No-knead, one-bowl, authentic slow-rise FOCACCIA. (A great beginner bread!)
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- Опубликовано: 28 сен 2024
- I hope you love this focaccia bread recipe! Did you know that we teach people just like you how to cook whole-food, farm-fresh foods: cook.theelliot...
I MISPOKE the measurements of my sourdough starter feeding! Once a week, I feed my 20 grams of remaining starter 50 grams of water and 100 grams of flour. 1/2 ratio.
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Focaccia
I prefer this bread made with sourdough because of it’s digestive elements and lively nature, but it can be done with yeast if you don’t have an active starter. I was taught to make this specific recipe by Carla from Jovial Foods in Italy and am ever thankful she sent me home with a small piece of her old, well-proven starter. If you don’t have einkorn flour, use the flour of your choice, but einkorn will give you the best result. Bust out your digital scale for this one and your bread will instantly improve ten-fold.
This recipe is doubled in the video.
For the pre-ferment:
30g active sourdough starter (or small pinch active dry yeast)
130g warm water
120g all-purpose einkorn flour
For the bread:
Additional small pinch active dry yeast (omit if using a sourdough starter)
250g warm water
60g extra virgin olive oil
480g all-purpose einkorn flour
2 teaspoons sea salt, divided
1 tablespoon water
1 tablespoon extra virgin olive oil
1. Mix together the pre-ferment ingredients in a small bowl and use a fork to combine them until creamy and smooth. Cover the bowl will plastic wrap and place in a warm location for a few hours.
2. When the pre-ferment has begun to bubble and show life, combine it in a large bowl with the additional yeast (if using), water, and olive oil. Use a whisk to combine the ingredients well.
3. Add in the additional flour and the sea salt and combine with a wooden spoon until you’re left with a shaggy, wet dough. Cover the bowl and let it sit for 30 minutes.
4. (OPTIONAL) Dust a cutting board (untreated marble works best) with additional flour and turn the dough out onto the board. Use a dough scraper to fold the dough over itself a few times. This will strengthen the einkorn’s weak gluten and smooth the dough.
5. Transfer the smooth dough back into the dough bowl and cover tightly with plastic wrap. Set the bowl aside for 3-5 hours.
6. Preheat the oven to 425 degrees.
7. While the oven is preheating, oil a baking tray. Using a stiff spatula, transfer the wet, soft dough from the bowl into the skillet. Gently oil your fingers with olive oil and begin to press the dough with your fingertips to spread it evenly around the skillet. Create small holes into the dough with your fingertips, never allowing them to poke all the way through.
8. Lastly, drizzle the top of the bread with olive oil and the water.
9. Cover the bread and allow it to rise for one hour while your oven preheats and gets nice and hot.
10. Bake for 30 minutes, until the crust is golden. Allow to cool to room temperature before devouring (if you can stand it!).
Tip: I usually mix the pre-ferment after washing dinner dishes. Then, right before bed, I mix together the bread, allowing it to rise overnight while I sleep. I place it in a cool location so that it doesn’t rise too quickly. In the morning, I wake up, preheat the oven, and shape the bread. This allows us to eat the bread fresh for breakfast and nibble on any leftovers throughout the day.
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*I MISPOKE the measurements of my sourdough starter feeding! Once a week, I feed my 20 grams of remaining starter 50 grams of water and 100 grams of flour. 1/2 ratio.* Also, please excuse my mid-day workout clothes ;) The exact recipe is listed in the notes below the video.
ruclips.net/video/uiH-NrnFjKQ/видео.html
You workout in blue jeans?
@Mar~Bear she’s giving weight measurement which is more accurate. It’s not hard to hit the little button on your scale to switch it over to grams.
Do you have a link to that fish spatula that you used for the veggies? Pretty please?
No one notices what you are wearing as we are all fixated on that bowl!
I love that you give the measurements in grams so we don't have to get a million measuring cups and spoons dirty! This looks amazing, I think I'll make it with Christmas dinner this year.
This year I am thankful for u. I’m thankful for your kindness and the gentle joy you bring to my home in MANY MANY ways. I’ve been watching you for a year now and you have inspired me to become more of the woman I know I’m supposed to be. You’ve taught me recipes that we now have every week. Your sour dough bread🤤🤤🤤 we’ve tried your cheese😚 And your hot sauce 😩😩😩 I knew exactly what to do with all my peppers. Your house. Your garden. Your beautiful children. You have made a RUclips page that captures such pure beauty. You are an inspiration to thousands. So thank you. for everything.
This turned out amazing. I made it for dinner last night, loaded with delicious toppings like a pizza, served with tomato soup. It was so good and surprisingly enough for my family.
I actually learned about you from buying your cookbook on Amazon. Loved it so I looked for you on RUclips. Have enjoyed your videos very much. Slowly making my way through all of your videos. Thank you for sharing your thoughts on life. Blessings.
Thats great to hear! Which book was it? My books were a labor of love. That almost feels like another life ago. I love hearing about it when folks purchase them and enjoy them.
@@theelliotthomestead From Scratch. I thoroughly enjoyed it.
Oh. Thats an oldie but a goodie. Glad you enjoyed it!
Grams! I guess if you want to be exact and measure everything the right way, go for it. I am too lazy apparently, lol. I have an old counter-top scale and a digital one still in the box but I measure everything in my hands or by looking simply because it's faster and I get tired of washing measuring spoons and cups. I know I'm not the only one. Besides, my grandma never measured a thing or used a cutting board and we miss her cooking.
I absolutely LOVE the beautiful mixing bowl. I feel like using good tools and beautiful things make all the difference when working in the kitchen. It lifts your spirits and inspires when you're cooking or baking with love for your family. Great video!!
I learned to bake sourdough whole einkorn bread these last 2 years. I use a wet starter, more like pancake mix texture. I use measure cups roughly, but learned to know what the dough should look like. Even with scales, the environment can alter your texture. I think it j takes practice, to get to know what a good dough looks like.
I don't know for sure, but I don't think you can get the same result with 100% whole grain. I've never seen anyone do it.
Your focaccia looks delicious 😋 everything looked wonderful!
Shaye's food always looks delicous and nourishing.
Always such care in your videos aesthetic and feel! Love you from Morocco 🇲🇦 ❤️ Keep up the great work!
Shaye! As someone who is also learning Italian, I thought you should know that it is pronounced more like "fo-cahtch-a" than "fo-ca-sha." And really hold on the "cahtch" part lol. No disrespect at all! Can't wait to use my einkorn starter you taught us how to make 💚🤍❤️
We have made this bread twice now, and it is so good! We are going to play around with it a bit to try and make a 'breakfast' bread (add some sugar, cinnamon, raisins and honey). Hope it turns out as well!
Ok I made your starter, and with it am trying this focaccia first! Finger's crossed, rise baby rise! Hoping my husband will like it, and that he is one of those people who's never actually had homemade sour dough. It smelled good as I was mixing it up.
Your kitchen scales will work better and last a lot longer if you stop mixing things on them, particularly if using a heavy bowl... every time you do it, you stress the weighing mechanism, the heavier the weight the worse it will be. You might not even realise the damage is done for quite a while... until it becomes wildly inaccurate. Just a friendly hint, no disrespect or offense intended :) Love your cooking!
I keep hearing that Einkorn Wheat is so much better tasting than the other hybridized wheats. I got into exploring the ancient Einkorn Grain Due to Dan Winter's material about the DNA bio-charge acquisition being superior in bio-diverse (and bio-harmonic [the hybridized wheats are basically "frankenstein irradiated-mutated" wheats]) food/DNA, so i'm quite pleased to hear more and more that Einkorn Wheat tastes so much better than modern hybridized(Frankenstein) wheats.
Happy Thanksgiving to you and your family I hope you have a wonderful day 🙏
The bread looked amazing, I could literally smell it through my phone lol! But the roasted beet salad oh my! Will be doing that soon!
Well my mouth is just watering terribly. What a gorgeous meal. Humble feast wonderful words. Thank you Shaye. I am terrified to try bread. I will try this. hugs
I was intimidated by bread baking, my husband made all our bread, then I came across a video for no knead dutch oven bread. I thought that there was no way it would be any good as easy as it is but I tried it anyway. It is now our families favorite bread and I am now doing most of the bread baking. It's super easy with only three ingredients plus water. It's even easier than this focaccia bread but I did make this focaccia yesterday after watching the video and it turned out amazing as well.
Yum! Your videos tempt me to convert my whole what sourdough to einkorn. It looks so yummy!!
I'm 'merican. I don't speak in grams. 😂
As always, beautiful presentation
If I do it in cups, people make it and it doesn’t turn out great: then they yell at me for it. So grams it is. Ha!
I just found out we have unexpected company for lunch tomorrow. I am going to copy you Shaye, and make that salad, the focaccia and something else. Thanks!
Beautiful!! Can't wait to see what you do for your Thanksgiving feast!! ❤
Wonderful
Have a wonderful thanksgiving
I love watching your videos as you share the beauty and love of creating nourishing food for your family.
I also love your skirts and dresses. Do you have a specific place you buy these from?
Where did you get the pot with lid/bowl you used to mix in?
What a amazing delicious meal! Thank you for sharing x
You are amazing Shay! :D
You must be a mind reader. Just yesterday, I had a passing thought to make focaccia. Its been a few months since I made it last.
On sourdough.... We bought our house last year and my first batch of kombucha and sourdough both went moldy! I had them for years with no issues.
Looks delicious and fairly easy for a beginner like me. Where did you find the crock with lid and pitcher? Love them!!! Thank you for another great video!! Happy Thanksgiving to you and your family!
You ALWAYS inspire me! Thank you for doing what you do with such creativity and love. I have been on a mission to find a bread crock like yours. I have found an artist that will make me one…however I would love your help with size please. How wide, how tall, how many quarts does your beautiful stoneware bread crock hold?
You make me want to cook! That’s a saying a lot! Lol so beautiful
The kitchen is so beautiful and rustic . Where did you get the Bionatura olive oil ?
Looks so good! 🎄🎅🧑🏻🎄🎄
I LOVED this!!! I will be giving this a try ♥️
That is a beautiful clay pot!
I don't see the wine in the written recipe. Thanks for sharing!
Where is your bowl from?
Where did you get the covered crock that you made the dough in?
Where did you get your bowl, Please!!!
Love the focaccia 💕
Does anyone know the size of the pan she used to bake in? I want to make sure I have one that will hold that amount of flour.
Does anyone know where her sheet pan is from? I need a new set and that one is gorgeous!
How do you keep your hair out of the food your cooking? I have to tie mine back but it still gets in sometimes.
Great recipe!!! I love focaccia!
Good morning from Tennessee. When you were kneading your sourdough starter before placing it in the jar, you stopped several times to look at the dough ball. what were you looking for?
making this today but am confused. Video description is different than written directions?
What difference will the folding make in the final bread?
Let me know how this turned out for you. It is one of our favorites to make. Folding helps develop the gluten structure giving the final bread a good chew and texture.
If you are using whole wheat einkorn ( einkorn wheat berries ground) how much of this flour would you add
Loved
What kind of sea salt do you like to use?
love your videos and simple living!
I think she’s stated in the past she gets it from the NW coast. :). I think from Blaine WA
so if we use yeast, which kind should we use? my grocery store has 6 different types? thanks!
Delicious 🐦.
Happy Thanksgiving 💝
JO JO IN VT 💕😄
🧡
❤
Okay Missy, I know you want to go all French, but this is the U.S. and we don't use the metric system. And if I have to take the time to research every measurement I'm not going to be very interested in following you for very long.
I cant believe how many people are complaining about measuring by weight instead of volume!! PEOPLE! it's about consistency in the results of your final product! Measuring by weight will give you consistent results. I get the resistance to new things, but dang... it's literally for your benefit. Fork out the extra 10$ on amazon and invest in a kitchen scale! Shaye, keep up the good work!! So excited to make this bread!!
Using exact measurements in baking is vital and it is easiest to do on a digital food scale in grams. It isn’t difficult, but you do need the scale. I’m a cook who rarely measures anything so it was a learning curve for me as well. 😂😊♥️
It looks beautiful. I love that you use crockery verses modern stuff. I love crockery, it never gets old. I think I could do this for sure. It looks so easy. Shalom Mishpocah ♥️
You two have completely captured the magical feelings, tastes, smells, and sweet experiences of your travels abroad and successfully turned your home into those magical days and experiences. Your kids are blessed to have such broad minded parents that truly know the worth of slowing down. Slowing down for each other and simply for the experience of awesome food in and awesome atmosphere. Be proud. Let me know when I can come stay for a spell. 😊😂 looks delicious! 🥖
YES! I have finally mastered a gluten free focaccia, and it is so lovely this time of year. Loaded focaccia sounds like such a superb idea, I'm going to borrow it!
Ohhh do you have a recipe for your gluten free focaccia?? I want to try this so badly 😄
Yes, I'd be very interested to know the gluten free recipe too please ❤️
This for some reason made me tear up . It reminds me of my childhood being in the kitchen with my parents my grandmother and my uncle who lived next door and would come over everyday when it was cooking time especially the weekends. What I love the most and I guarantee you because of my upcoming is the memories your kids are going to have of a wonderful family and meals they have God Bless your family.
Every single time I see the pot you let the dough rise in I'm instantly jealous! I love that pot so much! It so beautiful! Some people meditate but I just watch your videos. So relaxing and inspiring.
I found a pot like that in my thrift store. It was $12! I was soooo excited 😊
That is definitely a thrift store score! I love when that happens.
I raised my kids cooking in a blue skillet Italian ingredients. We would put on Italian music laugh and talk with the accent 😊. Thanks for sharing your time in Italy
I'm doing my own dry sourdough starter. I've been repeating day 5 (take out 10g starter, 30g water, 60g flour) for about 2 weeks now. I am seeing a lot of bubbles on the bottom by 6 hours and even in the middle but it's not too bubbly on the very top. Some close up videos of your dry sourdough starter would be great- just to see how yours looks comparatively. I'm afraid to try it out before it's ready!
Also, that entire dinner looks amazing. 🍷🥖👍
Hi Shaye. I know measurements in gram units are more accurate but could you put in estimates in cups too? Thank you
If I do it in cups, people make it and it doesn’t turn out great: then they yell at me for it. So grams it is. Ha!
Hi shay’ thanks so much for this cozy meal video, that focaccia looked so good I bet it tasted delicious and it looked liked it paired really good with that lamb roast that I saw Stuart cutting and that salad.. seems like I was invited in to your kitchen for a nice dinner loved the linen on your table as well.. beautiful inspiration like always your kids must be so so happy having you both as good chefs... bless you all and have a “Lovely and healthy Thanksgiving 🦃...!!!!
Hi Shayne how big is your crock?
Such a peaceful video! Thank you for sharing!
My brother and I made focaccia as kids. He out too much olive oil in the pan and we accidentally sort of deep fried it. It was so good! But yes, a very forgiving bread :)
This is lovely! Thank you. Love that it’s in grams. Once you get used to using a scale it really is so much easier and gives better results.
My daughters and I agree- we need to see you eat it! We come to the end and our mouthed are watering....
Watching your hands with your sourdough starter was mesmerizing! My children love watching videos about food, so they enjoyed this one with me. Thanks, Shaye! :)
Where did you get your beautiful bowl from.
You look like Jennifer Lawrence. Has anyone ever told you that? Just happened upon your channel. Loving it. I’ve been looking for acreage in Pateros Washington area. It’s beautiful where you live and north.
I've watched this so often.. I love the recipe but I keep coming back and staring at the crock... Where ever did you find that beauty!!!
Why do none measurements she gave in the written recipe line up with what she's saying? Nowhere does it say 500 grams of water, and the flour was off too! So if u made this and it turned out, did u follow what she said or what she wrote?
Focaccia is the best! It has never even occurred to me to make it! Thanks! 💚Sara
Great video, thank you. I really enjoy looking at the pottery too.
Yes!! I love it! Thank you! 🙏🤍🍷
Love this recipe thank you
Looks great!
Love your recipes!
That's different from the recipe I know, but I'll give it a try ;) Thanks !
Love from France
This looks delicious!
This is a beautiful bread and perfect to make for the holidays. Going to give it a try even though I’ve never made bread.
I am starting to bake. Your bread is so amazing.
I have to rewatch this video again. I couldn’t concentrate looking at your beautiful stoneware. Plus, the numbers were bouncing around in my head. Looked delicious. Could almost smell it. XO
Thank you Shaye. This is beautiful. Happy 400th thanksgiving 🦃🙏
I absolutely love your videos. I was wondering where you bought your bowl and water pitcher?
I totally spaced and fed my we einkorn sourdough starter for this instead 🤣 Can I use the wet one for this? And if so, how much?
Your food pictures are very appealing. Great job. You have talent
Where did you get that gorgeous covered bowl you mixed the focaccia dough in
What a lovely video, recipe and pot. .. just beautiful ❤️
I'm looking for similar pot. Could you please let me know the size of yours?
Your videos make my heart sing, such an encouragement
Thinking about making this bread this as a gift. Is it still good left over?
YUMMY 😋!!!!
Thank you!! I am making for dinner tomorrow!
I find recipes better in grams also…lovely
the colour of the einkorn flour is beautiful
I made this today! Easy and so good! Thank you!!
Do your children enjoy all your cooking
Beautiful ! Going to do this soon
Going to make this, it looks fun!
I sooo enjoyed this video