Focaccia - Italian Flatbread
Focaccia has been around since Roman times. It's a delicious Italian flatbread - the springy interior is surrounded by a thin crunchy crust. The top is sometimes sprinkled with olives or herbs, but some people like to load their focaccia with lots of other things like sun-dried tomatoes, anchovies, goat's cheese. So it's almost like a pizza with a very thick base. Focaccia gets its springiness from the large amount of water in the dough. This makes it quite difficult to work with and I highly recommend using a stand mixer.
The written recipe for focaccia is here:
CHAPTERS
00:00 Intro
00:49 Ingredients
2:03 Mix the dough
3:51 Prep for first rise
4:30 A slight disaster
5:00 A proper knead
5:45 Prove again
6:00 Getting ready to bake the focaccia
7:57 Bake!
8:32 Taste test time
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HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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How To Make Focaccia | Jamie & Gennaro
Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack.
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HOW TO MAKE FOCACCIA DOUGH⎮EASY & NO KNEAD
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
How French Baguettes Are Made In Paris | Regional Eats
How Brie De Meaux Cheese Is Made In France | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Classic Focaccia - Italian Focaccia Bread
Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Italian Focaccia Bread can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best.
#focaccia #italianbread #classicfocaccia
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
5 cups (630g) bread flour
2 tsp (15g) flaky salt
30g fresh yeast (3 tsp (10g) active dry yeast)
1 2/3 cup (400ml) lukewarm water
2 tsp (10g) sugar
1/4 cup (56g) extra-virgin olive oil
Topping
1/4 cup (56g) of extra-virgin olive oil
2 tbsp (30ml) water
Fresh rosemary, chopped
1. In a large bowl whisk together the flour and salt.
2. In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil.
7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
8. Cover and let it rest for 30 minutes more.
9. Meanwhile preheat oven to 425F (220C).
10. Chop fresh rosemary and thyme. In a small bowl combine oil with water.
11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
13. Cool slightly before cutting. Enjoy!
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