How To make Harvest Foccacia
1 sm Cake fresh yeast
1/2 c Warm milk
1 tb Sugar
2 c Warm water
1 oz Virgin olive oil
8 c All-purpose flour
1 tb Coarse salt
Cup fresh -grapes 1 cup Recipe by: Tra Vigne Executive Chef Michael Chiarello golden raisins 2 tablespoons fresh rosemary 1 cup virgin olive oil Mix the warm milk, yeast, sugar, and 1/2 cup flour in mixing bowl, let stand to foam 15 minutes. While the sponge is activating, start the filling by warming the olive oil on medium heat until apporximately 200 d F. Add the raisins, rosemary and grapes; then pull off heat. Let set until room temperature. Mix half of the filling mix into the sponge. Add four cups flour to mixer using dough hook attachment. Mix until smooth. Add salt and remaining flour one cup at a time. Knead in machine for three minutes. Dough should be velvety and elastic. Set in an oiled bowl with damp cloth on top to rise (approximately 1 hour). Shaping: Oil a cookie pan with olive oil. Roll dough out to fit inside the pan. Cover with damp cloth and rise a second time until doubled in volume. Press finger indents into dough, making sure not to puncture all the way through. Spread remaining topping on top of dough. Sprinkle 1 tablespoon each, sugar and salt, on top and bake in 350 F oven until golden brown. -----
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First April Harvest & Spring Foccacia! | Mari's Garden & Kitchen // Garden to Table
Welcome to my urban garden! My name is Mari and I'm gardening in Queens, New York City, zone 7b. Today I'm harvesting some spring greens and herbs from my backyard garden.
Focaccia dough recipe:
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Beautiful Focaccia w/ Roasted Vegetables | Handmade Poolish Bread Recipe
Focaccia is one of my favourite Italian classics. Using a preferment, this dough gets an amazing flavour and an awesome crispy crust. Top it with your favourite toppings. Be it vegetables, olives, cheese, ham, or any other thing you fancy. Just remember to not go overboard. Less is more. As always, the most important part is the bread itself. As long as you understand how it works and are able to control it, you are able to customize it to your liking.
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Great Harvest of Grand Blanc Focaccia Pizza Video
Focaccia pizza video with Scott Sassack from Great Harvest Bread co Grand Blanc MI.
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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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Kiln Opening And The Best Summer Harvest Focaccia Bread | Seasonal Eating | Vlog
#studiovlog #ceramicvlog #cooking
Focaccia Bread Dough Recipe
For The Topping
Boil potatoes and cut any shapes using cookie cutters. I have used here butterfly shapes. Then cut a small courgette in half lengthwise and cook them in a pan for few minutes. Now the fun bit of decorating the Focaccia bread starts. Place tomato slices, chives, edible flowers and herbs together with the potato shapes and courgette on top of the focaccia bread. Don’t forget to drizzle olive oil and some sea salt on top. Bake your summer harvest focaccia bread in the oven for about twenty minutes or until done depending upon the thickness of the focaccia bread.