Focaccia - No Mixer – Bruno Albouze
Learn how to make this fantastic focaccia using the poolish/liquid starter method. The taste of Italy ????
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How To Make a Crispy Focaccia with Raisins
Like Raisin Bread? You’ll love Erwan’s Raisin Focaccia Bread.
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Ingredients:
Focaccia:
2 cups Raisins
3 1/2 cup AP Flour
1 tbsp instant yeast
1 tbsp salt
1 1/2 cup water
1/2 cup extra virgin olive oil
1 tbsp coarse salt
Toppings:
1/2 cup Raisins
1/2 cup Balsamic Vinegar
1/2 Extra virgin olive oil
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OBPL Bakes - Apple & Onion Focaccia
A simple bread loaf that requires little kneading but a lot of time. Alternatively, skip the stretching and folding process and allow the dough to rise in the fridge overnight or up to 24 hours.
Ingredients
1 ¼-oz. envelope active dry yeast, or 2¼ tsp.
2 tsp. honey or agave
2 tsp salt
5 cups all-purpose flour
4 Tbsp. olive oil, divided, plus more for topping
2 Tbsp. butter
1 medium apple
1 medium onion
Rosemary
Flaky sea salt
Directions:
In a bowl, combine yeast, honey or agave, and 2 ½ cups of warm water (around 110 degrees F). Let rest for five minutes until frothy.
Combine yeast mixture with salt. Slowly add in flour, kneading by hand or with a mixer until no dry spots remain, about 3 minutes. The dough will be sticky, but do not add more flour. Pour olive oil into a clean bowl and add the dough, turning it over a few times to coat. Cover with a towel and let rise until doubled in size, about 1 hour.
Punch down risen dough. Grabbing it from one edge, stretch the dough up and over itself, pinching it into the center of the ball. Repeat all around the dough ball. Cover and let rise again until doubled in size, about 1 hour.
Repeat stretching and folding process with risen dough. Cover and let rise until doubled for the third and final time, about 1 hour.
While dough is rising for the final time, preheat the oven to 450 degrees F. Grease a 13x9” baking pan with butter.
Cut the apple and onion into thin, even slices. There is no need to peel the apple. Set aside.
Repeating stretching and folding process with risen dough for the last time. Transfer it to the greased pan and press into the corners. If the dough resists stretching, let it rest for a few minutes.
Arrange the apple and onion slice on top of the dough. Drizzle with olive oil and sprinkle with rosemary and sea salt.
Bake for 28-32 minutes until golden brown. Serve with olive oil and balsamic vinegar, if desired. Bread will keep for about three days.
Bridgford® Apple, Gruyére & Rosemary Focaccia
What you will need:
1 loaf Bridgford® Frozen Ready-Dough, thawed and room temperature (the dough should have started to rise)
1 medium size apple, cored and sliced into thin slices
1 Tbsp fresh rosemary, chopped
¼ cup olive oil ¼ - ½ cup Gruyẻre cheese, shredded
Sea salt
How to make it: Line a baking sheet pan with parchment paper. Lightly grease paper with 1 tablespoon of olive oil. Place thawed and slightly risen dough on prepared sheet pan. Coat dough with 1 tablespoon olive oil. With palms of hands, press and stretch dough into a rectangle that is approximated 12 x 10 inches. Dimple with fingertips and use the tines of a fork to poke holes evenly over dough. Drizzle 1 tablespoon olive oil. Sprinkle half the rosemary and arrange with apple slices, overlapping slightly. Drizzle with remaining tablespoon of olive oil and sprinkle remaining rosemary over apple slices. Bake in a preheated 425° oven for 20 minutes or until golden brown and no longer doughy in the center. Remove from oven and sprinkle evenly with cheese and bake 2 minutes more. Remove from oven and lightly sprinkle with desired amount of sea salt.
How to Make Herb & Garlic Focaccia with Crab & Apple Spread
With so much flavor variety in each delicious bite, these appetizers will wow your guests and have them asking for more. A guaranteed favorite! Stop by your local ShopRite for all of the ingredients, including our new Bon Appé® Artisan Herb & Garlic Focaccia!
Herb & Garlic Focaccia with Crab & Apple Spread
Serves 10
Prep time: 10--15 minutes
INGREDIENTS
1 Bon Appé® Artisan Herb & Garlic Focaccia
500g of imitation crab meat or cooked crab
1/4 cup of diced Shop Rite® Red Delicious Apples
1/3 cup of diced red onion
2/3 cup of diced green bell pepper
50g of Shop Rite® Shredded Cheddar Cheese
1/2 cup of Shop Rite® All Natural Sour Cream
1/4 cup of Shop Rite® Real Mayonnaise
2 tbsp freshly squeezed lemon juice (optional)
1. Place all of the solid ingredients into a medium sized mixing bowl: the crab meat (flaked to a desired consistency), red onion, bell pepper, apple, and the shredded cheddar cheese. Mix gently.
2. Add all of the liquid ingredients to the mixing bowl: the sour cream, mayonnaise, and lemon juice (if desired). Mix gently once again until the ingredients are evenly coated.
3. Pull your Bon Appé Herb & Garlic Focaccia apart into long thin strips. Cut each strip into three pieces. You should end up with about 20 bite-sized pieces of focaccia.
4. Slice each bite-size piece of focaccia lengthwise along the top to create a v-shaped pocket in each piece. Use a spoon to fill each sliced focaccia piece with the Crab & Apple spread. It helps to gently place a small amount of spread in the bottom of the v-shaped pocket first to hold the pocket open and then fill the rest of each piece up with as much spread as you desire.
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Apple Focaccia
Focaccia is a spongy, easy-to-bake bread that can be enhanced by a variety of flavorful add-ins.
In honor of autumn, @ChefBillyParisi paired this fresh focaccia with apple and honey butter, which gives each bite rich, seasonal flavor! Light and airy in texture, this bread makes a deliciously hearty breakfast or satisfying afternoon snack!
Apple Focaccia
Serves: 12
Ingredients
1 ¾ cups warm water
1 tsp. sugar
1 packet active yeast
5 cups all-purpose flour
½ tsp. of salt, plus more for seasoning
5 Tbsp. of olive oil, plus more for coating
½ Granny Smith and Red Delicious* apples, seeded and thinly sliced
Instructions
1. Preheat the oven to 425°F.
2. Add the water, sugar and yeast to the bowl of a stand mixer and whisk until combined. Let stand for 7-10 minutes.
3. Add the flour, ½ tsp. of salt and 2 Tbsp. of olive oil to the bowl. Transfer the bowl to a stand mixer with a hook attachment and mix on low speed for 7-10 minutes.
4. Remove the bowl from the mixer and cover with plastic wrap. Rest in a warm, dark place for 60-90 minutes or until the dough doubles in size.
5. Punch down the dough and transfer it to a 9×13 casserole dish that has been brushed with olive oil.
6. Spread the dough to fit the casserole dish, then press down all over, using your fingertips to make indents.
7. Evenly spread the sliced apples over the top and drizzle on the remaining 3 Tbsp. of olive oil. Season with salt.
8. Bake at 425°F for 20-25 minutes.
9. Cool, slice and serve with Heinen’s shelf-stable bakery butters.
*Note: If Red Delicious apples are not available in your Heinen’s Produce Department, use Honey Crisp, Fuji, Gala, or Pink Lady apples instead.