How To make Breakfast Focaccia
1 Frozen bread dough loaf*
3 Plums,firm-ripe,large
3 c Apple slices,thin
1 1/2 tb Butter or margarine,melted
3 tb Sugar**
1 t Cinnamon,ground**
* - white bread dough, thawed ** - mix these two together ?????????????????? ?????? 1. Place dough in a lightly oiled 10x15" pan. Stretch
and press to fill pan evenly. (If dough is too elastic to stay in place, let rest a few minutes, then press.) Cover dough lightly with plastic wrap and let stand until puffy, about 45 minutes. 2. Meanwhile, pit plums and cut into 1/4"-thick
slices. Brush puffy dough with 1 tablespoon butter. Arrange plum slices, without overlapping, on dough. Brush fruit with remaining butter and sprinkle evenly with sugar-cinnamon mixture. 3. Bake focaccia on the bottom rack in a 350'F. oven
until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight, and hold at room temperature up until next day. Reheat, uncovered, in a 350'F. oven until warm to tough, 5-10 minutes.)
How To make Breakfast Focaccia's Videos
The PERFECT BREAKFAST: Genoa Style Focaccia!
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How about a true authentic Genoa Style Focaccia, handmade with a no-knead method? In Liguria, Focaccia is made thin, crispy at the bottom but very very soft in the middle with an incredible Olive Oil aroma, as we use quite a bit of it to cook this awesome focaccia. This is baked fast in a super hot home oven and the result is quite spectacular. It reminds me of the times I was in school when I was buying this focaccia for breakfast right before getting into class. Time to revive those memories.
Ingredients:
KITCHEN EQUIPMENT USED IN THIS VIDEO:
THIS FLOUR:
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: (use code MILEZERO for 10% OFF all your order)
DRY YEAST:
Flour Sieve:
Veggie KNIFE:
Super Cool - Heat Resistance up to 932F Oven Mitts:
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#focaccia #focacciabread #breakfast #genoastylefocaccia #nokneadfocaccia #asmrcooking #asmr #italianfocaccia #italianbreakfast #breakfastrecipe
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
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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 -
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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
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Anryu Kurouchi Gyuto 240mm -
#focaccia #kitchenandcraft
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
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.
Copyright © 2023 Emma Fontanella. All rights reserved.
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!
????You Would Never try other bread recipe????/ Chimichuri Focaccia???? | Incredible bread recipe دستور نان
check both recipe and enjoy. please
SUBESCRIBE and LIKE ????
As much as I like adding toppings to focaccia, the classic version is still my favorite. Here’s my go to recipe these days.
Now sourdough focaccia recipe???????????????? دستور نان فوگاکیا
Ingredients:
????400g plain white 00 flour (100%)*
???? 300g water (75%)
???? 80g starter (20%)**
???? 1 subscribe ( if you wish to see more shorts with full recipe)
???? 8g salt (2%)
12g organic evoo 3%
Toppings: fresh rosemary, evoo,
* alternative to use a 50/50 mix of Plain/All Purpose and Strong Bread Flour.
** alternative to use 30% surplus/discard (mine is still active 1-4 days old).
????Check out this video about how to prepare the satarter:
Method:
➡️dissolve starter in water, salt, oil and then flour. Mix until no dry clumps. Rest 60 mins
➡️ Make several pull and folds and lastly a double coil fold. (The dough is really wet & sloppy, so wet your hands!). Rest an hour
➡️ 3 further coil folds every 30-45mins.
➡️ bulk until double or just over.
➡️ cold retard overnight.
➡️ in a WELL oiled pan,* tip out your dough; drizzle more evoo over the dough and flip it back so the smooth side is facing up. Gently put your hands all the way under the dough to stretch it a little , it doesn’t need to go to the edge, it will eventually relax and spread out. Leave to rest 1-2 hours depending on your room temp. (Mine is currently 24-25c)
➡️ preheat oven 230c. Drizzle evoo on your fingers and on the surface of the dough and dimple away!! Add whatever toppings you like. (If you add fresh rosemary, it helps to coat it in evoo to prevent burning).
➡️ bake 230c for about 20-25mins. Depending on your oven, you might need to rotate the tray for the last 10 mins.
➡️ enjoy while it’s still warm!
*this pan is 9x13 inch. It also bake in a 10x13 inch one too (just bakes up a little thinner)
If you try, please tag me, would love to see your bakes. I’ve added them in my highlights too if you want to see other peoples creations. Happy baking!
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NOW Yummy ????Chimichurri Focaccia????????????
Chimichurri is probably my favourite condiment. It pairs so well with grilled meat, fish + veggies (especially on grilled cauliflower!). After making a batch the other day, I suddenly had a thought…how good would it be on top of focaccia?! And let me tell you…it really works ????
Chimichurri Sauce
▫️1/4 cup (25g) very finely chopped flat leaf parsley
▫️1/4 cup (25g) very finely chopped cilantro/coriander (this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro)
▫️1 tsp dried oregano
▫️3-4 cloves of finely minced garlic
▫️1 red chilli, deseeded + finely diced
▫️2 tablespoons red wine vinegar
▫️1/2 cup (115g) extra virgin olive oil
▫️1 tsp flaky sea salt
▫️Black pepper to taste
Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in fridge for an extra day or two.
In this video, I used my chimichurri to top sourdough focaccia and then made a chicken chimichurri sandwich with grilled peppers + onions. It would also be delicious with more veggies and maybe even some cheese for a veggie option ????????????????????
Breakfast Bread
Just incase you didn’t realize that you can top your focaccia with WHATEVER YOU WANT ???? I’ll put my recipe below, let me know if you want to see my overnight focaccia method. It’s so simple.
My Sourdough Focaccia recipe
•400g bread flour
•340g water (mixed with 6g butterfly pea powder)
•64g sourdough starter
•9g salt
#focaccia #sourdoughfocaccia #easybreakfast