Focaccia - with Garlic Confit, Rosemary and Thyme
Focaccia - with Garlic Confit, Rosemary and Thyme
Focaccia is a flat oven-baked Italian bread crisp outside but soft inside. Just delicious!
This recipe is perfect for beginners and advanced bread bakers.
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#focaccia #italianbread #flatbread #sabbathdaywoods
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The beautiful serving board is from Sabbath Day Woods and you can get online:
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'Cooking in the South of France - An Elegant View of Classic French Dishes'
ISBN-10: 1528913035 ISBN-13: 978-1528913034 AMAZON (United Kingdom)
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Music: bensound.com
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See video for instruction!
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INGREDIENTS:
serves 4-6 persons
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YEAST PROOFING:
3/4 cup lukewarm milk
1 tsp sugar
1 tsp olive oil
1tsp active dry yeast
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DRY INGREDIENTS:
2 cup all-purpose flour
1/2 tsp salt
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TOPPING / GARLIC CONFIT:
20-25 garlic cloves
1 cup olive oil
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fresh rosemary, 3-4 stems (you will use only de leaves)
fresh thyme, 2-3 stems (you will use only de leaves)
sea salt (or fleur de sel)
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Focaccia - com Confit de Alho, Alecrim e Tomilho
Focaccia é um pão italiano assado no forno, crocante por fora, mas macio por dentro. Simplesmente delicioso!
Esta receita é perfeita para padeiros iniciantes e avançados.
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#focaccia #italian #flatbread #sabbathdaywoods
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A bela tatua de servir é da ,Sabbath Day Woods' e você pode comprar online:
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'Cozinhando no Sul da França - Uma Visão Elegante de Pratos Clássicos Franceses'
ISBN-10: 1528913035 ISBN-13: 978-1528913034 AMAZON (Reino Unido) = cozinhar + em + o + sul + de + frança & qid = 1604607904 & sr = 8-1
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Música: bensound.com
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Veja o vídeo para instruções!
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INGREDIENTES:
serve 4-6 pessoas
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PROVA DE LEVEDURA:
3/4 xícara de leite morno
1 colher de chá de açúcar
1 colher de chá de azeite
1 colher de chá de fermento seco ativo
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INGREDIENTES SÊCOS:
2 xícaras de farinha multiuso
1/2 colher de chá de sal
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COBERTURA / CONFITO DE ALHO:
20-25 dentes de alho
1 xícara de azeite
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alecrim fresco, 3-4 talos (você usará apenas folhas)
tomilho fresco, 2-3 hastes (você usará apenas folhas)
sal marinho (ou flor de sal)
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Incredible Peach Focaccia With Thyme #shorts recipe
Preparation time: 30 minutes
Dough rising time: about 3 hours in total
Baking time: 20-25 minutes
Yield: 2 focaccias (20+ servings)
Check out full video recipe here:
Ingredients for 2 focaccias, approx 10x12 inch (25x32 cm) in diameter:
- 580 g / 4½ cups all-purpose flour or bread flour
- 1 teaspoon salt
- about 20 g / 1½ tbsp fresh yeast (baker's yeast)
- 3 tablespoons light brown sugar
- 360 ml / 1½ cups warm water
- 120 ml / ½ cup olive oil
- 1 egg, lightly beaten
- 2 fresh or canned peaches (4 halves), cut into wedges
- about 1 tablespoon fresh or dried thyme leaves
- more salt or sugar for sprinkling, olive oil for brushing
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#shorts #baking #shorsfeed #peach #focaccia #ricetta #recette #recipe #bread #oliveoil
Focaccia Bread Recipe Video - Laura Vitale Laura In The Kitchen Episode 35
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How To Make Focaccia Bread Art
Focaccia bread art is a new trend where you decorate focaccia with fresh vegetables and herbs to make beautiful edible art! They're delicious and fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That’s what I did with my daughter and we had a blast!
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FOCACCIA RECIPE ►
16 ounces (454 g) warm water (110ºF) divided into two bowls (2 cups)
1 Tablespoon granulated sugar
7 grams active dry yeast (2 1/2 teaspoons)
2 ounces (57 g) olive oil (1/4 cup)
1 teaspoon salt
1 Tablespoon flakey salt
24 ounces (680 g) bread flour or all-purpose flour (5 cups spooned and leveled)
4 ounces (113 g) olive oil for the pan and for drizzling on top of the focaccia after rising (1/2 cup)
2 Tablespoons fresh rosemary chopped
Vegetables, herbs and meats for topping
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Garlic & Basil No-Knead Focaccia ????
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella.
Time:
Serves: 4
Ingredients:
For the dough:
1x 7g sachet dried yeast
1 tbsp honey
600ml warm water
650g plain flour
1 tbsp sea salt flakes
4 tbsp olive oil
For the garlic, basil rub:
4 garlic cloves, roughly chopped
2 tsp sea salt flakes
Large handful basil leaves
3 tbsp olive oil
METHOD
1. Grease a 13 x 9 inch baking tray with olive oil. The tray should be at least an inch in depth.
2. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms.
3. Add the flour and salt to this and stir to combine with a wooden spoon until you have a rough but evenly mixed dough.
4. Add 3 tablespoons of the oil to a separate large clean bowl, transfer the dough into this. Turn to coat the dough in the oil and cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours to bake same day).
5. Keeping the dough in the bowl and lightly coat your hands with oil, pull up the edge of the dough and fold over the top, repeat this on all four sides, turning the bowl a quarter turn each time to make this easier. Do this three times in total.
6. Add the remaining tablespoon of oil to the prepared tin and tip in the dough spread to the size of the tin. Leave to rise for at least an hour, uncovered.
7. While this is rising, make the basil pesto. Bash the garlic cloves in a pestle and mortar with a little salt, until well bashed, add the garlic and bash until a paste forms, slowly drizzle in olive oil until combined.
8. Preheat the oven to 220°C/425°F/Gas Mark 7.
9. You know when you’re dough is ready when you poke it and the indentation slowly springs back but stays. Oil your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray.
10. Drizzle over the basil paste along with a little more sea salt.
11. Place in the preheated oven for 20-25 minutes until golden. Leave to cool for at least 10 minutes then slide a thin spatula underneath and transfer to a cooling rack to cool completely.
Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou