How To make Easy Onion & Herb Focaccia
Ingredients
10
oz
pizza crust dough, can, refrigerated, or fresh
1
tablespoon
oil, olive
1
tablespoon
onion, red, finely chopped
2
teaspoon
sage, fresh, chopped OR 1 ts dried sage leaves
2
teaspoon
rosemary, fresh, chopped OR 1/2 ts dried rosemary
Directions:
Heat oven to 425 degrees. Grease cookie sheet or 12 inch pizza pan. Unroll refrigerated dough (or roll out fresh dough); place on cookie sheet or pizza pan.
Press dough from center to edge into 12 inch circle. Brush with oil. Sprinkle with remaining ingredients. Bake 10 to 12 minutes or until golden brown.
How To make Easy Onion & Herb Focaccia's Videos
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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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!
The Best Focaccia Bread
This homemade Focaccia bread is a delicious beginner-friendly no-knead bread recipe that comes together easily. Thanks to Optimum for sponsoring a portion of this video. Topped with thyme and flakey sea salt, this focaccia is pillowy soft on the inside, and crispy on the outside. You won’t be able to stop eating it. It’s Ahhhmazing! Thanks to Optimum for sponsoring a portion of this video.
RECIPE:
If you’ve never made bread before then, focaccia is the best recipe to start with. It doesn’t require a mixer, nor do you have to knead it. It’s a straightforward recipe that anyone can make. It’s a forgiving and fool-proof recipe that you can flavor however you’d like.
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SUPER EASY sweet onion + rosemary focaccia | NOBLE ROT
????: Joakim Karud
????: instagram.com/cookdchannel/
i hardly ever bake and it’s probably the thing i’m the worst at in the kitchen, but this is really easy to do and very tasty. make sure you use a big enough oven tray like i did... ????????♂️
other flavours to try: chorizo + manchego, sweet onion + goat, just experiment - base instructions are all the same
???? things you’ll need:
- yeast
- white/brown strong flour
- salt
- extra virgin olive oil
- onions
- rosemary
- honey
the dough
- mix 7g yeast with 325ml warm water
- 500g strong flour
- add 2 tsp salt
- add 2-3 tbsp olive oil
- add the yeast water and mix with a spoon until it’s too thick
- take the unformed dough onto a floured surface and start kneading
- the knead should take about 10 mins, push with the base of your palm and roll the dough back on itself from the top, lift up and turn 90º and keep doing this
- it’s finished when the dough bounces back when you poke it
- proof for 40 minutes
topping
- slice onions and cook them on a medium high heat in olive oil
- you don’t want to cook them through totally as they’ll be going in the oven, so about 5 mins is enough
- when the onions get a bit of colour add 1 tbsp honey and mix well and cook 2 mins
- let it cool off the heat
focaccia
- take your dough out and start stretching it into a rectangular shape
- place it on a well oiled oven tray - the dough should be flat (unlike mine!)
- create little oil wells with your fingers - don’t pierce through the dough
- add your toppings, top up with olive oil and add sea salt flakes evenly throughout the top
- proof in the tray for 30-40 minutes, covered
- oven for 18 minutes in a 200ºC oven (fan)
- when you take it out put it on a cooling rack straight away to preserve the crispy base and “feed” the bread with olive oil - especially the sides as they tend to get a bit drier
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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#natashaskitchen #bread #baking
Caramelized Onion Focaccia (EASY QUARANTINE RECIPE)
Ingredients
1.25 tsp (5 grams) active dry yeast
¾ cup + 2 tbsp (188 ml) luke warm water
2 cups (300 g) all-purpose flour
1.5 tsp (8g) fine sea salt
One onion
Olive Oil
2 tsp of rosemary
Step 1:
In a small bowl, combine luke warm water with active dry yeast and mix. Let sit for five minutes.
Step 2:
In a medium bowl, combine flour with 1.5 tsp of sea salt and whisk until thoroughly combined. Add in your water-yeast mixture and mix together until it forms a dough. Knead the dough until it gets roughly smooth (around 3-5 minutes). (If rough, add a little water.)
Step 3:
Lightly grease a bowl with olive oil and place your dough inside. Grease plastic wrap and place over bowl. Let rise in a warm area for 1.5-2 hours or until doubled.
Step 4:
Grease a sheet tray or pan with olive oil and place the dough on. Spread dough out and sprinkle a generous amount of rosemary on top. Cover and let rise for 30-45 minutes.
Step 5:
Chop half an onion into small pieces. Heat a pan with some oil and lightly brown the onions. Add some water and cover to soften. Heat on pan and continue until onions are translucent and brown. Set aside.
Step 6:
Preheat over to 450 degrees Fahrenheit. Generously drizzle top of dough with olive oil and sprinkle with a little salt. Place bread in oven for 20 minutes. Take out from oven and add caramelized onions on top. Place bread back in oven for another 10 minutes.
Step 7:
Take out focaccia when it reaches a golden brown color. Let cool for a couple of minutes and cut and serve.
SOURCE:
Onion focaccia: this recipe is a must-try!
Soft, pillowy bread topped with fragrant browned onions, this is delicious! INGREDIENTS
2 tbsp butter, melted;
½ cup warm buttermilk;
½ cup warm water;
450 g (16 oz) flour;
1 tsp salt;
2 tbsp sugar;
15 g (0.5 oz) fresh yeast;
1 onion, peeled and sliced;
100 g (3.5 oz) cheese, shredded;
Dried italian herbs, a pinch of salt;
Sour cream.
METHOD
Whisk sugar and crumbled yeast with some warm water.
Combine flour with salt, add buttermilk and yeast solution. Knead the dough until it forms into a ball, transfer onto the working surface, add butter and knead until smooth.
Cover the ball of dough and set aside in warmth to rise until doubled.
Slice the dough in half, stretch each half out to form a circle. Brush with sour cream, add cheese, onion rings and some Italian herbs on top.
Bake for 190C/375F for 20-25 minutes.
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