Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, focaccia. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Fırıncılığı biz bulmadık ama, biz değiştirdik ve buğdayın EN mutlu hali Focaccia'dır. Ürünlerimizi websitemizden online sipariş verebilirsiniz.
Focaccia is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Focaccia is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have focaccia using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Focaccia:
- Get 500 g x strong white flour
- Take 7 g x dried yeast
- Take 280 g x warm water
- Get 150 x ml extra virgin olive oil
- Get 2 tsp x table salt
- Make ready 2 tsp x flaky sea salt
- Prepare 2 tsp x fennel seeds (opt)
- Make ready 2 sprigs x chopped rosemary
Extra-virgin olive oil is what makes focaccia taste so unbelievably delicious. It adds to the texture as well as the flavor. This focaccia recipe is as fuss-free as bread recipes go. The dough comes together quickly in the food processor, then is left to rise for a couple of hours while you prep the rest of dinner (or relax and sip a glass of wine).
Steps to make Focaccia:
- Add the yeast to the water and stir, add approximately half the flour into a large bowl then add the yeasty water to it
- Add approx half the olive oil and stir to a very sticky dough, then add the table salt
- Then add about half of the remaining flour to the mixture and work in with your hands, turn out on to a work surface and start kneading, if you want you can do all of this process in a stand mixer with a dough hook but you want the work out right?
- So keep kneading and adding a bit of flour only when the dough is too sticky for up to 15 minutes, eventually the dough will be tacky not sticky and elastic. Persevere and you will get there, you may not require all of the flour?
- As you knead the dough will become elastic, in the third photo I'm stretching it out but it's not quite there
- In the first image I'm pressing dents into the dough and if it slowly springs back then your dough is well kneaded, well done. Now prove the dough, place in a clean oiled bowl and toss it over so it's coated and cover with cling film. Leave in a warm area to double in size, depending on the temp this can take 30 minutes up to 90. Put your feet up and have a cup of tea
- When doubled in size turn out onto the work surface and drizzle some olive oil and then flatten out with your hands
- Stretch the dough out larger than a piece of A4 paper and fold one end to the centre then the other end over that (like folding a business letter) then with it horizontally to you repeat the same folds the right side into the centre then the left side over that to create a squarish dough with several oiled layers as you can see in the last image
- Cover dough and allow to double again, select your baking dish or roasting tray and oil it thoroughly with the remaining oil, I sprinkle a little of the sea salt in the dish then turn the proven dough into the tray and with your fingers encourage it into the corners and try to make it even. We are going to prove this once more. By the way this takes for ever if you hadn't realised yet!
- Once proved make dents with your fingers all over this gives the olive oil and seasonings somewhere to hang out, drizzle with even more olive oil and generously scatter sea salt, fennel seeds and chopped rosemary
- Wait 10 minutes to allow the dough to puff back a little after the dents were made then bake at 220c for about 30 minutes, turn onto a cooling rack drizzle with extra oil if you like and resist eating for 20 minutes or so to let it cool. These images are from my youtube video https://www.youtube.com/watch?v=piCxS9nsgR0&t=53s feel free to see it there
Return to it when it's doubled in size, then stretch it out in an oven-safe skillet. Focaccia col formaggio or focaccia di Recco, a typical variety of focaccia made in Recco. Perfect for feeding a crowd, focaccia is a flavorful and easy-to-make Italian flat bread baked in a sheet pan. It's made with a yeast dough that rises twice: once before it is shaped and then again after it is shaped (so be sure to allow. Focaccia is one of the most famous Italian flatbreads.
So that’s going to wrap this up for this special food focaccia recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
