh basil
TO SERVE
Olive oil
Balsamic vinegar moderna
Salt & pepper
DIRECTIONS
DAY 1
1. In large bowl, whisk together yeast, corn syrup and water. Let bloom for 5 minutes until foamy and creamy. Not foam = dead yeast.
2. Add flour and salt, combine with rubber spatula until no dry streaks remain.
3. Make room to pour olive oil. Stir well so dough is covered in oil.
4. Cover with plastic wrap and let rise in fridge for 8-24 hours, or until doubled in-size. If in a rush, you can let this rise at room temperature for 3-4 hours but is not recommended.
DAY 2
1. Remove dough from fridge and plastic wrap. Using two forks, lift up edges of dough and pull towards center. Do a quarter turn and repeat the folds. 2 full circles, so 8 total folds.
2. Generously butter baking sheet/pan. Add 1 tbsp olive oil to pan as well.
3. Add dough to pan, flipping a couple times to coat the dough in oil.
4. Let dough rise at room temp for 1.5 - 4 hours or until doubled in size.
5. Meanwhile prepare caramelized onions by cooking in butter on low heat until a dark color is achieved. About 1 hour. Optional finish with balsamic vinegar.
6. Finely chop rosemary.
7. Preheat oven to 450F
8. Lightly oil hands and create deep dimples into dough using fingertips. Your fingertips should be reaching the bottom of the pan.
9. Brush on 1 tbsp olive oil, sprinkle with salt, add caramelized onion & rosemary. Add other SUPER OPTIONAL toppings if desired.
10. Bake for 20-30 minutes, until golden brown. Check bottom of dough for crispyness.
11. Remove from pan, cut and serve immediately.
12. Enjoy :)
*You can reheat leftovers at 300F for about 10 minutes. Pro-tip, use an air fryer :)
instagram:
#vegan #pandaskitchen
Onion-and-Leek Focaccia | Deliciously Crisp Exterior | Kitchen Conundrums
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
INGREDIENTS:
-4 3/4 cups unbleached bread flour, plus more for dusting
-2 1/4 cups warm water (about 110 degrees)
-3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
-1/3 cup plus 3 tablespoons extra-virgin olive oil, plus more if needed
-6 medium onions, halved and sliced 1/2 inch thick
-1 tablespoon plus 1 1/2 teaspoons kosher salt
-3 leeks, white and light green parts only, roots untrimmed
-1 bunch fresh chives
-1 bunch fresh rosemary, small sprigs only
-Flaky sea salt, for sprinkling
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Martha Stewart Living’s Culinary Director and James Beard Award winner Thomas Joseph solves your everyday cooking dilemmas. New videos weekly.
#Focaccia #Italian #CookWithMe
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
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❤️ OTHER VIDEOS YOU'LL ENJOY
Detroit-Style Pan Pizza -
Neapolitan-Style Pizza in the Ooni Pro Oven -
Foolproof English Muffin Recipe -
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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
–––––––––––––––––––––––––––––––––––––––
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
꿀 찍어 먹는, 치즈 마늘빵 만들기 :: 크리미한 마늘소스 비법 :: Cheesy Garlic Breads
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
토핑 잔뜩 올린 피자와는 다르게 심플해서 더 맛이 좋은
치즈빵 만들어봤어요.
마늘향도 은은하게 나면서 꿀에 찍어 먹으면 정말 맛있어요.
재료도 간단하니 꼭 만들어보세요~
*** 계량은 저울(g), 밥스푼(tbsp), 티스푼(tsp) 계량입니다.
[22cmx17cm 2판 (2~4인분)]
✤ 반죽
- 강력분 200g
- 인스턴트 드라이이스트 5g(0.5스푼)
- 설탕 8g(1스푼)
- 소금 4g(0.5스푼)
- 올리브오일 15g(2스푼) 식용유 가능
- 미지근한 물 120ml
✤ 마늘소스
- 다진마늘 10g(0.5스푼)
- 녹인 무염버터 20g(2스푼)
- 크림치즈 30g(크게 1스푼)
✤ 토핑
- 모짜렐라 치즈 280g
- 파마산치즈
- 오레가노 (생략가능) 파슬리 가능
✤ 찍어 먹는 소스
- 꿀
- 토마토 소스
✤ TIP
- 화면에서 보이는 빵 2개 만들 수 있는 양이예요.
- 파마산 치즈는 짠맛이 있으니 많이 뿌리지 마세요.
- 중력분 사용 가능하지만, 부드러움이나 폭신함은 덜해요.
- 크림치즈 생략가능하지만, 넣는게 더 맛있어요.
#치즈마늘빵만들기
#마늘치즈빵
#갈릭소스만들기
#마늘치즈피자
#피자반죽레시피
#모짜렐라치즈빵
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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