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
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
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.
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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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 -
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9x13 Non-Stick Pan -
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Lodge 12 Cast Iron Pan -
Lodge Cast Iron Griddle (10 x 20) -
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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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No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
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Easy Overnight Focaccia Tutorial (uses instant yeast)
Measurements below!
This is my VIRAL focaccia recipe! So many people say they've had success using this method and recipe to make focaccia at home. They are also shocked by how incredibly simple it is!
The secret ingredient for this recipe is time. You don’t spend much time actually mixing/handling the dough, but it does spend a considerable amount of time slowing rising in the fridge. This adds to the flavour and the consistency of the focaccia and I promise it’s worth the planning ahead!
Full written recipe with tons of extra tips (including freezing and reheating focaccia) can be found here:
Measurements:
500g bread flour
420ml slightly warm water
4g (1 teaspoon) instant yeast
15ml (1 Tablespoon) extra virgin olive oil plus more for pan + to top bread
5g (1 teaspoon) honey
10g (2 teaspoons) fine sea salt
Baking tray dimensions:
9x13inch (23x33cm) metal baking tray
Proof in fridge for 18-48 hours before placing dough in tray to proof for another 2 hours at room temperature before baking.
Bake at 220C/430F on bottom rack of oven for 18-22 minutes, or as long as it needs to reach a deep golden brown. Baking at the bottom of the oven helps to ensure the bottom of the focaccia crisps up. If you have a gas oven with heating element at the bottom, then bake in mid to upper rack.
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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