RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
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*All music in this video used with rights from Storyblocks.
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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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:
RIDICULOUSLY EASY HOMEMADE FOCACCIA BREAD RECIPE - Fifteen Spatulas
Focaccia bread is one of the easiest homemade bread recipes I know. There's only one rise so it's pretty quick, and you can add all sorts of different toppings to it.
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Homemade Focaccia Recipe
Yield: 1 sheet pan sized focaccia
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Ingredients:
2.25 tsp quick rise yeast (1 packet)
1 cup warm water (110 degrees F)
17.5 oz flour (3.5 cups)
1 tsp salt
1/4 cup + 1/4 cup + 2 tbsp olive oil
1 large yellow onion
fresh rosemary
salt and pepper
Directions:
Place the yeast and water in the bowl of a stand mixer, and let it sit for 10 minutes until foamy. Add in the flour, salt, and 1/4 cup olive oil and mix it up with the dough hook. Attach the dough hook and bowl to the stand mixer, and knead the dough for 10 minutes on medium low. Cover the bowl and let the focaccia rise for 1 hour.
In the meantime, chop the onion and season with a pinch of salt and pepper, and 2 tablespoons of olive oil. Cook over medium heat for about 15 minutes until soft.
Preheat the oven to 400 degrees F.
Spread the remaining 1/4 cup olive oil all over a sheet pan, and add the focaccia dough. Stretch the dough to the sides with your hands, poking little holes with your fingers. Spread the onion evenly over the top, and sprinkle with fresh rosemary sprigs. Bake for 15 minutes, until golden brown. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
????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 ????????????????????
Focaccia Recipe
Lidia makes Onion-Tomato Focaccia.
Get the recipe here: