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.
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!
Caramelized Onion Bread Recipe
This Caramelized Onion Bread is by far one of the best bread recipes. This bread is soft and fluffy and it smells wonderful while baking. The caramelized onion brings such a wonderful flavor.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 1 loaf
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups (500g) flour
1 tsp (5g) salt
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 bunch green onion leaves, finely chopped
1 1/3 cup (320 ml) warm water
caramelized onion
1. In a frying pan heat oil over medium heat. Cook onion until soft and golden brown, for about 7 minutes. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with green onion leaves. Dissolve the fresh yeast with salt and 1/3 cup (80 ml) water and add to the flour mixture. Add the rest of 1 cup (240 ml) water, mix everything together then add caramelized onion and knead until the dough is smooth and pulls away from the sides of the bowl. Cover it and let it sit for about 1 hour at room temperature to rise until doubled in size.
3. On a floured surface roll the dough into a loaf. Place in a 6x10 inch (15x25cm) baking tray and leave to rise again for 30 minutes. A regular loaf pan should be as good. Optional sprinkle salt and few green onion chopped leaves on top.
4. Preheat oven to 470F (240C). Place a small pot with water at the base of the oven to create steam.
5. Bake for 15 minutes with steam then remove the pot with water from the oven.
6. Reduce oven temperature to 450F (230C) and bake for another 10-15 minutes.
7. Cool on a wire rack. Let the bread cool completely before cutting.
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the most amazing NO-KNEAD FOCACCIA w/rosemary & caramelized onion recipe
#vegan
This is an adaptation of Bon Appetit's No-Knead focaccia recipe. Instead of using honey, I am using corn syrup for those who want to go vegan.
This is a super low-effort and easy bread recipe for beginner bakers and the results are absolutely outstanding. Crispy on the outside, fluffy on the inside, this is my perfect bread. Give this a shot!
Link to 11x9 Baking Pan:
0:00 Introduction
1:02 Essential Ingredients
2:32 Optional Toppings
2:49 Equipment
4:04 Disclaimer
4:18 Day 1 - Prepare Dough 1st Rise
5:32 Day 2 - Prepare Dough 2nd Rise
6:29 Prepare Toppings
6:56 Shape Bread
7:24 Add Toppings
8:16 Eat With Face
9:32 Conclusion
INGREDIENTS
BREAD
7g instant dry yeast
2 tbsp corn syrup (honey or sugar work too)
625g all-purpose flour
1 tbsp kosher salt
2 1/2 cup lukewarm water
4 tbsp extra virgin olive oil + 2 tbsp for later
Butter
TOPPINGS
1 onion
Balsamic vinegar
2 tbsp rosemary
SUPER OPTIONAL TOPPINGS
2 slices mozzerella
Parmigiano Regianno
Spring of fresh basil
TO SERVE
Olive oil
Balsamic vinegar moderna
Salt & pepper
DIRECTIONS
DAY 1
1. In large bowl, whisk together yeast, corn syrup and water. Let bloom for 5 minutes until foamy and creamy. Not foam = dead yeast.
2. Add flour and salt, combine with rubber spatula until no dry streaks remain.
3. Make room to pour olive oil. Stir well so dough is covered in oil.
4. Cover with plastic wrap and let rise in fridge for 8-24 hours, or until doubled in-size. If in a rush, you can let this rise at room temperature for 3-4 hours but is not recommended.
DAY 2
1. Remove dough from fridge and plastic wrap. Using two forks, lift up edges of dough and pull towards center. Do a quarter turn and repeat the folds. 2 full circles, so 8 total folds.
2. Generously butter baking sheet/pan. Add 1 tbsp olive oil to pan as well.
3. Add dough to pan, flipping a couple times to coat the dough in oil.
4. Let dough rise at room temp for 1.5 - 4 hours or until doubled in size.
5. Meanwhile prepare caramelized onions by cooking in butter on low heat until a dark color is achieved. About 1 hour. Optional finish with balsamic vinegar.
6. Finely chop rosemary.
7. Preheat oven to 450F
8. Lightly oil hands and create deep dimples into dough using fingertips. Your fingertips should be reaching the bottom of the pan.
9. Brush on 1 tbsp olive oil, sprinkle with salt, add caramelized onion & rosemary. Add other SUPER OPTIONAL toppings if desired.
10. Bake for 20-30 minutes, until golden brown. Check bottom of dough for crispyness.
11. Remove from pan, cut and serve immediately.
12. Enjoy :)
*You can reheat leftovers at 300F for about 10 minutes. Pro-tip, use an air fryer :)
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#vegan #pandaskitchen
How to Make a Caramelized Onion Focaccia Gourmet Pastrami Sandwich
An artisan twist on the traditional hot pastrami sandwich. With decadent ingredients from bottom to top, every bite is a mouthwatering symphony!
Prep time: 5 minutes
Serves 1
INGREDIENTS
1/4 piece of a Bon Appé® Caramelized Onion Focaccia
4oz (115g) of sliced Black Bear® Pastrami (or more if you like it piled high)
1/2 oz (15g) of applewood smoked cheddar
3-4 thin slices of red bell pepper
2-3 thin slices of red onion
ShopRite® Real Mayonnaise
ShopRite® Yellow Mustard
ShopRite® Pure Ground Black Pepper to taste
ShopRite® Kosher Dill Pickle Spears on the side
METHOD
Gather and prepare all of your ingredients ahead of time so that the sandwich can be layered quickly and served hot for maximum flavor and aroma.
Carefully slice the focaccia piece in half with a large sharp bread knife (rotate the focaccia piece vertically with one of the cut sides down to make slicing easier) and warm in a toaster or toaster oven.
While the focaccia is toasting, heat the pastrami in a microwave for 20-30 seconds on medium heat.
Once the focaccia and pastrami are warm, quickly spread some mayonnaise on the focaccia, layer pastrami and mustard (don't be afraid to use lots of mustard), ground pepper, then top with the smoked cheddar, bell pepper, onion, and the top slice of the focaccia.
Slice in half to make two smaller sandwiches and immediately serve warm with a pickle on the side.
Bon Appétit!
Chef's tip: Try swapping the yellow mustard with Honey Dijon mustard or a bit of spicy mustard for some extra zing!
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Cheesy Caramelized Onion Focaccia Bread
Get the recipe here:
Run. Don't walk to try this recipe. Onion Focaccia Bread is soft focaccia bread that is topped and baked with caramelized onions and white cheddar cheese for a delicious appetizer. Every bite is filled with an explosion of flavors. You won't be able to stop with just one piece. #bread #focaccia #easybread #onion #caramelizedonions #savoryfood #breadrecipe #easyappetizer #homesteadrecipes
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Caramelized Onion Focaccia (EASY QUARANTINE RECIPE)
Ingredients
1.25 tsp (5 grams) active dry yeast
¾ cup + 2 tbsp (188 ml) luke warm water
2 cups (300 g) all-purpose flour
1.5 tsp (8g) fine sea salt
One onion
Olive Oil
2 tsp of rosemary
Step 1:
In a small bowl, combine luke warm water with active dry yeast and mix. Let sit for five minutes.
Step 2:
In a medium bowl, combine flour with 1.5 tsp of sea salt and whisk until thoroughly combined. Add in your water-yeast mixture and mix together until it forms a dough. Knead the dough until it gets roughly smooth (around 3-5 minutes). (If rough, add a little water.)
Step 3:
Lightly grease a bowl with olive oil and place your dough inside. Grease plastic wrap and place over bowl. Let rise in a warm area for 1.5-2 hours or until doubled.
Step 4:
Grease a sheet tray or pan with olive oil and place the dough on. Spread dough out and sprinkle a generous amount of rosemary on top. Cover and let rise for 30-45 minutes.
Step 5:
Chop half an onion into small pieces. Heat a pan with some oil and lightly brown the onions. Add some water and cover to soften. Heat on pan and continue until onions are translucent and brown. Set aside.
Step 6:
Preheat over to 450 degrees Fahrenheit. Generously drizzle top of dough with olive oil and sprinkle with a little salt. Place bread in oven for 20 minutes. Take out from oven and add caramelized onions on top. Place bread back in oven for another 10 minutes.
Step 7:
Take out focaccia when it reaches a golden brown color. Let cool for a couple of minutes and cut and serve.
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