How To make Garlic Focaccia
-ANDREA BELMONT (MSFD33C) 1 Recipe Olive Oil Bread dough
Parmesan Cheese 3 tb Olive oil
3 Garlic cloves, slivered
Coarse salt; (optional) Here is the second recipe from Beth Hensperger's book, "Bread." 1. Prepare Olive Oil Bread dough, adding 1 Tblsp dried basil or oregano and
1/4 cup freshly grated Parmesan cheese) while mixing dough.
2. Let dough rise in a warm area until doubled, about 30 to 40 minutes.
Meanwhile, prreheat a baking stone in a 450 degree oven for at least 20 minutes, if desired. Pat dough into a greased 14-inch pizza pan with holes, or place on a greased or parchment-lined baking sheet. Brush dough with olive oil and insert garlic slivers all over top of dough. If desired, sprinkle with coarse salt. 3. Place pizza pan on hot stone, if used. Place in a preheated 450 degree
oven, reduce heat to 400 degrees, and bake 15 to 20 minutes; or until bottom is brown. Slide focaccia out of pan to cool on a rack. Terry, I know you were hoping to find something with potato starch, but these may be interesting alternatives. Her recipe for Olive Oil Bread is a long one, and includes onions, balsamic vinegar and Gorgonzola, but I'd be happy to post it if you're interested. Warning: my Prodigy activity runs in spirts, and I may miss a message on the bulletin board
so if I don't reply I may need a reminder in my private mail box. Happy Baking, Andrea Reformatted by Elaine Radis :
How To make Garlic Focaccia's Videos
Cheesy tomato & garlic confit focaccia
No Knead Garlic Focaccia｜Apron
Hi friend,
Sorry for the mistake, the correct amount of flour in the recipe is 250g or 1cup+3/4cup
No Knead Garlic Focaccia｜Apron
Lukewarm water 200ml
Sugar 10g / 1.5Tbsp
Sea salt 5g / 1tsp
Instant yeast 2.5g / 1/2+1/4tsp
Olive oil 20ml / 1.5Tbsp
Bread flour 250g / 1cup+1Tbsp
Garlic slice
Olive oil
Oregano leaves
Himalayan salt
Pan size 23x3cm
Bake at 230°C / 450°F for 10-15 minutes
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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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The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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Garlic bread focaccia - voiceover
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