Focaccia recipe
Forget the pale, too-sweet pillow bread that fuelled the focaccia rage of the 90's. This is how a traditional Italian Focaccia recipe should be - ridiculously soft and fluffy inside, crispy on the outside with the signature chew from the secret ingredient - potato!
PRINT RECIPE:
Focaccia for lunch ???? Details in description ✨ #focaccia #recipe #chicagobaker #artisanbread
To make airy and fluffy focaccia, consider the following key points:
1. **High-Quality Flour**: Use high-protein bread flour to ensure the dough has enough strength to rise and create air pockets.
2. **Proper Kneading**: Knead the dough sufficiently to develop gluten, which will help trap air during the rising process.
3. **Yeast Activation**: Ensure your yeast is fresh and activate it properly in warm water with a pinch of sugar. This will ensure a good rise.
4. **Slow Rise**: Allow the dough to rise slowly in a warm environment. This allows for better flavor development and aeration.
5. **Gentle Handling**: Once the dough has risen, handle it gently to avoid deflating the air pockets that have formed.
6. **Olive Oil**: Incorporate olive oil into the dough and use it generously when dimpling the dough before baking. This adds flavor and aids in achieving a moist crumb.
7. **Dimpling**: Before baking, dimple the dough with your fingers to create indentations. This not only gives focaccia its characteristic appearance but also provides pockets for the dough to puff up.
8. **High Temperature**: Bake the focaccia at a high temperature (around 450°F/230°C). This initial burst of heat helps the dough rise quickly in the oven, creating a light and airy texture.
9. **Steam**: Place a pan of hot water in the oven or spritz the dough with water before baking to create steam. Steam helps to create a crusty exterior while keeping the inside moist and airy.
10. **Resting After Baking**: Allow the focaccia to rest for a few minutes after baking. This helps to set the crumb and ensures a soft, fluffy interior.
Full recipe is on my website ⬇️⬇️⬇️
#focaccia #bake #bakeathome #baker #bakery #chicagobread #chicagobaker #artisanbread #fermented #recipe #explorepage #creator #lunch #delicious
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/
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
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/
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 -
As an Amazon Associate, I earn from qualifying purchases.
▼ MY GEAR
Osmo Pocket 2 -
Rode Mic -
-------------------------------------------------------------------------
► MUSIC:
-------------------------------------------------------------------------
► SUBSCRIBE:
► Online School:
► Official Website:
---------------------------------------------------------------------------
☕Enjoy this content and want to show support? Consider buying me a coffee here ►
---------------------------------------------------------------------------
▼ CONNECT WITH ME
Instagram:
Tiktok:
Facebook:
Pinterest:
#sourdoughfocaccia #focacciarecipe #sourdough #sourdoughbaking