How To make Herb Focaccia
-ANDREA BELMONT (MSFD33C) 1 Recipe French Bread dough
-(for 6 cups flour) Cornmeal for sprinkling 1/2 c Olive oil
One or more herb mixtures I found two recipes for Focaccia in "Bread," by Beth Hensperger. 1. Prepare French Bread dough and let rise until doubled. Gently deflate
dough, turn out onto a lightly floured surface, and divide into 12 equal portions. Roll out or pat each into an irregular round shape. Dough will be about 1/2 inch thick. Place on 2 or 3 greased or parchment-lined heavy baking sheets sprinkled with cornmeal. 2. Brush tops of dough with plenty of olive oil (the dough will soak it
up). Sprinkle each with an herb mixture and press in. The breads may be slashed in a decorative or random fashion at this point, if desired. 3. Place immediately in a preheated 450 degree oven on the lowest shelf (or
on the floor of a gas oven). Bake for 12 to 15 minutes or until bottoms are nicely browned. Eat hot or at room temperature. Herb Mixtures: Chopped fresh flat-leaf parsley, chopped fresh thyme, and julienned red bell pepper. Chopped fresh rosemary or sage and coarse salt with chunks of fresh garlic. Fresh oregano leaves, chopped fresh chives, and thinly sliced shallots. Sliced tomatoes, chopped fresh flat-leaf parsley, chunks of sun-dried tomato, and slivers of garlic. Chopped yellow onions sauteed in butter, walnut halves, and chopped fresh flat-leaf parsley. Fresh leaves of basil, chunks of sun-dried tomato, and slivers of garlic. Slices of sauteed Japanese eggplant and freshly grated Parmesan. Prosciutto, slivers of black olives, and chopped yellow bell peppers. Chopped fresh flat-leaf parsley and drained capers. -----
How To make Herb Focaccia's Videos
Garlic Rosemary Herb Focaccia | Sally's Baking Recipes
This simple 6-ingredient focaccia dough is a wonderful starting point for many different flavors, including garlic rosemary herb focaccia. The homemade bread is chewy and soft in the center with a mega crisp exterior. Olive oil seeps down and infuses every bite.
Get the full recipe:
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• More of Sally's baking recipes:
No knead focaccia tutorial
Chessy Herb Focaccia Bread #shorts
How To Make Garlic & Herb Focaccia
This one is based on the basic bread dough recipe featured in my 'You Can Make Bread' video - it's really easy to make, and only uses half the amount of dough - the other half may be frozen for use later, just baked as a small loaf of plain bread, or used as a pizza base
Focaccia Italiana | How to Make the Best Focaccia | No Knead Focaccia Bread | Chichabon
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe.
#Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese
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Ingredients:
59mL Warm water (100°-110°F)
1 tsp Sugar
5g Active dry yeast
341mL Water
440g Bread flour
10g Salt
20g Semolina
12mL Olive oil
10g Honey
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Savory Garlic & Herb Focaccia
This one is great to for dinner parties or if you're craving a savory fresh bread. Very few ingredients make this an easy recipe. You can mix the dough the night before and let it sit in the fridge. The next day all you have to do is spread it out into a baking pan, punch holes in it, oil it and let it proof.
Recipe:
1 Pack instant yeast
2 cups slightly warm water
1 Tablespoon sugar
-Mix together and let sit until bubbles form (about 10 minutes)
1 teaspoon kosher salt
4 cups AP flour
-Mix together with water & yeast. Beat for 10 minutes until it forms a firm ball.
-Place ball in oiled bowl and let proof until doubled in size (about 1-2 hours)
- Move dough into an oiled baking pan, spread out with hands. Punch holes into dough with fingers, cover with oil and then sprinkle with course sea salt. Cover with plastic and let proof until doubled in size.
- Bake 450 for about 15- 20 minutes until golden brown and internal temperature reads 195 F.
-Let cool then slice and enjoy!
Makes a killer sandwich. You can keep it vegetarian with roasted vegetables and herbed soft cheese or you can add salami, pecorino and balsamic. Either way this bread is extremely versatile and a delicious Italian style bread.