CAST IRON FOCACCIA 3 Ways
Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
MY CAST IRON: (not a joke. i use this often and really like it)
LODGE CAST IRON SKILLET (also recommended):
MY FAV STAINLESS BOWL:
DELI CONTAINERS:
RECIPE:
2 HOUR
•360g or 1.5c water 86F/ 30C
•4g or 1 1/4 tsp instant yeast
•25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan
•10g or 2 1/3tsp sugar
•450g or 3.5c bread flour (12.7% protein)
•12g or 2 tsp salt
Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes.
After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown @ 1:22
Oil 12 cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min.
24 HOUR
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.
CHEESY:
•175g or 6oz aged white cheddar, cut into 1/2 cubes
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
•fried breadcrumbs (recipe below)
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown @ 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown @9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour.
Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min.
FRIED BREADCRUMBS:
Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel
#foccacia #castironfoccacia #cheesybread
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The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
How to make focaccia bread with Paul Hollywood Pt 1 | The Great British Bake Off
Paul Hollywood and Mary Berry on how to make the perfect dough for focaccia bread.
#GBBO #BakeOff #GreatBritishBakeOff
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The Great British Bake Off is the ultimate baking battle where passionate amateur baking fans compete to be crowned the UK’s Best Amateur Baker.
No knead focaccia tutorial - voiceover
INGREDIENTS
WILD GARLIC CONFIT
6 heads garlic
3 cups Wild Garlic Olive Oil
6 sprigs thyme optional
3 sprigs rosemary optional
FOCACCIA
700 g bread flour
680 g lukewarm water (100 degrees F / 34 degrees C) - 95% hydration
7 g dry yeast
12 g fine sea salt
1 tsp honey (optional)
60 g extra virgin olive oil
2 sprigs rosemary
12 garlic confit cloves
INSTRUCTIONS
WILD GARLIC CONFIT
Preheat the oven to 120°C (250°F).
Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Place the garlic cloves, thyme and rosemary into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
Allow to cool and store in an airtight container or jar with the garlic cloves fully submerged in the olive oil for up to several weeks in the fridge.
FOCACCIA
Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough.
Continue this stretching and folding process until the dough shapes into a ball.
Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin's edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 to 3 hours in a warm spot.
Preheat your oven to 200°C (390°F).
After the rise, dimple the dough with your fingers. Sprinkle garlic confit and rosemary on top, drizzle with 2 tablespoons of oil from the garlic confit, and season with flaky sea salt. Bake for 30 minutes until golden on top.
Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes.
Finally, it’s time to cut and enjoy the focaccia, either on its own or with a mix of garlic oil and balsamic vinegar
#focaccia #nokneadfocaccia
How to make 1 Hour Focaccia ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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Easy Focaccia Bread pt. 1
Get the Recipe:
⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge.
⭐️ Ingredients
For the dough
3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour
1½ cups + 1 tablespoon lukewarm water
1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast.
1 teaspoon sugar
2 teaspoons salt
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️