Classic Focaccia - Italian Focaccia Bread
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- Опубликовано: 17 сен 2024
- Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Italian Focaccia Bread can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best.
#focaccia #italianbread #classicfocaccia
To print the recipe check the full recipe on my blog:
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Ingredients
Makes about 8-10 servings
5 cups (630g) bread flour
2 tsp (15g) flaky salt
30g fresh yeast (3 tsp (10g) active dry yeast)
1 2/3 cup (400ml) lukewarm water
2 tsp (10g) sugar
1/4 cup (56g) extra-virgin olive oil
Topping
1/4 cup (56g) of extra-virgin olive oil
2 tbsp (30ml) water
Fresh rosemary, chopped
1. In a large bowl whisk together the flour and salt.
2. In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil.
7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
8. Cover and let it rest for 30 minutes more.
9. Meanwhile preheat oven to 425F (220C).
10. Chop fresh rosemary and thyme. In a small bowl combine oil with water.
11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
13. Cool slightly before cutting. Enjoy!
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Made this today, my 2nd time ever using yeasted dough and it came out perfectly! I halved the recipen and topped it with tomato slices and parmesan and it turned out fantastic. Thank you for such reliable measurements!
Thank you for trying my recipe. It's such a pleaseure to hear from people like u
Can you tell me the size of your tray? İ am gonna half the recipe too
very interesting! I'm a baker and focaccia is a bread i regularly make but we make it slightly different where I work. The things that stood out to me were the use of sugar and the third rise, how I do it is just salt, flour , yeast, water and let it rise twice. Not saying anything is wrong just I find it interesting how everyone does it a little different.
GuiddetteGrrrl the sugar helps the yeast!:)
As Italian baker myself I want to say that sugar other than improve colors due to Maillard reaction is useless even dangerous if flour isn't strong enough, in this recipe. And yes sometimes like in this case you don't want to develop gluten too much because at the end the focaccia can be too gummy, moreover don't use lukewarm water better try slightly cold and prolong proofing, maybe in the fridge at 4 degrees Celsius overnight. That will improve taste and flavours, and focaccia will be light and fragrant. In the end: add olive oil when gluten is slightly developed already, to have more open crumb
A Z 👏🏻
I agree with you. I wrote in another comment that double proofing isn't necessary( cause i don't count the last proofing to form it, else it is three proofing's). And the end result of the bread also. There is something wrong with it. I cant quite put a finger on what it is. The difference in this kind of classic simple focaccia is often in the "flour" or in the "incorporating of the salt". I somehow think they put waay too little salt in it. When i used to bake rosmarin/olive oil/salt focaccia we used waay more salt, or else we would sometimes add salty water.
@@wisdon It is two different techniques. Both are good. But yes, i agree that cold proofing makes the bread alot tastier and gives it more body. You develop a way more tastier acidity in cold proofing. And it should be a minimal of 10 hours to be a good cold proofing in my oppinion.
OMG!!!
I had this kind of bread in a restaurant in Rome. It was so nice that I asked the waitress if he could give us some more to take away, and he did for free. It was a while I had craved for it. So, today I used this recipe to replicate that lovely bread. It didn't turn out like the one I had before. But it turned out so great that I ate so much as it got ready. Nice taste, nice golden color, crispy outside and fluffy inside 😋 Definitely it worth the time I spent on it. Thanks for the recipe!
Me encanta !!!! Con ese sabor tan rico a romero y aceite de oliva , gracias
You inspire me soooooo much to cook home food!
Thank you for putting the metric measurements too. There are so many good recipes out there we Europeans can't cook because we have to calculate and it's not always accurate. I wouldn't want to miss out on this delicious recipe too.
So good you’re back! We’ve missed you!! 🙏🌸 amazing and so delicious recipe as usual! Thank you!
That look absolutely delicious, I have saliva dripping from my mouth
Best focaccia video I've seen. Simple, easy to follow, nice to watch and totally delicious 😋
I've never seen a dough rise *that* beautifully and high... Awesome!!! Well done :)
thank you.. keep the dough in a warm place - that's the secret for a good rise
Welcome back Ella... A lot of thanks about what you are doing
thank you :) appreciate
According to my calculations, there is about 1/4 of a cup of olive oil in each slice of this bread. Looks yummy
thank you for your calculations
I do the same the recipe but i add tomatoes , green peppers and onions on top with the rosemary , it's just perfect 💃
Focaccia look so yummy good love all your recipes made some of them they all came out excellent thank you
Beautifully done! Classic focaccia!!
Another amazing video, Simple, elegant ... just beautiful !! Huge fan..
Will be trying your recipe for sure!!
This foccacia is amading. Make it foccacia yestrday by this recipe and the taste and texture is same as in Italy. Perfect!
I tried this recipe yesterday ! So so so delecious 😍 !! Thank u so much ❤💖💜🧡💛💚💙💗💖❤💚🧡💜💙
This is such an excellent and happy video. Bread-making videos makes me happy🤗
Me gustan muchísimo todas tus recetas 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Best channel everrrrr
6:04. A couple of slices of Italian Mortadella inside and it is then a masterpiece ! 😉👍
Greetings from Italy ! 🇮🇹😋
Love your cooking.. really talented
Easy and delicious!!! Thanks!! Kisses from Greece!!!😉😉😉😉
When i do your receipes the things come out good. I did some crossaints with your recipe and they were well received.
Love this channel! You are a true professional! Thanks for sharing your talents with us! 😊
I always feel gutted when I have to deflate the dough!!! That beautiful, puffy dough!! 😂
I dont get why some do the love taps when releasing air on the dough, just punch it once or twice
guys have no choice but to get used to things deflating, whether they like it or not
This video is very well done, it makes learning real easy. Thank you!
I love you cooking 😇😇 your the best
good video and such a good music! the focaccia looks great!
thank you!
Drops everything to run in here! Yes yes yes! Hits like button immediately
Food and music... great combination! You are the best!
Yay another video 😊
First time I made it, the result was great!! Thanks for sharing!
You need only look at the thumbnail and know the whole video is going to be one beautiful painting
Ricardo montaner
Man hands & woman thumbnail!!!
I made this recipe, it's super-duper easy and tastes so yummy!! 😀
Welcome back we miss you
Just beautiful
Thank you!
I love you! You are the best cook
Love your recipes! Your cooking videos are so unique and amazing will forever keep watching :D
Excellent channel
Yay your back🤗great video
I love the music!
welcome back Ella, missed you. hope you had a lovely Christmas and a happy new year
thank you :) same to you
I tried this a week ago and I absolutely love it it’s my craving rn
What you eat it with
Thank you so much for this recipe is so beautiful and tasty....lovely💖😍😍
🌹💟
Aaah you were missed sorely..welcome back and with such a rich tasty bread. Funny I had just seen a recipe for this bread and wasn't too keen, so I decided to search for another and lo and behold the very first one was you. You might not believe me but I was like YEEESSS she's back..lol I'm serious. Thanks so much. I sure missed you and your soothing sounds. 💘💘
Fantastic video quality good job
super delicious recipe 😋😋😋
Ohh after long time... Really missed..😍
And as always u come again with a blast..Ella
Very nice👌👌
I have just followed your recipe ....used do pio.....it turned out wonderfully well...,thank you
one of the best. The quantities are clearly defined. The focaccia I make with this recipe doesn't last till next day...and we are only two.
welcome back we missed you so much
Hita! Happy to see you again!
You're fantastic ♡♡♡♡♡
Just made this. Absolutely delicious
👏👏👏 I love it, thank you!!
Ohhhhh finally! Welcome back! 😄
Missed you Ella ❤
thank you... nice to be back :)
@@Homecookingadventurerecipes I love your cooking and recipes Ella.
Amazing!
وصفة أكثر من رائعة...جربوها و ما تندمو... يسلمو 😘🤝 great job ...thank you
Sooooooooo delicious!!!!!!😘
😋😋😋
Please shoot more savory recipes
Made to day .thank you
Omg I'm early!! Love this channel!! 😍 #EarlyNotificationSquad
Yummy........
I miss you so much 😍.... Welcome back, you're the best
Great recipe, lot of good tips !!! 👍
Gorgeous! I wonder what pairs well with this bread 🤔
moltenchocomono salad and tomato soup. Salty meats and sandwiches go well, I imagine
Potato soup 🍲
Missed you. Glad you're back!@
Thanks for the receipe. It is amazing.
super, one of my favoritebread, thanks for sharing
Thank you soo much for this nice recepie.
Thank u for your message!
Looks yummy - will give it a try - thanks!
Can you please make a video on Mexican Wedding Cookies or Russian Tea Cakes. I am a long time subscriber as I follow your recipes. You give ingredients by weight so every recipe comes out perfect! Thank you!
Wow, sublime!!!
The best foccacia 🙏🏼❤️
thank you ❤️
Love the music.
Yummyyyyyy❤❤❤
❤❤❤❤❤❤❤❤ Thank you for the video!
Utter Perfection
The first time I made it it was so good so I am going to make it again
Welcome back I miss you so much
good to see ur video!! ws waitng frm smtime😊😊
could u pls share whole wheat burger buns/ bread recipe
and also a keto cheesecake if possible 😃😃thankuu
Well elaborated video. Thanks for sharing.
Divine! Thanks for sharing.
Welcome back !we've missed u!it seems so delicious !kisses from Belgium 😘
thank you :)hope you'll give it a try
Yes of corse😊kisses! 😘
Allô allô and Welcome back, I almost charged the google team to look for you hhhhhh, very happy to see you again :)
Delicious and very interesting recipe. Thank you :)
😋😋😋😋😋
I thought there was a lot of yeast, after watching all I think there's a lot of oil.
That's how its made.
You clicked on a video named "classic focaccia". Surprise, that is how a classic one it's made... 🙄
Princess Consuela Bananahammock g
it's amazing with tonnes of olive oil otherwise its dry and yucky
Definitely a unique way to bloom cake yeast
Nice Recipe! Thank you very much!!!
thank you
@@Homecookingadventurerecipes no se inglés, pero la haré, se ve exquisita y hermosa!!!
Wow! Gooood! 😉
Τέλειοοοο υπέροχο συγχαρητήρια μπράβο σας
Been waiting for your channel notification everyday :( , welcome back , we missed you
Very nice 👌
μπραβο πολυ ωραια θα τη κανω αυριο γεια σου απο ΕΛΛΑΔΑ και το νησι ΧΙΟΣ
Oh che fame 😍
Ottima focaccia
Brava
Looks soo good but you went HAM on the evoo