How To make Basic Focaccia (Ultimate)
2 1/4 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1/2 ts Sugar
1 c Water; plus
2 tb Water
1 tb Olive oil
BASIC FOCACCIA TOPPING:
2 tb Extra virgin olive oil
2 ts Coarse salt
Freshly ground black pepper
Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except toppings, in the order specified in your bread machine owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour. With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan. Cover with a clean kitchen cloth. Let rise until doubled in height, about 30 to 60 minutes.
Preheat oven to 400F. Make light indentations with your fingertips in the surface of the risen dough. Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper. Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown. Let cool in pan. Cut into twelve equal pieces and serve at room temperature.
Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita. Copyright (c) 1993 by Thomas N. Lacalamita. Reprinted by permission of Simon & Schuster, Inc.
NOTES : This recipe was found on the Web Ketchum Kitchen at www.recipe.com
Date: Sun, 23 Jun 1996 13:57:05 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
MC-Recipe Digest V1 #126
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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How To make Basic Focaccia (Ultimate)'s Videos
Easy Focaccia Bread pt. 1
Get the Recipe:
⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge.
⭐️ Ingredients
For the dough
3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour
1½ cups + 1 tablespoon lukewarm water
1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast.
1 teaspoon sugar
2 teaspoons salt
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easiest No-Knead Focaccia Recipe #bread #sourdough #focaccia #recipe #shortsfeed #homemade #trending
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
General Bread Topics
================
00:55 Ingredients
9:55 Baker’s Percentages
11:44 Preferments
16:00 Understanding Shaping
Focaccia Instructions
================
5:30 Making the Dough and First Rise
14:05 Degassing and Second Rise
17:16 Shaping and Third Rise
19:28 Baking
Makes 2 medium loaves (roughly the size of a printer page, but oval)
Whisk together in a bowl of a stand mixer:
316g water, 70-80F (21-27C)
1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast)
8g honey
Add:
400g King Arthur unbleached all-purpose flour
50g whole wheat flour (or more all-purpose)
11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt)
Make the dough and let it rise:
========================
Mix with a hook until dough forms on low speed. Scrape down anything left on the walls.
Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough.
Knead for 4 min on medium speed.
Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp).
Second rise:
==========
Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days.
Shape, Proof, and Bake:
===================
Fresh chopped up rosemary
Extra Virgin Olive oil
For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours.
When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min.
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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
Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Whisking together the flour, salt, and instant yeast.
0:14 Adding lukewarm water and mixing to combine.
0:31 Drizzling mixed focaccia dough with olive oil.
0:45 Transferring dough to the fridge for an 18-hour rise.
0:49 Preparing the 9x13-inch pan for baking.
1:00 Deflating the dough and shaping it.
1:25 Transferring dough to prepared pan.
1:39 Dimpling the focaccia dough.
2:05 Sprinkling focaccia dough with flaky sea salt.
2:22 Transferring the pan to the oven to bake.
2:28 Removing the focaccia dough from the oven.
2:46 Slicing the baked focaccia bread.
We don't buy bread anymore! ASMR cooking. Easy Focaccia Bread Recipe
Focaccia Bread recipe - it’s simple and cheap to make. I promise you will never buy bread again. There are so many ways to use it, cut it open and place your favourite meats, cheeses, or salads inside.
To add subtitles, click on the [CC] text located in the bottom right corner of the video, and click gear select Subtitles/[CC] and you will be able to add your language subtitles.
Ingredients:
was 350ml, Updated to 440 ml water at room temperature.
4 g of active dry yeast.
400g of All Purpose (Bread Flour).
10g of sea salt .
30 ml extra virgin olive oil.
Focaccia filling:
2 g of sea salt.
10-20 ml Extra Virgin Olive oil.
Rosemary.
Instructions:
4g Active Dry Yeast.
Add 440 ml of Water to your Yeast .
Mix together well.
400g All Purpose or Bread Flour.
Mix together well.
Add 10g of sea salt.
Mix.
Add 30ml Olives Oil.
Mix oil into the dough.
cover the dough and 20-30 minutes rest.
Fold your dough 4 times from each side.
cover the dough and 20-30 minutes rest.
Fold your dough 4 times from each side.
cover the dough and 20-30 minutes rest.
Fold your dough 4 times from each side.
The dough will grow.
Grab a baking dish.
Pour olive oil into the baking dish and spread.
Place dough in baking pan.
Fold the dough and let rest for 20-30 minutes.
after 20-30 min Spread the dough.
Put extra virgin olive oil over the dough.
Make holes in the dough with your fingers.
Use your fingertips flat on dough.
Grab a coarse/flakey sea salt and rosemary to finish topping.
To help grow, use unheated oven or table .
The resting time is 2-4 hours ( the more you wait the more BUBBLES you get)
Preheat your oven to 450F! Some ovens have an internal fan. Mine doesn’t have and it still bakes perfectly.
Place into oven for 18-25 minutes it should have nice crispy edges and top.
Bon Appetit ????.
And consider adding some flavour variations, such as adding garlic or onion to the dough, or using different herbs and spices for the topping. You could also experiment with different types of cheese or meats for the filling.
Subscribe to our channel and leave some comments, we need to know your opinion, it's very important to us. Thank you for watching. I Wish you a Great Day and Enjoy Your Meal!
#ASMR #asmrfood #focaccia #bread #asmrcooking