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
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
Focaccia Bread Recipe by Food Fusion
Indulge in the warm freshly baked goodness of this Focaccia Bread made with Olper's Full Cream Milk Powder! Made with just a handful of ingredients, this recipe is simple yet satisfying. The addition of Olper's Full Cream Milk Powder gives the bread a soft, pillowy texture that's hard to resist. Top the focaccia with your favorite herbs or olives, or enjoy it plain as a side dish or sandwich bread.#happycookingtoyou #foodfusion # #Olpers #OlpersMilkPowder #happycookingtoyou #digitalammi #digitalmom
Written Recipe:
Recipe in English:
Ingredients:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-In a jug,add instant yeast,caster sugar,lukewarm water & mix well,cover & let it proof for 5 minutes.
-In a bowl,add all-purpose flour,salt,milk powder & mix well.
-Add yeast mixture,olive oil & mix well until gluten is formed (3-4 minutes).
-Add all-purpose flour & mix well until dough is formed.
-Add olive oil & knead well.
-Grease with olive oil,cover with cling film & let it proof for 30 minutes (warm place).
-Transfer the dough on a clean working surface,add olive oil, use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again.
-On greased bowl,place dough,cover with cling film & let it proof for 30 minutes (warm place).
-Grease baking tray with olive oil.
-Transfer the dough on greased baking tray,use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again,cover with cling film & let it proof for 30-40 minutes (warm place).
-In a small frying,pan add olive oil,garlic & fry until light golden.
-Let it cool.
-On bread dough,add garlic infused olive oil,use your fingers to dimple the dough,add fried garlic, black olives,cherry tomatoes,rosemary,salt & red chilli crushed.
-Bake in preheated oven at 190C for 25 minutes (on both grills).
-Let it cool on a wire rack.
-Cut into pieces,drizzle olive oil & serve!
Recipe in Urdu:
Ajza:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-Jug mein khameer,bareek cheeni aur neem garam pani dal ker ache tarhan mix karein aur dhak ker 5 minute proof hunay kliya chor dein.
-Bowl mein maida,namak aur milk powder dal ker ache tarhan mix ker lein.
-Yeast mixture aur olive oil dal dein aur gluten form ho janay tak ache tarhan mix ker lein (3-4 minutes).
-Maida dal dein aur dough form ho janay tak ache tarhan mix ker lein.
-Olive oil dal ker ache tarhan ghond lein.
-Olive oil sa grease karein aur cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Clean workings surface per dough rakh dein,olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker lein.
-Greased bowl mein dough rakh dein,cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Baking tray ko olive oil sa grease karein.
-Dough ko greased baking tray per dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker ka dubara dimple ker lein,cling film sa cover ker lein aur 30-40 minutes proof hunay kliya garam jagha per rakh dein.
-Chotay frying pan mein olive oil aur lehsan dal dein aur light golden ho janay tak fry ker lein.
-Thanda ker lein.
-Bread dough per garlic infused olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein, fried garlic,black olives,cherry tomatoes,rosemary,namak aur lal mirch crushed dal dein.
-Preheated oven mein 190C per 25 minutes (on both grills) kliya bake ker lein.
-Wire rack per thanda ker lein.
-Pieces mein cut ker lein aur olive oil drizzle ker k
How to Make 1 Dough Perfect for PIZZA / FOCACCIA / BREAD
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Ciao all this video is amazing, because i show you what you can really do with just one type of, dough recipe at home, i made an amazing pizza, perfect bread and a focaccia, this was made everything in one day, here is the recipe
(poolish) you need to prepare it day before
-400ml water
-400gr. flour
-5gr. fresh yeast - if you use dry go with 2.5gr.
5gr. honey
PIZZA DOUGH REciPE
-Poolish
-180gr. flour
-15gr. salt
for the rest please look at all video :) and if you can please share.
❤️DONATE $ 1 TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
Ciao, tutto questo video è fantastico, perché ti faccio vedere cosa puoi davvero fare con un solo tipo di ricetta per l'impasto a casa, ho fatto una pizza incredibile, un pane perfetto e una focaccia, questo è stato fatto tutto in un giorno, ecco il ricetta
(poolish) devi prepararlo il giorno prima
-400 ml di acqua
-400gr. Farina
-5gr. lievito di birra fresco - se usi secco, aggiungi 2,5gr.
5gr. miele
PIZZA DOUGH REciPE
-Poolish
-180gr. Farina
-15gr. sale
per il resto guarda tutti i video :) e se puoi per favore condividi.
Spanish
Ciao, todo este video es increíble, porque te muestro lo que realmente puedes hacer con solo un tipo de receta de masa en casa, hice una pizza increíble, pan perfecto y una focaccia, esto se hizo todo en un día, aquí está el receta
(Poolish) necesita prepararlo el día antes
-400ml de agua
-400gr. harina
-5gr. levadura fresca: si usa seco, vaya con 2.5gr.
5gr. miel
Receta de masa de pizza
-Polaco
-180gr. harina
-15gr. sal
para el resto, mira todos los videos :) y si puedes compartirlos.
arabic
Ciao كل هذا الفيديو مذهل ، لأنني أوضح لك ما يمكنك فعله حقًا بنوع واحد فقط من وصفة العجين في المنزل ، لقد صنعت بيتزا رائعة وخبزًا مثاليًا وفوكاشيا ، تم صنع كل شيء في يوم واحد ، هنا هو وصفة
(بولش) تحتاج إلى إعداده قبل يوم
-400 مل ماء
-400 غرام. طحين
-5 غرام. الخميرة الطازجة - إذا كنت تستخدم الجافة مع 2.5gr.
5 غرام. عسل
عجينة البيتزا
-المسبح
-180 غرام. طحين
-15 غرام. ملح
بالنسبة للبقية ، يرجى الاطلاع على جميع مقاطع الفيديو :) وإذا كان بإمكانك مشاركتها.
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please comment below if you have any questions
Music:
Sourdough Focaccia
#shorts #sourdough #focaccia
One of the easiest sourdough breads you can make.
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