How To make Thyme Focaccia and Parmesan Focaccia
2 active (1/4-ounce packages) dry yeast (=3D5
-- teaspoons)
1 teaspoon sugar
2 cups warm water (105=B0-115=B0 f.)
1 tablespoon table salt about
5 1/2 cups all-purpose flour (about)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated parmesan
coarse salt for sprinkling
freshly ground black pepper for
-- sprinkling
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450=B0 F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.
If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks.
How To make Thyme Focaccia and Parmesan Focaccia's Videos
Easiest Focaccia Bread Recipe | Rosemary, Thyme and Oregano Garlic
Hi guys welcome back to my channel. I'm recently new to baking and I hope that it serves as encouragement for those of you who are new to baking as well. Here are a few tips about this recipe.
-I always use the desired dough temperature to determine the temperature of my liquids when baking. I'll link the video below. But this step is optional, you can also just use room temperature water, use cooler water if your house is warm and warmer water if your house is cold. This is why I use the desired dough temperature method because I don't have to guess what temperature to use. Also using the desired dough temperature just makes sure you have consistent results each time.
-I'm using active dry yeast in this recipe and as you can see I didn't proof it. There's no need to proof active dry yeast if the yeast is not close to the expiration date. You can also use instant yeast, the equivalent amount will be in the ingredients list.
-After combining the ingredients you can knead the dough by hand but I'm using my stand mixer. You can also knead using a food processor. Knead for about 5-8 minutes and check on the consistency of the dough. If the dough is wet and very sticky add upto an extra 1/4 of flour. Add a table spoon at a time. The dough should be just a little bit sticky and very soft. If the dough is tough then you have too much flour, so add a little bit extra flour at a time. If your kneading with a food processor or stand mixer, finish kneading by hand. Sprinkle a little bit of flour on the countertop and knead for about 30 seconds then form the dough into a ball and let it proof in a greased dish that is covered tightly with plastic wrap.
-When prepping the toppings you don't have to mix in the herbs with the oil. Adding the oil to the herbs helps the herbs to release for flavor.
-Creating the dents in the dough traps the oil on the dough. If your finger(s) stick to the dough, either flour your fingers or wet them.
-since this breed does not contain any preservatives, it will go bad in about 4-5 days. Cut it up and store it in a tightly sealed bag and place in the freezer.
This recipe is very easy and I hope you guys have similar success as me. You honestly won't be able to stop eating this bread, for how little effort and time it takes its very delicious. You can also double the batch so you have enough to store in the freezer or share with friends and family.
Enjoy!
Ingredients
Dough
☐ 3 1/2 cups AP flour 420g (Use Bread flour for a chewy bread)
☐ 2 1/4 tsp Active dry yeast
☐ 1 tsp salt
☐ 2 tsp sugar
☐ 1 1/4 cup water (room temp or use the DDT)
☐ 1/4 cup olive oil
Toppings (per bread, half of dough) Multiply by 2 if making one big loaf
Plain
☐ 1 tbsp olive oil
☐ a pinch of coarse sea salt or flaked sea salt
Rosemary Garlic
☐ 1 tbsp fresh (optional, chop fresh rosemary) or dried Rosemary
☐ 1/2 tsp powdered garlic
☐ 1 tbsp olive oil
☐ a pinch of coarse sea salt or flaked sea salt
Thyme, Oregano Rosemary Garlic
☐ 1 tbsp fresh (optional, chop fresh rosemary, thyme and oregano) or dried
☐ 1/2 tsp powdered garlic
☐ 1 tbsp olive oil
☐ a pinch of coarse sea salt or flaked sea salt
Garlic
☐ 1/2 tsp powdered garlic
☐ 1 tbsp olive oil
☐ a pinch of coarse sea salt or flaked sea salt
Desired Dough Temperature:
????Kitchen Equipment ????
✧4.5 Qt Kitchen Aid Mixer:
✧4.5 Qt kitchen aid Pouring shied:
✧ 6 Qt Kitchen Aid Mixer:
✧Kitchen scale:
✧Dough Cutter/Scrapper:
✧Glass Bowl 11:
✧Glass Bowl 10:
✧Glass Bowl 6:
✧Glass Prep Bowl:
✧Wilton 9 x 5 Loaf Pan:
✧Spatula:
✧Baking Book:
????Filming Setup????
Cameras
✧Canon M50:
✧Canon 90d:
Lenses and adapters
✧Sigma 30 f1.4:
✧Canon EF-S 18-135mm f/3.5-5.6 is STM:
✧Canon EF 50mm f/1.8:
✧M50 Lens Adapter:
Tripods and attachments
✧Tripod:
✧Tripod:
✧Horizontal camera stand:
✧Horizontal tripod arm:
Lighting
✧Soft box lights (I use 2 GVM 80W LED Video Lights):
The Best Focaccia Bread / Garlic Rosemary Focaccia / Focaccia Recipe / Cook at home
Focaccia is a very simple Italian yeast bread. Garlic and rosemary herb focaccia - Focaccia con Aglio e Rosmarino - a classic favorite of this fragrant bread.
If you liked this video, don't forget to leave LIKE, SUBSCRIBE and SHARE it with your friends! Thanks!
Homemade Cheese Cookies
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Soft Brioche Bun
Ingredients:
250g flour
1 tsp salt
1 tbsp olive oil
160ml water room temperature
5g yeast
Garlic, rosemary, grated parmesan, olive oil
First bake at 250C for 5 mins, then at 200C for 20 mins
#cookathome #focaccia #garlicfocaccia #recipe
Olive and Parmesan Focaccia Bread
Using the Saturday White Bread recipe from Ken Forkish's Flour, Water, Salt, Yeast, we made a crispy and chewy focaccia bread and topped with olive oil, sea salt, Castelvetrano olives, and grated Parmesan cheese.
Ingredients:
- 750g of All-Purpose Flour
- 250g of 00 Flour
- 720g of water
- 21g of instant yeast
- 1 teaspoon of yeast
- 3 tablespoons olive oil
- 1/3 cup Castelvetrano olives
- 1/4 cup grated Parmesan
Equipment:
- Large container with lid or glass bowl
- Digital kitchen scale
- Digital Thermometer
- 4-cup measuring cup
- Rectangular baking sheet
- Oven thermometer
- Parchment paper
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
Pepper and onion Focaccia Bread
Ingredients
All purpose flour / maida - 2 cups
Warm water - 3/4 cup
Active dry yeast - 1 1/2 tsp
Sugar - 1 tbsp
Salt to taste
Extra virgin Olive oil - 3 tbsp
Chopped bell peppers - 1 cup
Chopped onion - 1/2 cup
Rosemary
Some more extra virgin olive oil for drizzle
Parmesan cheese
Direction
In a mixing bowl, add water, yeast and sugar. Allow it to sit for a few minutes to activate the yeast.
1. Add flour, salt and oil. Knead the dough until it is smooth and elastic, about 10 minutes.
2. Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil. Cover it and let it rise in a warm place for an hour or until double in size.
3. Coat the cookie pan sheet with good amount of olive oil. Turn the dough out onto the oiled baking pan.
4. Stretch the dough out to an rectangular shape, about 1/2 inch thick.
5. Make a bunch of dimples in the dough, drizzle some olive oil. Scatter the bell peppers, onion and rosemary. Sprinkle some parmesan cheese. Cover the pan and allow the dough to rest for 45 minutes.
6. Bake the Pepper Onion Focaccia Bread in your preheated oven @400 degree F. for about 25 minutes on the bottom rack.
7. Allow it to cool and cut it. Serve it with soup, balsamic vinegar or as is.
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Focaccia Bread
Focaccia Bread
Ingredients:
Plain flour 225g
Dry yeast 1/2 tea spoon
Sea Salt
Rosemary 1 tea spoon
Thyme 1 tea spoon
Warm water 150ml
Olive oil 2 tbl spoon
Mix all Sry ingredients together.
Add water and oil, mix all again.
Leave in a warm place for approximately in 1 hour.
Bake for 15-20 min
Mmmmmm.... Yum-Yum!
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