How To make Jill's Focaccia
1 c lukewarm water
6 1/2 ts salt
1 tb garlic oil
1 tb olive oil
1/4 ts diastatic malt powder
1 1/2 c king arthur flour
1 1/2 c italian flour
2 tb italian seasoning
1 or 1 tbs oregano and 1
1 tbs basil
2 ts regular yeast
1/2 c kalamatra olives halved
1/2 c pine nuts toasted or raw
1 c roasted red pepper strips
1 steamed brocolli, spinach
1 artichokes or sliced mushros
1 fresh minced basil
1 cracked black pepper
Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients. Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the bread machine cycle ( to keep them
whole ). Let dough double in size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan. Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy. Push vegetables of your choice into dough to keep them anchored down. Meanwhile preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown. Remove from oven and sprinkle with fresh basil and cracked black pepper. Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime.
Note:Italian flour: lowest level of ash,protein level 9.8 % and used to add lightness to pizza etc. Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality
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How To make Jill's Focaccia's Videos
Jill Lerner Focaccia Bread
One pizza dough from a pizzeria (in oil), 2 cloves garlic pressed, 3-4 plum tomatoes sliced thin, 2 cups whole milk shredded mozzarella cheese, grated romano cheese and a little Italian seasoning mix on top. Bake 400 degrees for 22-25 minutes of until golden brown crust - bottom rack of oven
How to make FOCACCIA BREAD! VLOG
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Cooking Demo Show - Focaccia Bread 2/2
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how to make focaccia (floral and herbed )
This focaccia is a delicious side dish served with a cheese platter and a salad.
ThermoHow - Thermomix Recipe - Focaccia
Get the recipe at thermohow.com
Although it may seem fancy, focaccia is one of the easiest breads to make. Using a few simple ingredients you can create a bread that will impress any guest. Make sure you use the lovely ThermoHow Garlic and Rosemary Oil to top your focaccia for an extra special burst of flavor. Allow two hours to make this as the dough will need to do two rises.
Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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