How To make Focaccia Fresh Rosemary Onion
1.25 c water
0.33 c olive oil
0.33 c rosemary leaves
2.00 ts salt
3.00 c flour
0.50 c cornmeal
1.00 tb yeast
1.00 lg spanish onions; cooked in
2.00 tb olive oil
TOPPING:
2.00 tb olive oil
1 coarse salt
1 ground pepper
Place all dough ingredients except cooked onion in the machine, program for knead and first rise. Press start. Strain onions and return liquid. At end of final knead, add the onion (without liquid) to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet and onion will remain in clumps, sticking out of the dough. Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12" disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior. Preheat the oven to 450 F. with the rack in the center position.
Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce to oven to 350 F. and bake for another 12 to 15 minutes, or until the focaccia
is golden brown. Serve hot or at room temperature.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
How To make Focaccia Fresh Rosemary Onion's Videos
Best Italian Focaccia recipe with fresh rosemary - In English
Majkl is showing in this video how to prepare the amazing Focaccia bread. Each region in Italy has its own version of recipe, including their own toppings. Majkl likes Focaccia al rosmarino. Fresh herbs are used in this focaccia. This focaccia makes a perfect antipasti, and is ideally served with dips. Majkl likes the following two dips:
1. extra virgin olive oil, balsamic cream, and sea salt
2. home-made mayonnaise with crushed garlic and sea salt.
Ingredients for 40x30 cm baking pan:
600 g (21 oz) all-purpose flour
100 g (3.5 oz) semolina flour
250 g (8.8 oz) warm water
20 g (0.7 oz) fresh yeast (or 10 g = 0.35 oz dried yeast)
6 tablespoons white yogurt
6 tablespoons extra virgin olive oil
6 tablespoons chopped fresh rosemary leaves
1 tablespoon granulated sugar
15 g (0.5 oz) sea salt
Topping just before baking:
4 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
Follow recipe in the video.
Buon Appetito!
Easy Rosemary Garlic Bread (Restaurant Style)
Even if you've never made bread before, you can absolutely make this Easy Rosemary Garlic Bread. It's just like your favorite restaurant bread...full of flavor, with chewy soft texture. Recipe:
RIDICULOUSLY EASY HOMEMADE FOCACCIA BREAD RECIPE - Fifteen Spatulas
Focaccia bread is one of the easiest homemade bread recipes I know. There's only one rise so it's pretty quick, and you can add all sorts of different toppings to it.
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Homemade Focaccia Recipe
Yield: 1 sheet pan sized focaccia
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Ingredients:
2.25 tsp quick rise yeast (1 packet)
1 cup warm water (110 degrees F)
17.5 oz flour (3.5 cups)
1 tsp salt
1/4 cup + 1/4 cup + 2 tbsp olive oil
1 large yellow onion
fresh rosemary
salt and pepper
Directions:
Place the yeast and water in the bowl of a stand mixer, and let it sit for 10 minutes until foamy. Add in the flour, salt, and 1/4 cup olive oil and mix it up with the dough hook. Attach the dough hook and bowl to the stand mixer, and knead the dough for 10 minutes on medium low. Cover the bowl and let the focaccia rise for 1 hour.
In the meantime, chop the onion and season with a pinch of salt and pepper, and 2 tablespoons of olive oil. Cook over medium heat for about 15 minutes until soft.
Preheat the oven to 400 degrees F.
Spread the remaining 1/4 cup olive oil all over a sheet pan, and add the focaccia dough. Stretch the dough to the sides with your hands, poking little holes with your fingers. Spread the onion evenly over the top, and sprinkle with fresh rosemary sprigs. Bake for 15 minutes, until golden brown. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
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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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 Recipe
Lidia makes Onion-Tomato Focaccia.
Get the recipe here:
HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FOCACCIA DOUGH INGREDIENTS:
►1 1/2 cups warm water 105-115 F
►1 tsp honey
►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp
►3 3/4 cups all-purpose flour
►1 1/2 tsp salt
►1 Tbsp extra virgin olive oil for the dough
►1/4 cup extra virgin olive oil for the pan
FOR THE TOPPING:
►2 Tbsp extra virgin olive oil
►2 Tbsp water
►2 cloves garlic minced
►1/2 tsp salt
►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs
►1 tsp kosher salt or flaky salt to sprinkle the top
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping yeast
1:26 Measuring dry ingredients
1:46 Combining dry and wet ingredients
2:19 Proofing bread dough
2:40 How to make the topping
3:42 How to properly stretch and fold the dough
6:00 Adding bread topping
6:18 How to bake focaccia bread
6:57 Taste test
8:28 How to make bread dip
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