Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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Onion Focaccia | Mike Fitzick | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Sweet, caramelized onions on a fluffy focaccia by @mike_fitzick. It’s the simple pleasures that are sometimes the best.
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Bitta Bread with Olive: Cypriot Sister of Focaccia | With Onion, Halloumi Cheese and Mint!
Hello Food Lovers! Today, we're embracing the Mediterranean vibes with a delightful recipe: Bitta Bread with Olive, the Cypriot twist on classic Focaccia. With onions that add a touch of sweetness, halloumi cheese for that extra bit of saltiness and mint for a refreshing hint, this bread recipe is bound to wow your tastebuds! So, let's gather around our kitchen, roll up our sleeves and start baking! You'll be surprised how easy it is to make, and even easier to devour!
#Bitta #OliveBread #Bread #BreadRecipe #OliveBreadRecipe #BreadRecipe
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900 gr bread dough (you may use ready to bake dough. If frozen, cover with a cloth and leave it to thaw. You can knead it yourself as well, recipe below)
250 gr halloumi, diced (wash before using to rinse off excess salt)
100 gr string cheese, diced (not essential, you can substitute 100 gr halloumi)
120 gr black olives, pitted and chopped
1 onion, finely chopped
3 sprigs of spring onion, sliced (or 10 sprigs of chives or 1,5 onions)
150 gr yogurt (4 heaped tablespoons, alternatively, kefir, cream or 100 ml milk)
100 ml olive oil, plus extra for greasing
1 tablespoon sugar (skip if you’re kneading the dough yourself)
1 egg
2 good handfuls of dried mint
1 handful of nigella seeds
1 handful of sesame seeds
• Preheat the oven on upper and lower heat, without fan to 200 C (400 F). Place a wire rack on the lower shelf.
• Put the dough in a large bowl and add onions, spring onions, halloumi and string cheese.
• Then add the yogurt, olive oil, olives, sugar, egg and finally the dried mint.
• Roughly mix for 30 seconds. Gently folding would be great, don’t punch down the dough while mixing.
• Grease a cake tin and transfer the dough to it. If there are some ingredients on top, pull the dough from sides and cover them to prevent the extra browning in oven.
• Sprinkle the sesame and nigella seeds and let it rise in a warm place about 15 minutes, until slightly puffed.
• Bake the bitta for 40 minutes. To check for doneness, thrust a pairing knife into the bitta’s centre and if there is any dough stuck to the knife, bake for another 10-15 minutes.
• Rest for 5 minutes after baking. Your bitta is ready to enjoy with the perfect crust and puffy, warm texture, which embraces all those insanely delicious flavors!
To make the bread dough:
550 gr all purpose flour
330 ml lukewarm water
1 heaped teaspoon salt
1x10 g sachet of dried yeast
1 tablespoon sugar
• Mix the lukewarm water, sugar and the yeast in a jar and let it sit for 5 minutes.
• Put the flour and the salt into a large bowl.
• Gradually pour the water into the bowl while stirring.
• Knead the dough for 10 minutes or until smooth on your counter.
• Place back in an oiled bowl. Cover with a damp cloth and leave it to prove in a warm place for 1 hour or until doubled in size.
Herbed Focaccia with Caramelized Onions and Olives
Herbed Focaccia with Caramelized Onions and Olives
Easy, fool-proof focaccia smothered in caramelized onions and olives.
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INGREDIENTS:
3 small Onions
2 tablespoons Butter plus 1 tablespoon Olive Oil
1-2 pinches of Kosher Salt
1 cup Warm Water {110 degrees}
1 teaspoon Honey
1 {1/4 oz} packet of Active Dry Yeast
2-3/4 cups of Bread Flour
1 teaspoon Kosher Salt
2-1/2 teaspoons Italian Seasoning
1 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1 tablespoon Olive Oil
1/4 cup Kalamata Olives, halved
Roasted Garlic Olive Oil, {optional for drizzling over finished bread}
DIRECTIONS:
Halve and peel 3 small onions and slice into vertical strips.
Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover, stirring occasionally until a deep golden. Remove and set a side.
Meanwhile; Mix the honey, warm water and yeast in a small measuring cup or bowl. Let proof for 10 minutes
In large bowl, stir together flour, salt, Italian seasoning, garlic powder, and black pepper.
Add the yeast/water to the dry ingredients stirring to combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil {going up and around the sides of the bowl}.
Cover with damp cloth and let rise in warm/dry place for 30-45 minutes.
Preheat oven to 450 degrees and grease rimmed baking sheet with a little olive oil.
Punch dough down, place on well oiled, rimmed baking sheet and spread out using your finger tips pat dough into 1/2-inch thick rectangle {keep it rustic looking}.
Using your knuckle, make indentations in the dough about 1/2-inch apart, {if making plain (without toppings} then prick dough with a fork in addition to making the indentations}.
Top the dough with the caramelized onions and olives. Slide the focaccia into your oven and immediately reduce the temperature to 375 degrees and bake for 17-20 minutes or until the focaccia is golden brown.
Let cool slightly, drizzle with roasted garlic olive oil, slice and serve!
Adapted from: