Quick & Easy Focaccia | Rosemary Garlic Parmesan
I was in the mood for some bread, but I don't have sourdough starter and didn't want to wait a long time, so I decided to make this quick and easy rosemary garlic focaccia bread. It's super easy to make and so good. Versatile too! Use it to dip in soups, cut it in half for sandwiches, or just eat it straight up!
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This is what happens when you make Cheesy Garlic Focaccia with Butter!
If you like garlic bread, you will love this version.
Made in the Italian focaccia style, with a French flair using butter instead of oil. It’s green because of lots of fresh parsley. It’s made with two types of cheese, Mozzarella and Parmesan and tasted delicious. It’s the perfect party food that will disappear in seconds! You could also have it for great lunch with a healthy salad.
It's quite simple to make, proving time can vary depending on your climate at the time. You can also do it all by hand if you don’t have machines, knead the dough until smooth and use a mortar and pestle to crush the garlic and herbs.
If you don’t have strong flour, all purpose (Plain) flour works well too, so don’t worry too much.
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Professional Baker Teaches You How To Make FOCACCIA!
Focaccia of the Potato Parmesan variety is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 2 9-inch breads
Ingredients
1 ½ lbs (680 g) russet (baking) potatoes (2-4)
1 ¾ cups (440 ml) warm water (105 F/40 C)
2 ¼ tsp (8 g) (1 pkg) instant dry yeast
3 ¾ cups (555 g) all-purpose flour
2 tsp (10 g) coarse sea salt, plus extra for sprinkling
olive oil
1 (1 g) tsp chopped fresh thyme
½ cup (40 g) grated Parmesan cheese
Directions
1. Peel and dice 1 pound of the potatoes and boil them in salted water until tender, about 10 minutes. Drain the potatoes well and push through a ricer, or mash by hand. Measure out 1 ½ cups, loosely packed if pushed through a ricer, and 1 ¼ cups if mashed. Allow the potatoes to cool to just above room temperature.
2. In a large mixing bowl or in a mixer fitted with the hook attachment, add the water, yeast, flour, cooled mashed potatoes and 2 tsp of salt. If mixing by hand, stir until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth and elastic (but dough will be soft), about 8 minutes. If using a mixer, mix first on low speed until all is blended, then increase by one speed and knead the dough until elastic (but it will still stick to the bottom of the bowl and even the sides slightly) about 4 minutes. Place the dough into an oiled bowl, cover it with plastic wrap and let rise for 90 minutes.
3. Grease 2 9-inch pie plates. Turn the risen dough out, divide in half and roll out into 2 circles 9-inches across and gently place into the prepared pie plates. . Cover the plates with tea towels and let the dough rise 45 minutes.
4. Preheat the oven to 400 F (205 C). Peel the last of the potatoes (1-2) and slice thinly on a mandolin or through a food processor. Toss the potatoes with olive oil and a pinch of salt along with the thyme. Uncover the dough and dimple gently with you fingers. Sprinkle an even layer of grated Parmesan over the dough and arrange the potato slices overtop, overlapping halfway. Top the potatoes with a generous and even layer of Parmesan. Bake the focaccia for about 35 to 40 minutes, until the Parmesan cheese browns evenly. Cool the focaccia for 10 minutes in their pans, then carefully remove to cool completely before serving.
The focaccia is best enjoyed the day it is baked.
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How to make a Focaccia with tomato Italian herbs and Parmesan
This focaccia with tomato, Italian herbs and Parmesan cheese is a great side dish with your next BBQ, at your buffet or cocktail party. The bread is airy and topped with tomatoes, herbs and cheese. The crispy outside of the bread with the airy inside and the delicious topping with sweet tomatoes, salty cheese and Italian flavors is really a must try!
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✅Ingredients
Focaccia
- 4 cups flour
- 2 teaspoons yeast instant
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 1/4 cup lukewarm water approximately 37 degrees
- 2 tablespoons olive oil
Topping
2 tomato roma tomatoes are delicious
2 tablespoons Italian herbs such as thyme, rosemary, oregano
1 clove garlic squeezed
3 tablespoons olive oil extra vierge
1 oz. Parmesan cheese
✅ Instructions
Preparation
1. Put the yeast together with the sugar and the water in a small bowl and mix well. Let stand for 5 minutes.
2. Place a baking paper on the baking sheet.
3. Wash the tomatoes and cut into thin slices (¼ inch, 0.5 cm thick) and season with salt and pepper. Finely chop the Italian herbs and garlic for the topping and mix them with the olive oil .
Focaccia
1. Put the flour in the bowl and add the yeast mixture and the olive oil.
Knead with the mixer for 5 minutes and then sprinkle the salt on it. Mix another 10 minutes until the dough is smooth. Grease a bowl with some oil and put the dough in it. Turn the dough once and first cover the bowl with a slightly damp tea towel over which you put plastic foil. Place the bowl in a warm place and let the dough rise for an hour.
2. Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
3. Press the air out of the dough. Place the dough on a baking sheet and press it into the desired shape (about ½ inch / 1.5 cm thick).
Topping
1. Push with your fingers holes in the Focaccia (not completely through the dough, just enough until you get a slight bowl).
2. Spread the tomato slices on top of the Focaccia. Sprinkle the bread with the herbal oil.
3. Bake the bread for 10 minutes in the oven, remove it and sprinkle with the Parmesan cheese. Then bake for another 5 to 10 minutes until the Focaccia is golden brown.
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Garlic Parmesan Focaccia Bread
Garlic Parmesan Focaccia Bread is crisp, yet soft and chewy inside with the most perfect hint of garlic and Parmesan cheese. This easy homemade bread is perfect for sandwiches, dipping in soup, or serving with your favorite pasta dish. For the full recipe go to:
Truffles Focaccia with parmesan
I love the whole ritual of baking a big fluffy focaccia. The kneading, the patience of the double proofing, and the amazing satisfaction of pressing the full of bubbles dough when shaping it.
The magic is complete when you add simple and delicious flavors, not more than two or maybe three the most.
I picked parmesan cheese and a big black truffle from @terarium_romania.
I was overwhelmed by the tender texture and the perfectly preserved flavor of a frozen truffle.
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