AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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Olive Garden Breadsticks
These soft Italian breadsticks are perfect with a bowl of soup or pasta! Pillow-y soft, easy to make, and even better than Olive Garden!
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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
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
No Knead Bread with Olives Recipe - GardenFork
No Knead Bread Recipe Variation, this time with black olives. Learn how to make bread at home. Subscribe here: More how to make bread videos:
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No Knead Bread Olive Loaf
2 cups all purpose flour
1 cup whole wheat flour
1/4 teaspoon active dry yeast
1 1/2 teaspoons salt
1 cup chopped & pitted oil cured black olives
1 1/2 cups warm water
Mix together the two flours, the salt, and the yeast. I like to use a whisk for this, it works well.
Add in the pitted and chopped olives, be sure they don’t have any pits in them. Bad things can happen.
Add in the warm water and mix together.
The dough will be stiff and will not come together. Don’t worry, it won’t. You want the dough to be ‘shaggy’ like shag carpet, not wet.
Add water by the teaspoon if needed, but a bit too much water will make the dough wet.
Cover the bowl with plastic wrap and place is a warm place to rise. I use my oven with the light on.
Let the dough rise 12-18 hours. The dough should have strands pulling away from the bowl when its ready.
After the dough has risen to your satisfaction, flour a board lightly. Scrape the dough out of the bowl onto the board. Dust the dough with a bit of flour and turn the dough into itself to form a ball.
Place the ball of dough onto a sheet of parchment about 18” long. The parchment should be wide enough to sit in the dutch oven and stick out the top a bit, as shown in the video.
Gather the corners of the parchment/dough and put into a bowl with high sides. One similar to the one I use in the video is good.
Cover with a towel and let the dough rise for two hours in a warm place. I use the oven with the light on again.
After 1 1/2 hours of rise, put the dutch oven and lid in the oven and set the oven to 450F.
After 30 minutes, remove the dutch oven from the preheating oven, lower the parchment with the dough into the dutch oven, cover and bake for about 30-40 minutes. It all depends on your oven.
After 30 minutes, remove the lid of the dutch oven, the bread should be starting to brown. Bake another 15 minutes with the cover off.
Check the temperature of the bread, its done with the bread reaches 200F
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How to Make Olive Garden Breadsticks
Do you love the Olive Garden? How about the breadsticks? You can enjoy this breadstick recipe. You will get a denser breadstick, and if you use butter, these will be richer tasting than the Olive Garden.
You can find the written recipe at:
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