CAST IRON FOCACCIA 3 Ways
Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
MY CAST IRON: (not a joke. i use this often and really like it)
LODGE CAST IRON SKILLET (also recommended):
MY FAV STAINLESS BOWL:
DELI CONTAINERS:
RECIPE:
2 HOUR
•360g or 1.5c water 86F/ 30C
•4g or 1 1/4 tsp instant yeast
•25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan
•10g or 2 1/3tsp sugar
•450g or 3.5c bread flour (12.7% protein)
•12g or 2 tsp salt
Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes.
After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown @ 1:22
Oil 12 cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min.
24 HOUR
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.
CHEESY:
•175g or 6oz aged white cheddar, cut into 1/2 cubes
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
•fried breadcrumbs (recipe below)
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown @ 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown @9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12 cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour.
Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min.
FRIED BREADCRUMBS:
Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel
#foccacia #castironfoccacia #cheesybread
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Focaccia Recipe | SOFT & BUBBLY FOCACCIA
This is my interpretation of the focaccia recipe. This recipe doesn’t take lot of time, but you get soft and fluffy aromatic focaccia bread.
I use 23 x 19cm baking pan, but you also can use any baking sheet with baking paper. Don't stretch the dough too thin, otherwise you get dry focaccia.
Ingredients:
400g – all-purpose flour
3g (1tsp) – dry yeast
250g – warm water (40C, 105F)
10-15g (0,8-1 tbsp) – sugar
5,5g (1tsp) – salt
5-6tbsp – extra virgin olive oil (for brushing and topping)
Topping: cherry tomatoes, olives, sea salt, rosemary or oregano, water-oil mixture (2tbsp olive oil and 1tbsp water).
Toppings Ideas:
- Red or orange bell pepper, red onion and garlic cloves;
- Pears, blue cheese and walnuts;
- Olives and rosemary;
- Pesto and Feta cheese;
Watch my other videos:
COCONUT COOKIES:
CHOCOLATE LAVA LOAF CAKE:
SPINACH BABKA:
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#focaccia #focacciarecipe
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Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
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!
FOCACCIA fatta in casa alta e soffice. SENZA IMPASTARE !
#focaccia #senzaimpastare #incucinaconpaolina
Ciao amici, come state? oggi vi propongo la mia ricetta per preparare la FOCACCIA fatta in casa alta e soffice SENZA IMPASTARE! Userai solo una ciotola e un cucchiaio e poi dovrai fare solo alcune pieghe all’impasto ad alta idratazione. Se ti piace una focaccia più bassa basta usare una teglia più grande.
????Aspetto i vostri commenti e se la ricetta vi è piaciuta condividetela con i vostri amici, in questo modo mi darete una mano a far crescere il canale e quindi a proporvi sempre nuove ricette!
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Ingredienti ????
600 g di farina tipo 0 (fattore di forza W 260- 300 ) (proteine 12 /12,5)
Acqua a temperatura ambiente 480 ml
Lievito di birra fresco 5 g (oppure lievito secco 2 g)
Sale 12 g
3 cucchiai di olio
Sale grosso, olio extravergine di oliva e rosmarino
????Clicca qui per vedere anche la ricetta della mia pizza facile senza impastare????
????‼ Visita anche il mio blog dove troverai tutte le ricette scritte in versione stampabile
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???? MUSICHE DI GIANNI ROMANI
focaccia alta e soffice, focaccia senza impastare, focaccia genovese, focaccia no knead, focaccia idratazione 80%, focaccia senza impasto
No Knead FOCACCIA Bread Recipe | High Hydration Dough
Hate kneading dough but want delicious focaccia? In this PIATTO™ video, we'll show you how to make a NO KNEAD focaccia bread recipe to die for! This bread dough— with 85% water— is a HIGH HYDRATION dough that produces a tall, soft focaccia perfect to use as sandwich bread.
WRITTEN RECIPE? On our website:
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In this PIATTO™ video recipe, we present:
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No-Knead Focaccia Bread Recipe with High Hydration Dough
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Italy is the country of the 3 P's: Pizza, Pane (Bread) and Pasta! But it's also the land of FOCACCIA bread. There are many varieties of focaccia in Italy, that very by region and type but the one we show how to make in this video is one of the most popular.
This focaccia recipe is ideal as sandwich bread. Tall, with a crispy crust and so soft inside —with big bubbles and a great texture. The secret? A high hydration dough (85% water). Thankfully, the tastiest focaccia is also the easiest to make. We'll show you how to make this focaccia recipe without kneading with your hands or a stand mixer.
Have you had trouble working with high hydration dough in the past? We'll show you the simple, effective tips for folding and working with this type of dough.
#focaccia #breadmaking #homemadebread
INGREDIENTS
✔️ flour (bread or pizza): 600 g - roughly 5 cups but we recommend weighing
► WHAT WE USED (affiliate link): Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10):
✔️ dry yeast: 3 g (0.5% the weight of the flour); 1 tsp
► WHAT WE USED (affiliate link): Caputo Active Dry Yeast:
✔️ water: 310 g (1 1/3 cups)
✔️ whole milk: 200 g (3/4 cup)
✔️ olive oil: 10 g (1 tbsp)
✔️ salt: 15 g (2.5% the weight of the flour) (2 1/2 tsp)
TOPPING OPTIONS
✔️ rosemary
✔️ coarse or flake salt
WHICH FLOUR TO USE?
For high-hydration doughs, greater than 80%, you should use a strong flour. In other words, you should use a flour with high gluten content. The strength of flour is represented by a W on flour products. Strong flour should have a W greater than '300.' This strength of flour can hold a lot of water and still maintain its structure.
PRODUCTS USED IN THIS VIDEO!
Affiliates links below:
► Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10):
► Caputo Active Dry Yeast:
► Caputo Semola Flour:
THE PROOF
The amount of yeast is calculated for the length you plan to proof. In our case, this focaccia recipe is designed to proof 6-7 hours at a temperature of around 70°F (21º C).
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TIMESTAMPS
0:00 intro
0:58 ingredients for making focaccia
1:03 how to make focaccia dough
3:10 working high hydration dough (folding)
6:10 first focaccia rise
8:10 second focaccia rise
9:51 how to bake focaccia
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Marketing - Social Media - Branding: Kaniko Limited
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DISCLAIMERS
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No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.
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Easy Focaccia in 1hr ????⏳
1 HOUR FOCACCIA! ????⏳
Soft and fluffy focaccia with a crispy and satisfying crust. Great for alongside pastas, for sandwiches and for sharing with friends and family. All in an hour from start to finish!
We've made plenty of focaccias the normal way with multiple folds, resting and patience. That always needs some planning ahead but we don't always have time (or the craving hasn't hit yet ????). Even though the real thing is always so delicious, in a pinch this works great!
FULL VIDEO:
Yield: 1 large/ 2 small focaccia
Prep time: 50m
Cook time: 10m
Ingredients:
400g Plain Flour
320ml Water (warm)
8g Salt
8g Sugar
7g Instant yeast (one sachet)
3 tbsp olive oil for greasing pan
3 tbsp olive oil for topping
Sea salt
Any herbs of choice (optional)
Garlic granules (optional)
Method:
1. Preheat oven to 250C.
2. Add water, sugar and yeast in a food processor and pulse till dissolved.
3. Add flour and salt to food processor and pulse till rough ball is formed.
4. Tip dough into large bowl, give 3-4 folds to form a compact dough, cover and leave to rise for 15 mins.
5. Grease large baking tray with 3 tbsp oil and tip dough into tray.
6. Stretch dough to the edges and cover and leave to rise for further 10 mins.
7. Add olive oil, salt and any toppings of choice and spread across the surface.
8. Dimple evenly with fingertips across the dough.
9. Leave to rise for final 10-15 mins.
10. Bake for 6-10 mins, until golden.
11. Enjoy :)
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#focaccia #focacciabread #bread #homebaking #breadmaking #breadbaking #vegan #vegansnack #veganrecipes #veganlife #veganfoodporn #foodporn #foodphotography #veganitalia #italianfood #italiancuisine #pizzabianca #rosemary #garlicbread #garlicbutter #levain #sourdough #pizza #bakery #veganbakery #veganbaking #extravirginoliveoil #sourdoughbread #cucinaitaliana #mujestic
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