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
How to Make FOCACCIA BREAD Like an Award Winning Pizza Chef
I met with the pizza champion, Lucio, and we set out to make the perfect focaccia, and luckily, we have done just that! With a few simple ingredients, time, and dedication, we made the best focaccia I have ever tasted.
The Focaccia bread has a beautiful golden brown bottom with an airy, fluffy inside and crunchy top. The taste of the extra virgin olive oil seeps through the bread and is absolutely divine. We split the focaccia up into three sections with separate toppings for each. The topping combination was incredible, from rosemary and salt to caramelized onions and potatoes
???? Follow this link to read and print the written recipe:
#focaccia #focacciabread #vincenzosplate
===============================================
PIZZA SHOW MASTERCLASS
- How to Make Neapolitan Pizza Dough with Dry Yeast Like a World Champion Pizza Chef
- How to Make Neapolitan Calzone Like a Pizza Chef from Naples
- How to Make Roman Pizza in Pala
- How to Make Focaccia Bread
- How to Make Contemporary Neapolitan Pizza
- How to Make Panuozzo Napoletano
===============================================
INGREDIENTS:
For the Focaccia
550 grams Le 5 Stagioni Farina “OO” Flour Blue 19.4 oz
150 grams Le 5 Stagioni Farina “OO” Flour Classic 5 oz
15 grams EVOO 0.5 oz
50 grams Salt 1.7 oz
2 grams Yeast (fresh or dry) 0.07 oz
500 grams Water 18 oz
For the Toppings
Rosemary, salt, oregano
Cherry tomatoes, sun-dried tomatoes, black olives, green olives, red onions
Caramelized onions, potatoes, oregano
================================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Focaccia Bread
0:46 Ingredients for Focaccia Bread
2:31 How to Make the Dough
6:06 How to Let the Dough Rest
7:53 Folding Process
9:28 How to Stretch the Dough
15:01 How to Add Toppings
18:02 How to Cook Focaccia
18:55 How to Eat Focaccia, E ora si Mangia, Vincenzo's Plate
22:20 The Formula to Get the Perfect Focaccia
=========================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Perfect Sourdough Focaccia Recipe + Toppings Ideas!
Learn how to make my perfect sourdough focaccia recipe! In this video I demonstrate the process, share some tips and tricks for success, and give you some suggestions for sourdough focaccia toppings!
READ THE BLOG POST:
SOURDOUGH PIZZA RECIPE:
SOURDOUGH STARTER TUTORIAL:
SOURDOUGH VIDEO PLAYLIST:
EQUIPMENT AND INGREDIENTS MENTIONED:
(some links affiliate)
Kalamata olives:
Flaky sea salt:
Large mixing bowl:
Digital scale:
13x9 pan (similar):
All Purpose Flour:
Bread Flour:
TIME STAMPS:
0:00 Intro
0:09 Mixing the Dough
1:21 Autolyse
1:26 Adding the Salt
1:38 Stretch and Fold Sequences
2:37 Bulk Fermentation/First Rise
3:00 Shaping and Second Rise
4:15 Dimpling
4:53 Topping
5:24 Baking
5:42 Cooling
5:57 Crumb Shot
6:29 Bloopers
INGREDIENTS:
400 grams water (no more than 110°F)
150 grams active sourdough starter
300 grams organic all purpose flour
225 grams organic bread flour
1 1/2 tablespoons honey (optional)
1 1/2 tablespoons extra virgin olive oil (optional)
2 1/2 teaspoons unrefined sea salt
5 to 7 tablespoons extra virgin olive oil (for pan and topping)
salt and pepper (for topping, optional)
FOLLOW ME ON SOCIAL:
Instagram:
Twitter:
Facebook:
Pinterest:
FILMING EQUIPMENT:
(some links affiliate)
Camera:
Lens:
Voiceover mic:
The music I use in pretty much all of my videos:
Note: Some links are affiliate. All opinions are my own. If you click a link and make a purchase, I will earn a small commission. This has zero impact on the price you pay, and it helps Buttered Side Up out!
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
AMAZING Same Day FOCACCIA Bread Recipe (Focaccia Genovese Style)
Make dough in the morning, and have delicious focaccia ready for dinner. Homemade bread doesn't get much easier than this recipe right here.
???? LINKS
New donation link -
Instagram -
Website -
Baking Steel Website -
––––––––––––––––––––––––––––––––––––––––––––
❤️ I THINK YOU'LL LOVE THESE VIDEOS
No-Knead Focaccia Recipe -
Easy Overnight Cinnamon Rolls -
My Best Sicilian Pan Pizza -
––––––––––––––––––––––––––––––––––––––––––––
FOCOCCIA ALLA GENOVESE RECIPE
Bread Flour - 500g or 3 Cups + 1 tsp. (100%)
Diastatic Malt - 8g or 2.5 tsp. (1%)
Water - 350g or 1.5 Cups (70%)
Yeast - 3g or 1/2 tsp. (0.6%)
Fine Sea Salt - 15g or 1 Tbsp. (3%)
Olive Oil - 28g or 2 Tbsp (5.6%)
––––––––––––––––––––––––––––––––––––––––––––
???? MY KITCHEN EQUIPMENT (Affiliate Links)
Diastatic Malt Powder -
Lloyd Pans 14x14 Pizza Pan -
Lloyd's Pans Straight-Sided Pizza Pan 12x1 -
Lloyd's Pans Straight-Sided Pizza Pan 10x1 -
Wilton 8 Springform Pan -
9x13 Non-Stick Pan -
Chef Works Uptown Apron -
Chef Works Denver Apron -
KitchenAid 8 Qt. Stand Mixer -
KitchenAid Pasta Roller Attachments -
Wooden 2 x 20 rolling Pin -
Metal Dough Scraper -
Cast Iron Tortilla Press -
Lodge 12 Cast Iron Pan -
Lodge Cast Iron Griddle (10 x 20) -
Tojiro DP Utility/ Petty Knife -
Mac 6 Curved Boning Knife -
Benriner Mandolin -
Cuisinart 14 Cup Food Processor -
Gas Burner Attachment for Ooni 3 Pizza Oven -
Pasta alla Chitarra Pasta Cutter with Rolling Pin -
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer -
All-Clad Stainless Steel 10 Fry Pan -
All-Clad Stainless Steel 14 Fry Pan -
All-Clad Stainless Steel 1.5 Qt. Sauce Pot -
Le Creuset Enameled 11.75 Cast Iron Skillet -
––––––––––––––––––––––––––––––––––––––––––––
⏰ TIMESTAMPS
Intro - 00:00
Starting the Focaccia Dough - 00:08
Autolyse the Dough - 01:50
Add Yeast, Salt & Oil - 02:15
Knead, Shape & Ferment the Dough - 03:05
Pressing Dough Onto Sheet Pan - 03:43
Preparing the Focaccia Topping - 05:06
Dimpling the Focaccia Dough - 05:44
Topping the Focaccia Dough - 06:26
Baking the Focaccia - 06:54
Results and Taste Test - 07:55
––––––––––––––––––––––––––––––––––––––––––––
#bread #kitchenandcraft #baking
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes
Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Big Bubble Focaccia, follow this link:
You can also find more of Chef John’s content on Allrecipes: