Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt
Learn how to make Focaccia! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Focaccia recipe!
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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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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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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#focaccia #kitchenandcraft
Focaccia Bread Recipe
TODAY WE MAKE FOCACCIA!
This focaccia bread recipe takes the delicious flavors of olives, tomatoes, garlic, and rosemary and bakes them all up into a delightful bread recipe that is perfect as an appetizer or snack. This bread pairs nicely with your favorite pasta dish or can be enjoyed on its own. It’s also incredibly versatile as you can swap out the herbs, or toppings.
You can also swap this for tomatoes for a different flavor profile or swap it for something like artichokes in a jar. However, highly recommend keeping the fresh tomatoes as they are a carotenoid. Carotenoids are a class of pigments known for their anti-inflammatory properties and can have positive impact on your cells, cardio health, and your gut immune system. You can also add things like bell peppers or corn onto your focaccia for even more added benefits.
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Here’s everything you need to become a focaccia master!
Ingredients :
* 500 ml warm water
* 1 tbsp sea salt
* 1 tbsp sugar
* 2 tsp instant dry yeast
* 1 tbsp olive oil
* 550 g bread flour
* olive oil
* 1 cup halved baby tomatoes
* 1/2 cup halved pitted green olives
* zest from one lemon
* flaky salt
* 1 tbsp minced fresh oregano
Instructions
In a large mixing bowl, add the warm water, sea salt, sugar, yeast and olive oil. Whisk together to combine. Then, add the flour and use a wooden spoon to mix for at least 1 minute, until the dough is wet and sticky. Cover with a tea towel and let sit for 10 minutes.
Next, you're going to perform a set of 4 folds with 10 minutes of resting time in between each set of 4 folds. Wet your hands with water. Grab a corner of the dough and gently lift it to just above the bowl's edge and then fold it over into itself, sort of sealing it like an envelope. Perform this fold 3 more times, for a total of 4. Cover with a tea towel and let sit for 10 minutes. Repeat three more times, for a total of 16 folds, letting sit for 10 minutes after each set of 4 folds.
Next, coat the dough in the bowl with olive oil. Cover the bowl with plastic wrap and a tea towel. Let rest and rise in a warm spot at room temperature for at least 1.5 hours or until doubled in size.
Once the dough has doubled in size, remove the tea towel and plastic wrap. Gently move the bowl back and forth to allow the dough to open its bubbles.
Generously coat the bottom of a 9x13 inch baking pan (or a slightly large pan if that's all you have) with olive oil. Add the dough to the pan and gently spread the dough towards the corners - don't force it, only spread it out as much as the dough allows.
Allow the dough to rest in the pan for a final proof for 30 minutes.
As the dough does its final rise, preheat the oven to 450F and prepare your toppings. Halve the baby tomatoes; cut the olives into halved width-wise; zest the lemon; mince the oregano. Set the toppings aside.
The dough should continue to stretch and rise so after 30 minutes you should be able to gently spread the dough closer to the corners of the pan.
After 30 minutes, lightly drizzle the top of the dough with olive oil and dimple the dough by pressing down on the top of the dough, making small wells/dips over the whole thing. This will look similar to playing the piano.
Next, evenly disperse the halved tomatoes, halved olives, lemon zest and a good sprinkle of sea salt. Make sure to gently press the halved tomatoes and olives into the dough.
Bake for 20-22 minutes or until golden on top. (Since oven strength varies, start checking at 18 minutes)
Remove the focaccia gently out of the baking tray to a cooling rack to fully cool. Sprinkle with the minced fresh oregano.
The focaccia is best enjoyed the day it's made. Serve with our Greek Dressing or Bread Dipping Oil to dip in!
Notes:
For a simple focaccia, use only flaky salt, fresh tomatoes and fresh oregano as your toppings.
Remember this is not a pizza, so ensure no more than 4 toppings, with even distribution. Other delicious toppings could be adding in red onion or feta cheese.
#focaccia #italianrecipes #breadrecipe
I made Cook's Illustrated Focaccia!
Hello! This is my first time showing my face so I hope I don't lose subscribers!
I was looking through my Cook's Illustrated cookbook and the recipe Focaccia (with caramelized onion, pancetta, and oregano) poked out at me. I made the sponge on Friday late afternoon and made the final mix on Saturday morning. This Focaccia was phenomenal! I highly recommend this recipe.
I forgot to lower my oven temperature to 450 degrees after placing the Focaccia in the oven. I had burnt onion and pancetta pieces, but it was still delicious!
Happy baking everybody!
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Pan
0:00 Intro
00:45 Sponge
2:00 Dough
3:51 Pancetta
4:15 Onion
7:28 Final Shaping
8:27 Toppings on Focaccia
9:15 Baking Focaccia
10:13 Cutting Focaccia
10:29 Tast Test
Facaccia with Caramelized Onion, Pancetta, and Oregano
Sponge:
1/2 Cup AP Flour
1/4 Tsp Yeast (Instant or Rapid-rise)
1/3 Cup Water
Dough:
2.5 Cups AP Flour
1 Tsp Yeast (Instant or Rapid-Rise)
1.25 Cups Water
2 Tsp Salt
#focaccia #baking #bread #recipe
Focaccia Bread Without Oven I बिना ओवन के बनाएँ स्वादिष्ट फ़ोकासिया ब्रेड | Meghna's Food Magic
No Oven Focaccia Bread
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Showing you both No Oven and Oven based recipe of famous Focaccia Bread.
You can order all ingredients from here for home delivery :
Ingredients
1/2 cup lukewarm water
1.5 tsp Active Instant yeast
1.5 tbsp sugar
2 cup Maida (Plain Flour)
1/4th cup Suji / Rava / Semilina
Salt
2 tbs olive oil
Water
Finely chopped garlic
Fried Onions
1 Onion chopped
Coriander leaves
Chili flakes
Cherry tomatoes
A few ice cubes (if baking in oven)
Method:
Take 1/2 cup lukewarm water
Add 1.5 tsp Active Instant Yeast
Add 1.5 tbsp sugar
Sugar helps activating yeast
Keep aside and wait for bubbles
IN a bowl, take 2 cup Maida (Plain Flour)
Add 1/4th cup Suji / Rava / Semolina
Add some salt per taste
Never add salt into yeast directly
Add 2 tbs olive oil (any normal oil will do)
Once yeast is activated, add it to dry ingredients
Mix well
If you need more water, add another 1/2 cup water gradually
Make soft dough
Some people use milk instead of water
Foccaccia bread is generally made with yeast else you will not get good result
Leave dough for resting for 30-60 min
Cover the bowl
In an hours time you will see dough will become double in size
Add 1/2 tbsp oil so that dough doesn’t get stick in hand
Gather the dough again
Dust some maida on work surface
I am baking on gas and in oven
Will use 1/4th dough in oven and 3/4th on gas
Grease the pan and apply parchment paper
Place dough inside the pan
Again give dough rest for 30 minutes
Cover pan with a clothe for 30 min
You will see dough again rising in size
Mix 1/4th cup water and add 1 tbs oil
We will make holes with fingers in the pan
Drizzle oil and water mixture
Sprinkle finely chopped garlic, fried onions, cherry tomatoes, chopped onions & coriander leave
Alternatively can use Rosemerry leaves or Parseley
Sprinkle Chilli Flakes & Salt
Again press toppings inside so that they stick
Drizzle oil and water again
In oven baking time 180 degree - 10 min preheat, baking time 12 min
Along with baking tray, keep few ice cubes in a separate bowl
Ice steam will give nice crust to foccaccia
And in gas baking, pre-heat a pan for 15 kmin
Place the bread tray inside
Make sure the bread pan doesn’t directly touch the base of heating pan
Cover the lead with a napkin
Slow flame cooking for 30-35 minutes
Oven baking is done
Immediately apply oil brush on top
Gas bread will be ready in 35 minutes
Check by pressing on top if cooked it will bounce back
Apply oil on top immediately
Once it cools down demould from pan
Losen up sides with a knife
and demould the foccaccia
Enjoy Foccaccia with Olive oil and Balsamic Vinegar mix dip
00:00 - Making Focaccia
00:15 - Activating the Yeast
00:51 - Preparing the Dough
02:15 - Adding Yeast
02:40 - Kneading the Dough
03:28 - Resting the Dough
04:22 - Baking on Gas and Oven
04:39 - Greasing and Lining the tray
05:01 - Shaping the Dough
05:31 - Resting the Dough again
05:46 - Making Puddles on Dough
08:22 - Baking in Oven
09:09 - Baking on Gas
10:33 - Applying Oil
11:42 - Demoulding
12:23 - Making a Dip
13:11 - Meghna Tastes the Focaccia Bread
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TIKTOK FAMOUS GARLIC BREAD RECIPE
#khathmaskitchen #garlicbread #tiktok #trend
INGREDIENTS:
1/4 Teaspoon Chili Flakes
3 Garlic Head
100g Butter
1 Tablespoon Chopped Fresh Basil
1/8 Teaspoon Salt
Baguette
Olive Oil
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