1 Pizza dough 2 oz Olive oil 1 pn Salt 1 oz Garlic
minced 1 1/2 oz Kalamata olives :
pitted And chopped 1 pn Rosemary -- chopped Roll out pizza dough flat without a rim, approximately 10-inch circle. Cover entire surface with oil. Evenly spread garlic and olives across dough. Sprinkle rosemary and salt. Bake in oven on pizza stone until golden brown. Allow to cool and serve. Recipe By : Cucina! Cucina! From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31 -0500
Focaccia Italiana | How to Make the Best Focaccia | No Knead Focaccia Bread | Chichabon
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe. #Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese ----------------------------------------------------------------------- Ingredients:
59mL Warm water (100°-110°F) 1 tsp Sugar 5g Active dry yeast
341mL Water 440g Bread flour 10g Salt 20g Semolina 12mL Olive oil 10g Honey ----------------------------------------------------------------------- SUBSCRIBE FOR MORE VIDEOS - INSTAGRAM -
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS: ►1 1/2 cups warm water 105-115 F ►1 tsp honey ►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp ►3 3/4 cups all-purpose flour ►1 1/2 tsp salt ►1 Tbsp extra virgin olive oil for the dough ►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING: ►2 Tbsp extra virgin olive oil ►2 Tbsp water ►2 cloves garlic minced ►1/2 tsp salt ►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs ►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Thermapen Mk4 Thermometer: ►Food Scale: ► Olivewood Spatula: ►Glass Mixing Cups: ►Flexible Food Scraper: ►Small Whisk: ►Magnetic Measuring Cups: ►Oven Mittens: ► Glass Mixing Bowls: ►Salt and Pepper Grinder: ►Blue Dutch Oven: ►Non-stick pro bake pan 9x13: ►Cooling Rack:
ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: ►Mk4 Thermometer: ►My Favorite Cutting Board: ►Hand Mixer: ►Favorite Blender: ►Food Processor: ►Glass Bowls: ►Kitchen Scale: ►Glass Storage Containers: ►Knife Block Set: ►Our Dinnerware Set: ►My White Apron:
⏱️TIMESTAMPS⏱️ 0:00 Intro 0:46 Prepping yeast 1:26 Measuring dry ingredients 1:46 Combining dry and wet ingredients 2:19 Proofing bread dough 2:40 How to make the topping 3:42 How to properly stretch and fold the dough 6:00 Adding bread topping 6:18 How to bake focaccia bread 6:57 Taste test 8:28 How to make bread dip
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????Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #bread #baking
Everyday is a foccacia day
Full recipe here:
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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❤️ OTHER VIDEOS YOU'LL ENJOY Detroit-Style Pan Pizza - Neapolitan-Style Pizza in the Ooni Pro Oven - Foolproof English Muffin Recipe -
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GARLIC AND ROSEMARY FOCACCIA DOUGH (makes one 9x13 bread) All-Purpose Flour, 100% – 600g (4 1/2 Cups) Warm Water, 75% – 450g (2 Cups) Coarse Sea Salt, 1% – 6g (3/4 tsp.) Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.) Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH Garlic Confit, as needed Fresh Rosemary, as needed Coarse Sea Salt, as needed
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EQUIPMENT THAT I USE (Affiliate Links) 9x13 Non-Stick Pan - Chef Works Uptown Apron - Chef Works Denver Apron - Lloyd's Pans Straight-Sided Pizza Pan 12x1 - Lloyd's Pans Straight-Sided Pizza Pan 10x1 - 9x13 Non-Stick Pan - Cast Iron Tortilla Press - Lodge 12 Cast Iron Pan - Lodge Cast Iron Griddle (10 x 20) - Tojiro DP Utility/ Petty Knife - Mac 6 Curved Boning Knife - KitchenAid Pro Line 7 Qt. Stand Mixer - KitchenAid Pasta Roller Attachments - Cuisinart 14 Cup Food Processor - Gas Burner Attachment for Ooni 3 Pizza Oven - Pasta alla Chitarra Pasta Cutter with Rolling Pin - Gnocchi Rolling Board - All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - All-Clad Stainless Steel 10 Fry Pan - All-Clad Stainless Steel 14 Fry Pan - All-Clad Stainless Steel 1.5 Qt. Sauce Pot - Le Creuset Enameled 11.75 Cast Iron Skillet - Fujifilm X-H1 Mirrorless Camera - Fujifilm 35mm f1.4 Lens - Fujifilm 18mm f2 Lens - Fujifilm 16-55mm f2.8 Zoom Lens - Joby Gorilla Pod 5K Tripod -
––––––––––––––––––––––––––––––––––––––– TIMESTAMPS Intro – 00:00 Why Focaccia is great for beginners – 00:11 Mixing the Focaccia dough – 00:55 Why folding dough makes great bread – 02:37 Folding the Focaccia dough– 02:52 First Fermentation – 03:21 Cold Fermentation – 03:38 Placing Focaccia dough in pan – 03:58 Final proof & dimpling the dough – 05:01 Topping the Focaccia – 06:22 Baking the focaccia – 07:06 Cutting the focaccia – 07:43 Outro – 08:15
Claire Saffitz Makes Soft & Crispy Focaccia | Dessert Person
Watch Claire Saffitz make soft & crispy focaccia, a recipe from her cookbook, Dessert Person. Not only is the recipe forgiving, making it a great introduction to breadmaking for novice bakers, it's incredibly versatile and serves as the perfect accompaniment to any meal (hello, soup weather!). You might be surprised to see just how easy it is to make a tall, fluffy, light focaccia.
#ClaireSaffitz #DessertPerson #Focaccia
Special Equipment: Instant-read thermometer Stand mixer Scale Standard half-sheet pan (18x13 inches)
Ingredients: 1 (1/4 oz / 7g) envelope active dry yeast 6 cups bread flour (24oz / 780g) 2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g) 1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands Optional toppings Flaky salt, for sprinkling the top
Video Breakdown: 0:00 Start 0:15 Intro to Focaccia 0:43 Show Intro / Animation 1:00 Dessert Person 2:00 Ingredients/Special Equipment 3:20 Mix The Dough 4:57 First Rise 6:09 Fold & Proof 8:13 Prepare Toppings 10:10 Dimpling & Baking 13:59 Taste Test / Outro
Find Dessert Person Online: Claire Saffitz on Instagram: Dessert Person Merchandise: For Other Penguin Random House Books:
Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka
Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Brooke Shuman
Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar