Anyone can make this focaccia
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back ????
Serve it with bread dipping oil to make it even better!
The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below.
FOCACCIA Recipe:
BREAD OIL Recipe:
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#focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
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/
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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Easy Focaccia Recipe (with yeast or sourdough starter), No-Knead Focaccia
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RECIPE:
500 gr (4 cups + 2 TBSP) bread flour or unbleached all-purpose flour
400 gr (1 3/4 cup) room temperature water
1/4 tsp instant yeast or 50 gr fed and ripe sourdough starter
28 gr (2 TBSP) olive oil
10 gr (2 tsp) fine sea salt or kosher salt
28 gr (2 TBSP) extra olive oil, divided (for the pan and finishing the dough)
fresh rosemary or other fresh herbs or toppings of choice
coarse salt for sprinkling on top
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Today we are making the classic Italian flatbread known as focaccia! The way I make focaccia is incredibly easy and it is a no-knead dough. You can make this recipe with dried yeast or you can use your sourdough starter to make sourdough focaccia! Both are so delicious!
#stayhome #easyrecipe #baking
Laura Vitale's Spicy Garlic Focaccia
To get this complete recipe with instructions and measurements, check out my website:
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