How To make Focaccia Condita
DOUGH:
1/4 ts Dried yeast
1/2 c Warm water
3 c Water, room temperature
3/4 c Durum flour biga, see recipe
7 1/2 c Durum flour
1 tb Salt
TOPPING FOR 3 PIZZE:
3 3/4 ts Oregano, chopped
6 tb Olive oil
2 lg Juicy tomatoes
3 ea Green onions, white part,
-- trimmed & sliced, opt. 3 ts Capers, optional
1 1/2 ts Salt
Olive oil Cornmeal Stir yeast into warm water in a mixing bowl & let proof for 10 minutes. Add the 3 c water & squeeze the biga into the flour through your fingers. Whisk in the flour & the salt, 1/2 c at a time until the dough becomes too thick to whisk. Using your hands, continue to mix until a dough is formed. Set it on a floured surface & knead 13 to 15 minutes until smooth & elasticy. Set dough in a large, lightly oiled bowl, cover tightly & leave to rise in a cool spot until tripled, 8 hours. Shape dough by turning out onto a floured surface & divide into 3 pieces. Shape each piece into a rough ball. Oil 3 14" or 15" pizza pans & stretch each ball of dough to cover (or roll with a rolling pin). If the dough resists, allow it to rest for a few minutes before resuming. You will need a 1" rim on each dough base. The dough can be left for up to an hour before being topped. Sprinkle the oregano over the dough & drizzle on the oil, spreading it over the top. Squeeze the tomato chunks right on top of the dough & scatter the rest on top. Add green onions & capers. Finish by sprinkling salt over. Preheat oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes. Brush edges with oil & serve hot.
VARIATION: Shape dough into 3 rounds & place on oiled baking sheets sprinkled with cornmeal. Cover & let rise for 2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.
How To make Focaccia Condita's Videos
Make my NO KNEAD 4 Ingredient Focaccia! ???? Minimal Effort #shorts
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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The easiest and best no knead Focaccia. Focaccia is a traditional Italian bread that traces back to the second century BC. Focaccia is also one of Italy’s most ancient breads and thought to have originated with the Etruscans. From what I have researched on Wikipedia and Britannica the dough back in the day was made from flour, salt, water, flattened over a stone slab, and cooked under hot ashes, hence its Latin name, Panis Focacius which means “hearth bread.” The recipe has then evolved and is now most commonly made with yeast and olive oil. Focaccia seems to be most closely linked to Genoa, where it’s known as pizza Genovese and topped with sautéed onions and herbs. Around Bologna it’s known as Crescentina, and in Tuscany and parts of central Italy it becomes Schiacciata. The best-known forms of focaccia have a golden, dimpled, slightly salty crust and a soft center. However, texture varies according to region, and the flavors will vary with ingredients. This no knead focaccia recipe is for the most novice baker and requires minimal effort. If you can stir a few ingredients in a bowl, you are capable of making one of Italy’s most delicious foods.
INGREDIENTS
4 cups all-purpose flour (600 grams)
1 packet of active dry yeast or 2 1/4 teaspoon (12 grams)
2 teaspoons salt (15 grams)
2 cups lukewarm water (500 ml)
olive oil (3 tablespoons approx.) drizzle for the dough ball, bottom of the baking tray and on top of the dough
Additional Toppings:
halved cherry tomatoes
pitted kalamata olives
dry oregano to taste
salt to taste
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for FOCACCIA in the search tab on the website and it will pop right up
themodernnonna.com
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Focaccia al Rosmarino | Poolish Method
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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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Focaccia, beautiful classic Italian tearing bread with olive oil
Focaccia the classic Italian flat-bread soaked in olive oil and topped with fennel and rosemary, This focaccia recipe is simply delicious, amazingly satisfying to make and even more beautiful to eat. Enjoy making your own focaccia from scratch.
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Focaccia recipe
Strong bread flour. 500g - 1.1lb
dried yeast. 7g - 0.25oz
warm water 280ml - 0.6pint
olive oil 100ml - 0.2 pint
salt 2 tsp
flakey sea salt. 2 tsp
fennel seeds. 2 tsp
chopped rosemary. 2 sprigs
Focaccia Bread Recipe - Italian Focaccia Bread!
Making focaccia bread. In this recipe video, we'll show you how to make focaccia bread. This delicious Focaccia Bread recipe is easy to make and is topped with rosemary, olives, and cheese.
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How to make the best focaccia bread that’s perfectly crispy on the outside as well as soft and chewy on the inside! This easy recipe is perfect for both beginners and seasoned bread makers alike. Find the Focaccia Bread recipe below to see all the ingredients we used to make it.
Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called pizza bianca. Focaccia can be served as a side dish or as sandwich bread.
If you love this how-to make focaccia bread recipe let us know what you think in the comments below! #dished #focaccia #bread
0:00 Preparing the focaccia bread dough
2:44 Assembling the focaccia bread
4:56 Baking the focaccia bread
Ingredients for making focaccia bread:
1 1/3 cups (315ml) warm water
2 tsp (14g) honey
2 1/4 tsp (7g) active dry yeast
3 1/2 cups (420g) all-purpose flour
2 tsp flakey sea salt
1/4 cup (60ml) olive oil
Sundried tomatoes, chopped
Kalamata olives, pitted, halved
Parmesan cheese, grated
Fresh rosemary leaves
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FOCACCIA BARESE Ricetta Facile - Fatto in Casa da Benedetta
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FOCACCIA BARESE - fragrante e dai sapori mediterranei, da gustare in ogni momento della giornata e perfetta per tante occasioni!
‣ 0:00 Intro ????
‣ 0:24 Procedimento ????
‣ 2:19 Lievitazione ????
‣ 2:48 Misura dello Stampo ????
‣ 4:12 Cottura ⏲
‣ 4:25 Pronto ????
‣ 4:35 Idee e Consigli ????????????
INGREDIENTI
PER L'IMPASTO
300 g farina 0
200 g farina di semola di grano duro rimacinata
7 g Lievito di birra Mastro Fornaio PANEANGELI
2 cucchiaini zucchero per attivare lievitazione
300 g acqua tiepida
20 g olio extravergine di oliva
½ cucchiaio sale fino
150 g patate lesse
PER IL CONDIMENTO
150 g pomodorini
4 pomodori pelati
80 g olive nere denocciolate
origano secco q.b.
sale fino q.b.
olio extravergine di oliva q.b.
RICETTA STAMPABILE ►
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✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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