Easy Focaccia Bread pt. 1
Get the Recipe:
⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge.
⭐️ Ingredients
For the dough
3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour
1½ cups + 1 tablespoon lukewarm water
1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast.
1 teaspoon sugar
2 teaspoons salt
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Quick And Easy Focaccia Bread Recipe I Ready in 1 hour
Foccacia bread is amazing with soups, as a side dish or appetizer, but my favourite thing about it is that it's so,so delicious just on it's own. And this recipe is really quick and easy and ready in just 60 minutes! Try it and you'll love the infinite flavor possiblilties of this foccacia bread!
Focaccia
Ingredients:
1 ¾ Cup AP Flour (215 grams)
½ tsp Sugar (2 grams)
½ tsp Salt (3 grams)
1 ½ tsp Quick-Rise Instant Yeast (4.7 grams)
¾ Cup Lukewarm Water (177 grams)
4 Tbsp Olive Oil (54 grams) - divided
1 ½ Tbsp Grated Parmesan (8.5 grams)
1 tsp Garlic Powder (3.28 grams) or 1-2 fresh garlic cloves, minced
1 Tbsp Fresh Rosemary (1.70 grams) or 1 tsp Dry Rosemary or Italian Seasoning (1 grams)
Any additional toppings, such as cherry tomatoes, caramelized onions, sundried tomatoes, fresh basil, coarse sea salt, additional olive oil.
Preparation:
Preheat your oven to 200 °F (94 °C).
Place 1 tbsp of olive oil into a 10’’ iron skillet or any tray or dish that is 10-12” in diameter. Spread the oil with a pastry brush to cover the bottom of the pan and set aside.
Into a medium (or mixer) bowl, add the flour, sugar, salt and yeast. Mix to combine. Warm up the water to 90-100 F (32-38 C). If you don’t have a thermometer, test the water with your finger. If it feels warm, but you can still keep the finger in, it’s ready. If it’s too hot for the skin, cool down the water. I usually place a microwave safe bowl or measuring cup in the microwave for 15 seconds to get it to perfect temperature.
Slowly pour the ¾ Cup of warm water and mix to combine with a dough hook attachment or a wooden spoon if you are making this bread by hand. The dough will be dry and rough with a consistency of “shaggy dough”. Now add 1 Tbsp of olive oil and mix to combine. Let it knead with a dough hook attachment for a few minutes, until the dough pulls away from the sides of the bowl. If making by hand, transfer onto a counter and knead it for 5-8 minutes, until it forms a ball and becomes more elastic.
Now transfer the dough into the pan and stretch it out to fit the full size of the pan. The dough will be stretching back as you press, but just keep going and it will spread.
Turn off the oven. Place a clean cloth over the dough and place the dough in the warm oven for 20 minutes to proof.
While the dough is proofing, prepare your toppings.
In a small bowl, combine 1-2 Tbsp of olive oil with 1 ½ Tbsp of grated parmesan, 1 tsp of garlic powder or 2 fresh minced cloves, and 1 Tbsp of freshly chopped rosemary *
After 20 minutes of proofing, take the bread out of the oven and now preheat your oven to 400 °F (200 °C).
Spread the olive oil, garlic-rosemary mixture over the surface of the bread and make indents with the tips of your fingers, so that the olive oil and toppings fit better. Bake in the preheated oven for 20 minutes. Once baked, you can top the focaccia with more olive oil or some fresh chopped basil and coarse sea salt. Let it cool slightly, cut into slices and serve!
Thank you for watching ????
Enjoy!
*Fresh rosemary must be washed and patted dry with a paper towel. To remove the leaves, place your index finger and thumb at the tip of the stalk as squeeze these two fingers tightly around the stalk. While keeping the stalk firmly with the other hand, slide your fingertips down the stalk and the rosemary leaves will release from the stalk. Discard the stalk and then finely chop the leaves using a sharp knife or kitchen scissors. If you crush the leaves slightly afterwards, you will be able to release more flavor.
#focaccia #skilletbread
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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EQUIPMENT THAT I USE (Affiliate Links)
9x13 Non-Stick Pan -
Chef Works Uptown Apron -
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Lloyd's Pans Straight-Sided Pizza Pan 12x1 -
Lloyd's Pans Straight-Sided Pizza Pan 10x1 -
9x13 Non-Stick Pan -
Cast Iron Tortilla Press -
Lodge 12 Cast Iron Pan -
Lodge Cast Iron Griddle (10 x 20) -
Tojiro DP Utility/ Petty Knife -
Mac 6 Curved Boning Knife -
KitchenAid Pro Line 7 Qt. Stand Mixer -
KitchenAid Pasta Roller Attachments -
Cuisinart 14 Cup Food Processor -
Gas Burner Attachment for Ooni 3 Pizza Oven -
Pasta alla Chitarra Pasta Cutter with Rolling Pin -
Gnocchi Rolling Board -
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer -
All-Clad Stainless Steel 10 Fry Pan -
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All-Clad Stainless Steel 1.5 Qt. Sauce Pot -
Le Creuset Enameled 11.75 Cast Iron Skillet -
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Fujifilm 16-55mm f2.8 Zoom Lens -
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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
How to make 1 Hour Focaccia ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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How to make focaccia bread with Paul Hollywood Pt 1 | The Great British Bake Off
Paul Hollywood and Mary Berry on how to make the perfect dough for focaccia bread.
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The Great British Bake Off is the ultimate baking battle where passionate amateur baking fans compete to be crowned the UK’s Best Amateur Baker.
Focaccia Bread Recipe by Food Fusion
Indulge in the warm freshly baked goodness of this Focaccia Bread made with Olper's Full Cream Milk Powder! Made with just a handful of ingredients, this recipe is simple yet satisfying. The addition of Olper's Full Cream Milk Powder gives the bread a soft, pillowy texture that's hard to resist. Top the focaccia with your favorite herbs or olives, or enjoy it plain as a side dish or sandwich bread.#happycookingtoyou #foodfusion # #Olpers #OlpersMilkPowder #happycookingtoyou #digitalammi #digitalmom
Written Recipe:
Recipe in English:
Ingredients:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-In a jug,add instant yeast,caster sugar,lukewarm water & mix well,cover & let it proof for 5 minutes.
-In a bowl,add all-purpose flour,salt,milk powder & mix well.
-Add yeast mixture,olive oil & mix well until gluten is formed (3-4 minutes).
-Add all-purpose flour & mix well until dough is formed.
-Add olive oil & knead well.
-Grease with olive oil,cover with cling film & let it proof for 30 minutes (warm place).
-Transfer the dough on a clean working surface,add olive oil, use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again.
-On greased bowl,place dough,cover with cling film & let it proof for 30 minutes (warm place).
-Grease baking tray with olive oil.
-Transfer the dough on greased baking tray,use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again,cover with cling film & let it proof for 30-40 minutes (warm place).
-In a small frying,pan add olive oil,garlic & fry until light golden.
-Let it cool.
-On bread dough,add garlic infused olive oil,use your fingers to dimple the dough,add fried garlic, black olives,cherry tomatoes,rosemary,salt & red chilli crushed.
-Bake in preheated oven at 190C for 25 minutes (on both grills).
-Let it cool on a wire rack.
-Cut into pieces,drizzle olive oil & serve!
Recipe in Urdu:
Ajza:
-Khameer (Instant yeast) 1 tbs
-Bareek cheeni (Caster sugar) 1 tbs
-Lukewarm water 1 Cup
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Namak (Salt) 1 tsp
-Olper’s Milk powder ¼ Cup
-Extra virgin olive oil 3 tbs
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Extra virgin olive oil 1 tbs
-Extra virgin olive oil ½ tsp
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1-2 tbs
-Extra virgin olive oil 1 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Black olives sliced as required
-Cherry tomatoes as required
-Rosemary as required
-Namak (Salt) to taste
-Lal mirch (Red chilli) crushed to taste
-Olive oil
Directions:
-Jug mein khameer,bareek cheeni aur neem garam pani dal ker ache tarhan mix karein aur dhak ker 5 minute proof hunay kliya chor dein.
-Bowl mein maida,namak aur milk powder dal ker ache tarhan mix ker lein.
-Yeast mixture aur olive oil dal dein aur gluten form ho janay tak ache tarhan mix ker lein (3-4 minutes).
-Maida dal dein aur dough form ho janay tak ache tarhan mix ker lein.
-Olive oil dal ker ache tarhan ghond lein.
-Olive oil sa grease karein aur cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Clean workings surface per dough rakh dein,olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker lein.
-Greased bowl mein dough rakh dein,cling film sa cover ker lein aur 30 minutes proof hunay kliya garam jagha per rakh dein.
-Baking tray ko olive oil sa grease karein.
-Dough ko greased baking tray per dal dein aur fingers ki madad sa dough ko dimple ker lein ta ka air pocket bun jaye phir dough ko fold ker ka dubara dimple ker lein,cling film sa cover ker lein aur 30-40 minutes proof hunay kliya garam jagha per rakh dein.
-Chotay frying pan mein olive oil aur lehsan dal dein aur light golden ho janay tak fry ker lein.
-Thanda ker lein.
-Bread dough per garlic infused olive oil dal dein aur fingers ki madad sa dough ko dimple ker lein, fried garlic,black olives,cherry tomatoes,rosemary,namak aur lal mirch crushed dal dein.
-Preheated oven mein 190C per 25 minutes (on both grills) kliya bake ker lein.
-Wire rack per thanda ker lein.
-Pieces mein cut ker lein aur olive oil drizzle ker k