How To make Olive Focaccia
Use a firmer dough than the one used for the Rustic Bread (See recipe). Do not use Yeast. Only a large amount of starter. Mix well. Add some water if necessary. The dough should reach a 75-78 F temperature. The dough should be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish kneading by hand, on floured board. Gather the dough, rolling edges underneath again and again until the ball is smooth and rounded. Let it sit 2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready
when it does not spring back (See above) When volume has doubled, refrigerate overnight. the following day,m let temperature reach 72-74 F. Indent top of loaf with a knife. Bake for 45 minutes according to Rustic Bread instructions above.
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Homemade Focaccia with Olives and Tomatoes
Today I would like to share with you my Homemade Focaccia with Olives and Tomatoes recipe.
Written recipe:
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Tomato and Olive Focaccia | Food Channel L Recipes
I love the aroma of the homemade bread! This is a magic! The tomato and olive focaccia is one of my favourite breads because it’s made super easy and is so tasty! Can be different every time dеpending of the topping ingredients!
Food channel L - a new recipe every odd day of the month! Ideas for delicious and homemade food!
Ingredients for 12 pieces:
For the dough:
500 g all-purpose flour
7 g yeast
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp sugar
For the topping:
200 g cherry tomatoes
100 g pitted taggiasca olives
2 sprigs of rosemary
100 ml extra virgin olive oil
How to make a Garlic and olive Focaccia | Al forno | Italian bread recipe | Woodfired Oven cooking |
Let's make Focaccia! | foh-kah-chuh | This ridiculously easy Italian flatbread recipe is topped with olives, garlic, herbs, and copious amounts of healthy olive oil. Then baked in a smokey wood-fired oven until the bread is crunchy but still chewy. Delizioso!
Recipe
∙ Focaccia dough ( Pizza dough recipe: )
∙ 1½ cups water
∙ 1 teaspoon sugar
∙ 10 grams instant dry yeast
∙ ¼ cup Olive oil
∙ 4 cups White bread flour
∙ 1 teaspoon salt
Toppings:
∙ 140 grams pitted olives
∙ a fresh sprig of rosemary
∙ salt and pepper to taste
∙ olive oil
∙ 3 garlic cloves
∙ 1 tablespoon dried oregano
Enjoy!☺
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How to make FOCACCIA BREAD with OLIVES, CHERRY TOMATOS and CAPERS
These fantastic Apulian recipes never end !!!
Today we prepare PUDDICA, a focaccia from Brindisi seasoned with cherry tomatoes, olives, capers, oregano, sea salt and lots of Apulian extra virgin olive oil.
Of course let us know what you think about it and give us your advice to improve the recipe ; )
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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
Pesto Foccacia
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