FOCACCIA BREAD RECIPE | FOCACCIA WITH HAM, OLIVES, PARMESAN CHEESE, ONION & GARLIC | Super Marie
Focaccia Bread Recipe
INGREDIENTS:
dough:
500 g bread flour (tipo 00 italian and 550 in germany)
1 pack instant yeast
1 tbsp. sugar
1 tsp. salt
1 tsp..italian allrounder
260 ml lukewarm water
5 tbsps. olive oil
toppings:
1 clove garlic
1 medium size onion
50 g olives
125 g diced ham
100 g parmesan cheese
For the dough, mix the entire ingredients. Let it rise for one hour. Prepare the topping or filling. Bake in a preheated oven at 200°C top and bottom heat for about 15 to 20 minutes. Please watch video for further instructions. Thank you...
Super Marie
#focaccia #focacciabread #homemadefocaccia #italianfocaccia
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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No knead focaccia tutorial
Spring Onion Italian Focaccia Recipe | How Tasty Channel
Food memories are preserved hand by hand. This is an original recipe from my grandmother, hailing from the italian area called Basilicata, handed down to my mom and then to me.
The dough is very easy to make, doesn’t need to knead.
This typical italian focaccia has to reach a medium height, seasoned with extravergin olive oil which makes it incredibly soft and enhanced by fresh spring onions.
Anyone who loves to discover and taste the typical italian specialities can't miss it!
This video recipe was inspired by Jamie Oliver's #MyFoodMemories
Please, leave a comment and subscribe to my channel for more recipe videos!
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Ingredients:
Makes one focaccia in a 14,5 x 9 inch (37 x 23 cm) baking tray
The Dough:
3 1/3 cups (500 g) High Gluten Flour or Bread Flour (italian Manitoba flour)
1 1/2 (7 g) teaspoon Salt
1 teaspoon (4 g) Sugar
1 1/2 teaspoon (7 g) Active Dry Yeast
About 1 1/3 cups (340 ml) Warm Water
The Filling:
1 1/2 pound (700 g) Spring Onion
Extra Virgin Olive Oil
Water
Salt
Directions:
Pour the flour in a big bowl. Add salt close to the inner bowl's edge. Make a dip on the center of the flour and pour the sugar and the yeast inside of it. Pour warm (not hot!) water into the dip and mix the yeast with the sugar untile smelt. Go on with the whole thing until the water will be absorbed and the dough will have a sticky consistency.
Knead for few seconds into the bowl. Put some flour under and over the dought to avoid it to be excessively sticky.
Cover the bowl with a plastic wrap first, then with a rag and let it rise in a warm place for at least 3-4 hours.
Meanwhile wash and cut the spring onions, put them in a frying pan with 5 tablespoons extravirgin olive oil, salt and some water. Cook at high heat for about 15 minutes, until it will be ready. Use some water to wet the spring onions if they become too dry.
Cover the backing tray's bottom surface with a layer of baking paper and grease it with some extra virgin olive oil.
After the dough has grown, stretch it in a medium thick rectangle, pour the stewed spring onions, extra virgin olive oil and a pinch of salt.
Roll the dough and roll it again making a spiral. Move it to the backing tray and stretch it with your hands, no matter if the filling will get out.
Cover it and let rising for about 30 minutes.
Put some extra virgin olive oil on the surface, salt and bake it in a preheated oven at 392 F (200°C) for about 15-20 minutes, until it's brown gold.
Bitta Bread with Olive: Cypriot Sister of Focaccia | With Onion, Halloumi Cheese and Mint!
Hello Food Lovers! Today, we're embracing the Mediterranean vibes with a delightful recipe: Bitta Bread with Olive, the Cypriot twist on classic Focaccia. With onions that add a touch of sweetness, halloumi cheese for that extra bit of saltiness and mint for a refreshing hint, this bread recipe is bound to wow your tastebuds! So, let's gather around our kitchen, roll up our sleeves and start baking! You'll be surprised how easy it is to make, and even easier to devour!
#Bitta #OliveBread #Bread #BreadRecipe #OliveBreadRecipe #BreadRecipe
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►The handcraft products that we use in our kitchen:
900 gr bread dough (you may use ready to bake dough. If frozen, cover with a cloth and leave it to thaw. You can knead it yourself as well, recipe below)
250 gr halloumi, diced (wash before using to rinse off excess salt)
100 gr string cheese, diced (not essential, you can substitute 100 gr halloumi)
120 gr black olives, pitted and chopped
1 onion, finely chopped
3 sprigs of spring onion, sliced (or 10 sprigs of chives or 1,5 onions)
150 gr yogurt (4 heaped tablespoons, alternatively, kefir, cream or 100 ml milk)
100 ml olive oil, plus extra for greasing
1 tablespoon sugar (skip if you’re kneading the dough yourself)
1 egg
2 good handfuls of dried mint
1 handful of nigella seeds
1 handful of sesame seeds
• Preheat the oven on upper and lower heat, without fan to 200 C (400 F). Place a wire rack on the lower shelf.
• Put the dough in a large bowl and add onions, spring onions, halloumi and string cheese.
• Then add the yogurt, olive oil, olives, sugar, egg and finally the dried mint.
• Roughly mix for 30 seconds. Gently folding would be great, don’t punch down the dough while mixing.
• Grease a cake tin and transfer the dough to it. If there are some ingredients on top, pull the dough from sides and cover them to prevent the extra browning in oven.
• Sprinkle the sesame and nigella seeds and let it rise in a warm place about 15 minutes, until slightly puffed.
• Bake the bitta for 40 minutes. To check for doneness, thrust a pairing knife into the bitta’s centre and if there is any dough stuck to the knife, bake for another 10-15 minutes.
• Rest for 5 minutes after baking. Your bitta is ready to enjoy with the perfect crust and puffy, warm texture, which embraces all those insanely delicious flavors!
To make the bread dough:
550 gr all purpose flour
330 ml lukewarm water
1 heaped teaspoon salt
1x10 g sachet of dried yeast
1 tablespoon sugar
• Mix the lukewarm water, sugar and the yeast in a jar and let it sit for 5 minutes.
• Put the flour and the salt into a large bowl.
• Gradually pour the water into the bowl while stirring.
• Knead the dough for 10 minutes or until smooth on your counter.
• Place back in an oiled bowl. Cover with a damp cloth and leave it to prove in a warm place for 1 hour or until doubled in size.
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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