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No Knead Focaccia Bread Recipe - Easy Focaccia Recipe PRE-ORDER MY COOKBOOK ❤ : 🤍 Focaccia Recipe: 🤍 No Knead Focaccia Recipe: - 470g Warm Water (2 cups) - 2 tsp Salt - 1 tbsp Extra Virgin Olive Oil ( plus more for the tray) - 7g ( 2 tsp ) Yeast - 560g Bread Flour ( 4 cups) Add any toppings you like! PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake. Copyright © 2023 Emma Fontanella. All rights reserved. No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder. 00:00 Intro 00:25: Make the Dough 00:42 What flour to use 01:17 Add the flour and mix 01:48 First series of stretch and folds 02:16 Second series 02:46 Third series 03:03 Fourth series 03:38 Prepare the pan and shape the focaccia 04:25 Make the dimples and add the toppings 04:54 Bake the focaccia 05:31 Make the sandwich 06:17 Pre-order my Cookbook!
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime! RECIPE: 🤍 FOLLOW ME Instagram: 🤍 TikTok: 🤍 Facebook: 🤍 Pinterest: 🤍 #noknead #focaccia #shorts
SUBSCRIBE ❥ 🤍 👉 MY MASTER CLASS PIZZA : 🤍 👈 coming up.... Pan for the focaccia similar to mine 14' : 🤍 same as mine 10 in' : 🤍 BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99 🤍 -🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕 Y.T. - ITALIA ★ 🤍 INSTAGRAM ❥ 🤍 FACEBOOK ❥ 🤍 KIDS CHANNEL: ❥ 🤍 CLOTHING LINE MY STORE ❥ 🤍 ● MY PRODUCTS USED TO MAKE PIZZAS •BEST SPATULA: 🤍 •COPPER OIL ITALIAN: 🤍 •WOOD FOR PIZZA OVEN: 🤍 •DOUGH BALLS BOXES: 🤍 •BRICKS FOR YOUR HOME OVEN: 🤍 •ELECTRONIC SCALE:🤍 •PEELS: 🤍 •OVEN SUGGESTED: 🤍zio-ciro.com •OVEN SUGGESTED USA: 🤍ziociro.com MY WEB SITE : 🤍 Please comment below if you have any questions Music: 🤍
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella. You'll need: (US Measurements) For the dough: 1 x ¼ oz sachet dried yeast 1 tbsp honey 2 & ½ cups warm water 5 & ¼ cups plain flour 1 tbsp sea salt flakes 4 tbsp olive oil For the garlic, basil rub: 4 garlic cloves, roughly chopped 2 tsp sea salt flakes Large handful basil leaves 3 tbsp olive oil (Metric Measurements) For the dough: 1x 7g sachet dried yeast 1 tbsp honey 600ml warm water 650g plain flour 1 tbsp sea salt flakes 4 tbsp olive oil For the garlic, basil rub: 4 garlic cloves, roughly chopped 2 tsp sea salt flakes Large handful basil leaves 3 tbsp olive oil Get the full method here:🤍 Check out my meal planning website: 🤍 Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: 🤍 Follow me on Twitter: 🤍 Like my Facebook page: 🤍 Follow me on Instagram: 🤍 Follow me on Pinterest: 🤍 Shop for my Kitchen Equipment Essentials: 🤍 Check out my cookbooks: 🤍
Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy! For the fully formatted, printable, written recipe, follow this link: 🤍 To become a Member of Food Wishes, and read Chef John’s in-depth article about Big Bubble Focaccia, follow this link: 🤍 You can also find more of Chef John’s content on Allrecipes: 🤍
Today I am going to show you a very easy no-knead focaccia bread recipe. The toppings are versatile and up to you. Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food. #food #youtubepartner #cooking 🔴 My COOKBOOK is available online at Barnes & Noble, Target, and Walmart 🔴 Also here 🤍 ⭐️ BAKED PASTA RECIPE 🤍 INGREDIENTS 2 1/2 cups all-purpose flour 1 Tbsp sugar 1 tsp salt 1 1/2 tsp active dry yeast 1 1/2 to 1 3/4 cups warm water 3 Tbsp olive oil for bowl and topping 2 tsp flaky sea salt for topping 8 x 12 baking dish Bake in a preheated oven at 425°F for 20 to 25 minutes The easiest focaccia bread I make No knead bread recipe
The more authentic focaccia recipes tend to be a sticky mess that is best left to the professionals but in this no knead method, copious amounts of olive oil and a lack of kneading provide you with surprisingly impressive and easy to handle loaf. Once you have the method down the dough can be transformed with a number of different toppings or even made into a deep-dish style pizza with some good passata and mozzarella. Time: Serves: 4 Ingredients: For the dough: 1x 7g sachet dried yeast 1 tbsp honey 600ml warm water 650g plain flour 1 tbsp sea salt flakes 4 tbsp olive oil For the garlic, basil rub: 4 garlic cloves, roughly chopped 2 tsp sea salt flakes Large handful basil leaves 3 tbsp olive oil METHOD 1. Grease a 13 x 9 inch baking tray with olive oil. The tray should be at least an inch in depth. 2. Mix together the dried yeast, honey and warm water together in a large bowl. Whisk, then leave for 15 minutes until a foam forms. 3. Add the flour and salt to this and stir to combine with a wooden spoon until you have a rough but evenly mixed dough. 4. Add 3 tablespoons of the oil to a separate large clean bowl, transfer the dough into this. Turn to coat the dough in the oil and cover and leave in the fridge overnight (alternatively leave covered at room temperature for 4 hours to bake same day). 5. Keeping the dough in the bowl and lightly coat your hands with oil, pull up the edge of the dough and fold over the top, repeat this on all four sides, turning the bowl a quarter turn each time to make this easier. Do this three times in total. 6. Add the remaining tablespoon of oil to the prepared tin and tip in the dough spread to the size of the tin. Leave to rise for at least an hour, uncovered. 7. While this is rising, make the basil pesto. Bash the garlic cloves in a pestle and mortar with a little salt, until well bashed, add the garlic and bash until a paste forms, slowly drizzle in olive oil until combined. 8. Preheat the oven to 220°C/425°F/Gas Mark 7. 9. You know when you’re dough is ready when you poke it and the indentation slowly springs back but stays. Oil your hands, and then, to create the indentations, spread apart your fingers and press into the dough, reaching the base of the tray. 10. Drizzle over the basil paste along with a little more sea salt. 11. Place in the preheated oven for 20-25 minutes until golden. Leave to cool for at least 10 minutes then slide a thin spatula underneath and transfer to a cooling rack to cool completely.
This no knead focaccia bread recipe is perfect for beginner baker as it requires no prior bread making skills. It’s super easy to make, golden brown and crispy on the outside while light and fluffy on the inside. It's topped with my famous garlic confit and rosemary. You will be surprised how incredibly easy it is to make this fluffy, light, ultra bubbly and crispy focaccia. RECIPE: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Facebook: 🤍 Substack: 🤍 Website: 🤍daenskitchen.com Production company: Strange Paradise Director: T.K Williams DP: Lewis Robert Editor: Strange Paradise #focaccia #nokneadfocaccia #garlicconfit
FULL RECIPE ► 🤍 SUBSCRIBE ► 🤍 BETTER BAKING SCHOOL ►🤍 - ORDER THE BAKER BETTIE COOKBOOK! Amazon- 🤍 Bookshop- 🤍 Barnes and noble- 🤍 Chapters indigo- 🤍 Indiebound- 🤍 - PRODUCTS USED IN THIS RECIPE (affiliate links) Silicone Spatula: 🤍 9x13" Pan: 🤍 Digital Scale: 🤍 Bread Knife: 🤍 - FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 Email Subscription: 🤍 Website: 🤍 RECIPE: 500 gr (4 cups + 2 TBSP) bread flour or unbleached all-purpose flour 400 gr (1 3/4 cup) room temperature water 1/4 tsp instant yeast or 50 gr fed and ripe sourdough starter 28 gr (2 TBSP) olive oil 10 gr (2 tsp) fine sea salt or kosher salt 28 gr (2 TBSP) extra olive oil, divided (for the pan and finishing the dough) fresh rosemary or other fresh herbs or toppings of choice coarse salt for sprinkling on top Today we are making the classic Italian flatbread known as focaccia! The way I make focaccia is incredibly easy and it is a no-knead dough. You can make this recipe with dried yeast or you can use your sourdough starter to make sourdough focaccia! Both are so delicious! #stayhome #easyrecipe #baking
Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe. #Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese - Ingredients: 59mL Warm water (100°-110°F) 1 tsp Sugar 5g Active dry yeast 341mL Water 440g Bread flour 10g Salt 20g Semolina 12mL Olive oil 10g Honey - SUBSCRIBE FOR MORE VIDEOS - 🤍 INSTAGRAM - 🤍
Get the Recipe: 🤍 ⭐️ Focaccia bread is so easy! All you need is flour, water, salt, and yeast for the dough, and rosemary and olive oil as toppings. You can make it on the day or get ahead and let it proof slowly in the fridge. ⭐️ Ingredients For the dough 3½ cups flour all-purpose flour or half all-purpose and half whole wheat flour 1½ cups + 1 tablespoon lukewarm water 1 teaspoon yeast instant dry yeast or active dry yeast. 10 grams if you use fresh yeast. 1 teaspoon sugar 2 teaspoons salt Theplantbasedschool.com ❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
For enthusiast bakers out there, you would want to try this no-knead focaccia bread recipe! Crusty crust, huge open crumbs, soft chewy texture and amazing flavour. Super easy steps with planning ahead for the time. I'm using the stretch and fold method in this recipe. Do try! NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks! ▶ Printable recipe, tips and instructions 🤍 ▶ Check out my website for the ingredients, measurements and much more! 🤍 ▶ Subscribe for more videos 🤍 Say HI to us here: ▶Instagram: 🤍 ▶Facebook Page: 🤍 ▶Pinterest: 🤍 THANK YOU for watching and have a lovely day!
Hi friend, Sorry for the mistake, the correct amount of flour in the recipe is 250g or 1cup+3/4cup No Knead Garlic Focaccia｜Apron Lukewarm water 200ml Sugar 10g / 1.5Tbsp Sea salt 5g / 1tsp Instant yeast 2.5g / 1/2+1/4tsp Olive oil 20ml / 1.5Tbsp Bread flour 250g / 1cup+1Tbsp Garlic slice Olive oil Oregano leaves Himalayan salt Pan size 23x3cm Bake at 230°C / 450°F for 10-15 minutes Thanks for watching！ If you like this video, please like, share and subscribe to my channel Remember to click on the bell to get the latest video of Apron！ My Channel 🤍 Blog 🤍 All my videos will only be uploaded to my YouTube channel Prohibit unauthorized theft, secondary editing and re-uploading of my videos on YouTube and other platforms #Bread
Hate kneading dough but want delicious focaccia? In this PIATTO™ video, we'll show you how to make a NO KNEAD focaccia bread recipe to die for! This bread dough— with 85% water— is a HIGH HYDRATION dough that produces a tall, soft focaccia perfect to use as sandwich bread. WRITTEN RECIPE? On our website: 🤍 ★ FOR MORE VIDEO RECIPES... Subscribe to our channel! ➠ 🤍 Click the bell 🔔 to receive notifications when we publish new recipes.❤️ In this PIATTO™ video recipe, we present: = No-Knead Focaccia Bread Recipe with High Hydration Dough = Italy is the country of the 3 P's: Pizza, Pane (Bread) and Pasta! But it's also the land of FOCACCIA bread. There are many varieties of focaccia in Italy, that very by region and type but the one we show how to make in this video is one of the most popular. This focaccia recipe is ideal as sandwich bread. Tall, with a crispy crust and so soft inside —with big bubbles and a great texture. The secret? A high hydration dough (85% water). Thankfully, the tastiest focaccia is also the easiest to make. We'll show you how to make this focaccia recipe without kneading with your hands or a stand mixer. Have you had trouble working with high hydration dough in the past? We'll show you the simple, effective tips for folding and working with this type of dough. #focaccia #breadmaking #homemadebread INGREDIENTS ✔️ flour (bread or pizza): 600 g - roughly 5 cups but we recommend weighing ► WHAT WE USED (affiliate link): Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10): 🤍 ✔️ dry yeast: 3 g (0.5% the weight of the flour); 1 tsp ► WHAT WE USED (affiliate link): Caputo Active Dry Yeast: 🤍 ✔️ water: 310 g (1 1/3 cups) ✔️ whole milk: 200 g (3/4 cup) ✔️ olive oil: 10 g (1 tbsp) ✔️ salt: 15 g (2.5% the weight of the flour) (2 1/2 tsp) TOPPING OPTIONS ✔️ rosemary ✔️ coarse or flake salt WHICH FLOUR TO USE? For high-hydration doughs, greater than 80%, you should use a strong flour. In other words, you should use a flour with high gluten content. The strength of flour is represented by a "W" on flour products. Strong flour should have a "W" greater than '300.' This strength of flour can hold a lot of water and still maintain its structure. PRODUCTS USED IN THIS VIDEO! Affiliates links below: ► Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10): 🤍 ► Caputo Active Dry Yeast: 🤍 ► Caputo Semola Flour: 🤍 THE PROOF The amount of yeast is calculated for the length you plan to proof. In our case, this focaccia recipe is designed to proof 6-7 hours at a temperature of around 70°F (21º C). = TIMESTAMPS 0:00 intro 0:58 ingredients for making focaccia 1:03 how to make focaccia dough 3:10 working high hydration dough (folding) 6:10 first focaccia rise 8:10 second focaccia rise 9:51 how to bake focaccia = FOLLOW US = Subscribe to PIATTO™ RECIPES (English-only) on YouTube: ► 🤍 Subscribe to PIATTO™ (Italian channel) on YouTube: ► 🤍 Facebook: ► 🤍 Twitter: ► 🤍 Instagram: ► 🤍 Pinterest: ► 🤍 = CREDITS = Marketing - Social Media - Branding: Kaniko Limited 🤍 Production - Piatto LLC PIATTO RECIPES - Quality on the table! 🍽 😋 ⭐️ Battle-tested, quality recipes.⭐️ PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world. = DISCLAIMERS = This video was not paid for by outside persons or manufacturers. No gear, tools or products were supplied to me for this video. We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video. As an Amazon Associate, we earn from qualifying purchases. This means at no extra cost to you, PIATTO may earn a small commission if you click the links and make a qualifying purchase. If you have a different purchase in mind, you can also use these storewide links below. ► Amazon: 🤍
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back 😉 Serve it with bread dipping oil to make it even better! The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below. FOCACCIA Recipe: 🤍 BREAD OIL Recipe: 🤍 #focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
Watch this simple Masterclass to achieve the best high hydration focaccia, no knead method. A crunchy bottom followed up from a pillow soft dough. That's what is focaccia. It's oily, messy, savoury. Today we're cooking an authentic Italian focaccia, with an 80% hydration and the simplest of the methods: No Knead. Yes, you heard me right...we're not going to knead our dough, we will just use some folding techniques to achieve a very light and springy dough. Also, we will slow-proof our dough for 24 to 48 hrs (for this video I left it for 48 hrs), so the long fermentation will leave an outstanding smell of proofed dough. It's so so easy. And it's a masterclass you can watch anytime to achieve a consistent homemade terrific focaccia. Have a look at the video, follow the steps, you can't go wrong. If you have any questions or need few tips or even if you tried it and it was awesome, please LEAVE A COMMENT! Always bake the focaccia in the lowest rack of your oven. Want to support the channel and be awesome? Buy me a little coffee! I'll be forever grateful! 🤍 I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) 🤍 I offer personalised courses on PIZZA baking for people and businesses (available online too). Email me for more info at milezerokitchen🤍gmail.com Thanks! For a 30*40 Pan 400 gr FLOUR 320 gr WATER 1.5 GR DRY YEAST 10 gr SALT 30 gr EXTRA VIRGIN OLIVE OIL You can use toppings like: plum tomatoes, onions or olives. The focaccia is baked for 15 min at 240 C or 465 F. Home-pizza-bakers! Head down to my friends at FIERO CASA and use code MILEZERO to receive 10% OFF all your order! 🤍 Want to support the channel and be awesome? Please consider SPONSORING this channel on PATREON, to access behind the scenes, recipes, Q&As and more. 🤍 Mile Zero Kitchen MERCH: 🤍 KITCHEN EQUIPMENT: BLUE STEEL PANS (A MUST): 🤍 (use code MILEZERO for 10% OFF all your order) PIZZA DOUGH TRAY: 🤍 (use code MILEZERO for 10% OFF all your order) Ultra-stretchy FLOUR I use in almost all my bread/pizzas: 🤍 Little Round Flour Sieve: 🤍 Ultra Precise Gram Scale: 🤍 CAST IRON SKILLET: 🤍 Dry Yeast I use in every recipe: 🤍 Cheap Pizza PEEL Kit - 🤍 Super Cool - Heat Resistance up to 932F Oven Mitts: 🤍 Workhorse Dough Mixer: 🤍 The Best KNIFE I ever had: 🤍 My Whetstone Sharpening Stone I USE WEEKLY: 🤍 ICE CREAM Maker I use in my videos: 🤍 Taylor Precision DEEP FRY Thermometer: 🤍 FILM EQUIPMENT: MY CAMERA: 🤍 My Lens: 🤍 My Tripod with Tilt Head: 🤍 Incredible Light for food video/photography: 🤍 Field Monitor: 🤍 Affiliate Disclosure: Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it. Follow me on Instagram and Facebook: 🤍milezerokitchen Using this footage without permission or license is not permitted. #focaccia #nokneadrecipes #highhydrationdough
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ FOCACCIA DOUGH INGREDIENTS: ►1 1/2 cups warm water 105-115 F ►1 tsp honey ►7 g instant yeast/ rapid rise yeast 1 packet or 2 1/4 tsp ►3 3/4 cups all-purpose flour ►1 1/2 tsp salt ►1 Tbsp extra virgin olive oil for the dough ►1/4 cup extra virgin olive oil for the pan FOR THE TOPPING: ►2 Tbsp extra virgin olive oil ►2 Tbsp water ►2 cloves garlic minced ►1/2 tsp salt ►1 1/2 tsp fresh rosemary finely chopped from 2 sprigs ►1 tsp kosher salt or flaky salt to sprinkle the top 🖨 PRINT RECIPE HERE: 🤍 ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Thermapen Mk4 Thermometer: 🤍 ►Food Scale: 🤍 ► Olivewood Spatula: 🤍 ►Glass Mixing Cups: 🤍 ►Flexible Food Scraper: 🤍 ►Small Whisk: 🤍 ►Magnetic Measuring Cups: 🤍 ►Oven Mittens: 🤍 ► Glass Mixing Bowls: 🤍 ►Salt and Pepper Grinder: 🤍 ►Blue Dutch Oven: 🤍 ►Non-stick pro bake pan 9x13: 🤍 ►Cooling Rack: 🤍 ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: 🤍 ►Mk4 Thermometer: 🤍 ►My Favorite Cutting Board: 🤍 ►Hand Mixer: 🤍 ►Favorite Blender: 🤍 ►Food Processor: 🤍 ►Glass Bowls: 🤍 ►Kitchen Scale: 🤍 ►Glass Storage Containers: 🤍 ►Knife Block Set: 🤍 ►Our Dinnerware Set: 🤍 ►My White Apron: 🤍 ⏱️TIMESTAMPS⏱️ 0:00 Intro 0:46 Prepping yeast 1:26 Measuring dry ingredients 1:46 Combining dry and wet ingredients 2:19 Proofing bread dough 2:40 How to make the topping 3:42 How to properly stretch and fold the dough 6:00 Adding bread topping 6:18 How to bake focaccia bread 6:57 Taste test 8:28 How to make bread dip FOLLOW ME: ►INSTAGRAM: 🤍 ►FACEBOOK: 🤍 ►PINTEREST: 🤍 CONNECT: ►WEBSITE: 🤍 ►ALL MY RECIPES: 🤍 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #bread #baking
Get the recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Focaccia is a great bread that everyone should know how to make. Focaccia bread is made with pantry staples that are mixed by hand, then let rest and folded, before proofing, adding dimples and topping with whatever you have for a crisp crust, and an open fluffy interior. Full recipe linked below. ► Join our Cooking Community: 🤍 ► Focaccia Recipe: 🤍 A couple of notes on this focaccia. I like using a fairly high hydration dough. For this recipe, my water amount is 75% of the flour. This leads to focaccia with a thin, but really crisp crust and a soft interior with fairly large holes inside, this texture and size I find perfect for making sandwiches with. While the end product I prefer much more, a high hydration dough will naturally be really sticky and can be annoying to work with if you aren't used to it but don't worry I'll show you how. ► Connect with me on social: - Instagram: 🤍 - TikTok: 🤍 - Twitter: 🤍 - ► CHEAP, but useful Kitchen Gear - Whetstone for sharpening: 🤍 - Scale: 🤍 - 8-inch Chef's knife: 🤍 - Cast iron: 🤍 - Saucepan: 🤍 - Wood cutting board: 🤍 - (NOT cheap) Amazing Pan: 🤍 - MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with lavmic Edited in: Premiere Pro #Focaccia Sources / Inspiration: - 🤍 - 🤍 Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
▶ Turn on your language subtitles for description ▶ 중요! 자막을 켜시면 공정마다의 상세한 설명과 팁을 함께 보실 수 있어요 👉 최근 번역 오류가 발생하고 있어서, 영어+한국어를 분리하지 않고 통합했습니다. 오븐 온도 + 재료는 바로 밑에서 보실 수 있구요. 더보기 글자수 제한(5000자)으로 인해, 한국어 공정 설명은 고정 댓글에 추가해 놓을게요. 👉 Recently, translation error is occuring, so English + Korean was integrated without separation. - I hope, this channel and recipes will be your good friend for your happy baking. 안녕하세요? 꾸움입니다. 여러분들의 즐거운 홈베이킹을 함께하는, 몇 번이고 다시 만들어 보고 싶은 레시피가 되었으면 좋겠습니다. - ♣ Oven * Preheat the highest temperature (about 240~250℃ / 475~500℉) Bake in 230℃ (450℉) for about 12~14min ♣ Ingredients :: original version (250ml = 1 cup) / half version bread flour 250g (1+2/3cup) / 125 g sugar 10g (1Tbsp) / 5 g salt 4g (1tsp) / 2 g instant dry yeast 2g (1/2tsp) / 1 g * If you use active dry yeast, you have to activate the yeast with warm water (follow your yeast direction) warm water 200~210g (200~210ml) / 100~105 g humid environment (summer in Korea, Indonesia, Singapore, Japan etc – for about 200g) dry environment (Canada, U.S.A, Europe – for about 210g) olive oil 10~20g (1~1+1/2Tbsp) / 5~10g Using more olive oil makes it softer salt little bit (option) herb (oregano, basil, thyme, rosemary) ♣ When you put topping on You should use any veggie, ham, bacon, cheese you have already. *And bake in the same way. ♣ when you make half version * Final proofing - for about 20min (Smaller dough takes smaller final proofing time) * Bake - for about 11~13min (Smaller dough takes smaller baking time) - ♣ 오븐 * 각자 오븐 최고 온도(240~250℃:오븐마다 다를 수 있어요)로 예열 / 230℃로 내린 후 약 12~14분 굽기 (캐나다 가정용 오븐 기준 :: 500℉로 예열 후 450℉에서 굽기) * 오븐 종류와 사양에 따라 포카치아의 단면이, 영상의 것과 다르게 나올 수 있습니다. (같은 오븐 내에서도 위치에 따라서, 단면이 다르게 나오기도 한답니다) * 오븐은 2차 발효(최종발효) 시작하고, 10분 정도 뒤에 예열 시작하시면 됩니다. – 이렇게 하면 대략 20~25분 정도 오븐을 예열하는 것이 됩니다. * 영상과 같이, 노릇노릇 골든브라운 색이 되면 다 익은 거랍니다. ♣ 재료 :: 원 배합 (250ml = 1 cup) / 반 배합 강력분 250 (1+2/3cup) / 125 g 설탕 10 (1Tbsp) / 5 g 소금 4 (1tsp) / 2 g 인스턴트 드라이 이스트 2 (1/2tsp) / 1 g *드라이 이스트 사용시, 따뜻한 물에 활성화해서 사용합니다.(제조사별 지시사항 참고) 갖고 있는 이스트가 어떤 타입인지 꼭 확인하고 사용해주세요. 따뜻한 물 200~210 (200~210ml) / 100~105 g 습한 환경에 계신 분들(여름철 한국, 동남아시아 등)은 물을 적게 사용해주세요. 올리브오일 10~20 (1~1+1/2Tbsp) / 5~10g 오일이 많이 들어갈수록, 부드럽습니다. 소금 약간 (옵션) 허브 (오레가노, 바질, 타임 등) 약간 ♣ 토핑을 얹을 경우 저는 영상에서, 토마토, 버섯, 양파, 올리브, 치즈 등등을 올려서 만들었는데요. 재료에 구애 받지 않고, 갖고 있는 것들을 활용해서 만들어보시면 좋을 것 같아요 ^^ *같은 방식으로 굽습니다. ♣ 반 배합으로 만들 경우 (1인 가구용) * 최종 발효 - 20분으로 변경 (덩어리의 크기가 작아지면, 2차 발효 시간이 짧아집니다) * 굽기 - 11~13분으로 변경 (크기가 작으므로, 짧게 구워내 주세요) "영감을 준 은이야 고마워♥" #포카치아 #무반죽빵 #focaccia * 본 레시피는 제 취향, 열정, 의도가 담긴 창의적 작업물입니다. * 위 영상의 무단도용, 재업로드, 2차 편집을 금지합니다. * 위 영상 레시피의 출처(반드시 링크 포함)를 명확히 밝힐 경우, 블로그 포스팅 및 유튜브 영상을 만들기에 참고 및 사용할 수 있습니다. * 인스타그램에 후기 사진을 올릴 경우, ‘꾸움레시피’ or ‘kkuume’으로 해시태그를 남겨주세요. * This recipe is my creative work what I put my passion. * Unauthorized theft, re-uploading, and secondary editing are prohibited. * As long as you *clearly state the source of this video recipe (including links), you can refer to and use it for blog posting and YouTube videos. * If you post a photo on Instagram, please leave a hashtag with 'kkuume'. ⓒ 2020. 꾸움Kkuume. All rights reserved.
This focaccia bread recipe is nearly foolproof and incredibly tasty. It requires no mixer, no kneading or stretching. Perfectly crisp on the outside, and soft and chewy on the inside. This is my go to Focaccia Bread that takes less than 5 mins to prep. Now, everybody can make bread at home The Simplest and The Best Focaccia Bread Recipe Ingredients : 550g Bread Flour / Plain Flour 2 tsp Salt 2 tsp Yeast 2 tsp Dried Herbs (1 tsp Oregano & 1 tsp Rosemary) 1 tbsp Sugar 400g Water Olive Oil Methods : 1. Mix flour, salt, yeast, herbs and sugar in a medium bowl 2. Add in water. Stir till very well combined 3. Drizzle some olive oil on top. Just to coat, to prevent the dough from drying 4. Cling wrap and refrigerate overnight (12-18 hours) 5. Lightly oil your hand and mix the dough into a ball and transfer it into a non-stick baking dish (or lined tray with a baking paper) that are well coated with olive oil 6. Proof for 2-3 hours or until it tripled in size 7. Drizzle some olive oil, poke the dough and top with tomatoes, herbs and flaky sea salt or with whatever you want 8. Bake at 210C for 30-35 minutes Thank you for watching ! (: Stay Connected With Me! Instagram : 🤍
This Focaccia recipe is STRAIGHT from my book Bread Every Day! Light and fluffy on the inside, crispy and salty on the outside, I hope you LOVE this :-) Focaccia Recipe: 🤍 Online Bread Making Courses in the Homebaker's Club: 🤍 Dough Scrapers and more in the SHOP: 🤍 Buy my BOOK Amazon US: 🤍 Amazon CA: 🤍 UK and everywhere else: 🤍 Sign Up Home Baker’s Bulletin: 🤍 Follow on Instagram: 🤍 Follow on Facebook: 🤍 THANK YOU for supporting me on Patreon: 🤍 0:00 HEY Homebakers! 0:52 Make the Dough 2:37 First Fold 4:19 Second Fold 5:03 Third Fold 6:18 Tray 7:42 Top 8:36 Final Puff & Oven Settings 9:45 Bake 10:46 Final Result!
#shorts #focaccia #focacciarecipe How to make easy no knead focaccia dough recipe (pizza dough with rosemary and olive oil lol) This is the pan i use, but a cast iron pan or baking sheet work great too! 🤍 It all depends on if you like your focaccia thin like me (use a wider pan) or tall (use a smaller pan) Recipe: 3.25c bread flour 1tbs salt (15g) 1tsp dry yeast (4g) 1.5c water (325g) 2tbs fresh chopped rosemary 3 tbs olive oil (bottom of the pan) 1-2tbs olive oil (for the top of the dough) Steps: - Combine the first 5 ingredients and let it rise outside the fridge for 12-18 hours (even longer is fine too!) - In a tray (mine was 10x14) or cast iron (12 inch) pour in 3tbs olive oil and coat both sides of the bread. - Stretch your dough out to fit the pan and let it rise for 1-2hours (even longer if you want tall focaccia, i like mine thin and it makes for better sandwiches) - Give it one last finger dimpling to pop any air bubbles. Lift your dough up if you see air trapped underneath too! - Bake at 550 for 12-16 minutes. You can also cook it at 350 for 20-30 minutes as well. - Let cool and feast with Olive oil, garlic, balsamic and parmesan or honey truffle ricotta (those are my two favorite dips!) This is a variation of the Serious Eats + Kenji Lopez Alt Recipe: 🤍 TikTok: 🤍 Instagram: 🤍 My Equipment (: Camera: 🤍 Tweezers: 🤍 Chef Knife: 🤍 Sushi knife: 🤍 #easyfocaccia #nokneadfocaccia #tiktokfood #kitchenhacks #stepbystep #easyrecipes #quickrecipes #funrecipes #foodhack #foodhacks #cookwithme #easytofollow #cooking #viral #foodporn #viralfood #viralfoods #chef #tiktokrecipes
Chef Randy Feltis is here with an easy no-knead focaccia recipe that is the perfect foundation for your next sandwich. "The secret is the quick, instant yeast." RECIPE: 🤍 _ Cityline is the longest running and most successful daytime show for women in North American history. Host Tracy Moore brings her energy and enthusiasm along with her charismatic personality and flair for style - making her a perfect fit for North America's top source for the latest in home decor, food, entertaining, fashion, health and beauty. Visit 🤍 for fresh lifestyle content you’ll love – including blogs, recipes, videos and more! Connect with us: Twitter: 🤍Cityline Facebook: 🤍 Instagram: 🤍Cityline Pinterest: 🤍 Subscribe to Cityline on YouTube - 🤍 Subscribe to the Cityline Newsletter - 🤍
I still cannot get enough of cold fermented breads so here we have another one. You can find plenty of focaccia recipes on my channel and I’m sure this won’t be the last one either. It’s such a nice bread and the process of making it is interesting and produces a unique result. The best part is that a focaccia can be topped with pretty much anything, so you have freedom to experiment. What I realize now is that the cold bulk fermentation method is perfect for no-knead breads since the flour has a lot of time to hydrate fully. With just a few folds enough strength can be built up. 📖 Get the recipe ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:48 Ingredients & equipment 1:27 Mixing the dough 2:35 Chilling & folding 4:27 Cold bulk fermentation & final proof 5:42 Baking 6:48 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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. #italianfood #italiancooking #focaccia #easy
Focaccia/Easy no knead Focaccia/How to make Focaccia bread Focaccia Complete written recipe :🤍 Absolutely easy and no knead focaccia bread flavoured with garlic and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add Rosemary leaves,olives, sundried tomato and other toppings to it. A simple soft,chewy focaccia with caramelized garlic, drizzled with lots of olive oil. Simple flavours yet very satisfying. Baking Tray Amazon link:🤍 INGREDIENTS Warm water :250 ml (1 cup) Sugar :1 Tbsp Active dry yeast :1/2 tsp All purpose flour : 2.5 cups(350 gms) Salt :1Tsp Olive oil :2 Tbsp Olive Oil 1 Tbsps (extra oil for greasing the pans) Olive oil 1 -2 Tbsp for drizzling on the top Garlic 2-3 cloves finely chopped or minced Sea salt :Coarse to sprinkle on top INSTRUCTIONS 1.Prepare the dough by combining the active yeast mixture,flour, salt and olive oil. 2.First Proofing for 5-6 hours. 3.Shape the dough. 4.Second proofing 1 hour. After second rising, Make dimples with greased fingers. Drizzle rest 1.5 tbsp oil on top. Sprinkle sea salt and few sprigs of rosemary. 5.Bake at 425 F for 30-35 minutes You can make thinner focaccia bread if you want more crispier focaccia which is great for dipping or spreading with some creamy toppings or make a thicker crusted focaccia that is perfect for making sandwiches. These no knead focaccia bread is best when eaten fresh and warm out of the oven. I hope this no knead focaccia bread recipe helped you. Enjoy making your own wonderful focaccia bread with your favorite toppings:)
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. 🔗 LINKS Buy me a coffee! - 🤍 Instagram - 🤍 Website: 🤍 ––––––––––––––––––––––––––––––––––––––– ❤️ OTHER VIDEOS YOU'LL ENJOY Detroit-Style Pan Pizza - 🤍 Neapolitan-Style Pizza in the Ooni Pro Oven - 🤍 Foolproof English Muffin Recipe - 🤍 ––––––––––––––––––––––––––––––––––––––– GARLIC AND ROSEMARY FOCACCIA DOUGH (makes one 9"x13" 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 ––––––––––––––––––––––––––––––––––––––– EQUIPMENT THAT I USE (Affiliate Links) 9"x13" Non-Stick Pan - 🤍 Chef Works Uptown Apron - 🤍 Chef Works Denver Apron - 🤍 Lloyd's Pans Straight-Sided Pizza Pan 12x1 - 🤍 Lloyd's Pans Straight-Sided Pizza Pan 10x1 - 🤍 9"x13" Non-Stick Pan - 🤍 Cast Iron Tortilla Press - 🤍 Lodge 12" Cast Iron Pan - 🤍 Lodge Cast Iron Griddle (10" x 20") - 🤍 Tojiro DP Utility/ Petty Knife - 🤍 Mac 6" Curved Boning Knife - 🤍 KitchenAid Pro Line 7 Qt. Stand Mixer - 🤍 KitchenAid Pasta Roller Attachments - 🤍 Cuisinart 14 Cup Food Processor - 🤍 Gas Burner Attachment for Ooni 3 Pizza Oven - 🤍 Pasta alla Chitarra Pasta Cutter with Rolling Pin - 🤍 Gnocchi Rolling Board - 🤍 All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - 🤍 All-Clad Stainless Steel 10" Fry Pan - 🤍 All-Clad Stainless Steel 14" Fry Pan - 🤍 All-Clad Stainless Steel 1.5 Qt. Sauce Pot - 🤍 Le Creuset Enameled 11.75" Cast Iron Skillet - 🤍 Fujifilm X-H1 Mirrorless Camera - 🤍 Fujifilm 35mm f1.4 Lens - 🤍 Fujifilm 18mm f2 Lens - 🤍 Fujifilm 16-55mm f2.8 Zoom Lens - 🤍 Joby Gorilla Pod 5K Tripod - 🤍 ––––––––––––––––––––––––––––––––––––––– 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 (Non-Affiliate Links) Anryu Kurouchi Gyuto 240mm - 🤍 #focaccia #kitchenandcraft
Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise. Find the full recipe here: 🤍 ⏱️Timestamps⏱️- 0:00 Whisking together the flour, salt, and instant yeast. 0:14 Adding lukewarm water and mixing to combine. 0:31 Drizzling mixed focaccia dough with olive oil. 0:45 Transferring dough to the fridge for an 18-hour rise. 0:49 Preparing the 9x13-inch pan for baking. 1:00 Deflating the dough and shaping it. 1:25 Transferring dough to prepared pan. 1:39 Dimpling the focaccia dough. 2:05 Sprinkling focaccia dough with flaky sea salt. 2:22 Transferring the pan to the oven to bake. 2:28 Removing the focaccia dough from the oven. 2:46 Slicing the baked focaccia bread.
A good loaf of homemade bread is one of the great joys in life. This no-knead recipe (inspired by a version in Bon Appetit is way easier than you might think. This can be prepared from start to finish in under 3 hours! Follow the recipe below and let us know how your loaf turns out! Bon Appetit version of this recipe: 🤍 - 2 1/4 tsp dry active yeast 2 tsp granulated sugar or honey 2 1/2 cups warm water 5 cups all-purpose flour (or 50% ap flour & 50% 00 flour) 4 tsp salt 2 tbsp olive oil Proof yeast in tepid water with sugar; once bloomed, add flour, salt & olive oil. Mix until combined. Add another 2 tbsp of oil to the bowl & turn to coat. Cover with plastic wrap and proof for 30 minutes to 1 hour until doubled in size (you can use the proofing mode on my oven). Once proofed, punch down and place onto a liberally oiled 9"x13" pan and preheat your oven to 450˚F. Stretch the dough to fit the pan and let sit to proof for an additional 15-20 minutes. Dimple with fingertips and sprinkle with Maldon salt. Bake for 25-35 minutes until golden brown and the bottom is crispy. Remove from pan and let cool on a wire rack. - Host: Chef Renée Lavallée (🤍 Camera & Co-Host: Doug Townsend (🤍 Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia (🤍 FOLLOW US ON: Facebook: 🤍 Instagram: 🤍 Website: 🤍
If you love baking bread but are intimidated by the process, today I’m showing you how to make the easiest No-knead focaccia It’s crusty from the outside & pillowy soft from the inside✨ Chapters: 0:00 - Intro 0:16 - Ingredients for the No- Knead Bread 0:50 - Instant Yeast vs Active Dry Yeast 1:27 - Dough Comes together- First Proof 2:00 - Shaping the dough- folding technique 2:48 - Types of Tins/ Trays to use 3:15 - Second/ Final Proof 3:56 - Dimpling & baking the Focaccia Bread 4:37 - Finishing Touches 4:56 - ASMR 5:10 - Taste Test! 5:53 - Thank you for watching! Prep Time: 5-14 Hours Cook Time: 20-25 mins Serves: 5-6 Persons Ingredients : All Purpose Flour/ Maida - 4 Cups/ 480g Lukewarm Water - 1.5 Cups + 6 Tbsps/ 400g Olive Oil - 2 Tbsps/ 20g Instant Yeast - 2 tsps/ 8g Table Salt - 2 tsps/ 14g Sugar - 3 Tbsps/ 15g Flaky Salt - to Taste Fresh Rosemary - to Garnish Process : - In a big mixing bowl, combine together flour, sugar, salt & instant yeast (Make sure the salt & the yeast don’t touch each other & mix them in the flour separately) - If using Instant Yeast, you can mix it in directly with the flour, if using Active Dry Yeast, mix it with lukewarm water & sugar to activate it before adding it to the flour - To the flour mixture, add in the lukewarm water & mix well with a wooden spoon until the water has absorbed all of the flour & there are no dry bits Cover the bowl with a plastic wrap - For proving there are 2 options - either allow the dough to ferment at room temperature for 2 hours or let it rest in the refrigerator for 8-10 hours/ overnight - Once the dough has rested & fermented, transfer it to a greased bowl, dip your spatula in water & start folding the dough over itself - keep dipping the spatula in water & repeat the motion for about 60 seconds Transfer the dough to a greased baking tray/ tin, using greased hands uniformly spread it out along the edges of the tray (I’ve used a 9x12 tray - you can also use a 9’’ inch cake tin) - Cover it with a greased plastic wrap to prevent the dough from sticking & allow it to proof in a warm spot for 1-2 hours or until it doubles in size The dough is ready, preheat the oven for at least 15 mins at 230C If the tray is wider, the bread will be thinner & more crusty, if you want a softer, spongier bread, use a smaller deeper tray - After the second proof, carefully remove the plastic wrap & with the help of wet fingertips, dimple the dough gently as shown in the video to form the classic focaccia dimples - Drizzle with a blend of olive oil & water, season with flaky salt & garnish with herbs & vegetables of your choice - Today I’m garnishing with fresh rosemary sprigs - Bake in a preheated 230C for around 25 minutes / until the top is golden brown - Once the bread is warm to touch, release the edges with the help of a knife & de-mold it - Allow it to cool down completely before slicing into it enjoy it with some Olive oil & Balsamic Vinegar - It even makes for a great sandwich bread! Happy Baking ☺️✨ Music: 🤍 Connect with me: Instagram: 🤍 Pinterest: 🤍 YouTube: 🤍 Facebook: 🤍 Twitter: 🤍 #breads #recipe #breadbaking #focacciabread #focaccia #homemade #baker #Chef #recipecreator #firstvideo #helloYouTube
🤍 Garlic Butter 2 bulbs garlic 1 tbsp olive oil 100 g unsalted butter at room temperature 30 g chives finely sliced 50 g parmesan grated salt and pepper Focaccia 700g bread flour 680g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration 7g dry yeast 12g fine sea salt 1 tsp honey (optional) 60g extra virgin olive oil 4 tbsp garlic butter Method Garlic Butter 1. Preheat oven to 160 degrees Celsius / 320 degrees Farenheit. 2. Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into an oven proof dish and drizzle with olive oil and a generous amount of salt and pepper. Bake for 1 hour. 3. Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin. 4. Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl. Focaccia 1. In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active. 2. In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes. 3. Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes. 4. Repeat the stretch and fold method until a neat ball has formed. 5. In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1. 6. Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top. 7. Preheat the oven to 200 degrees C / 390 degrees F 8. Melt 4tbsp of garlic butter in the microwave or on a low heat on the stovetop. 9. Once the dough has risen, use your fingers to dimple the dough. Drizzle the dough with the garlic butter and 1 tbsp of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 30 minutes or until the dough has developed a golden crust on top. 10. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it. #garlicbutter #garlicbread #garlicconfit #focaccia #nokneadfocaccia
This homemade Focaccia bread is a delicious beginner-friendly no-knead bread recipe that comes together easily. Thanks to Optimum for sponsoring a portion of this video. Topped with thyme and flakey sea salt, this focaccia is pillowy soft on the inside, and crispy on the outside. You won’t be able to stop eating it. It’s Ahhhmazing! Thanks to Optimum for sponsoring a portion of this video. RECIPE: 🤍 If you’ve never made bread before then, focaccia is the best recipe to start with. It doesn’t require a mixer, nor do you have to knead it. It’s a straightforward recipe that anyone can make. It’s a forgiving and fool-proof recipe that you can flavor however you’d like. 🤍 🤍optimum 🤍youtube.com/optimum SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry...the ultimate homemade focaccia sandwich appears right before our eyes. Recipe: 🤍 My Baking Sheets: 🤍 Za'atar: 🤍 KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: 🤍 Nordic Ware® Aluminum Baker's Sheet: 🤍 The Spice Way - Traditional Lebanese Zaatar with Hyssop | 2 oz | (No Thyme that is used as an hyssop substitute) Freshly Grown Seasoning. No Additives, No Perservatives (Za'atar/zatar/zahtar/zahatar): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -