Use a firmer dough than the one used for the Rustic Bread (See recipe). Do not use Yeast. Only a large amount of starter. Mix well. Add some water if necessary. The dough should reach a 75-78 F temperature. The dough should be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish kneading by hand, on floured board. Gather the dough, rolling edges underneath again and again until the ball is smooth and rounded. Let it sit 2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready when it does not spring back (See above) When volume has doubled, refrigerate overnight. the following day,m let temperature reach 72-74 F. Indent top of loaf with a knife. Bake for 45 minutes according to Rustic Bread instructions above.
How To make Olive Focaccia's Videos
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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 ----------------------------------------------------------------------- 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 ----------------------------------------------------------------------- SUBSCRIBE FOR MORE VIDEOS - INSTAGRAM -
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These fantastic Apulian recipes never end !!! Today we prepare PUDDICA, a focaccia from Brindisi seasoned with cherry tomatoes, olives, capers, oregano, sea salt and lots of Apulian extra virgin olive oil. Of course let us know what you think about it and give us your advice to improve the recipe ; ) If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material : ) thanks in advance
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