How To make Thyme Focaccia and Parmesan Focaccia
2 active (1/4-ounce packages) dry yeast (=3D5
-- teaspoons)
1 teaspoon sugar
2 cups warm water (105=B0-115=B0 f.)
1 tablespoon table salt about
5 1/2 cups all-purpose flour (about)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated parmesan
coarse salt for sprinkling
freshly ground black pepper for
-- sprinkling
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450=B0 F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.
If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks.
How To make Thyme Focaccia and Parmesan Focaccia's Videos
Focaccia Bread
Chef Matthew Thompson with Harvest Table Culinary Group cooks up a Rosemary-Thyme Focaccia Bread
Recipe available here: chefmthompson.com/recipes/focaccia
Garlic Rosemary Thyme Focaccia
Ingredients: 2 1/2 cups AP flour
1/2 cup olive oil (divided)
2 1/4 tsp Instant Yeast
1/4 tsp honey
1 cup warm water
Optional Flavorings:
Fresh Rosemary
Fresh Thyme
Garlic
Black Pepper
Salt
Combine ingredients (minus half of oil) in stand mixer and knead for 3-4 minutes. Remove from bowl of stand mixer and place in well-oiled bowl to proof on counter for 1 hour. Deflate, Proof for 30 minutes while oven is preheating to 450. Use half of remaining oil to grease pan. Stretch dough in pan to fit all corners. Pour other half of oil over dough adn bake for 15-20 minutes. Cool Completely
Stuffed (Focaccia) Bread Recipe
Stuffed (Focaccia) Bread Recipe.
Ingredients:
3 1/4 Cup All-Purpose Flour
10 oz (283g) Mushrooms
1 Onion
1/2 Cup Parmesan Cheese
2 Garlic Cloves
2 Garlic Cloves
1/4 oz (7g) / 2 Tsp Instant Yeast
2 Tbsp Olive Oil
2 Tbsp Olive Oil
3 Tbsp Olive Oil
2 Tsp Salt
3 Tbsp Olive Oil
Curry Seasoning
Italian Seasoning
Crushed Red Pepper
Dried Rosemary
Dried Oregano
Salt, Black Pepper
Preparations:
1- Dice the onion.
2- Slice the mushrooms.
Directions:
Stuffed (Focaccia) Bread contains high amount of vitamin B6.
One serving (3.5 oz / 100g) of this stuffed bread recipe contains 15 percent iron, 10 percent calcium, and 7.9g protein.
Each serving has 291 calories…Read More
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Focaccia bread with thyme, cheese and tomatoes
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How To Make Focaccia Bread Art
Focaccia bread art is a new trend where you decorate focaccia with fresh vegetables and herbs to make beautiful edible art! They're delicious and fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That’s what I did with my daughter and we had a blast!
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FOCACCIA RECIPE ►
16 ounces (454 g) warm water (110ºF) divided into two bowls (2 cups)
1 Tablespoon granulated sugar
7 grams active dry yeast (2 1/2 teaspoons)
2 ounces (57 g) olive oil (1/4 cup)
1 teaspoon salt
1 Tablespoon flakey salt
24 ounces (680 g) bread flour or all-purpose flour (5 cups spooned and leveled)
4 ounces (113 g) olive oil for the pan and for drizzling on top of the focaccia after rising (1/2 cup)
2 Tablespoons fresh rosemary chopped
Vegetables, herbs and meats for topping
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Rosemary, Thyme, Garlic & Parmesan Focaccia
Who doesn't love that most quintessentially Italian bread, Focaccia? This version is topped with my personal favourites, but can be adapted to whatever is preferred by those making it. Ideal for dipping in Aglio E Olio or any other sauce. Also great with soup, or slice horizontally to make a delicious sandwich.
Chapters/Line Codes:
0:00 Rosemary, Thyme, Garlic & Parmesan Focaccia
1:36 Ingredients
3:31 Make the dough and 1st proof
8:05 Shape the Focaccia and 2nd proof
10:08 Preheat the oven
10:26 Top the Focaccia and bake
14:32 Taste test
Recipe:
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