How To make Rosemary Whole Wheat Focaccia with Garlic
1/2 c plus 1 tablespoon cold water
1 3/4 ts salt
1 tb honey
2 tb olive oil
2 ts dried rosemary leaves
1 c whole-wheat flour
1/2 c bread flour
1 oil and cornmeal for baking
-pans 3 tb butter or margarine
2 lg. red onion, thinly
-sliced, slice; s separated 1 1/2 c finely shredded
-parmigiano-reggiano; cheese 1 parmesan-like hard cheese
1/4 c finely julienned sun-dried
-tomatoes 1 salt
1 crushed hot red pepper
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94
grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
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How To make Rosemary Whole Wheat Focaccia with Garlic's Videos
???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
***********
Recipe for 26x20cm mold
250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft
Michael James x Mount Zero Olives: Olive, rosemary and Pink Lake Salt Whole Wheat Focaccia
GET THE RECIPE:
Using products from the Mount Zero Olives range, Michael James shows us how to create this standout focaccia – an instant classic!
This crowd-pleaser is a great introduction to bread making as it is very forgiving; it is baked in a pan so no technical shaping skills are required. Kids love to get their hands into the dough and have fun arranging the toppings. You can top the focaccia with anything you like – I also love it with onions, anchovy, tomato, or roasted garlic and a drizzle of balsamic vinegar.
– Michael James
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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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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Rosemary and Confit Garlic Focaccia Bread
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How to make Whole Wheat Focaccia in 30 Minutes | Garlic Rosemary Chilli Flakes | Noor Al Sabah
Today I am showing you my Recipe of Whole Wheat Focaccia Bread
Focaccia is a Delicious flat Baked Bread from Italy. Soft, fluffy bread with delicious toppings - you’ll be hard pressed not to eat these straight from the oven.
Serve alone or Serve it like a closed or open sandwich, great with soups and salad !
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Whole wheat Focaccia with Fleur de Sel and Rosemary (this one is IRRESISTIBLE!)
Whole wheat focaccia with fleur de sel and rosemary
500g whole wheat flour
2 tablespoons sugar
10g dry organic yeast
70ml olive oil
280ml water
1 teaspoon Himalayan salt
Preparation:
Add all the ingredients and knead well for 8 minutes.
Let it sit for 60 to 90 minutes.
After that time, place 2 tbsp olive oil in the bottom of a pan and place the dough, extending it with your fingers.
Let it sit for another 20 to 30 minutes.
Sprinkle with fleur de sel and rosemary and place in the oven preheated to 190 degrees for 30 to 35 minutes.
Enjoy it!