Easiest No-Knead Focaccia Recipe #bread #sourdough #focaccia #recipe #shortsfeed #homemade #trending
Easy No-Knead Focaccia Recipe - Start to finish in under 3 hours!
A good loaf of homemade bread is one of the great joys in life. This no-knead recipe (inspired by a version in Bon Appetit is way easier than you might think. This can be prepared from start to finish in under 3 hours!
Follow the recipe below and let us know how your loaf turns out!
Bon Appetit version of this recipe:
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2 1/4 tsp dry active yeast
2 tsp granulated sugar or honey
2 1/2 cups warm water
5 cups all-purpose flour (or 50% ap flour & 50% 00 flour)
4 tsp salt
2 tbsp olive oil
Proof yeast in tepid water with sugar; once bloomed, add flour, salt & olive oil. Mix until combined. Add another 2 tbsp of oil to the bowl & turn to coat. Cover with plastic wrap and proof for 30 minutes to 1 hour until doubled in size (you can use the proofing mode on my oven).
Once proofed, punch down and place onto a liberally oiled 9x13 pan and preheat your oven to 450˚F. Stretch the dough to fit the pan and let sit to proof for an additional 15-20 minutes. Dimple with fingertips and sprinkle with Maldon salt. Bake for 25-35 minutes until golden brown and the bottom is crispy.
Remove from pan and let cool on a wire rack.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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3 FOCACCIA Recipes You Knead to See ????????
So you're saying you still haven't tried focaccia? Get the focaccia outta here! We give three ways to enjoy this epic Italian flatbread stilo Chefclub-ino. Happy hour antipasti Italian focaccia platter with cheese and charcuterie, pesto-stuffed salmon focaccia sandwich, and the ULTIMATE garlic cheesy bread focaccia crown.
00:00 Italian Happy Hour Platter
02:53 Rustic Salmon & Pesto Sandwich
06:24 Looking Sharp Cheesy Bread
Find the full recipes, with quantities and step-by-step instructions at
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No Knead Focaccia from @daenskitchen
#focaccia #bread #breadmaking #baking #dough #recipereview #focacciabread
FOCACCIA MILLE BOLLE croccante fuori e soffice dentro SENZA SPORCARSI LE MANI
Non potete capire che soddisfazione è fare questa Focaccia mille bolle! Sì proprio così piena di bolle, quindi soffice dentro e CROCCANTISSIMA fuori, come sentirete in video! Sembra una magia, ma si prepara veramente facilmente senza stress e senza sporcarci le mani! Si mescola semplicemente con un mestolo e per pochissimo tempo! È ottima da mangiare così semplice o da farcire in mille modi diversi, io visto il caldo di questi giorni, ho preferito farcirla fresca tipo tramezzino, ma va benissimo con mortadella, salumi vari etc etc.
Insomma dovete farla non avete scuse, neanche il caldo vi può fermare! Scegliete le ore più fresche della giornata! ????
????Eccovi i punti principali della ricetta ????
0:00 Intro
0:25 Preparazione impasto
2:27 prima lievitazione
3:20 seconda lievitazione
5:44 terza lievitazione
6:44 cottura
7:16 Farcitura
???? COTTURA alla massima potenza 250° Ventilato o Statico per 12-15 minuti circa
INGREDIENTI:
500 g Farina 0 (oppure metà 00 meta Manitoba)
400 g Acqua
1 cucchiaino Zucchero
8 - 10 g Lievito dì birra fresco (oppure 3-4 g secco)
2 cucchiai Olio
12-15 g Sale
Origano
Pomodori, lattuga, maionese
Grazie per la visione e se ancora non lo avete fatto ISCRIVETEVI al canale è gratis!
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#focaccia #bread #pizza #italianfood #ricetta #tuttiatavola #cooking #ricette #yummy #recipe #focacciabread #impasto #tomato
Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou