Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, focaccia. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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. Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version.
Focaccia is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Focaccia is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have focaccia using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Focaccia:
- Make ready 500 g x strong white flour
- Get 7 g x dried yeast
- Make ready 280 g x warm water
- Take 150 x ml extra virgin olive oil
- Prepare 2 tsp x table salt
- Make ready 2 tsp x flaky sea salt
- Prepare 2 tsp x fennel seeds (opt)
- Prepare 2 sprigs x chopped rosemary
I've been making so much focaccia at. Focaccia is a blank canvas for delicious toppings, so feel free to experiment and get creative. This classic recipe's got fresh rosemary leaves (which get crisp like little herb chips. Focaccia. (Foisse, Fouaisse, Fougasse, Hogaza, Fugazza).
Instructions 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
The name focaccia is derived from the Roman panis focacius, meaning "hearth bread", referring to the fact that focaccia was traditionally. Save Recipe. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!). An Italian olive-oil bread, quite flat and usually round or square-shaped. It has an almost cake-like texture and is often flavoured with herbs such as rosemary, sage or basil.
So that is going to wrap this up with this exceptional food focaccia recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
