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
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
no knead focaccia with only 1 cup flour
Pesto Foccacia
#shorts #pesto #foccacia
Garlic & Basil No-Knead Focaccia ????
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella.
Time:
Serves: 4
Ingredients:
For the dough:
1x 7g sachet dried yeast
1 tbsp honey
600ml warm water
650g plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
METHOD
1. Grease a 13 x 9 inch baking tray with olive oil. The tray should be at least an inch in depth.
2. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms.
3. Add the flour and salt to this and stir to combine with a wooden spoon until you have a rough but evenly mixed dough.
4. Add 3 tablespoons of the oil to a separate large clean bowl, transfer the dough into this. Turn to coat the dough in the oil and cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours to bake same day).
5. Keeping the dough in the bowl and lightly coat your hands with oil, pull up the edge of the dough and fold over the top, repeat this on all four sides, turning the bowl a quarter turn each time to make this easier. Do this three times in total.
6. Add the remaining tablespoon of oil to the prepared tin and tip in the dough spread to the size of the tin. Leave to rise for at least an hour, uncovered.
7. While this is rising, make the basil pesto. Bash the garlic cloves in a pestle and mortar with a little salt, until well bashed, add the garlic and bash until a paste forms, slowly drizzle in olive oil until combined.
8. Preheat the oven to 220°C/425°F/Gas Mark 7.
9. You know when you’re dough is ready when you poke it and the indentation slowly springs back but stays. Oil your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray.
10. Drizzle over the basil paste along with a little more sea salt.
11. Place in the preheated oven for 20-25 minutes until golden. Leave to cool for at least 10 minutes then slide a thin spatula underneath and transfer to a cooling rack to cool completely.
Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Laura Vitale's Spicy Garlic Focaccia
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