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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AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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9x13 Non-Stick Pan -
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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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.
#bread
#bluecheese
#baking
#howto
#lunchrecipe
#easybread
#foryou
How to make Olive & Onion Focaccia
Olive & Onion Focaccia
Dough See ‘How to make Greek Pita’ video:
750 g of Flour (for a smaller batch of Dough use 500 g)
450 ml lukewarm Water (for a smaller batch use 350 ml)
10 g dry Yeast
1 Tbsp Honey (If you do not have honey you can also use Maple Syrup or Agave)
A pinch of Salt
4 Tbsp Flour (extra 4 Tbsp of flour not the one measured to make the Dough)
1 Tbsp Hemp Seed Powder
Mixture ingredients:
1 large Onion
400-500 g Kalamata Olives
dry Rosemary
Olive Oil
Salt
Method:
Watch the video on how to make Greek Pita, after preparing the dough, leave to rest for an hour.
Pitt the olives & finely chop the Onion add olive oil & Dry Rosemary to the mix. Now, it's time to spread the dough on a floured surface & add the mixture. I would suggest to watch the video to see how I knead this dough, pretty simple. Lastly, butter & flour a baking tray & place the dough.
Drizzle olive oil, Rosemary & Salt.
Place in the oven for 35 - 40 minutes at 180°C (356°F).
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The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
How To Make Focaccia | Jamie & Gennaro
Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed potatoes, fresh thyme and a handful of gorgonzola. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven! Serve alone or with cured meats for a tasty and filling snack.
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