How To make Focaccia w/ Fresh Herbs
1/2 ts active dry yeast
1/2 ts sugar
3/4 c water; (105-110?f)
2 3/4 c flour
1/2 ts table salt
4 tb olive oil
2 tb fresh herbs; such as basil,
1 . rosemary, oregano or
1 . marjoram
1/2 ts kosher or coarse salt
Sprinkle yeast and sugar into 1/2 cup of the warm water. Do not stir. Let stand for 10 minutes or until the surface becomes bubbly.
In a large bowl, combine flour and table salt. Make a well in the center. Pour in the yeast mixture and 1 Tbsp of the olive oil. Stir with a wooden spoon or electric mixer, and slowly add the remaining 1/4 cup of water. The dough will be soft and slightly sticky.
Turn out onto a lightly floured surface. Knead dough for 10 minutes, adding small spoonfuls of flour if necessary. Place in a bowl and cover with plastic wrap or a damp cloth. Let rise in a warm place (80 ~ 85?F) until doubled, about 1 hour.
Turn onto a lightly floured suface. Knead gently several times. Flatten to a 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet. Press indentations with your fingers to make "dimples". Loosely cover and let rise about 45 minutes, or until double in bulk.
Preheat the oven to 425?F. In a blender or mortar and pestle, combine the remaining 3 Tbsp olive oil and the herbs until the leaves are broken up and the oil is fragrant. Pour the herb mixture over the dough. Rub gently into the surface. Sprinkle with kosher salt. Bake for 15 minutes, then reduce the heat to 400?F and bake for 5 minutes more, or until golden brown. Let cool and cut into wedges.
Makes about 8 wedges or servings.
Nutritional Information: per serving: 208 calories, 7g fat, 268mg sodium, NO cholesterol, 31% of calories from fat.
** Dallas Morning News
Food section :
22 Jan 97 **
Formatted for your use by The WEE Scot paul macGregor
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How To make Focaccia w/ Fresh Herbs's Videos
Authentic Italian Focaccia Bread Recipe with Fresh Rosemary
Focaccia Bread Recipe that is light, fluffy, authentic and incredibly easy to make while being finished off with olive oil and rosemary.
I absolutely love this bread recipe and is the perfect accompaniment to any meal and can be enhanced in so many ways with amazing toppings.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
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Ingredients for this recipe:
For the Bread:
• 280 grams (1 1/4 cups) of luke warm water
• 4 grams (3/4 teaspoon) yeast
• 510 grams (3 cups) Bob’s Red Mill Artisan Bread Flour
• 6 grams (3/4 teaspoon) sea salt
• 6 grams (1 teaspoon) barley malt syrup or honey
• 25 grams (2 tablespoons) good extra virgin olive oil + more for the pan
For the Salamoia:
• 10 grams (1 tablespoon) olive oil
• 20 grams (2 tablespoons) lukewarm water
• 10 grams (1 teaspoon) sea salt
1. Preheat the oven to convection bake 425°.
2. Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
3. Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
4. Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
5. Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
6. Cover with a towel and let sit for 30 minutes or until it has doubled in size.
7. Using your fingers press down onto the dough to make imprints or dimples all over the dough.
8. Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
9. Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
10. Cool, slice and serve.
Best Italian Focaccia recipe with fresh rosemary - In English
Majkl is showing in this video how to prepare the amazing Focaccia bread. Each region in Italy has its own version of recipe, including their own toppings. Majkl likes Focaccia al rosmarino. Fresh herbs are used in this focaccia. This focaccia makes a perfect antipasti, and is ideally served with dips. Majkl likes the following two dips:
1. extra virgin olive oil, balsamic cream, and sea salt
2. home-made mayonnaise with crushed garlic and sea salt.
Ingredients for 40x30 cm baking pan:
600 g (21 oz) all-purpose flour
100 g (3.5 oz) semolina flour
250 g (8.8 oz) warm water
20 g (0.7 oz) fresh yeast (or 10 g = 0.35 oz dried yeast)
6 tablespoons white yogurt
6 tablespoons extra virgin olive oil
6 tablespoons chopped fresh rosemary leaves
1 tablespoon granulated sugar
15 g (0.5 oz) sea salt
Topping just before baking:
4 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
Follow recipe in the video.
Buon Appetito!
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 :)
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#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
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AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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❤️ OTHER VIDEOS YOU'LL ENJOY
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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EQUIPMENT THAT I USE (Affiliate Links)
9x13 Non-Stick Pan -
Chef Works Uptown Apron -
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Lloyd's Pans Straight-Sided Pizza Pan 12x1 -
Lloyd's Pans Straight-Sided Pizza Pan 10x1 -
9x13 Non-Stick Pan -
Cast Iron Tortilla Press -
Lodge 12 Cast Iron Pan -
Lodge Cast Iron Griddle (10 x 20) -
Tojiro DP Utility/ Petty Knife -
Mac 6 Curved Boning Knife -
KitchenAid Pro Line 7 Qt. Stand Mixer -
KitchenAid Pasta Roller Attachments -
Cuisinart 14 Cup Food Processor -
Gas Burner Attachment for Ooni 3 Pizza Oven -
Pasta alla Chitarra Pasta Cutter with Rolling Pin -
Gnocchi Rolling Board -
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer -
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All-Clad Stainless Steel 1.5 Qt. Sauce Pot -
Le Creuset Enameled 11.75 Cast Iron Skillet -
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Joby Gorilla Pod 5K Tripod -
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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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
How To Make Focaccia Bread Art
Focaccia bread art is a new trend where you decorate focaccia with fresh vegetables and herbs to make beautiful edible art! They're delicious and fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That’s what I did with my daughter and we had a blast!
BLOG POST AND RECIPE ►
FOCACCIA RECIPE ►
16 ounces (454 g) warm water (110ºF) divided into two bowls (2 cups)
1 Tablespoon granulated sugar
7 grams active dry yeast (2 1/2 teaspoons)
2 ounces (57 g) olive oil (1/4 cup)
1 teaspoon salt
1 Tablespoon flakey salt
24 ounces (680 g) bread flour or all-purpose flour (5 cups spooned and leveled)
4 ounces (113 g) olive oil for the pan and for drizzling on top of the focaccia after rising (1/2 cup)
2 Tablespoons fresh rosemary chopped
Vegetables, herbs and meats for topping
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