Video není dostupné.
Omlouváme se.
FOCACCIA BREAD FOR TWO {TWO VARIATIONS}
Vložit
- čas přidán 21. 08. 2024
- The perfect focaccia recipe for the beginning or experienced baker. Sharing two different flavor variations that you are going to love This easy and delicious recipe is the perfect amount for 2-4 people.
Find the printable recipe sheet here: peachie.recipe...
Find a full size focaccia bread recipe here: www.yourhomeba...
Affiliate Links: Find my favorite small batch baking pan here:
amzn.to/31c7Ts0
Small Batch Focaccia Bread Recipe:
Ingredients:
1 Tbsp water
1 Tbsp olive oil
1 tsp fresh herbs chopped , Combination of rosemary, thyme, oregano or whatever you have. Can also used dried herbs but use 1/2 tsp.
1/2 cup warm water 105-115 degrees F.
2 1/4 tsp dry active yeast
1/2 tsp sugar
1 1/4 cups all purpose flour
1/2 tsp salt
1 Tbsp olive oil
coarse salt for top
fresh rosemary for top
For Variation 2:
1/2 cup halved cherry tomatoes,
2 Tbsp Parmesan Cheese,
fresh basil leaves.
Directions:
Herbed Olive Oil
Combine 1 Tbsp water, 1 Tbsp olive oil and 1 tsp of fresh minced herbs or 1/2 tsp dried herbs. Let sit while making bread
Focaccia Bread
Proof yeast and sugar in 1/2 cup warm water - 105-115 degrees F until foamy and bubbly
In a bowl, combine flour, salt and olive oil.
Add in yeast mixture and mix to combine.
Dough will be sticky.Cover and allow dough to rise for 30 minutes
Add 1 - 1 1/2 Tbsp olive oil into 9 x 7 inch sheet pan, brush to coat pan. You want a lot of oil.
Add dough and stretch to fit pan, if dough springs back, let it sit, covered, for 5 minutes for gluten to relax
After dough is stretched to pan, cover with plastic wrap and let rise 30 minutes.
Dampen your fingers and dimple the dough.
Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples.
Bake for 15 minutes at 400 degrees F. or until golden brown.
After baked, remove from pan and let it cool on a baking rack, this will keep the bottom of the dough crispy.
Variation 2: After dimpling dough and drizzling with oil mixture, push cherry tomatoes, cut side up , into the dough. Sprinkle with Parmesan cheese, sprinkle with coarse sea salt and bake according to directions
above.
SUBSCRIBE to my channel: / yourhomebased. .
SUBSCRIBE to my weekly FREE email and meal plan: view.flodesk.c... yourhomebasedmom.com
FACEBOOK: Your Homebased Mom
IG: Your Homebased Mom
CONTACT ME: yourhomebasedmom@gmail.com
Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at www.yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
WOW...just WOW!!! I can't wait to make this!!!
It’s so good! Be sure and try both versions!
i found a video where you actually eat the food :O finally!!!
Thanks for following along!
Another great recipe!!!! I used dried herbs and it turned out fab.
Sounds delish! So glad you enjoyed the recipe.
Great recipe and easy to follow. Baked one today. My fam loves this!
love hearing that ! So glad everyone enjoyed it. Thanks for following along
I’m glad this video came in my feed. I recently downsized recipes to small batch. It’s summer and I don’t want to freeze breads to save space since we are only 2. I’m making only 1 lb loaves, and smaller batches of rolls, etc. Great channel for this. Just subscribed!
So glad you found me! Enjoy!
Leeighann you keep making all my favorite things your the best keep up the good work
So glad you are enjoying the recipes.
Looks so good an freshing.....❓‼️‼️. May half too try it an I love breads...🥰🥰❤️❤️
I hope you will try it - it tastes as good as it looks!
Just made this at univeristy, first time I've ever made bread before but I love fociccia and it turned out perfectly I am so proud :) thank you for the recipe x
Congrats on your first bread!! I'm so glad you loved the recipe.
So glad to have come across your channel !
Looking forward to making your small batch recipes, especially this focaccia bread recipe ❤
Hope you enjoy!
@@LeighAnneWilkes I made your focaccia bread last night, it was delicious 😋
OMG this looks so delicious! I am definitely going to try it - I am growing some fresh herbs but they're not ready yet so I'll use the dried Italian Seasoning - and I have all the other ingredients including balsamic! Love your recipes Leigh Anne - I am binging them all. Yours is the only cooking channel I need!!!
Jen, Thank you so much! I am so glad you found my channel and thanks for following along.
Hi again - Well, I tried this focaccia recipe again. I made sure not to over proof and I used a little smaller pan - I think that was another problem I had - the pan I used the first time was just a bit too big. Plus my fresh basil was ready so I used some of that. And the recipe was a success! It poofed up and was bubbly and light and soft and tasty! I used the herb infused oil and parmesan cheese to top it. That's a great recipe and I'll definitely make it again. However, I also tried to make some cake donuts and I followed the recipe exactly but they were hard and flat....so I don't know what I did wrong there...have to try again...it wasn't your recipe. :)
I am so glad you tried the recipe again and it was a success! Sorry about the donuts.
I've made this a few time, it's great. I'm about to make it again now.
So glad you enjoyed the recipe!
i will definitely try this. It looks delicious. I don't know a good ratio of olive oil to balsamic vinegar. I never heard of dipping bread in vinegar until I was an adult. I am midwestern and we didn't go to fancy restaurants. I want to learn to make macarons (not macaroons). Can you do (teach) that?
I usually do about 2 Tbsp olive oil to 1 Tbsp balsamic vinegar. I love making macarons - I'll have to do a video!
Thanks. And I hope you will do a video on macaroons! Yay!
these are wonderful recipes. I love your site.
What is the process if I use quick rise yeast?
You just don't need to proof the yeast, just throw it in with the flour and then add water
@@LeighAnneWilkes thank you so much it’s gonna be in the oven in a couple of hours. Thank you again. 😘💕🥰❤️🇨🇦
Hi. I tried .and this is so good. Thnx Sweetheart. I had tried ur cinnabon cake as well. It was yum. Keep going we love u.
Thnx and ❤️
So glad you are enjoying the recipes!!
Great!❤❤❤😊
Thanks!!
I have a mini Lloyd pan that’s perfect for this recipe.
I'm not familiar with that type of pan but so glad it works!
I didn’t realize people still used yeast that needed to be proofed, instead of instant yeast - may I ask why? Does it make a difference in baking?
Either works fine. I think regular yeast is more readily available
Would love to bake these. Just ordered the pans. What kind of flaky salt did you use as I would like to order that as well.
I like the Jacobson's salt or the Maldon flaky salt
well Leigh Anne - I made this yesterday - I proofed the yeast - which made a huge head of foam, then mixed it up and let it rest and it doubled in size - then spread in the pan and it spread easily meaning it had rested enough - but it didn't rise the 2nd time - no bubbles didn't rise - I let it rest in the pan over 30 minutes - but no bubbles didn't rise - I tried to push it down some and then I baked it anyway (it had rested 30 minutes) but it didn't rise - it was flat. Everything went fine until the dough was in the pan - spread it out fine - but it didn't rise the 2nd time - same kitchen - it was warm. I was so disappointed - what did I do wrong?
What kind of yeast were you using? Was it Active Dry Yeast or Rapid Rise Yeast? Also, overproofing on the first rise can prevent it from rising on the second rise.
@@LeighAnneWilkes it was active dry and I let it proof for ~10 minutes. Do you mean I let it rise for too long on the 1st rise? I let it rise for 30 minutes like the recipe said. The dough had doubled in size and it didn't spring back when I put it in the baking pan and patted it out - I didn't know you could over proof your dough. See, I'm learning so much from you!
@@jeanineruby You can overproof or let the dough over rise the first time and when that happens it weakens the structure of the dough which could prevent it from rising the second time. It see if your bread is risen, push your finger into it, If the dough springs back right away, it needs more proofing. But if it springs back slowly and leaves a small indent, it's ready to bake. If the indentation stays and doesn't spring back at all the dough is overproofed.
@@LeighAnneWilkes Yes I think that was the problem - I'll try again and let you know. Thank you.
@@jeanineruby good luck - keep me posted
do you keep your yeast in refrigerator? If so do you need to let it come to room temperature? Can you use instant yeast?
I keep it in the freezer and use it straight out of the freezer
I love your small batch recipes by the way! Just printed your written small batch focaccia bread recipe and it had sun dried tomatoes as an option. I would like to use some sun dried tomatoes I have in olive oil. Would I add them to the dough while rising or at the end on top? What would be your suggestion?
I would add them on the top before baking. Enjoy!
@@LeighAnneWilkes Thank you for your response. Just made the focaccia bread and added the sun dried tomatoes on top. What a yummy addition. This bread has become a staple for serving with our wine and charcuterie boards.
@@ralphmora6429 So glad it worked and you enjoyed it! Sounds delish!
Am I doing something wrong I put in 1-1/2 cups of bread flour 1/2 cup of warm water and 2-1/4 tsp of yeast and the dough was dry?
Sounds like you may need to add in a bit more water. Lots of factors can effect , just add in enough water to get a nice soft dough.
I have one question. You have two pans. Which I brought the same ones. Did you make 2 batches of dough because you made two pans. Just wondering. My first time gonna make this. Just need to know if that dough you just made is that enough for both pans
It is enough for one pan.
U r using 2 1/4tsp of yeast to 1 1/4cup of flour. Isnt the yeast too much for the qty of flour?
And can i use instant yeast instead?
You can use instant yeast no need to proof it in water just add it in with dry ingredients
Thnx
Can I substitute GF flour instead of wheat
You can use cup for cup gluten free flour
can I use gluten free all purpose flour ? or would it not work ? I have bobs red mill brand gluten free all purpose flour.
I have never used it but it should work if it's cup for cup
@@LeighAnneWilkes ok thank you :) I’m going to check it it’s “cup for cup” not sure what that means haha
I only have an 8x 8 pan is that ok?
Yes, that will work
@@LeighAnneWilkes thank you so much ! Going to do this, this weekend 🤍🤍🤍🥳!
Why is the video sound so low? I have it up to 45 volume and you are too low! all the other videos are at a normal level, I guess you don't want to be heard. Sorry, can't watch this!
Strange. The volume is fine on my computer.
The sound is fine on my computer and my phone.
@@LeighAnneWilkes it's lower than your video on "ONE HOUR CINNAMON ROLLS IN SMALL BATCH" which is the only one I've seen of your videos, I had to copy that one, and it's the reason I subscribed.