Focaccia
Focaccia

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Hi, hope you are having an incredible day today. Today, we’re going to make a special dish, focaccia. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Focaccia is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Focaccia is something that I’ve loved my entire life. They’re nice and they look fantastic.

This is why it is soooooooooo delicious!). My focaccia rose beautifully, but it definitely needs some salt in the topping. The next time I make it, I will sprinkle garlic salt before adding the mozzarella.

To get started with this recipe, we have to first prepare a few components. You can have focaccia using 11 ingredients and 11 steps. Here is how you can achieve that.

Active ingredients of Focaccia:
  1. Prepare Dough*
  2. Get White Bread Flour - 100% | 517g | 4 Cups
  3. Prepare Water - 90% | 465g | 2 Cups
  4. Get Salt - 2.5% | 13g | 2 tsp
  5. Make ready Yeast - 1% | 5g | 1.5 tsp
  6. Take Toppings (rough guideline)*
  7. Make ready Olive Oil | 100ml (or as much as desired)
  8. Take 3 cloves Finely Chopped Garlic |
  9. Prepare Finely Chopped Rosemary | 2 Tbsp I won't be using Rosemary. Share your alternative with the group
  10. Get Coarse Sea Salt
  11. Get You can also add any other topping of your choice

It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world. You can eat Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during meal time, or as a snack or appetizer throughout the day. All a dramatic way of saying this focaccia is a winner all-around. Focaccia Bread, Our Favorite Yeast Bread To Make At Home.

How to Process To Make Focaccia:
    1. Warm up the water in the microwave - Then stir in 1 tsp of Sugar - Add the Instant Yeast - Stir well - Allow to rest for 5 to 10 minutes until the mixture starts to bubble
    1. In the meantime, measure out the Flour into a large Mixing Bowl (or the bowl of your Stand Mixer) - Add the Salt to the Flour. - Either Mix by hand with a whisk or turn on the Stand Mixer - for a minute or so - This aerates the flour
    1. Prepare the focaccia toppings - Heat up the olive oil in the microwave or pot and then take off the heat and put in the garlic and rosemary/chilli/other ingredient. - Leave it to infuse with the oil and rosemary. - The salt will be sprinkled on the dough just before baking.
    1. Mix up the all ingredients for the dough - either by hand using a glove - or in the Stand Mixer until everything comes together. This is a very wet dough, so do not be alarmed at this stage that the dough is very sloppy.
    1. Do 3 or 4 sets of stretch and folds in the first hour after initial mixing. - - For 3 sets of S&F - One set of S&F's every 20 minutes. - - For 4 sets of S&F - One set of S&F's every 15 minutes. - - After the last S&F, the dough should be nice and elastic and pass the windowpane test, if a small piece is stretched out. If dough is still very sloppy, do another set of S&F.
    1. Let the dough rise in a warm (not ice cold) spot for about 90 minutes after final fold. The dough should double in size.
    1. Prepare a baking tray by lining it with a silicone sheet or baking paper. Then add some (1/4) of the infused olive oil onto the top of the dough before turning it out (hold back the garlic and rosemary bits). - Then loosen the dough and turn it onto the lined baking tray. The dough should be able to move around on the baking tray due to the oil.
  8. Add the remaining oil to the top of the dough (with the garlic and rosemary) and use your hands/fingers to massage/spread out the dough until it has been spread out onto the tray (see photo below). - Use your fingers to make dimples in the dough. The oil should pool in the dimples. You can also gently pick up each side of the dough and stretch it out gently. You can flatten the dough quite thin, but you are welcome to leave the dough a bit thicker if you prefer.
    1. Pre-heat the oven to 220C with the thermofan on - or 230C in Conventional Oven - Let the dough proof for about 30-45minutes on the baking tray before baking.
    1. Sprinkle the coarse salt evenly on top of the dough just before baking (be careful not to overdo the salt…). - Add any of the other ingredients, if using. - - If using cheese, place the Cheese about 10 minutes before the end of the baking time. - - Place the tray in the oven for about 25 minutes or until golden. No steam needed.
    1. Remove bread from the oven and let cool!

Focaccia is our favorite yeast-bread to make at home. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches. Focaccia Bread Rosemary, garlic salt and Parmesan cheese give incredible flavor to this round loaf from Patty Lashbrook. "Crusty on the outside and chewy on the inside, it's great with Italian food," writes the San Jose, California reader. Focaccia al rosmarino (focaccia with rosemary) is a common flatbread style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Similar dishes include focaccia alla salvia (focaccia with sage), pizza bianca (white pizza) and potato rosemary focaccia, the latter of which is referred to as "potato pizza" in New York City.

That’s the recipe for Focaccia. See to it you attempt it in your home, so that your friend or family have variety in terms of food.

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