How To make Easy Dried Tomato Beer Bread

The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED

Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!

INGREDIENTS

500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt

additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top

EVOO = Extra Virgin Olive Oil

Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.

INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)

3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.


#italianfood #italiancooking #focaccia #easy

Sundried Tomato and Caramelized Onion Focaccia recipe!!! (recipe in description)

The first episode of Tang Deep is HERE!!

The cooking duo of Tang and Boto Gurl who is the sweetest sassiest miss ever!
Whats better then making some focaccia during this quarantine!?

Focaccia Dough
DRY:
725g AP FLOUR
like a smidge of salt
1package of yeast

WET:
1.5 cups water
12g sugar or idk man a big pinch?
110g olive oil

Toppings:
whatever you got!
Caramelized onions and sundried tomatoes episode coming soon punk!!!

Put it in an oven at 375f for 20 min. rotate it and take out when its GBD golden brown and delicious


Dont forget to smash that like button and see what wacky stuff tang and boto do at:
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Apple & Smoked Gouda Beer Bread

This savoury beer bread pairs the classic flavors of apple and cheese. There are chunks of sweet Ambrosia apples and smoked Gouda cheese baked into this irresistibly moist and flavorful bread.

For full recipe details:

Beer Muffins Stuffed with Mozzarella & Basil

Beer muffins with generous butter allowance, Parmesan mixed into the batter and stuffed with fresh mozzarella and basil. Thirty minutes total. Pure enjoyment. Full recipe

Jumbo Tomato~Basil Artisan Bread Loaf

Decided to try my hand at another loaf of that Artisan Bread, however, 4x larger, and made it Tomato~Basil flavored. Turned out to be quite the mess initially because of adding to much liquid, but all good, turned out great!

Bessemers Beer Bread Cooked on Ben's Menu!

Using Bessemer Cookwares 2.5L Saucepan and Lid, Ben cooks up some classic beer bread, try it out! Ingredients and instructions below!

Ingredients:

- 3 x Cup of Self Raising Flour
- Sun dried tomatoes
- 3 x Spoonfuls of Parmesan Cheese
- 1 x Full Stubby of Warm Beer (warmth wil activate the yeast)
- Bowl of Cheese

Instructions:

1. Start with a cold pan.
2. Throw in three cups of self raising flour.
3. Sift the flour.
4. Place sundried tomatoes (or whatever ingrediants you desire) into the saucepan!
5. Add three spoonfulls of parmesan cheese.
6. Mix it all through.
7. Add a full stubby of warm beer to the mixture. (warm to activate the yeast)
8. Give it a good stir around.
9. Smoothen the mixture out.
10. Sprinkle in a little bit of cheese in the centre of the mixture - add cheese in moderation!
11. Open the vent on the pan and pop it onto the cooktop with medium heat.
12. Allow the pot roughly 5 minutes on medium heat to become 'touch hot'.
13. Once this has been achieved, leave the saucepan on low heat for 30-35 minutes with lid on.

If you flip it and the cheese is golden brown, you're all done!

Easy as that! Post an image of your beer bread on our Facebook page, details below!

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