KETO Focaccia Art ???? ???? || The Great British Bake Off 2021 || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION]
It’s episode 3 of The Great British Bake Off - Bread Week!
Today we're making Focaccia.
| Coconut Flour Focaccia |
BREAD INGREDIENTS:
- 8 Eggs
- 4 tbsp Greek Yogurt
- 114g Coconut Flour
- 5 tbsp GROUND Psyllium Husk
- 1 tsp Salt
- 2 tsp Baking Powder
- 3 tbsp Olive Oil
- OPTIONAL: Toppings
METHOD:
1. Preheat the oven to 190c/375f. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the eggs and the yogurt until well combined. Then add the coconut flour, psyllium husk, salt and baking powder. Mix together until a thick, fluffy dough has formed.
3. Transfer the dough to your baking sheet and form a rectangle with your hands that's about an inch thick.
4. Brush the oil all over the top of the bread. Then decorate with your toppings, pushing them gently into the dough.
5. Place in the oven for 20-22 minutes, or until the top and sides are a nice golden brown. Remove, cut into 12 slices and enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used. These macros DON'T include toppings.
Serves 12:
Per Serving:
Calories: 151kcal
Fat: 11g
Protein: 6g
Net Carbs: 1.3g
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Focaccia onions and olives for 2,5€ #focaccia #foccacia #veganrecipes #easyrecipe
This is an easy, made in the same day recipe of focaccia with olives and onion as toppins, that you would love! Is quite easy to do and super cheap to prepare at home, you don't need many ingredients and you can be creative with the toppings as it accepts a lot of things.
A different way of eating Italian-inspired dishes. You can eat it as a starter, as a side, for a picnic or to bring to a party or barbeque!
Once you know how to do it, you won't stop finding excuses to prepare it at home. Start in the morning and have it ready for lunch.
Ingredients:
500g of strong flour
400ml water
10g of salt
10g of fresh yeast ( you can replace by 3,5g of dry yeast)
40-50 ml of virgin olive oil ( a good one but not too acidic) (keep 20 ml for the toppings)
For the topping:
1 onion
50-80 g of boneless olives
1 branch of rosemary
2 branches of thyme
crystal salt
Music:
Bushwick Tarentella Loop de Kevin MacLeod tiene una licencia Atribución 4.0 de Creative Commons.
Fuente:
Artista:
Everything Focaccia, Learn to Bake With Chef Gail Sokol!
Learn how to make a yeasted dough known as focaccia that is topped with fresh rosemary, poppy seeds, sesame seeds, onion, garlic and a fragrant garlic oil. Subscribe for more baking tutorials with Chef Gail Sokol!
BAKING FOCACCIA BREAD WITH CALISTA | JAMIE CHUA
In today’s episode of Jamie’s Palate, Calista and I made a Maldives themed Focaccia bread cause we just miss traveling so much - and it turned out pretty and delicious! Not bad for a first try, so kudos to Calista ????
#JAMIECHUA
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Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/