1.00 pk yeast (1 tb) 2.00 c warm water, seperated 5.50 c all purpose flour 1.50 ts salt 1.00 ts freshly ground pepper 3.00 tb olive oil 1 toppings 1 extra virgin olive oil 1.00 ts kosher or sea salt 2.00 ts chopped fresh thyme 1.00 herb infused oil 1 recipe to follow SPRINKLE YEAST OVER 1 c WARM WATER AND LET DISSOLVE ABOUT 10 MINUTES. MIX DRY INGREDIENTS USING FIVE c OF FLOUR TO START AND THEN ADD YEAST WATER AND LEFT OVER WATER AND OIL. ON LIGHTLY FLOURED SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC ADDING MORE FLOUR IF REQUIRED. PLACE IN LIGHTLY GREASED BOWL TURNING ONCE TO COAT TOP WITH OIL. LET RAISE DOUBLE IN BULK AND PUNCH DOWN. trANSFER TO LIGHTLY FLOURED AND KNEAD GENTLY FOR 1 MINUTE. LIGHTLY GREASE A 14 INCH PIZZA PAN AND ROLL DOUGH OUT TO FIT MAKE 1/2 INCH INDENTATION WITH FINGERTIPS AND LET RAISE 30 MINUTES. ADJUST LOWER RACK TO BOTTOM OF OVER AND LEAVE brOIL RACK IN OVER. PREHEAT TO 425* AND PLACE 1 c OF ICE CUBES IN A PAN ON TOP RACK. brUSH brEAD WITH 1 Tb OIL AND SPRINKLE ON SEA SALT. COOK 30 MIN. UNTIL brOWN AND TAPS HOLLOW. brUSH WITH 1 Tb OIL AND ADD THYME. Serve with Herb infused oil. From Good Housekeeping. By valerie@nbnet.nb.ca (valerie) on Mar 18, 1997. -----
How To make Focaccia (Black Pepper)'s Videos
Copycat Panera Black Pepper Focaccia
With this copycat recipe, you'll be able to make an amazing loaf of Panera's black pepper focaccia. This Italian yeast bread has a thin, crispy crust and soft texture that's perfect for eating plain or making into delicious sandwiches.
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???? INGREDIENTS 4 1/8 cups bread flour (500g) 3 teaspoons fast-action yeast (10g) 2 teaspoons salt (10g) 3 tablespoons extra virgin olive oil (45 ml) 1 teaspoon black pepper 1 2/3 cups water (400 ml) Additional extra virgin olive oil, for drizzling Coarse sea salt, for garnish
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BLACK PEPPER FOCACCIA BREAD | #breadrecipe #breadmaking #focaccia #focacciabread
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.
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!
Garlic & Pepper Focaccia Recipe | Mmhmm
This savoury, spicy and buttery twist on a classic Italian bread will earn you some stripes from friends and family. If you are dieting or trying not to eat carbs I have to urge you to not make this. You’re going to have a hard time not eating the whole thing in one sitting it’s literally that good. Note that this recipe calls for a generous amount of olive oil so its not the cheapest bread to make.
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Focaccia Four Ways
Focaccia dough recipe -
Ingredients 1. Shallot - 1 medium 2. Butter - 1 tablespoon 3. Red bell pepper - few slices 4. Olive - 2, sliced 5. Tomato - half, sliced 6. Mozzarella - few slices 7. Small potato - few slices 8. Parmesan cheese 9. Salt and pepper for seasoning 10. Olive oil for drizzling
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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