How To Make Focaccia | Jamie & Gennaro
Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack.
Want to see more bread recipes? Tell us in the comments box below.
Links from the video:
Gennaro's Channel :
Jamie's Magazine :
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Easy rosemary focaccia bread recipe - How to make focaccia
Find this easy focaccia bread recipe on Allrecipes.co.uk:
New to baking bread? This easy focaccia recipe is for you! With simple ingredients and just a bit of elbow grease, your house can smell like freshly baked bread in no time. The video shows you how to knead bread by hand with ease.
This focaccia is sprinkled with fresh rosemary and brushed with olive oil before baking. If you don't fancy rosemary, feel free to use your favourite herbs instead, or leave it plain for none at all. A mixture of dried herbs, such as parsley, oregano and basil, would also work a treat if you don't have fresh.
Make the focaccia spicy with the addition of dried chilli flakes, or even fresh thinly sliced chillies. Go for a touch of sweetness with caramelised onions, or a salty rendition with sliced olives.
As you can see, this focaccia is a great base for whatever flavours you choose - get creative with your own favourites and comment to let us know what you try!
Find this focaccia bread recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Focaccia al Rosmarino | Poolish Method
For the complete recipe and directions click on the link:
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
———————————————————
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.
———————————————————
#focaccia #focacciaalrosmarino #rosemaryfocaccia #poolishmethod
———————————————————
“Just One Bite, Please?”
Blog:
Facebook:
Instagram:
Twitter:
Email: justonebiteplease@hotmail.com
———————————————————
Purchase Equipment on Amazon:
Shop Amazon:
Mixing Bowls:
Electronic Baking Scale:
Rubber Spatula:
Plastic Bowl Scrape:
Baking Stone 14″ x 16″ (Old Stone Oven Baking Stone):
½-Sheet of Parchment Paper:
Large Wooden Cutting Board:
½-Sheet Pan:
Cooling Rack:
2-inch Pastry Brush:
Baker’s Peel/Pizza Peel:
———————————————————
Music:
Almost A Year Ago - by John Deley and the 41 Players (YouTube Create)
Arabian Sand - by E's Jammy Jams (YouTube Create)
Forget Me Not - by E's Jammy Jams (YouTube Create)
Love Struck - by E's Jammy Jams
????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 ????????????????????
Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
-
-
-
-
-
#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
_____________________________________________________
Instagram:
Facebook:
Twitter:
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
How French Baguettes Are Made In Paris | Regional Eats
How Brie De Meaux Cheese Is Made In France | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
------------------------------------------------------
#Focaccia #Bread #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at:
Food Insider on Facebook:
Food Insider on Instagram:
Food Insider on Twitter:
Insider on Snapchat:
Insider on Amazon Prime:
Insider on TikTok:
Food Insider on Dailymotion:
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats