AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps

Italian focaccia bread is an incredible gateway to the the arena of bread making. This recipe simplifies the dough making procedure, step by step, in some way that is simple to perceive. The effects are really wonderful.

🔗 LINKS
Buy me a espresso! –
Instagram –
Website:

–––––––––––––––––––––––––––––––––––––––

❤️ OTHER VIDEOS YOU’LL ENJOY
Detroit-Style Pan Pizza –
Neapolitan-Style Pizza in the Ooni Pro Oven –
Foolproof English Muffin Recipe –

–––––––––––––––––––––––––––––––––––––––

GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9″x13″ bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin olive oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is just right too or 4-5g recent yeast)

TO TOP THE DOUGH
Garlic Confit, as wanted
Fresh Rosemary, as wanted
Coarse Sea Salt, as wanted

–––––––––––––––––––––––––––––––––––––––

EQUIPMENT THAT I USE (Affiliate Links)
9″x13″ Non-Stick Pan –
Chef Works Uptown Apron –
Chef Works Denver Apron –
Lloyd’s Pans Straight-Sided Pizza Pan 12×1 –
Lloyd’s Pans Straight-Sided Pizza Pan 10×1 –
9″x13″ Non-Stick Pan –
Cast Iron Tortilla Press –
Lodge 12″ Cast Iron Pan –
Lodge Cast Iron Griddle (10″ x 20″) –
Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
KitchenAid Pro Line 7 Qt. Stand Mixer –
KitchenAid Pasta Roller Attachments –
Cuisinart 14 Cup Food Processor –
Gas Burner Attachment for Ooni 3 Pizza Oven –
Pasta alla Chitarra Pasta Cutter with Rolling Pin –
Gnocchi Rolling Board –
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer –
All-Clad Stainless Steel 10″ Fry Pan –
All-Clad Stainless Steel 14″ Fry Pan –
All-Clad Stainless Steel 1.5 Qt. Sauce Pot –
Le Creuset Enameled 11.75″ Cast Iron Skillet –
Fujifilm X-H1 Mirrorless Camera –
Fujifilm 35mm f1.4 Lens –
Fujifilm 18mm f2 Lens –
Fujifilm 16-55mm f2.8 Zoom Lens –
Joby Gorilla Pod 5K Tripod –

–––––––––––––––––––––––––––––––––––––––
TIMESTAMPS
Intro – 00:00
Why Focaccia is superb for newbies – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes nice bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final evidence & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15

(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm –

#focaccia #kitchenandcraft

Subscribe to Channel:

This video by way of kitchen & Craft was once seen 1657645 and favored: 39649 occasions

If you prefer this video, please support their channel by way of liking and subscribing.

Subscribe Here

Advertisements
Olive Oil Milling Machines Al-Sadoun

46 thoughts on “AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps”

  1. Will be making this and I have a question – is it possible to over ferment it in the fridge? What's the longest time i can keep it there? I have a very small oven so will be making this in batches

  2. You should have mentioned time frame for the first rise , whether it should rise in the fridge or outside the fridge, additional fermentation is in addition to the "First Rise or not".. you talk like everyone watching your video's are some kinda experts in bread making . SMH.

  3. I will be following your You have explained it very well. I will surely try it to tonight and see how it turns our. i did try a few other breads but they we pretty heavy and were not fluffy. Lets see how this one turns out. I will be following your recipe word by word.

  4. By a long way the best and tastiest focaccia I have ever made or eaten. I drizzled truffle oil over the top before serving with mixed mushrooms cooked with garlic and white wine.

  5. I made this today with my 8 year old daughter. It is delicious. Thank you for helping me add a new dish to my repertoire. Everyone in the family loved it!!!!!

  6. Really appreciate the additional details (Water temperature, exact flour measurements, dough folding methods, description about the yeast and the 'wet' finger to dough method). I have used and Bookmarked this recipe and make this bread at least once a month. Thank you for the specific details and, your great enthusiasm describing the preparation of such a wonderful meal staple!. THANK YOU! I am truly inspired!

  7. I've made this recipe three times now with a high level of consistency. I like the bread out of the oven to be crisp on the outside, so I don't pour more olive oil on it at the end. We can dip the bread in olive oil and herbs if desired.

  8. Hello! Tried your recipe twice now, first one went very well, but the second one didnt seem to rise in the cold fermentation stage, fridge was set to a very low temperature could that be a reason?

Leave a Comment

Your email address will not be published.

Scroll to Top