Focaccia for lunch ???? Details in description ✨ #focaccia #recipe #chicagobaker #artisanbread
To make airy and fluffy focaccia, consider the following key points:
1. **High-Quality Flour**: Use high-protein bread flour to ensure the dough has enough strength to rise and create air pockets.
2. **Proper Kneading**: Knead the dough sufficiently to develop gluten, which will help trap air during the rising process.
3. **Yeast Activation**: Ensure your yeast is fresh and activate it properly in warm water with a pinch of sugar. This will ensure a good rise.
4. **Slow Rise**: Allow the dough to rise slowly in a warm environment. This allows for better flavor development and aeration.
5. **Gentle Handling**: Once the dough has risen, handle it gently to avoid deflating the air pockets that have formed.
6. **Olive Oil**: Incorporate olive oil into the dough and use it generously when dimpling the dough before baking. This adds flavor and aids in achieving a moist crumb.
7. **Dimpling**: Before baking, dimple the dough with your fingers to create indentations. This not only gives focaccia its characteristic appearance but also provides pockets for the dough to puff up.
8. **High Temperature**: Bake the focaccia at a high temperature (around 450°F/230°C). This initial burst of heat helps the dough rise quickly in the oven, creating a light and airy texture.
9. **Steam**: Place a pan of hot water in the oven or spritz the dough with water before baking to create steam. Steam helps to create a crusty exterior while keeping the inside moist and airy.
10. **Resting After Baking**: Allow the focaccia to rest for a few minutes after baking. This helps to set the crumb and ensures a soft, fluffy interior.
Full recipe is on my website ⬇️⬇️⬇️
#focaccia #bake #bakeathome #baker #bakery #chicagobread #chicagobaker #artisanbread #fermented #recipe #explorepage #creator #lunch #delicious
No knead focaccia tutorial
Focaccia with love
This is my favorite focaccia - insanely delicious and fragrant bread, which is traditionally prepared in Italy.
????For the test
500 g flour
380 ml water (depending on flour)
7 g dry yeast
2 teaspoons salt (no slide)
a pinch of sugar
100 ml olive oil
Herb blends (I had Italian herbs)
????How I cook
The first thing we need for cooking is flour, it should be grade 00 and higher, I sift the flour through a fine sieve (you can do it twice to saturate it with oxygen), pour in water, the water should be barely warm, not hot, so as not to burn the yeast. I add sugar, yeast and mix, pour olive oil and salt on top of the dough, but do not knead. I put the dough for 30 minutes for proofing, then I start folding (I don’t know how to write this process. Gently pull one end up and put it on the second, and so on four sides. At the end, turn the dough over with the seam down and leave to rest for half an hour, covering the container with a film.
So you need to do 3 times with an interval of 30 minutes. Then we pause in the batch (autolysis) for 1.50 hours, if there is time, then you can leave it longer, this will have a positive effect on the test (bubbles should appear at this time), the rest is all as in the video. When you transfer the dough to the baking dish, let it rise again and only then start baking. This will leave as much air as possible inside the cake and make it very soft.
IMPORTANT☝️ The oven must first be preheated! Bake at 200 degrees for 25-30 minutes!
‼️Different types of flour absorb water in different ways, so control the water, the dough should turn out moist and airy.
1. The filling for focaccia can be anything, only cheese, butter with garlic, tomato slices, even mushrooms. Improvisation!
2. To make the product slightly fluffy, try using mineral water instead of regular water.
3. Pay attention to the temperature of the water: for a correct check, it is important that it is warm
If you have any questions write in the comments????
#focaccia #focacciabread #bread #reels #recipe #shorts
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. ❤️
Anyone can make this focaccia
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back ????
Serve it with bread dipping oil to make it even better!
The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below.
FOCACCIA Recipe:
BREAD OIL Recipe:
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#focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou