1.00 tb prepared pesto 1.00 (6-to 7-inch) prepared 1 focaccia 1.00 small tomato, thinly sliced 2.00 oz thinly sliced mozzarella 1 cheese (about 3 slices) 1 salt and pepper Spread pesto over focaccia. Arrange tomato slices over pesto. Top with cheese slices. Sprinkle lightly with salt and pepper. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot. -----
How To make Pesto Tomato and Mozzarella Focaccia's Videos
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups) - 2 tsp Salt - 1 tbsp Extra Virgin Olive Oil ( plus more for the tray) - 7g ( 2 tsp ) Yeast - 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
00:00 Intro 00:25: Make the Dough 00:42 What flour to use 01:17 Add the flour and mix 01:48 First series of stretch and folds 02:16 Second series 02:46 Third series 03:03 Fourth series 03:38 Prepare the pan and shape the focaccia 04:25 Make the dimples and add the toppings 04:54 Bake the focaccia 05:31 Make the sandwich 06:17 Pre-order my Cookbook!
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 focaccia tutorial
Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)
Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry...the ultimate homemade focaccia sandwich appears right before our eyes.
Recipe:
My Baking Sheets: Za'atar: KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: Nordic Ware® Aluminum Baker's Sheet: The Spice Way - Traditional Lebanese Zaatar with Hyssop | 2 oz | (No Thyme that is used as an hyssop substitute) Freshly Grown Seasoning. No Additives, No Perservatives (Za'atar/zatar/zahtar/zahatar):
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???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl 210 ml lauwarmes Wasser 1/2TL Trockenhefe 1 TL Meersalz 1/2 TL Honig 1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten) Abgedeckt 15-30 Min stehen lassen Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt. Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen. Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren. Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken. PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
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Recipe for 26x20cm mold
250g flour 210 ml lukewarm water 1/2 tsp dry yeast 1 tsp sea salt 1/2 tsp honey 1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt Mix all well and fold and stretch (stretch and fold all sides from outside to inside). Cover and let stand for 15-30 min Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size. After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good). Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want. Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack. PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft