How to make Onion and Feta Focaccia - Bread Recipe | The Great British Bake Off
Learn how to make this mouth watering Focaccia. Focaccia laced with olive oil is irresistible just as it is – cover it with sweet balsamic onions and sprinkle with feta and pine nuts, like Series 6's Tamal Ray, and there is sure to be a squabble over the last slices.
Full recipe:
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Focaccia
Focaccia - caramelised onions, blue cheese and confit garlic
Ingredients:
- 500g (17.6 oz) flour
- 4g salt
- 4g sugar
- 7g yeast
- 325g (11.5 fl oz) water
- 2 onions, sliced thick
- 25 cloves of garlic, peeled
- olive oil
- 100g (3.5 oz) blue cheese
Method:
1. In the bowl of a stand mixer (or just a normal bowl if you don't have a mixer), add the flour, salt, sugar, and yeast, and whisk.
2. Next, add the hook attachment (or wooden spoon) and turn to medium, stream in room temperature water and mix until the dough comes together and is smooth. This should take about 7-8 minutes in a mixer.
3. Turn the dough onto a floured surface and bring it together into a ball, then grease the mixing bowl with some olive oil and place the dough back into the bowl, cover with a clean tea towel and leave in a warm spot to proof for an hour or until it has doubled in size.
4. Once doubled, turn out and fold it on itself, then in an oven dish drizzle 3-4 tablespoons of olive oil and place the dough into the dish.
5. Push the dough out so it stretches to all the sides, cover the dish and leave the dough to prove again for an hour.
6. While that is proving, place the garlic into an oven-safe dish with some thyme, salt, and olive oil, and bake at 140°C (284°F) for 40 minutes, remove and leave to cool at room temperature.
7. Preheat your oven to 200°C (392°F).
8. Take the thick-sliced onions and place them onto an oven tray, drizzle with oil and season with salt on both sides.
9. Bake in the 200°C (392°F) oven for 10-12 minutes or until cooked through and starting to soften.
10. Once the dough has proven, drizzle some of the warm garlic oil on top and use your fingertips to poke a bunch of holes into the dough.
11. Use these holes to add the confit garlic, then top with the onions and blue cheese.
12. Bake at 200°C (392°F) for 25 minutes or until the bread is cooked and golden brown on top.
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Focaccia onions and olives for 2,5€ #focaccia #foccacia #veganrecipes #easyrecipe
This is an easy, made in the same day recipe of focaccia with olives and onion as toppins, that you would love! Is quite easy to do and super cheap to prepare at home, you don't need many ingredients and you can be creative with the toppings as it accepts a lot of things.
A different way of eating Italian-inspired dishes. You can eat it as a starter, as a side, for a picnic or to bring to a party or barbeque!
Once you know how to do it, you won't stop finding excuses to prepare it at home. Start in the morning and have it ready for lunch.
Ingredients:
500g of strong flour
400ml water
10g of salt
10g of fresh yeast ( you can replace by 3,5g of dry yeast)
40-50 ml of virgin olive oil ( a good one but not too acidic) (keep 20 ml for the toppings)
For the topping:
1 onion
50-80 g of boneless olives
1 branch of rosemary
2 branches of thyme
crystal salt
Music:
Bushwick Tarentella Loop de Kevin MacLeod tiene una licencia Atribución 4.0 de Creative Commons.
Fuente:
Artista:
Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
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Focaccia Bread Recipe - with onion, tomato puree, oregano and olive oil
Delicious, yet so simple focaccia - with this recipe you can easily prepare this Mediterranean delicacy at home. It's a wonderful bread, flavoured with onions, olive oil, tomato puree and oregano.
Detailed instructions at
00:00 Start
00:19 Focaccia Ingredients
01:04 Ingredients - Focaccia Dough
01:21 Dough Preparation
02:58 Focaccia Preparation
05:05 Before Focaccia Rising
05:20 Before Baking
05:28 Baking
05:56 After Baking
06:40 Tasting
Focaccia Ingredients (baking form size 30cm)
Focaccia dough – (the same as the bread dough
prepared from 500 g of flour
3 medium onions cut in half and then sliced
about 4-6 tbsp of olive oil
about 2-3 tbs of tomato puree (no added sugar, ideally Italian brand Passata di pomodoro)
about 3 dashes of oregano powder
Ingredients – Focaccia-dough
500 g Flour 00
350 g – 375 g Water ( 1.5-1.65 C)
10 g Salt (1 1/2 tsp)
1 g of Dry Yeast (1/4 tsp)
Focaccia preparation and baking notes in summary:
1st step – focaccia dough preparation
Combine dry ingredients in a bowl.
Mix water with dry ingredients.
Cover the bowl with a plastic wrap tighten with rubber band/ or a bowl air-tight cover.
Let the dough rest in a refrigerator for 8-48 h.
2nd step – focaccia
Take the dough out from the refrigerator and let the dough in the covered bowl warm up at the room temperature for about 0.25 – 0.5h.
Meanwhile the dough is warming up in a room temperature, slice onions and prepare olive oil, tomato puree and oregano powder.
Spread evenly about 3 tbsp of olive oil on the bottom and sides of the baking form.
Spread the sliced onion at the bottom of the baking form.
Wet your hands to make it easier to work with the dough.
Take the dough out of the bowl and stretch it out in the form over the sliced onion.
Evenly spread about 2-3 tbsp of olive oil on the dough surface.
Evenly spread about 2-3 tbsp of tomato puree on the dough surface.
Evenly sprinkle about 2 – 3 dashes of oregano powder.
Cover the baking form and let the dough rise at the room temperature for not less than 6 h, ideally 8-12 h.
After 12 h (e.g. overnight) rising at the room temperature the focaccia is ready for baking.
Preheat the oven on 250°C (482°F) upper and lower heat.
Reduce the temperature to 220 °C (428 °F) and bake the focaccia in the middle compartment of the oven without the lid for 30 minutes. I recommend checking the baking focaccia 5 minutes before the end of baking, as not all ovens bake the same.
After 30 min, baking is completed. Switch off the oven, take out focaccia and let the focaccia rest another 10 min before cutting.
Enjoy your focaccia!
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Pepper and onion Focaccia Bread
Ingredients
All purpose flour / maida - 2 cups
Warm water - 3/4 cup
Active dry yeast - 1 1/2 tsp
Sugar - 1 tbsp
Salt to taste
Extra virgin Olive oil - 3 tbsp
Chopped bell peppers - 1 cup
Chopped onion - 1/2 cup
Rosemary
Some more extra virgin olive oil for drizzle
Parmesan cheese
Direction
In a mixing bowl, add water, yeast and sugar. Allow it to sit for a few minutes to activate the yeast.
1. Add flour, salt and oil. Knead the dough until it is smooth and elastic, about 10 minutes.
2. Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil. Cover it and let it rise in a warm place for an hour or until double in size.
3. Coat the cookie pan sheet with good amount of olive oil. Turn the dough out onto the oiled baking pan.
4. Stretch the dough out to an rectangular shape, about 1/2 inch thick.
5. Make a bunch of dimples in the dough, drizzle some olive oil. Scatter the bell peppers, onion and rosemary. Sprinkle some parmesan cheese. Cover the pan and allow the dough to rest for 45 minutes.
6. Bake the Pepper Onion Focaccia Bread in your preheated oven @400 degree F. for about 25 minutes on the bottom rack.
7. Allow it to cool and cut it. Serve it with soup, balsamic vinegar or as is.
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