How To make Easy Tuscan Focaccia
1 pk Quick rise yeast
1 1/2 ts Salt
4 1/2 c All-purpose flour; about
1/2 ts Sugar
Olive or salad oil 2 lg Garlic cloves; thinly sliced
1 ts Dried rosemary leaves
1/2 ts Coarse salt; (optional)
1/2 ts Pepper; coarsely ground
1/2 c Dried tomatoes in oil;
-drained Fresh rosemary sprigs for -garnish
In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1 1/4 cups water until very warm (125-130 degrees). With mixer at low speed,
beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon stir in 1 1/2 cups flour to make soft dough. Turn dough onto floured surface and knead until smooth and elastic, about 8-10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners. Cover, let rise in warm place (80-85 degrees) until doubled, about 30 minutes. While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or salad oil, stirring frequently until garlic is golden. With slotted spoon, remove and discard garlic. preheat oven to 400 degrees. With fingers make deep indentations over entire surface of dough. Drizzle garlic oil over dough; top with grated Parmesan cheese, dried rosemary, coarse salt and coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried tomato lengthwise in half. Remove focaccia from oven; top with dried tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer until bread is golden brown.
busted by Sarah G.
Posted to RecipeLu List by P&S Gruenwald <sitm@ne.infi.net> on Mar 17, 1998.
Recipe by: Unknown
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How To make Easy Tuscan Focaccia's Videos
In the Zone - Focaccia Recipe - BBC Good Food
Learn how Esther makes a simple homemade version of Focaccia, the classic Italian bread. You can serve focaccia alongside pasta dishes or enjoy it with green salads.
Full recipe here:
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HOMEMADE ITALIAN FOCACCIA in my home in Tuscany, Italy
Thank you for watching this episode with expert baker Marzia who shares her secrets on baking homemade Italian focaccia.
Ingredients:
4g brewer’s yeast
1/2 teaspoon sugar
55g water
approx 100g 0 flour (soft wheat)
300g semolina (durum wheat)
300g 0 flour (soft wheat)
400g water (+ 20g extra to dissolve salt)
3 teaspoons salt
approx 30g olive oil
*equal parts water and oil with 2 teaspoons salt for emulsion
cherry tomatoes
rosemary or oregano
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Easy and Delicious Focaccia Bread Cooking Italian with Joe
Learn how make Shockingly Easy and Delicious Focaccia Bread. This recipe reminds me of the focaccia I got in Liguria on the coast of Italy. Simple, delicious, and easy, and coated in rosemary and garlic! Get the recipe here:
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Tuscan (Focaccia) Sandwich Bread
Impress your family or friends by making sandwiches that are made with fragrant schiacciata bread. The flavor and fragrance are enhanced by the crispy golden crust.
Ingredients:
Preferment
250g or 8.81oz Bread Flour
160g or 5.64oz Water
1 Teaspoon Yeast
Final Dough
250g or 8.81oz Bread Flour
165g or 5.82oz Warm Water
1 Teaspoon Yeast
30g or 1.05oz Maltose
10g or 0.35oz Salt
20g Olive Oil
A little Unsalted butter for greasing the pan
A little salt for sprinkling
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
General Bread Topics
================
00:55 Ingredients
9:55 Baker’s Percentages
11:44 Preferments
16:00 Understanding Shaping
Focaccia Instructions
================
5:30 Making the Dough and First Rise
14:05 Degassing and Second Rise
17:16 Shaping and Third Rise
19:28 Baking
Makes 2 medium loaves (roughly the size of a printer page, but oval)
Whisk together in a bowl of a stand mixer:
316g water, 70-80F (21-27C)
1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast)
8g honey
Add:
400g King Arthur unbleached all-purpose flour
50g whole wheat flour (or more all-purpose)
11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt)
Make the dough and let it rise:
========================
Mix with a hook until dough forms on low speed. Scrape down anything left on the walls.
Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough.
Knead for 4 min on medium speed.
Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp).
Second rise:
==========
Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days.
Shape, Proof, and Bake:
===================
Fresh chopped up rosemary
Extra Virgin Olive oil
For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours.
When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min.
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This Mini Focaccia is a Bread Game Changer
Recipe:
It's your favorite dimpled, fluffy Italian bread recipe — but make it small enough for one meal! It's baked in a loaf pan so every slice gets an edge piece, and can be customized with herbs, garlic, olives, or whatever suits your taste buds best. Whether it becomes a gorgeous sandwich like Martin makes here, or a shared savory treat with delicious fix-ins, Small-Batch Cheesy Focaccia is that trendy recipe you've got to try for yourself.
King Arthur Bread Flour:
Bread Pans:
Set of 10 Bowl Covers:
Focaccia variations in this video:
Plain: Top the dough with additional olive oil and coarse salt. Bake for 17 to 22 minutes.
Rosemary-Olive: Add pitted olives to taste (1/2 cup or so) and freshly minced rosemary. Bake for 17 to 22 minutes.
Garlic Confit and Lemon: Break up 1 bulb of garlic and simmer the cloves in olive oil for 20 minutes.
Top the dough with the garlic, fresh lemon zest, and coarse salt to taste. Bake for 17 to 22 minutes.
Sandwich: Season some sliced bell peppers, halved roma tomatoes, and garlic cloves with olive oil, salt, and pepper. While the oven preheats, roast the vegetables on a cookie sheet until jammy, withered, and browned on the bottom. Martin dressed his sandwich with basil mayonnaise, Scamorza cheese (smoked mozzarella), and the vegetables.
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:44: Introduction to Small-Batch Cheesy Focaccia
0:45-2:01: Using Bread Flour to make the dough
2:02-2:49: The two bowl folds that give strength to the dough
2:50-4:15: Placing and dimpling the dough in a loaf pan
4:16-5:34: Customizing your focaccia with other ingredients
5:35-6:10: Getting the bread out of the pan after the bake
6:11-6:55: Checking out that sweet interior crumb
6:56-7:46: Making a focaccia sandwich using one small loaf
7:47: Martin can barely handle how delicious it is