How To make Focaccia with Fresh Herbs
1/2 ts Active dry yeast
1/2 teaspoon sugar
1/4 c Warm (105-110 F) water
2 3/4 c Flour
1/2 teaspoon table salt
4 tb Extra~virgin olive oil,
Divided use) 2 tb Fresh herbs such as basil,
Rosemary, oregano or Marjoram 1/2 teaspoon kosher or
Coarse salt
Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let stand 10 minutes or until the surface becomes bubbly. In large bowl, combine flour and table salt. Make a well in the center. Pour in yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water. Dough will be soft and slightly sticky. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. Place in bowl and cover with plastic wrap or damp cloth. Let rise in warm place about 80-85 degrees until doubled for 1 hour. Turn onto lightly floured surface. Knead gently several times. Flatten to 10-inch circle. Place on oiled baking stone, pizza pan or heavy
cookie sheet. Press indentation with fingers to make "dimples." Loosely cover and let rise about 15 min., or until doubled in size. Preheat oven to 425 F. In a blender or mortar and pestle, combine remaining 3 TBs olive oil and herbs until leaves are broken up and oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce heat to 400 F. Bake 5 minutes more, or till golden brown. Let cool and cut into wedges.
Makes 8 servings.
How To make Focaccia with Fresh Herbs's Videos
The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
RECIPE:
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How To Make Cheesy Herb FOCACCIA Bread
A delicious Italian flat bread that starts with homemade dough, and is topped with olive oil, fresh Parmesan cheese, salt, and fresh basil. Makes a great side dish, or is perfect for sandwiches.
PRINTABLE RECIPE:
INGREDIENTS:
Dough:
12 ounces lukewarm water
2-3 tablespoons olive oil
2 teaspoons salt
2 teaspoons organic sugar
4 cups bread flour (or all purpose)
1 teaspoon Italian seasoning
1 teaspoon Weber roasted garlic & herb
2 teaspoons active dry yeast
Focaccia Topping:
2 tablespoons olive oil
1 teaspoon salt
1/2-3/4 cups fresh Parmesan cheese
10 finely chopped fresh basil leaves
2-3 teaspoons organic cornmeal
Pesto Dip:
3 tbsp olive oil
2 tbsp pesto sauce
1 tsp balsamic vinegar
2-3 tbsp parmesan cheese
MUSIC IN THIS VIDEO PROVIDED BY:
Artist: Nicolai Heidlas
Title: Golden Alley
Easy Focaccia Recipe (with yeast or sourdough starter), No-Knead Focaccia
FULL RECIPE ►
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PRODUCTS USED IN THIS RECIPE (affiliate links)
Silicone Spatula:
9x13 Pan:
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RECIPE:
500 gr (4 cups + 2 TBSP) bread flour or unbleached all-purpose flour
400 gr (1 3/4 cup) room temperature water
1/4 tsp instant yeast or 50 gr fed and ripe sourdough starter
28 gr (2 TBSP) olive oil
10 gr (2 tsp) fine sea salt or kosher salt
28 gr (2 TBSP) extra olive oil, divided (for the pan and finishing the dough)
fresh rosemary or other fresh herbs or toppings of choice
coarse salt for sprinkling on top
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Today we are making the classic Italian flatbread known as focaccia! The way I make focaccia is incredibly easy and it is a no-knead dough. You can make this recipe with dried yeast or you can use your sourdough starter to make sourdough focaccia! Both are so delicious!
#stayhome #easyrecipe #baking
Spicy Garlic Confit Focaccia
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
Detroit-Style Pan Pizza -
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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 -
Chef Works Denver Apron -
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 -
All-Clad Stainless Steel 14 Fry Pan -
All-Clad Stainless Steel 1.5 Qt. Sauce Pot -
Le Creuset Enameled 11.75 Cast Iron Skillet -
Fujifilm X-H1 Mirrorless Camera -
Fujifilm 35mm f1.4 Lens -
Fujifilm 18mm f2 Lens -
Fujifilm 16-55mm f2.8 Zoom Lens -
Joby Gorilla Pod 5K Tripod -
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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
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm -
#focaccia #kitchenandcraft