The Best Sourdough Focaccia Recipe | How to Make a Simple and Amazing Focaccia
Sourdough Focaccia:
The versatility of focaccia makes it one of my favourite sourdoughs. It can be topped with so many different ingredients and the flavour combinations are endless, making it a great addition to your sourdough baking arsenal.
This recipe is easy to follow and doesn't need a lot of special equipment.
Head to my blog for the full method: matthewjamesduffy.com
▼ FREE Sourdough focaccia dough calculator
▼ ▽ TIMESTAMPS
00:00 Introduction
00:56 Recipe Introduction
01:47 Ingredients
02:15 Water temperature
03:15 Autolyse
04:15 How to prepare the levain
05:50 Mixing sourdough focaccia
08:28 Bulk fermentation + folds
11:05 Day 2
12:10 Preshape
15:25 Dimple and bake
17:15 Crumbshot outro
Ingredients:
For the Levain:
93 grams organic bread flour
93 grams water at 22.2°C/72°F
11 grams levain
For the Dough:
443 grams organic bread flour
99 grams fine semolina
485 grams water at 26°C/80°F + 49 grams of water
197 grams levain
12 grams salt
15 grams olive oil
▼ Equipment Used:
Focaccia Pan -
Scale -
Spatula -
Dough Tub -
Thermapen -
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AMAZING FOCACCIA BARESE The Best Focaccia Bread Recipe
Focaccia Barese is arguably the GRANDMOTHER of all focaccia recipes and it’s not hard to see why. Once you bite into a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. This focaccia barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour.
Find out the secrets of this MASTERPIECE, created by prize winning pizza chef Mark Paterno…and then make your own. Thankfully this recipe makes 3 loaves of the focaccia, because trust me, you won’t want to share!
????Get the recipe on my website barese/
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INGREDIENTS: (This will make 3 portions)
1.4kg/6 cups water
1.6kg/6.5 cups 00 Le 5 Stagioni Flour (extra for kneading)
400g/3 ¼ cups Le 5 Stagioni Mora Integrale Flour (Wholemeal)
60g/4 tablespoons salt
40g/2.67g Extra virgin olive oil (EVOO) –plus extra for drizzling!
10g/0.35oz fresh yeast
200g cherry tomatoes (cut in half)
Dried oregano
Sprinkle of sea salt
METHOD:
1. Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl.
2. Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps!
3. Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe!
4. Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well.
5. When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through.
6. Add 60g of salt and mix it through until combined.
7. Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down. Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well.
8. You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it.
9. Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated.
Keep reading the recipe on Vincenzo's Plate website: barese/
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.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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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;
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Music : Morning Station by Tokyo Music Walker
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The BEST Focaccia 3 Ways (Potato, Pizza, Tomato Olive)
This is the best focaccia recipe I’ve ever tried. I couldn’t choose what toppings to make for this video so I wanted to show you guys my three favorite topping ideas - potato focaccia, pizza focaccia, and tomato olive focaccia. All three are fantastic! Comment below if you have any other yummy topping ideas.
Here’s the full recipe on my blog (with measurements by weight):
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Here are some amazing pasta recipes that would go amazing served with focaccia and some salad:
The BEST Vegan Pistachio Pesto Pasta
15-Minute Vegan Sausage & Kale Pasta
The BEST Vegan Bolognese Recipe
Martha Stewart Makes Focaccia and Pizza 3 Ways | Martha Bakes S2E10 Focaccia & Pizza
Everyone loves pizza and focaccia, and making it at home can be easy and fun. In this episode, Martha teaches you how to make a wonderfully crisp and super delicious oven-dried heirloom tomato pizza, a delectable grape focaccia, and a perfectly thin tarte flambée.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 2 Episode 10, on PBS.
0:00 Martha Stewart Makes Focaccia and Pizza 3 Ways
0:03 How to Make Heirloom Tomato Pizza
6:28 How to Form Pizza Dough
10:07 How to Make Grape-and-Rosemary Foccacia
15:32 How to Make Tarte Flambée
#marthastewart #marthabakes #pizza #baking #flatbread #recipes
Full Recipes:
Oven-Dried Heirloom Tomato Pizza -
Grape-and-Rosemary Foccacia -
Tarte Flambée -
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