Pantry Focaccia
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
The BEST Focaccia 3 Ways (Potato, Pizza, Tomato Olive)
This is the best focaccia recipe I’ve ever tried. I couldn’t choose what toppings to make for this video so I wanted to show you guys my three favorite topping ideas - potato focaccia, pizza focaccia, and tomato olive focaccia. All three are fantastic! Comment below if you have any other yummy topping ideas.
Here’s the full recipe on my blog (with measurements by weight):
Connect with me on Instagram:
Here are some amazing pasta recipes that would go amazing served with focaccia and some salad:
The BEST Vegan Pistachio Pesto Pasta
15-Minute Vegan Sausage & Kale Pasta
The BEST Vegan Bolognese Recipe
Focaccia Bread 4 Ways #shorts
Huge shoutout to @jonpoppii for the incredible voice and cover.
????Recipe here:
❂ Ingredients:
Sourdough recipe:
300g Bread Flour
150g All-Purpose Flour
100g Levain
335g Water
9g Salt
15g Olive Oil
Toppings:
1 Yellow Onion
200g Baby Bella mushrooms
1 Sprig of cherry tomatoes
1 Sprig Rosemary
Fresh Mozzarella ( Ciliegine)
2 Tbsp Basil Pesto
Prosciutto
Burrata Cheese
Olive Oil
Salt/Pepper to taste
❂ Cooking process:
⁃ Autolyse flour and water for an hour.
⁃ Add levain and salt and mix well.
⁃ Add olive oil and knead well until you get a smooth homogenous dough.
⁃ Leave the dough to proof until double, giving it a fold every 30 minutes.
⁃ Thereafter leave the dough alone to proof until double (or cold retard overnight).
⁃ Preheat oven at 480F for at least 30min.
⁃ When the dough gets nice and puffy, stretch it gently outwards towards the rim of the pan and dimple it.
⁃ Add your favorite toppings.
⁃ Bake the focaccia at 480F for ~20-25min.
⁃ Enjoy!????❤️
#focaccia #focacciabread #bread #baking #sourdough #recipe #easyrecipes #easyrecipe #food #foodporn #foodart #cookingart #cooking #foodie
Herbed Flatbread (Focaccia) 4- ways
Here is what you'll need!
Herbed Flatbread (Focaccia) 4 Ways
Servings: 4
INGREDIENTS
Bread
1½ cups warm water
1 pack active dry yeast
1 tablespoon olive oil
4 cups (500 grams) all-purpose flour
1 tablespoon salt
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon fresh rosemary
Toppings
Mixed tomatoes (about 8 ounces)
Fresh rosemary
Caramelized onions
2 cloves garlic, minced
Mixed olives (about 8 ounces)
Parmesan cheese
Mozzarella cheese
Gorgonzola cheese
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.) Add olive oil to water and mix.
In a large bowl, mix flour, salt, and herbs together. Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball. Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil. Cover and let the dough rise until it doubles in size (1-1.5 hours).
While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle. Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles. Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet. Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F/230˚C while the dough is resting.
Uncover the dough. Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an inch think. Using your fingers, poke the the dough all over--creating small dimples across the surface.
Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That’s ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.) Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
Bake at 450˚F/230˚C for 20-25 minutes until golden brown.
Allow the bread to cool for 10 minutes before cutting.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Railroading
Licensed via Warner Chappell Production Music Inc.
Created by
Top your FOCACCIA with THESE 4 THINGS
Once you get your imagination going you'll realise that focaccia toppings are INFINITE. Here's a few of my faves, hope you like them.
Accompanying Article:
Focaccia Recipe:
Pie tins like mine:
Online Bread Making Courses in the Homebaker's Club:
Dough Scrapers and more in the SHOP:
Buy my BOOK
Amazon US:
Amazon CA:
UK and everywhere else:
Sign Up
Home Baker’s Bulletin:
Follow on Instagram:
Follow on Facebook:
THANK YOU for supporting me on Patreon:
0:00 Hey Homebakers
0:44 Preparing your Dough
1:30 Tomato, Garlic and Thyme
3:53 Potato, Reblochon and Sage
6:01 Blackberry, Blue Cheese and Honey
8:23 Onion and Rosemary
11:47 My Topping Tips
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!