Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
AMAZING FOCACCIA BARESE The Best Focaccia Bread Recipe
Focaccia Barese is arguably the GRANDMOTHER of all focaccia recipes and it’s not hard to see why. Once you bite into a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. This focaccia barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour.
Find out the secrets of this MASTERPIECE, created by prize winning pizza chef Mark Paterno…and then make your own. Thankfully this recipe makes 3 loaves of the focaccia, because trust me, you won’t want to share!
????Get the recipe on my website barese/
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INGREDIENTS: (This will make 3 portions)
1.4kg/6 cups water
1.6kg/6.5 cups 00 Le 5 Stagioni Flour (extra for kneading)
400g/3 ¼ cups Le 5 Stagioni Mora Integrale Flour (Wholemeal)
60g/4 tablespoons salt
40g/2.67g Extra virgin olive oil (EVOO) –plus extra for drizzling!
10g/0.35oz fresh yeast
200g cherry tomatoes (cut in half)
Dried oregano
Sprinkle of sea salt
METHOD:
1. Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl.
2. Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps!
3. Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe!
4. Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well.
5. When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through.
6. Add 60g of salt and mix it through until combined.
7. Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down. Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well.
8. You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it.
9. Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated.
Keep reading the recipe on Vincenzo's Plate website: barese/
Easy Focaccia Bread pt. 1
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⭐️ 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. ❤️
Best Focaccia Recipe | Easy Focaccia
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You will love this amazing, fluffy, homemade version of this classic Italian bread. How to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. This easy recipe is perfect for both beginners and seasoned bread bakers!
This recipe has been given to me in my professional baking pastry school and takes some time to make, but the results are definitely worth it! You can enjoy focaccia alongside pasta dishes or enjoy with green salads. I just love to eat it on its own. It is so addictive and delicious, with loads of flavour.
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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How to Make the Best Focaccia Bread at home
Focaccia is a great bread that everyone should know how to make. Focaccia bread is made with pantry staples that are mixed by hand, then let rest and folded, before proofing, adding dimples and topping with whatever you have for a crisp crust, and an open fluffy interior. Full recipe linked below.
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► Focaccia Recipe:
A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour. This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #Focaccia
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