How To make Focaccia3
1 pk Yeast
1 c Warm Water
1 t Salt
3 tb Olive Oil
1/4 ts Sugar
2 1/2 c Unbleached Flour
Coarse sea Salt Optional- green Olives Optional- chopped Onion
Dissolve yeast in warm water with olive oil, 1 tsp. salt, and sugar. Stir in the flour a little at a time; when you can no longer stir, turn the dough onto a floured board and knead till the dough is smooth and elastic. Place dough in an oiled bowl and let rise till it has doubled in size, about 30-40 minutes. Shape the dough into an oval 1/2 inch thick with a rolling pin. Make decorative cuts on the top of the loaf with a sharp knife. Place the loaf on an oiled baking sheet, brush with olive oil, and sprinkle with coarse salt(also sprinkle with optional chopped olives or chopped onions, if desired).Let rise 20 minutes. Pre-heat oven to 450F degrees. Bake loaf for 20-30 minutes, until bread is nicely browned. Serve hot from the oven.
How To make Focaccia3'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!
FOCACCIA MILLE BOLLE croccante fuori e soffice dentro SENZA SPORCARSI LE MANI
Non potete capire che soddisfazione è fare questa Focaccia mille bolle! Sì proprio così piena di bolle, quindi soffice dentro e CROCCANTISSIMA fuori, come sentirete in video! Sembra una magia, ma si prepara veramente facilmente senza stress e senza sporcarci le mani! Si mescola semplicemente con un mestolo e per pochissimo tempo! È ottima da mangiare così semplice o da farcire in mille modi diversi, io visto il caldo di questi giorni, ho preferito farcirla fresca tipo tramezzino, ma va benissimo con mortadella, salumi vari etc etc.
Insomma dovete farla non avete scuse, neanche il caldo vi può fermare! Scegliete le ore più fresche della giornata! ????
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0:00 Intro
0:25 Preparazione impasto
2:27 prima lievitazione
3:20 seconda lievitazione
5:44 terza lievitazione
6:44 cottura
7:16 Farcitura
???? COTTURA alla massima potenza 250° Ventilato o Statico per 12-15 minuti circa
INGREDIENTI:
500 g Farina 0 (oppure metà 00 meta Manitoba)
400 g Acqua
1 cucchiaino Zucchero
8 - 10 g Lievito dì birra fresco (oppure 3-4 g secco)
2 cucchiai Olio
12-15 g Sale
Origano
Pomodori, lattuga, maionese
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#focaccia #bread #pizza #italianfood #ricetta #tuttiatavola #cooking #ricette #yummy #recipe #focacciabread #impasto #tomato
Super Quick & Delicious Focaccia | Easy Italian Flatbread Recipe
Focaccia is one of my all-time favourites. But there are times when I crave it and I do not want to wait a whole day or night for the preferment to be ready. That is why I made this recipe. The quickest and best ‘quick focaccia’ ever. For all my lazy bakers out there. This is a decently sized focaccia, enough for 4 people at a push. Or two very hungry ones. If you would like to make a larger batch then just multiply the amount of ingredients.
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Principles of Baking
The Steps of Baking
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The perfect homemade Focaccia Bread with Poolish - Focaccia 3 ways
In this video, I show you how to make Focaccia 3 different ways and how to make the best Focaccia bread at home with the poolish method (pre-ferment).
Focaccia bread was the first type of bread I baked at home when I was a little boy and to this day it's still my favorite. Poolish Focaccia bread and using a pre-ferment dough gives you a richer flavor profile than same-day Focaccia bread. Also, I'm covering my top 3 Focaccia toppings I love most when baking Focaccia at home.
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// INGREDIENTS & EQUIPMENT IN THIS RECIPE
00 flour:
Dry yeast:
Mini Casserole:
Coarse Sea-Salt:
Honey:
Olive Oil extra Virgin:
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Focaccia Recipe | SOFT & BUBBLY FOCACCIA
This is my interpretation of the focaccia recipe. This recipe doesn’t take lot of time, but you get soft and fluffy aromatic focaccia bread.
I use 23 x 19cm baking pan, but you also can use any baking sheet with baking paper. Don't stretch the dough too thin, otherwise you get dry focaccia.
Ingredients:
400g – all-purpose flour
3g (1tsp) – dry yeast
250g – warm water (40C, 105F)
10-15g (0,8-1 tbsp) – sugar
5,5g (1tsp) – salt
5-6tbsp – extra virgin olive oil (for brushing and topping)
Topping: cherry tomatoes, olives, sea salt, rosemary or oregano, water-oil mixture (2tbsp olive oil and 1tbsp water).
Toppings Ideas:
- Red or orange bell pepper, red onion and garlic cloves;
- Pears, blue cheese and walnuts;
- Olives and rosemary;
- Pesto and Feta cheese;
Watch my other videos:
COCONUT COOKIES:
CHOCOLATE LAVA LOAF CAKE:
SPINACH BABKA:
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Music : Morning Station by Tokyo Music Walker
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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.