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):
Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
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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.
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Homemade Cheese Cookies
Delicate and Airy Raisin Muffins
Stuffed Crepes with Minced Beef
Homemade Crepes Recipe
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
Focaccia bread with thyme, cheese and tomatoes
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Professional Baker Teaches You How To Make FOCACCIA!
Focaccia of the Potato Parmesan variety is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 2 9-inch breads
Ingredients
1 ½ lbs (680 g) russet (baking) potatoes (2-4)
1 ¾ cups (440 ml) warm water (105 F/40 C)
2 ¼ tsp (8 g) (1 pkg) instant dry yeast
3 ¾ cups (555 g) all-purpose flour
2 tsp (10 g) coarse sea salt, plus extra for sprinkling
olive oil
1 (1 g) tsp chopped fresh thyme
½ cup (40 g) grated Parmesan cheese
Directions
1. Peel and dice 1 pound of the potatoes and boil them in salted water until tender, about 10 minutes. Drain the potatoes well and push through a ricer, or mash by hand. Measure out 1 ½ cups, loosely packed if pushed through a ricer, and 1 ¼ cups if mashed. Allow the potatoes to cool to just above room temperature.
2. In a large mixing bowl or in a mixer fitted with the hook attachment, add the water, yeast, flour, cooled mashed potatoes and 2 tsp of salt. If mixing by hand, stir until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth and elastic (but dough will be soft), about 8 minutes. If using a mixer, mix first on low speed until all is blended, then increase by one speed and knead the dough until elastic (but it will still stick to the bottom of the bowl and even the sides slightly) about 4 minutes. Place the dough into an oiled bowl, cover it with plastic wrap and let rise for 90 minutes.
3. Grease 2 9-inch pie plates. Turn the risen dough out, divide in half and roll out into 2 circles 9-inches across and gently place into the prepared pie plates. . Cover the plates with tea towels and let the dough rise 45 minutes.
4. Preheat the oven to 400 F (205 C). Peel the last of the potatoes (1-2) and slice thinly on a mandolin or through a food processor. Toss the potatoes with olive oil and a pinch of salt along with the thyme. Uncover the dough and dimple gently with you fingers. Sprinkle an even layer of grated Parmesan over the dough and arrange the potato slices overtop, overlapping halfway. Top the potatoes with a generous and even layer of Parmesan. Bake the focaccia for about 35 to 40 minutes, until the Parmesan cheese browns evenly. Cool the focaccia for 10 minutes in their pans, then carefully remove to cool completely before serving.
The focaccia is best enjoyed the day it is baked.
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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.