How To make Focaccia 2
4.00 c unbleached flour
0.67 fresh cake yeast,
1 dissolved in 2/3 cup warm
1 water
10.00 tb olive oil
0.33 c water
2.50 ts salt
Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles.
NOTE: Slashes may be made in a decorative or random pattern in the breads before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil
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How To make Focaccia 2's Videos
Focaccia with Sourdough Discard II Ingredients ???? II Discard Recipe II Focaccia Recipe
Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! ???? Of course, you can always double or triple the recipe. ???? For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C – 24C / 73F – 75F.
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You will need:
130g sourdough discard (100% hydration)
140g water
6g fine sea salt
15g olive oil
200g bread flour
Procedure:
Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step.
In a bowl, add active sourdough discard, water, salt, olive oil, and flour. Stir until no dry flour is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inches.
Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours. 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F. Drizzle the top of the dough with olive oil, dimple the dough then add your toppings. Bake the focaccia for 25 to 30 minutes. Let the focaccia cool in the pan for 10 minutes.
Enjoy your warm Sourdough Discard Focaccia. ????
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! ????❤
EASIEST Focaccia Bread Recipe | Ready in 2 Hours!
If you want focaccia bread ready to eat within 2 hours, this focaccia recipe is for you! It takes 5 minutes to stir together the dough, 90 minutes of rest time, and then 25-30 minutes in the oven - and that's it! This focaccia recipe is so easy, anyone can make it! And it's so convenient not having to wait overnight for your dough to rest!
I love making focaccia; it's delicious and perfect with a warm bowl of soup, a saucy pasta dish or as a sandwich! Let me know in the comments below how you love your focaccia!
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INGREDIENTS
420g (3 1/2 cups) bread flour
8g (1 1/4 tsp.) salt
9g (1 tbsp.) instant yeast
340g (1 1/2 cups) water, warm
45g (3 1/3 tbsp.) olive oil
25g (2 tbsp.) olive oil, for the pan
Toppings
3.5g (2 tbsp.) fresh rosemary
zest of 1 lemon
18g (1 tbsp.) flaky sea salt
25g (2 tbsp.) olive oil
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What we use at Black Cat Kitchen!
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Chapters:
0:00 - How To Make Focaccia in 2 Hours!
0:11 - Whisking Together Flour, Salt & Instant Yeast
0:50 - Adding Lukewarm Water, Olive Oil & Mix!
1:20 - Preparing a 9 x 13 Inch Pan
1:33 - Shaping the Dough & Resting
1:51 - Preparing Your Toppings (Lemon, Rosemary & Seasalt)
2:17 - Preheat Oven / Oven Temps
2:25 - Dimpling the Focaccia & Adding Your Toppings
2:55 - Bake Times
3:06 - Remove the Focaccia From Oven & Cooling Times
3:32 - Fancy a Sandwich Recipe? Try These!
#focaccia #focacciabread #easybreadrecipe
No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
RECIPE:
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Easy Focaccia Bread pt. 2
Get the Recipe:
⭐️ Our focaccia bread is golden and crisp on the outside, soft and fluffy on the inside. And with our no-knead recipe, you won't even make your hands dirty.
⭐️ Ingredients
Rosemary Topping
2 to 3 tablespoons olive oil 1 tablespoon for the baking tray - 1 to 2 tablespoon on top
3 tablespoons water
½ teaspoon salt
1 teaspoon coarse salt or flaky salt
5 sprigs rosemary
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. ❤️
Focaccia with Datterini Tomatoes and Garlic