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
No Yeast Focaccia Bread & Dinner at Jenny and Biff's!
I describe my adventure with no yeast focaccia bread - and our lovely dinner with Jenny and Biff!
Product Review: Sassafras Domed Bread Baker | Jill 4 Today
I give a review on the Sassafras Superstone Domed Bread Baker -- using a recipe for my Artisan French Bread made with beer. This is a super product that I hope you'll try!
Thank you to Sassafras!
Scroll down for the recipe.
ARTISAN NO-KNEAD FRENCH BREAD MADE WITH BEER
3 cups unbleached all-purpose flour or weighed out: 15 ounces)
3/8 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons kosher salt
4 oz ounces water, room temperature
8 oz beer of your choice, room temperature
1 tablespoon white vinegar
Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using a large spoon or spatula, mix the liquids and flour until incorporated – it should look “shaggy.” Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. Dough should be approximately doubled in size.
When it’s time to bake, use a spatula and toss the dough over itself to deflate a bit of the yeast bubbles and help form the dough into a ball. Next, take a sheet of parchment paper and dust it with flour.
Transfer the dough to the parchment paper and with flour-dusted hands continue to shape the dough into a ball. Cover with plastic wrap and let sit on counter while your oven is heating up. Dough should sit for approximately one hour, or up to two hours, depending upon your schedule.
Preheat oven to 475 degrees. If you are using the Sassafras baker, you can put it into the oven at this time (with the lid on). Note: If you like, you can use a cast iron pot with lid, or even a cast iron fry pan. If using the cast iron fry pan or iron pot, set oven at 450. Put these into the oven as it preheats and then follow the recipe for baking the loaf.
Lightly flour top of dough and, using a sharp knife or kitchen shears, make several gashes in the top of the dough. Carefully pick up the dough by lifting the parchment paper and lower the dough into the baker or pot/pan. Try to keep all the parchment paper in the pot and not overhang. Cover pot and place in oven. Bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown – approximately 15 minutes. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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How to make FOCACCIA BREAD! VLOG
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AMAZING OIL-FREE GARDEN FOCACCIA BREAD | How to Make in 4 EASY Steps!
I have always loved a good focaccia bread but they have way to much oil for my taste. I created this gluten-free vegan Garden Focaccia Bread to bring back the lovely flavors in a healthier plant-based alternative and the vegetables make it into a tasty work of art!
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KEY MOMENTS
00:00 Introduction
00:15 Prep Dough
01:26 Pre-Bake Dough
02:30 Prep Garlic Drizzle
05:24 Add Drizzle & Decorate
07:52 Final Reveal
08:02 Taste Test
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