How To make Focaccia 6
1 lg mild onion; sliced
2 tb dry yeast
1 tb sugar
3/4 c warm water
1/2 c olive oil; divided
1 ts salt
1/2 c warm water
3 c flour; (more as needed)
Kosher salt Rosemary
Cover sliced onions with cold water. Set aside.
Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3 cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till smooth, adding flour as needed. Put dough in greased bowl and rise in warm, steamy oven till doubled, 30 to 45 minutes. While dough is rising, drain onions well and saute in 1 T oil till limp. Remove from heat, cover and set aside. When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil. Sprinkle with kosher salt to taste. Drain onions and scatter over surface. Sprinkle entire dough generously with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and golden. Cut in wedges or squares. Serve warm but it's good cold too.
>From: LoisO43779@aol.com
How To make Focaccia 6's Videos
Easy Focaccia Bread pt. 2
Get the Recipe:
⭐️ Our focaccia bread is golden and crisp on the outside, soft and fluffy on the inside. And with our no-knead recipe, you won't even make your hands dirty.
⭐️ Ingredients
Rosemary Topping
2 to 3 tablespoons olive oil 1 tablespoon for the baking tray - 1 to 2 tablespoon on top
3 tablespoons water
½ teaspoon salt
1 teaspoon coarse salt or flaky salt
5 sprigs rosemary
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. ❤️
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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9x13 Non-Stick Pan -
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Lodge 12 Cast Iron Pan -
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Mac 6 Curved Boning Knife -
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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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Olive and rosemary no knead focaccia voiceover
Olive and Rosemary Focaccia ASMR
The Best Focaccia Bread
Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Whisking together the flour, salt, and instant yeast.
0:14 Adding lukewarm water and mixing to combine.
0:31 Drizzling mixed focaccia dough with olive oil.
0:45 Transferring dough to the fridge for an 18-hour rise.
0:49 Preparing the 9x13-inch pan for baking.
1:00 Deflating the dough and shaping it.
1:25 Transferring dough to prepared pan.
1:39 Dimpling the focaccia dough.
2:05 Sprinkling focaccia dough with flaky sea salt.
2:22 Transferring the pan to the oven to bake.
2:28 Removing the focaccia dough from the oven.
2:46 Slicing the baked focaccia bread.
Extra-flavorful focaccia
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***RECIPE***
water
honey (or other sugar)
dry yeast
salt
pecorino (or other hard grating cheese)
cornmeal
whole wheat flour
bread flour
olive oil
coarse finishing salt (I used Maldon smoked sea salt)
butter
garlic
fresh herbs (rosemary is classic but I used sage)
For a standard home sheet pan, build your dough up from 2-3 cups (473-710mL) of water, depending on how thick you like your focaccia. I used a mini sheet pan and only one cup of water.
For every cup (237mL) or water, use a teaspoon each of salt, honey and dry yeast, and about 30g (a big spoonful) of grated pecorino — combine all that. For every cup of water I use a big spoonful of cornmeal and two big spoonfuls of whole wheat flour, and just enough bread flour to make it come into a dough (see the spoon lifting trick in the vid).
Cover and let rise for a couple hours at room temp, or put in the fridge for a day or two (a longer rise in the fridge will taste better). Don't be worried if the dough doesn't rise much.
Wet your hand, grab one side of the dough, stretch it out and fold it back over on the dough — repeat a few times until the dough won't stretch easily anymore.
This dough tends to stick inside baking vessels, so if your pan doesn't have a nonstick coating, I recommend lining it with parchment paper.
Liberally oil the inside of your sheet pan (even if it's lined with parchment), put the dough in and swish it around in the oil to get the pan and the dough fully coated. Stretch the dough out as flat as possible, which won't be much. Cover and let rise at room temperature for an hour or two until puffy.
Put a little more oil on top and use your fingertips to dock the dough while stretching it out into the corners of the pan. Top with some crunchy finishing salt.
Bake at 400ºF/200ºC until very brown on top and the bread feels like a stiff spring when you poke it — mine took 15 min. While you're waiting, peel and chop some garlic and fresh herbs. Melt a knob of butter in the microwave along with the garlic to cook it, then stir in the herbs.
When the bread is done, slide it out ASAP to a cooling rack to let the bottom steam out. Brush the top with the butter/garlic/herb mixture.