Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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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!
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
Easy Overnight Focaccia Bread with 25 Topping Ideas
Focaccia dough comes together with only 6 basic ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and leftovers freeze wonderfully. Focaccia is a great make-ahead recipe since you can do most of the work the day before serving.
EASY OVERNIGHT FOCACCIA BREAD WITH 25 TOPPING IDEAS
Focaccia dough comes together with only 6 basic ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and leftovers freeze wonderfully. Focaccia is a great make-ahead recipe since you can do most of the work the day before serving. The bread tastes the best warm from the oven, but it lasts all day on the counter if you want to bake it several hours prior to serving. Leftovers keep well for up to 3 months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a 300-degree oven brings leftover focaccia back to life!
INGREDIENTS
4 cups all-purpose flour
2 1/2 teaspoons kosher salt
2 1/4 teaspoons instant yeast, I use SAP yeast
2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
Olive oil for greasing
4 tablespoons olive oil, divided (Cervasi Preferred)
flaky sea salt, such as Maldon
5 Tablespoons rosemary, chopped or any other Focaccia Toppings listed below
INSTRUCTIONS
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Mix until the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours.
Line 9×13-inch pan with parchment paper or grease liberelaly with olive oil to coat the bottom of the pan. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking and it's delicious)
Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over. Cover with plastic wrap and let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
Set a rack in the middle of the oven and preheat it to 425°F. Rub your hands lightly in the oil to coat, then, stretch it out to fit the pan.
Lightly drizzle with olive oil then use your fingers to make deep indentations all over top. You will want your fingers to get to the bottom of the pan and even tear holes. The dimples are traditional in this bread. Sprinkle the top liberally with rosemary (or other focaccia toppings) and salt to taste
Bake focaccia at 425F for 20-25 minutes until golden brown. Cool Foccacia for 10 minutes before slicing into wedges. Enjoy warm!
NOTES:
• I’ve been baking this focaccia on a 9×13 baking sheet drizzled with olive oil but you can make it in two 9-inch pie plates.
Oil is essential to prevent sticking.
• I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
• I love rosemary on my focaccia, but you can use fresh garlic, rosemary, thyme, and basil or any combination of the above. No matter which topping you use, drizzle olive oil all over the surface.
• You can make focaccia more quickly, but it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
• Bake until golden brown. Set the oven to broil for the last minute if you want it really crispy.
• Halving it horizontally to make a sandwich.
• Try any of these topping ideas: 1. Artichokes 2. Capers 3. Caramelized onions 4. Cheddar, grated 5. Cherry tomatoes halved 6. Chiles, dried or fresh 7. Chives 8. Cooked crumbled bacon or pancetta 9. Dried oregano 10. Eggplant roasted 11. Everything Bagel Spice 12. Flaky sea salt 13. Fresh herbs 14. Grapes, halved 15. Herb oil 16. Lemon zest 17. Olives pitted 18. Parmesan, grated 19. Pears, thinly sliced 20. Pine nuts 21. Prosciutto 22. Red onion 23. Red pepper roasted 24. Roasted garlic 25. Roasted butternut
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
????You Would Never try other bread recipe????/ Chimichuri Focaccia???? | Incredible bread recipe دستور نان
check both recipe and enjoy. please
SUBESCRIBE and LIKE ????
As much as I like adding toppings to focaccia, the classic version is still my favorite. Here’s my go to recipe these days.
Now sourdough focaccia recipe???????????????? دستور نان فوگاکیا
Ingredients:
????400g plain white 00 flour (100%)*
???? 300g water (75%)
???? 80g starter (20%)**
???? 1 subscribe ( if you wish to see more shorts with full recipe)
???? 8g salt (2%)
12g organic evoo 3%
Toppings: fresh rosemary, evoo,
* alternative to use a 50/50 mix of Plain/All Purpose and Strong Bread Flour.
** alternative to use 30% surplus/discard (mine is still active 1-4 days old).
????Check out this video about how to prepare the satarter:
Method:
➡️dissolve starter in water, salt, oil and then flour. Mix until no dry clumps. Rest 60 mins
➡️ Make several pull and folds and lastly a double coil fold. (The dough is really wet & sloppy, so wet your hands!). Rest an hour
➡️ 3 further coil folds every 30-45mins.
➡️ bulk until double or just over.
➡️ cold retard overnight.
➡️ in a WELL oiled pan,* tip out your dough; drizzle more evoo over the dough and flip it back so the smooth side is facing up. Gently put your hands all the way under the dough to stretch it a little , it doesn’t need to go to the edge, it will eventually relax and spread out. Leave to rest 1-2 hours depending on your room temp. (Mine is currently 24-25c)
➡️ preheat oven 230c. Drizzle evoo on your fingers and on the surface of the dough and dimple away!! Add whatever toppings you like. (If you add fresh rosemary, it helps to coat it in evoo to prevent burning).
➡️ bake 230c for about 20-25mins. Depending on your oven, you might need to rotate the tray for the last 10 mins.
➡️ enjoy while it’s still warm!
*this pan is 9x13 inch. It also bake in a 10x13 inch one too (just bakes up a little thinner)
If you try, please tag me, would love to see your bakes. I’ve added them in my highlights too if you want to see other peoples creations. Happy baking!
.
NOW Yummy ????Chimichurri Focaccia????????????
Chimichurri is probably my favourite condiment. It pairs so well with grilled meat, fish + veggies (especially on grilled cauliflower!). After making a batch the other day, I suddenly had a thought…how good would it be on top of focaccia?! And let me tell you…it really works ????
Chimichurri Sauce
▫️1/4 cup (25g) very finely chopped flat leaf parsley
▫️1/4 cup (25g) very finely chopped cilantro/coriander (this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro)
▫️1 tsp dried oregano
▫️3-4 cloves of finely minced garlic
▫️1 red chilli, deseeded + finely diced
▫️2 tablespoons red wine vinegar
▫️1/2 cup (115g) extra virgin olive oil
▫️1 tsp flaky sea salt
▫️Black pepper to taste
Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in fridge for an extra day or two.
In this video, I used my chimichurri to top sourdough focaccia and then made a chicken chimichurri sandwich with grilled peppers + onions. It would also be delicious with more veggies and maybe even some cheese for a veggie option ????????????????????
How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that's been churning fresh focaccia every day for over a century.
The bakery is just a few steps away from the city's Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.
MORE REGIONAL EATS VIDEOS:
How Grannies Make Fresh Pasta In The Streets Of Bari, Italy | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
How Traditional Spanish Chorizo Is Made | Regional Eats
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#BareseFocaccia #MadeInItaly #RegionalEats
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How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider