How To make Focaccia Bread w/Sun Dried Tomatoes
1 1/4 Water
3 Olive Oil
2 Garlic; Chopped, Or
3 tb Garlic Oil
1/3 Cornmeal
3 White Flour; Unbleached
1 Salt
1 Yeast
1/2 Sun-Dried Tomatoes; Coarsely
- Chopped 1/3 Grated Parmesan Cheese
Place all the ingredients except the tomatoes and Parmesan cheese in the machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White, Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes and cheese when the beeper sounds or during the last 5 minutes of the final knead cycle.
This is the recipe for the Large Oster, West Bend, Large Pillsbury and Large Zo.
Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>
How To make Focaccia Bread w/Sun Dried Tomatoes's Videos
MEK Whole-wheat Focaccia with Sun-dried Tomatoes Dip
I love it when Mediterranean restaurants serve bread with an olive oil dip as an appetizer. I make it at home all the time.
Focaccia bread dough is always easy to assemble and can be made with different herbs and different toppings. I am making mine with whole wheat and on a heated stone. The result is just as fluffiest as it would have been if I raised it the traditional way in a deep tray.
This is a great and easy bread to bake on the weekend and have it ready for busy weekdays. You can also bake a few of them a day ahead of the Thanksgiving holiday and have them ready in advance for the family’s dinner or as an appetizer with the dip.
MEK Whole-wheat Focaccia with Sun-dried Tomatoes Dip
3 cups whole wheat flour
5 cups all-purpose flour
4 tsp instant dry yeast
2 tsp sugar
¼ cup olive oil
2 tsp salt
2 ¾ cup warm water (you could need ¼ cup more water)
Cherry tomatoes-split in half
Fresh parsley cilantro or any other herb
4 tbsp olive oil for drizzling on the top
For the dip:
2 roasted garlic heads
3 sun-dried tomatoes
⅓ cup feta or queso fresco cheese
½ cup extra virgin olive oil
Salt and black pepper
Fresh parsley
Sumac powder
I made the roasted garlic by cutting ¼ inch from the top. Then drizzle with olive oil, salt, and pepper. Place in the baking cups and cover them. Now bake at 400 F for 25 minutes.
Dissolve yeast and ½ tsp sugar in ½ cup warm water and let it rest for 5 minutes.
Combine the flour, the rest of the sugar, and the oil. Make a well in the center and pour in the activated yeast. Add the rest of the water gradually and knead it. Knead it till you have a smooth pliable dough. Cover it and let it rise for an hour.
Then punch it down and add salt to it. Knead it again till the salt is well-corporates. Cover it and let it rise again.
Now divide the dough in half. Sprinkle dry flour over the parchment paper and shape it into a rectangle. Arrange tomatoes and herbs on top if using any. Drizzle it heavily with olive oil and sprinkle some salt on top. Now let it rest while we heat our oven.
Turn on the oven to the highest heat setting and place a tray in the lowest position. Then transfer your bread to the hot oven and bake for 5 minutes. You have to remember that the baking time depends on the tray material. I used stone so mine took 5 minutes. If using an aluminum tray then it will take longer to bake.
Combine all the dip ingredients and process them roughly. Cut the bread into slices and serve as an appetizer with this delicious dip. There is nothing better than a fresh loaf and an olive oil dip.
Crazy Easy Tomato and Olive Focaccia + A Thank you
Focaccia is the kind of recipe that has a lot of room for error (as far as recipes go at least). It shouldn't be fussy or stressful to make. It's as easy as throwing some water, salt, and yeast into a stand mixer, mixing it, waiting for a little bit, topping it, and baking it. Very hands off, and super simple. More importantly, this is the kind of bread that people want to eat all the time. It's crispy on the outside but soft and tender on the outside; saturated with fragrant olive oil and bursts of tomato and olive flavor. I mean, yeah.... you get it.
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Music - Sakura Trees by Saib:
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Ingredients you'll need:
3 cups (500g) 00 type flour or all purpose flour
1 1/4 cup (300g) water, lukewarm (90 degrees fahrenheit)
1 1/4 teaspoon (4g) kosher salt
1 tablespoon (11g) instant yeast
Toppings:
grape tomatoes, sliced in half
pitted castelvetrano or green olives
3 sprigs rosemary leaves
flakey salt (you can use kosher salt if you don't have flakey)
extra virgin olive oil
Focaccia with Sun-Dried Tomatoes
If you like this video hit the thumbs up and Subscribe. For the written recipe and more visit: hilaryinthekitchen.com Song: Keep It Real by Audionautix is licensed under a Creative Commons Attribution 4.0 licence.
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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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❤️ OTHER VIDEOS YOU'LL ENJOY
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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 -
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9x13 Non-Stick Pan -
Cast Iron Tortilla Press -
Lodge 12 Cast Iron Pan -
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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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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.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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!
Italian Focaccia with sun dried tomatoes
Here we are with another focaccia to hom you can't say no.
Try it and let me know, perfect with an iced homebrew beer.
DRIED TOMATOES IN OIL: