How To make Focaccia with Parmesan
1.00 pk yeast; not instant
1.00 ts sugar
1.25 c warm water
2.75 c bread flour
6.00 tb olive oil
0.50 ts salt
4.00 tb grated parmesan cheese
0.50 ts dried rosemary; crushed
1.00 tb cornmeal
1.00 ts salt; coarse
1 black pepper
1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110
degre 2. Stir 1 cup flour into the yeast. Cover with plastic wrap and
let th 3. Into the yeast mixture add the remaining 1/2 cup warm water,
2 tabl
4. Oil a large bowl. Put the dough into the bowl, cover loosely
and le 5. Sprinkle a baking sheet with the cornmeal. Divide the dough
into 4 6. Bake in a preheated 475-degree oven for 20 minutes or until
golden
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How To make Focaccia with Parmesan's Videos
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INGREDIENTS
GARLIC BUTTER
2 bulbs garlic
1 tbsp olive oil
100 g unsalted butter at room temperature
30 g chives finely sliced
50 g parmesan grated
salt and pepper
FOCACCIA
700 g bread flour
680 g lukewarm water (100 degrees F / 34 degrees C) 95% hydration
7 g dry yeast
12 g fine sea salt
1 tbsp honey optional
60 g extra virgin olive oil
4 tbsp garlic butter
INSTRUCTIONS
GARLIC BUTTER
Preheat oven to 160 degrees Celsius / 320 degrees Farenheit.
Using a sharp knife, slice the top off the garlic bulbs, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulbs of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour.
Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl.
FOCACCIA
In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
Repeat the stretch and fold method until a neat ball has formed.
In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
Prepare a baking tin (34cm x 23cm x 5cm) by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
Preheat the oven to 200 degrees C / 390 degrees F
Melt 4tbsp of garlic butter in the microwave or on a low heat on the stovetop.
Once the dough has risen, use your fingers to dimple the dough. Drizzle the dough with the garlic butter and 1 tbsp of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 30 minutes or until the dough has developed a golden crust on top.
Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it.
#garlicbread #focaccia #nokneadfocaccia
Focaccia Bread Recipe | Topped with Rosemary Garlic and Parmesan
How make savory Focaccia Bread with a crisy outside and soft inside, topped with rosemary, garlic and parmesan. It Butter Be Tasty!
00:00 start
00:05 focaccia bread recipe ingredients
00:16 start water and yeast mixture
00:50 add remaining focaccia recipe ingredients
01:29 add rosemary focaccia
01:52 mix together until dough is formed
02:36 cover focaccia dough
02:48 prepare focaccia bread dough
03:47 prepare to bake focaccia bread
Olive and Parmesan Focaccia Bread
Using the Saturday White Bread recipe from Ken Forkish's Flour, Water, Salt, Yeast, we made a crispy and chewy focaccia bread and topped with olive oil, sea salt, Castelvetrano olives, and grated Parmesan cheese.
Ingredients:
- 750g of All-Purpose Flour
- 250g of 00 Flour
- 720g of water
- 21g of instant yeast
- 1 teaspoon of yeast
- 3 tablespoons olive oil
- 1/3 cup Castelvetrano olives
- 1/4 cup grated Parmesan
Equipment:
- Large container with lid or glass bowl
- Digital kitchen scale
- Digital Thermometer
- 4-cup measuring cup
- Rectangular baking sheet
- Oven thermometer
- Parchment paper
Homemade Focaccia Bread Recipe | w Chicken Parmesan | Chicken Parmigiana
This recipe showcases my homemade fresh baked Focaccia Bread and is served with a classic dish, Chicken Parmesan / Chicken Parmigiana
Fresh bread making only uses a few ingredients, but timing is everything. Just a little patience will go along way in being successful in homemade bread making; and if you master that patience, the rewards are stunning.
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