How To make Herbed Focaccia
1 pk dry yeast
1 ts sugar
1 c warm water (105-115f)
2 1/3 c bread flour
1/3 c cornmeal
1 1/4 ts salt
1/2 c light-tasting olive oil
2 lg garlic cloves; minced
1 ts dried rosemary
1 ts dried basil
1 ts dried oregano
1 kosher salt
1 tb fresh chives, snipped
1 tb fresh parsley, minced
1 tb red pepper flakes
A small amount of cornmeal gives this focaccia
a flat bread:
a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese.
PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until rounds.
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How To make Herbed Focaccia's Videos
Focaccia Herbed Bread - Part 1 I Love for Baking I Italian I Homemade ~ Therapy For My TasteBUDS
Focaccia Herbed Bread :
Focaccia Herbed Bread is a traditional Italian Flatbread, it is crispy on the outside, soft & light inside and coated in generous blends of herbs.
My Favourite thing about Focaccia is that it is versatile, you can flavour it with herbs of your choice, we particularly are fond of rosemary, mixed herbs and garlic combination, together they are superbly aromatic.
Ingredients List:
Bread Dough -
Refined Flour 2.5 cups
Salt 1 tea-spoon
Sugar Powder 2 tea-spoons
Milk Powder 2 table-spoons
Instant Dry Yeast 2 tea-spoons
Water - Total 1 cup
Refined Oil 4 table-spoons
Butter 3 table-spoons
Herbed Oil-
Refine Oil 1/2 cup
Dried Rosemary herb 1 tea-spoon
Garlic Granules 1 tea-spoon
Pepper Powder 1/2 tea-spoon
Dried Mixed Herbs 1/2 tea-spoon
Salt as per taste
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Recipe Created by : Vaishnavi
Video Edit & Graphics Created by : Neeraj
Music : bensound.com
#focaccia #italian #focacciabread #breadart #herbedbread #therapyformytastebuds #homemade #homecooking #selfmadecook #recipe #cuisine #italiancuisine #bread #breadandsoup #baking #focacciaherbedbread #easy #easyrecipe #homebaking #facebook #youtube #youtuber #youtubechannel #instagram #foodies #foodiesofinstagram #loveforbread #yummy #breadandbutter #diy #teasnack #hitea #infusedoil #rosemary
Easy Overnight Focaccia Tutorial (uses instant yeast)
Measurements below!
This is my VIRAL focaccia recipe! So many people say they've had success using this method and recipe to make focaccia at home. They are also shocked by how incredibly simple it is!
The secret ingredient for this recipe is time. You don’t spend much time actually mixing/handling the dough, but it does spend a considerable amount of time slowing rising in the fridge. This adds to the flavour and the consistency of the focaccia and I promise it’s worth the planning ahead!
Full written recipe with tons of extra tips (including freezing and reheating focaccia) can be found here:
Measurements:
500g bread flour
420ml slightly warm water
4g (1 teaspoon) instant yeast
15ml (1 Tablespoon) extra virgin olive oil plus more for pan + to top bread
5g (1 teaspoon) honey
10g (2 teaspoons) fine sea salt
Baking tray dimensions:
9x13inch (23x33cm) metal baking tray
Proof in fridge for 18-48 hours before placing dough in tray to proof for another 2 hours at room temperature before baking.
Bake at 220C/430F on bottom rack of oven for 18-22 minutes, or as long as it needs to reach a deep golden brown. Baking at the bottom of the oven helps to ensure the bottom of the focaccia crisps up. If you have a gas oven with heating element at the bottom, then bake in mid to upper rack.
Quick & Easy Focaccia | Rosemary Garlic Parmesan
I was in the mood for some bread, but I don't have sourdough starter and didn't want to wait a long time, so I decided to make this quick and easy rosemary garlic focaccia bread. It's super easy to make and so good. Versatile too! Use it to dip in soups, cut it in half for sandwiches, or just eat it straight up!
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Herbed Focaccia with Caramelized Onions and Olives
Herbed Focaccia with Caramelized Onions and Olives
Easy, fool-proof focaccia smothered in caramelized onions and olives.
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INGREDIENTS:
3 small Onions
2 tablespoons Butter plus 1 tablespoon Olive Oil
1-2 pinches of Kosher Salt
1 cup Warm Water {110 degrees}
1 teaspoon Honey
1 {1/4 oz} packet of Active Dry Yeast
2-3/4 cups of Bread Flour
1 teaspoon Kosher Salt
2-1/2 teaspoons Italian Seasoning
1 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1 tablespoon Olive Oil
1/4 cup Kalamata Olives, halved
Roasted Garlic Olive Oil, {optional for drizzling over finished bread}
DIRECTIONS:
Halve and peel 3 small onions and slice into vertical strips.
Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover, stirring occasionally until a deep golden. Remove and set a side.
Meanwhile; Mix the honey, warm water and yeast in a small measuring cup or bowl. Let proof for 10 minutes
In large bowl, stir together flour, salt, Italian seasoning, garlic powder, and black pepper.
Add the yeast/water to the dry ingredients stirring to combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil {going up and around the sides of the bowl}.
Cover with damp cloth and let rise in warm/dry place for 30-45 minutes.
Preheat oven to 450 degrees and grease rimmed baking sheet with a little olive oil.
Punch dough down, place on well oiled, rimmed baking sheet and spread out using your finger tips pat dough into 1/2-inch thick rectangle {keep it rustic looking}.
Using your knuckle, make indentations in the dough about 1/2-inch apart, {if making plain (without toppings} then prick dough with a fork in addition to making the indentations}.
Top the dough with the caramelized onions and olives. Slide the focaccia into your oven and immediately reduce the temperature to 375 degrees and bake for 17-20 minutes or until the focaccia is golden brown.
Let cool slightly, drizzle with roasted garlic olive oil, slice and serve!
Adapted from:
Easy Herbed Focaccia Bread | Chef Lorious
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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