Focaccia Recipe – Italian Flat Bread with Rosemary and Sea Salt (VIDEO)
Learn how to make Focaccia! Go to http://foodwishes.blogspot.com/2013/08/focaccia-surprisingly-not-italian-for.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Focaccia recipe!
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Chef John from Foodwishes.com is bringing us a fantastic recipe for Focaccia bread. This dish is easy to make, delicious, and has a unique dimpled surface that sets it apart from other breads. The dimples in the bread serve important purposes, but before we get into that, let’s make the dough.
To start, mix together dry active yeast, warm water, olive oil, salt, semolina flour, finely minced rosemary, and bread flour. Stir the ingredients with a whisk and then mix it together with a wooden spoon or spatula until it forms a thick, sticky dough.
Next, transfer the dough to a well-floured surface and start kneading it until it becomes smooth and elastic. You may need to add flour if it becomes too sticky. During the kneading process, you’ll also need to add two tablespoons of olive oil. After 7-8 minutes of kneading, you should have a soft, supple, and elastic dough.
Put the dough into a bowl coated with olive oil, cover it with foil, and let it rise in a warm place for about an hour, or until it doubles in size. Once the dough has risen, lightly oil a sheet pan, dump the dough on the pan, and press it down into a rectangular shape. This will knock out any air pockets in the dough.
After this, it’s time to start dimpling the dough. The dimples in the bread serve several important purposes, including providing nooks for the olive oil to pool in and helping the bread to cook evenly. The amount of dimples you make and their depth is up to you, but Chef John suggests using your fingers to press into the dough to make the dimples.
In conclusion, Chef John’s Focaccia bread recipe is a must-try for anyone who loves bread and Italian cuisine. The recipe is easy to follow, and the result is a delicious, dimpled bread that is perfect for any occasion. So, what are you waiting for? Get your ingredients ready and start baking!
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"Tied to make pasta" ๐๐๐
Disliked, not enough olive oil
You should read from an erotic novel.
How much oil ? The recipe is erroneous.
I know this sounds dumb but you should really try using more olive oil! I work in a bakery and we basically drench the focaccia in olive oil before baking, makes it crisper and it's just really lovely. I'm a huge believer when it come to focaccia there is no such thing as too much olive oil. I LOVED the addition of rosemary, it was beautiful and I could only image what a fantastic componant it adds
it sounds like sex education video
Any chance for a copycat recipe of the pizza focaccia from Liguria Bakery?
When I make focaccia I donโt really knead or knock the air out of the dough and I keep the dough pretty spongy/hydrated from the oil, I also have a generous amount of oil on the pan, and it comes out incredibly light and fluffy and you did the opposite of what I do so Iโll try it lol
He sounds line noman ali khan
Focaccia is by far my favorite bread to make on the regular. The flavor is so good, the texture is heavenly, its just so damn good lol.
Trypophobia has joined the chat
4:29 that's what she said.
And serve that friend your more expensive than usual, home-made cottage cheese with it, to showcase your superiority.
I came here not for the recipe, but for the narration
Life is really too short to make this BUT l will try because I love the presentation and the voice. Do you do anything else ? Cooking wise I mean.
I remember when I was 16 working as a busboy at a family style restaurant, I used to make the focaccia and people loved it, sometimes there wasnโt enough for the last tables of the night.
I totally forgot how to make it, it certainly didnโt have this many steps but Iโll make it again. Family would love it!
John, where I live focaccia is not focaccia unless the dough includes potato. What I see in your recipe is pizza dough.
A boneless PIZZA is a just a PiZza without the crust.
My brain it HURTS
After all you are the faguette of your baguette
"…add a bit of Semolina flour. Don't worry, you have some of this in the back of your cabinet from when you tried to make pasta." ๐ Priceless ๐