How To make Herbed Focaccia
1 pk dry yeast
1 ts sugar
1 c warm water (105-115f)
2 1/3 c bread flour
1/3 c cornmeal
1 1/4 ts salt
1/2 c light-tasting olive oil
2 lg garlic cloves; minced
1 ts dried rosemary
1 ts dried basil
1 ts dried oregano
1 kosher salt
1 tb fresh chives, snipped
1 tb fresh parsley, minced
1 tb red pepper flakes
A small amount of cornmeal gives this focaccia
a flat bread:
a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese.
PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until rounds.
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How To make Herbed Focaccia's Videos
Olive & Herb Focaccia Bread (Coconut Flour / Psyllium Husk) || The Keto Kitchen
[RECIPE BELOW] Olive and Herb Focaccia Bread.
Focaccia is an Italian bread that's made in the oven but is flat like pizza dough. The great thing about focaccia is that it's very versatile when it comes to flavours. Whilst this one is a very selective flavour because a lot of people don't like olives, but you can expect a lot more variations of this bread on the channel because WOAH THIS IS AMAZING. It's one of the nicest breads I've ever made. It's very easy to make, it's not slimy like many psyllium husk recipes are, it's firm but not dry, it's beautiful on it's own or as sandwich bread, you can have it with dinner or on it's own. You gotta try this bread!
| The Recipe |
BREAD INGREDIENTS:
- 4 Eggs
- 2 tbsp Greek Yogurt
- 1/3 cup & 1 tbsp (57g) Coconut Flour
- 2 & 1/2 tbsp GROUND Psyllium Husk
- 1/2 tsp Salt
- 1 tsp Baking Powder
TOPPING INGREDIENTS:
- 1/4 cup (36g) Olives, pitted and sliced (Kalamata or Black)
- 1.5 tsp Dried Mixed Herbs
- 2 tbsp Extra Virgin Olive Oil or Avocado Oil
METHOD:
1. Preheat the oven to 190c/375f. Prepare a baking sheet with greaseproof/parchment paper (I also add a little bit of coconut flour to mine to help prevent sticking)
2. In a large bowl, whisk together the eggs and the yogurt until well combined. Add the coconut flour, psyllium husks, salt and baking powder. Mix together until a thick dough has formed.
3. LEAVE TO REST FOR 5 MINUTES - This helps the coconut flour and psyllium absorb the liquid ingredients.
4. Transfer the dough to your baking sheet and form a rectangle with your hands that's about an inch thick.
5. Add the herbs and olives to the top. Then pour or brush the oil all over the top of the bread.
6. Place in the oven for 15-18 minutes, or until the top and sides are a nice golden brown. Remove, cut into 6 slices and enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 6:
Per Slice:
Calories: 151kcal
Fat: 11g
Protein: 6g
Net Carbs: 1.3g
| The Keto Kitchen |
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The Process
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
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Easy Herbed Focaccia Bread | Chef Lorious
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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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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
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