How To make Rosemary Whole Wheat Focaccia with Garlic
1/2 c plus 1 tablespoon cold water
1 3/4 ts salt
1 tb honey
2 tb olive oil
2 ts dried rosemary leaves
1 c whole-wheat flour
1/2 c bread flour
1 oil and cornmeal for baking
-pans 3 tb butter or margarine
2 lg. red onion, thinly
-sliced, slice; s separated 1 1/2 c finely shredded
-parmigiano-reggiano; cheese 1 parmesan-like hard cheese
1/4 c finely julienned sun-dried
-tomatoes 1 salt
1 crushed hot red pepper
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94
grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.
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No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
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Whole Wheat Focaccia Bread Recipe
#focaccia #wholewheat
ingredients :
500 gr of flour
Baking powder
Salt
Pepper
Sugar
Olive oil
Water
Rosemary
ingredienti :
500 gr di farina
Lievito di birra
Sale
Pepe
Zucchero
Olio EVO
Acqua
Rosmarino
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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 al Rosmarino | Poolish Method
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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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Full recipe
Focaccia Bread Using Wheat Flour I No Knead Easy Italian Recipe
Hey Everyone! We're back with an Italian recipe this time. Focaccia Bread. The bread follows a healthy option by using wheat flour. So you can enjoy some bread without feeling guilty! This recipe is great for beginners who want to experiment with bread-making and it's an easy, fool-proof recipe. So please do try and check it out; y'all will definitely love it!
If you liked this recipe, please like & subscribe!
Ingredients Recap:
*3 cups wheat flour
*1 tsp (5gm) yeast
*1/2 tsp Himalayan salt or Kosher salt
*1 tbsp sugar
*1/2 tbsp oregano
*3 tbsp olive oil (need 1/2 cup in total)
*1.5 cups lukewarm water
Toppings
*Onions, Basil, Olive oil, Rosemary,
garlic, mushrooms, salt, bell peppers, cheese, etc.
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