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
Homemade Breadsticks
Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Breadstick Dough:
• 1 cup warm water, 100-110 degrees Fahrenheit
• 1 tablespoon instant dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 3 tablespoons olive oil
• 2 ½ cups all-purpose flour
For Topping:
• 2 tablespoons melted butter
• ¼ teaspoon table salt
• ¼ teaspoon garlic powder
• 1 tablespoon grated parmesan cheese (optional)
• 1 teaspoon Italian seasoning (optional)
✅Instructions
1️⃣ In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
2️⃣ Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn't stick to your hands. Add more or less flour until the dough reaches the desired consistency.
3️⃣ Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
4️⃣ Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
5️⃣ Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
6️⃣ While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.
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Olive Bread
Olive Bread recipe from the island of Cyprus
This fantastic olive bread recipe has a nice crust on the outside and chewy on the inside. Enjoy a few slices with butter or olive oil and sea salt!
Ingredients:
1 cup of warm water
1 tbsp sugar
1 tbsp instant dry yeast
3-4 cups bread flour
1 tsp salt
1 cup chopped kalamata olives
1 cup chopped onion
1/2 cup fresh chopped mint
1 tbsp dried mint
How To Make Olive Bread! (Delicious Bread Recipe) (Williams Sonoma Series) - Bread Making!
Welcome My Friends! ☺️
Today I'm making Olive Bread! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread.
For my written recipe for Olive Bread, please click here:
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For a printable PDF version of my Olive Bread recipe, please click here:
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For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Olive Bread RECIPE:
Yield: 1 loaf
Ingredients
1/2 cup (125 ml) lukewarm water (100 F / 38 C)
1 cup (250 ml) milk, at room temperature
1 tbsp (27 ml) maple syrup
1 tbsp (8 g) active dry yeast
1/2 cup (75 g) whole wheat flour
1/2 cup (60 g) rye flour
1 tsp (8 g) salt
2 tbsp (20 ml) extra light tasting olive oil, plus extra for greasing
2 & 1/3 cups (375 g) bread flour, plus extra as needed
1.5 cups (235 g) pitted olives, whole or chopped, patted dry
Directions
1. To make the sponge, combine the water, milk, and maple syrup in a large bowl. Sprinkle the yeast over the liquid and whisk to dissolve. Cover and let stand until foamy, about 10 minutes.
2. Add the whole wheat and rye flours and whisk about 1 minute until smooth. Cover loosely with cling film and let stand until bubbly, 1-2 hours.
3.Add the salt, oil, and 1 cup (155 g) of the bread flour to the sponge and whisk until smooth, for 1 minute. Stir in the remaining bread flour, 1/2 cup (75 g) at a time, until the dough is too hard to stir. Pour dough out on a floured surface and begin kneading for 10 minutes, adding the remainder of the bread flour a little at a time. If the dough is sticky, add more bread flour, 1 spoonful at a time.
4. Transfer the dough to a deep bowl, oiled, and turn the dough once to coat it. Cover loosely with cling film and let rise at room temperature until doubled in bulk, 1.5-2 hours.
5. Line a baking sheet with parchment paper and brush the paper with oil. Turn the dough out onto a lightly floured surface. Pat it into a large oval and sprinkle evenly with the olives. Fold the dough over and knead it lightly to distribute the olives evenly. Shape into a loaf, gently pulling the surface taut from the bottom. Place on the prepared sheet and cover loosely with cling film. Let rise until doubled in bulk, about 1 hour.
6. Preheat your oven to 425 F (220 C, gas mark 7). It's recommended in the original recipe to use a baking stone. Using a thin, sharp knife, make a few shallow slashes on the diagonal down the length of the loaf. Place the pan on the stone and reduce the oven temperature to 375 F (190 C, gas mark 5). Bake until the loaf is golden brown, 45-50 minutes. Transfer to a rack and let cool completely.
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Thanks for watching!
Rain ????????
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Timeline
00:00 Introduction
00:28 Making the Sponge: Combine the warm water, milk, maple syrup and yeast. Let stand 10 minutes until foamy.
02:14 Add whole wheat flour and rye flour, whisk well and let stand 1-2 hours until bubbly.
03:18 Add the salt, olive oil and bread flour, mixing until it gets too hard to mix with the spatula.
06:03 Pour the remaining flour and the dough out onto your surface. Knead for 10 minutes to incorporate all of the flour into dough.
07:05 Add flour 1 spoonful at a time if the dough is too sticky.
07:41 Transfer the dough to a well-oiled bowl. Cover and let rise 1.5 to 2 hours.
08:25 Turn the dough out onto a well-floured surface and pat into an oval shape.
09:00 Add olives, squish them into the dough, then roll into a loaf.
10:20 Transfer loaf to a parchment paper-lined baking pan.
11:04 Cover and let rise about an hour.
11:19 Preheat oven to 425 F.
11:54 With a thin sharp knife, make some diagonal cuts in the bread.
12:13 Place pan into the oven and reduce the oven to 375 F. Bake 45 minutes.
12:33 The bread is done! A nice golden brown!
12:49 Cutting a slice of bread!
13:40 Wrap up and Thanks For Watching!
#rurallife #breadmaking #williamssonomabread
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How to Make Olive Bread Sticks with a KitchenAid
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Tutorial on how to make olive bread 'sticks'. These delicious black olive bread sticks are ideal as nibbles with drinks, to serve with a cheese course or to dip in a whole baked Camembert!
Leave a 250g Camembert in it's wooden box with the lid removed. Using a sharp knife, stab around 10 holes in the top and stud each hole with a few thyme leaves and a slice of garlic. Drizzle with a good squeeze of honey and season with a little black pepper. Bake at 180c for 10 to 15 minutes, or until soft and gooey in middle. Serve with the olive sticks and a little fresh honey...Bon Appétit!
Recipe & Blog:
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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