How To make Focaccia with Fresh Herbs
1/2 ts Active dry yeast
1/2 teaspoon sugar
1/4 c Warm (105-110 F) water
2 3/4 c Flour
1/2 teaspoon table salt
4 tb Extra~virgin olive oil,
Divided use) 2 tb Fresh herbs such as basil,
Rosemary, oregano or Marjoram 1/2 teaspoon kosher or
Coarse salt
Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let stand 10 minutes or until the surface becomes bubbly. In large bowl, combine flour and table salt. Make a well in the center. Pour in yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water. Dough will be soft and slightly sticky. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. Place in bowl and cover with plastic wrap or damp cloth. Let rise in warm place about 80-85 degrees until doubled for 1 hour. Turn onto lightly floured surface. Knead gently several times. Flatten to 10-inch circle. Place on oiled baking stone, pizza pan or heavy
cookie sheet. Press indentation with fingers to make "dimples." Loosely cover and let rise about 15 min., or until doubled in size. Preheat oven to 425 F. In a blender or mortar and pestle, combine remaining 3 TBs olive oil and herbs until leaves are broken up and oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce heat to 400 F. Bake 5 minutes more, or till golden brown. Let cool and cut into wedges.
Makes 8 servings.
How To make Focaccia with Fresh Herbs's Videos
Easy Focaccia Bread pt. 1
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⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge.
⭐️ Ingredients
For the dough
3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour
1½ cups + 1 tablespoon lukewarm water
1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast.
1 teaspoon sugar
2 teaspoons salt
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Homemade Focaccia Bread Recipe
How to make homemade focaccia bread. Topped with olive oil and fresh herbs, this bread is easy to make and super tasty. If you give it a try, let me know what you think!
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HOMEMADE FOCACCIA
2 Tbs. yeast
1 Tbs. sugar
2 1/2 cups warm water
5 - 6 cups all-purpose flour
2 tsp. salt
1/2 cup olive oil
2 Tbs. chopped herbs such as rosemary and thyme
1 Tbs. flaky sea salt
Add yeast and sugar to water and stir well to combine. Let yeast proof for a couple minutes until bubbly and foamy.
In the bowl of a stand mixer add 5 cups of flour and salt. Add yeast mixture and stir to combine. With the mixer on low and fitted with a dough hook, knead the dough until tacky and not sticky. If the dough is sticky, add remaining 1 cup of flour, 1/4 cup at a time until dough is not longer sticky.
Knead the dough with your hands on a clean surface for about 5 minutes until the dough is smooth and elastic. Place dough in a well oiled bowl and allow the dough to rise until doubled, about 30 - 45 minutes.
Punch the dough down and place on a baking sheet. Using your fingers, gently spread the dough into an even layer on the baking sheet. Let the dough proof for another 20 minutes or until doubled in size.
Pre-heat oven to 400°F.
Using your fingers, make indentations in the dough. Drizzle with remaining olive oil and sprinkle with fresh herbs and sea salt.
Bake the focaccia for about 20 minutes or until golden brown. Let cool for a couple minutes then serve in squares.
Serves 8 - 10 people.
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Sourdough Focaccia Bread topped with fresh herbs recipe #sourdoughbread #baking #bread
Is there anything tasier than a freshly baked herbed focaccia? Each bite had the perfect blend of crispy crust and pillowy softness with fragrant herbs and the richness of olive oil. It's a taste of artisanal craftsmanship that'll transport you straight to the Mediterranean.
Recipe is below ???????????????? or on the blog:
Sourdough Focaccia Recipe
PREP: 10m
COOK: 25 - 30m
FOCACCIA DOUGH - 85% hydration
370g Water
2 tablespoons of olive oil
130g Active Starter
460g Flour
12g Salt
olive oil for drizzle
toppings of your choice. I like to use oregano, basil, rosemary, garlic, sea salt and fresh cracked black pepper
DAY 1
???? Add all the ingredients into your bowl and mix with your stand mixer 6 to 8 minutes with the dough hook. Your dough will be a soupy, thin consistency.
Allow the dough to rest 30 minutes to absorb some of the water. This dough naturally is very gooey and wet due to the high hydration.
???? After it rests, perform stretch and folds (or coil folds) every 30 minutes for 2 hours to add air and build crumb.
???? Bulk Ferment on your counter for approx. 4-5 hours. This timing could be more/less depending on weather. Look for an approx. 25% - 30% increase in your dough and bubbles forming on the top and around the edges.
???? Once your dough is looking puffy, put in the fridge overnight covered with a reusable bowl cover to finish the fermentation process.
DAY 2
Pre heat your oven to 450F first 10m, then 425F last 10-15m.
Oil a 9x13 glass dish liberally
Gently pour your dough into the glass dish. Use your fingers to dimple the dough and spread it out while cold.
Drizzle with olive oil and add your toppings such as oregano, garlic etc.
Allow dough to rest 1 hour in the glass baking dish before baking
Bake dough at 450F first 10m, then 425F last 10m-15 minutes until puffy.
Allow the dough to cool at least 30 minutes before slicing. Good luck!
#Sourdough #Focaccia #sourdoughfocaccia #foodie #foodiegram #food #artisanbread #artisan #foodiedelights #focaccia #masamadre #instafood #bread #homesteader #homesteadinglife #recipe #recipeoftheday
Spicy Garlic Confit Focaccia
Focaccia Bread Recipe With Herbs | Easy Bread Recipes
Focaccia Bread Recipe | Easy Bread Recipes. This focaccia bread recipe is one of our favorite yeast-breads. It's olive oil loving crisp outside and soft inside makes it perfect to accompany dinner, soups, stews or even sliced in half and used for sandwiches. Our focaccia bread recipe is very simple to make -- no fancy equipment is needed at all.
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???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
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Recipe for 26x20cm mold
250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft