Making Focaccia for the first time! Really Easy Recipe
After seeing so many Focaccia videos, I started to get more curious. So... I made my own at home for the first time. I made pizza, so why not Focaccia ?
After making it, I saw that it is really easy to make it at home if you have enough olive oil. So please enjoy this recipe and subscribe for more!
The ingredients are listed in a picture immediately after the intro.
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#focaccia
00:00 Intro
00:23 Ingredients List + Recipe
How To Build a PERFECT Sandwich
You're Gonna NEED this in your life! The best application of this beautiful bread is focaccia sandwich. Chicken Milanese is just the best on this.
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This is How to make the BEST Chicken Milanese Focaccia Sandwich. It starts with a good crispy chicken cutlet sandwich with milanese breading and calls for the best focaccia. For this focaccia sandwich recipe, you're making chicken cutlet sandwich which is also called chicken milanese sandwich. How To Cook This EPIC Focaccia Sandwich. How To Cook This EPIC Focaccia Sandwich with Chicken Milanese
#focacciasandwich #howtocook #recipes
Emeril Lagasse Pasta Maker and Beyond - Juice Function Review
The As Seen on TV Pasta Maker & Beyond by Emeril Lagasse also comes with a Juicing attachment. By using this juicing attachment you and turn the Pasta Maker into a Juicer. How well this juice function works is for you to decide, but I tested it out so you can see the results first hand.
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Cioppino Pouches | Emeril Lagasse
Gulf of Mexico “Cioppino” Pouches | Emeril Lagasse
San Francisco 49ers superfan Raul Villa joins Emeril to make a dish inspired by the famous fresh fish of the Bay Area: Cioppino served with sourdough focaccia.
Gulf of Mexico “Cioppino” Pouches
Yield: 6 servings
1/2 cup olive oil
1 small yellow bell pepper, julienned
1 large onion, julienned
1/3 cup thinly sliced garlic cloves (8 large cloves)
½ teaspoon crushed red pepper
1 1/2 cups dry white wine
3 cups shrimp stock
1 can (28 ounces) San Marzano tomatoes (with juices), crushed with your hands
½ cup pitted and halved Kalamata olives
1 tablespoon caper juice, or to taste
10 sprigs fresh thyme
4 sprigs fresh oregano
2 large sprigs fresh basil, plus more fresh basil chiffonade for garnish
Kosher salt and freshly ground black pepper
3 blue crabs, cleaned and halved
2 tablespoons Pernod, or to taste
Six 2-ounce portions of skinless red snapper or grouper fillet, cut into 1 ½ inch cubes
12 colossal-sized shrimp, peeled and deveined
½ pound calamari (bodies cut crosswise into ½-inch rings)
18 scrubbed Cedar Key Clams
Calabrian Chiles, for serving
Creole Seasoning, as needed
Warm sourdough focaccia or other crusty bread, for serving
Lemon wedges, for serving
Heat ¼ cup of the oil in a 4-quart pot over medium-high heat. Add the bell peppers and onions and cook until lightly golden and softened, about 6 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes longer. Add the wine and cook until reduced by half. Add the shrimp stock and bring to a simmer. Add the tomatoes, olives, caper juice, 4 of the thyme sprigs, oregano and basil sprigs, season lightly with salt and pepper, and add the crabs.
Bring to a boil; reduce heat, and simmer until the tomatoes have broken down and the sauce is thick and flavorful, 45 minutes to an hour. Stir in the Pernod, remove the herb sprigs, and set the sauce aside while you assemble the seafood pouches.
Preheat a grill to high heat.
Cut 6 pieces of heavy-duty aluminum foil about 18 inches square. Top each piece of foil with a piece of parchment paper roughly the same size. If you are working alone, place one foil and parchment stack into the bottom of a shallow mixing bowl, parchment side up, bringing the edges of the foil upward to form a bowl shape.
Assemble the raw seafood on a baking sheet, drizzle with some of the remaining olive oil, and season the seafood on all sides with Creole seasoning.
Place one portion of snapper, 2 of the shrimp, 1 ½ ounces of the calamari, and 3 clams in the center of each foil “bowl”. Ladle about ¾ cup of the sauce over each seafood stack. Top each with one of the crab halves, a sprig of thyme, and a drizzle of the remaining olive oil.
Bring the edges of the foil up together and either twist to close tightly or bring edges together and roll the edges tightly to close, so that you have airtight pouches. (Note: the parchment must not be visible above the upper edges of the pouches, or it will burn on the grill.)
Carefully position the pouches on the grill, taking care not to puncture the foil. Close the lid of the grill and cook until the seafood inside is just cooked through, usually 10 to 12 minutes.
Remove the pouches from the grill and place in shallow bowls for guests to open at the table. Garnish each pouch with a Calabrian chile and some of the basil chiffonade; serve with grilled sourdough bread and lemon wedges.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Tea Sandwiches | Emeril Lagasse
You won’t want to miss Emeril’s kicked up version of the traditional English tea sandwich. Made on a homemade tomato herb quick bread, his sandwich gets a shmear of ricotta-cream cheese with olives, fresh spinach, and a delicious assortment of Italian meats. These small bites are a delicious twist on a classic.
TEA SANDWICHES
SERVES 4 TO 8
16 slices Tomato-Herb Bread (recipe follows)
1 cup fresh ricotta, drained
2 ounces cream cheese, softened
1 tablespoon extra virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped kalamata olives
6 ounces baby spinach, rinsed and spun dry, stems removed
1/4 pound thinly sliced capicola
1/4 pound thinly sliced bresaola
1/4 pound thinly sliced salami
1/4 pound thinly sliced soppressata
In the bowl of a food processor, combine ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper and process on high speed until smooth. Add olives and pulse to blend. Adjust seasoning, to taste. Spread ricotta mixture evenly over 8 bread slices. Top each with several spinach leaves in a single layer. Top evenly with capicola, bresaola, salami, and soppressata. Top with remaining 8 bread slices and press gently to seal. Cut each sandwich in half diagonally and serve.
TOMATO HERB BREAD
MAKES ONE LOAF
Unsalted butter, for pan
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 large eggs, beaten
1 tablespoon granulated sugar
2 tablespoons oil from sun-dried tomatoes
3/4 cup coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped scallions
4 1/2 teaspoons chopped fresh basil
4 1/2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 1/2 teaspoons minced garlic
1/2 cup grated provolone cheese
1/4 cup parmesan cheese
Preheat the oven to 350 degrees. Lightly butter a 4 by 8-inch loaf pan and set aside.
In a large bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together buttermilk, eggs, sugar, and oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic. Add the cheeses and stir to combine. Transfer to prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely before slicing. Cut ends from loaf and discard or reserve for another use. Cut the remaining loaf into 16 thin slices.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Best Tomato Basil Focaccia | SAM THE COOKING GUY
You’d be surprised what you can make with a tube of pizza dough.
00:00 Intro
00:46 Heating an oil sauce
1:14 Forming the dough
2:41 Cutting tomatoes
4:04 Building
7:12 Baking instructions
7:51 The reveal, finishing touches, & serving
9:27 First Bite
10:25 Outro
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???? INGREDIENTS:
➔ Pillsbury Pizza Dough
➔ Olive Oil + Basil + Garlic Clove
➔ Cherry Tomatoes
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