Pesto Focaccia with Sun Dried Tomatoes
A mouthwatering focaccia that brings together wonderful flavors. The herbaceous notes of the pesto, the tanginess of sun-dried tomatoes, and the richness of extra virgin olive oil come together beautifully. It's a truly delightful treat that can be savored on its own or enjoyed alongside soups, salads, or charcuterie boards.
Full recipe:
Mouth-Watering Double-Tomato Focaccia Recipe
Channel your ultimate baking skills and make this flavorful Double-Tomato Focaccia. With only 50 minutes of prep and cook time, you won't be able to get enough of this amazing bread recipe! It has the perfect texture combination of crispy, light, and airy with a delicate aroma from the olive oil and rosemary.
Ingredients
Focaccia
1 ¼-oz packet Active Dry Yeast
2 tsp Honey
2 1/2 cups Warm Water, 110°F
5 cups All-purpose Flour
1 tbsp Kosher Salt
6 tbsp Extra-virgin Olive Oil, divided (plus extra for hands)
1 cup Cherry Tomatoes, halved
2 tbsp Butter
1/2 tbsp Rosemary Leaves
Sun-dried Tomato Pesto
1 cup Sun-dried Tomatoes, drained
1/3 cup Almonds, unsalted, roasted
3 Garlic Cloves
1 tbsp Fresh Rosemary, picked
1/2 tsp Salt
1/4 tsp Pepper
Full recipe:
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1 Minute Recipes: Sundried Tomato Focaccia Bread
I make this bread a lot. Usually, we'll use it with sauce-based meals or I'll make a breakfast eggy bread with it (super easy recipe for a later video). You'll notice a few things in this video. I use a mixture of metric and imperial measurements. The metric system is far more precise and better to use when you need to account for things that do not fit well into cups (ex: sundried tomato or rosemary). However, I default to what I grew up with in regards to liquids or solids that take the form of the item that contains it, so I use imperial for water, milk, sugar, and flour. It's really something of a personal project to make my way over to using metric more often in my videos.
Another thing you might notice is the use of milk and egg in my focaccia bread, which is not seemingly typical. When I started writing this recipe, I decided to use these ingredients and liked the way it turned out. After doing a little research, I found that there is a small area of Italy that also uses milk and egg for focaccia bread, and this is called Venetian Focaccia.
Finally, I want to mention that I proof for as long as possible. When I make breads, I choose a day where I have a lot of other chores to do. I will let each proof go for minimally 1 hour, but I try to shoot for longer. This method allows for a really nice, fluffy texture in my breads. This recipe allows for a beautifully fluffy and soft bread. I really hope everyone likes it.
*Also note, this dough, like basically all of my doughs, is really tacky. I don't touch my doughs with my hands until after the first proof. I use a spatula to scoop them from the mixer into the bowl, and I don't really form them. The bowl will create its shape for you.
Ingredients
1 cup olive oil
15 grams sliced garlic
3 grams fresh rosemary
25 grams sundried tomato
1 cup warm water
1 tbsp yeast
3 cups flour
2 tbsp sugar
1 egg
1/3 cup milk
Olive oil for brushing
Rock salt
Song Follow Me by Eric Godlow
Crazy Easy Tomato and Olive Focaccia + A Thank you
Focaccia is the kind of recipe that has a lot of room for error (as far as recipes go at least). It shouldn't be fussy or stressful to make. It's as easy as throwing some water, salt, and yeast into a stand mixer, mixing it, waiting for a little bit, topping it, and baking it. Very hands off, and super simple. More importantly, this is the kind of bread that people want to eat all the time. It's crispy on the outside but soft and tender on the outside; saturated with fragrant olive oil and bursts of tomato and olive flavor. I mean, yeah.... you get it.
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Music - Sakura Trees by Saib:
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Ingredients you'll need:
3 cups (500g) 00 type flour or all purpose flour
1 1/4 cup (300g) water, lukewarm (90 degrees fahrenheit)
1 1/4 teaspoon (4g) kosher salt
1 tablespoon (11g) instant yeast
Toppings:
grape tomatoes, sliced in half
pitted castelvetrano or green olives
3 sprigs rosemary leaves
flakey salt (you can use kosher salt if you don't have flakey)
extra virgin olive oil
Easy, vegan focaccia recipe • ReShape. • Vegan bread with sundried tomatoes and green olives
#vegan #veganbread #focaccia
Very easy vegan focaccia bread recipe. Crunchy crust and soft inside – no one will be able to resit it! The recipe for Italian vegan bread with sundried tomatoes and green olives. See the link to full recipe below ⇩
WHOLEGRAIN FOCACCIA VIDEO:
• Wholegrain focaccia:
FULL RECIPE:
• Focaccia:
• Wholegrain focaccia:
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Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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