Make this pro level FOCACCIA this weekend
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- čas přidán 19. 10. 2022
- This FOCACCIA is surprisingly easy to make and requires only a few ingredients, It's rich, flavourful, super crunchy on the outside and really soft and chewy on the inside.
I can tell you that once you make this FOCACCIA recipe you surely will be able to call yourself a FOCACCIA PRO, oh and BEWARE the sound of the crunch of this bread can last in your ears for a while :)
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Ingredients you’ll need -
For Making The Dough -
Instant Yeast - 3 gms
Warm Water - 120 ml (95 d f)
Honey - 5 gms
Strong Bread Flour - 600 gms
Ice Cold Water - 330 ml (40 - 45 d f)
Extra virgin olive oil - 15 gms + A LOT
Fine Sea Salt - 15 gms
Flaky salt - few sprinkles
For The Topping -
Cherry tomatoes - 6 (cut in half lengthwise)
Rosemary leaves - 3 to 4 tbsps
Garlic - 4 cloves (sliced)
Extra virgin olive oil - 1 tbsp
Ground Black pepper - 1/2 to 1 tsp
For making Homemade Pesto -
Basil leaves - 40 gms
Walnuts - 30 gms
Extra virgin olive oil - 2 tbsps + 4 - 5 tbsps
Ground black pepper - 1/2 tsp
Garlic - 2 cloves
Parmesan cheese - 40 gms (grated)
Fine sea salt - a pinch
For making panino -
Big piece of FOCACCIA about 6 to 7 inches
Fresh mozzarella cheese - 5 slices
Arugula - enough to cover the base of the bread
Tomatoes - 5 slices
Pesto - for spreading
Prosciutto - 6 - 7 slices
#focaccia #nitishadesiguycooking #focacciabread - Jak na to + styl
Please don't stop teaching us to make delicious foods. You are greatat your job.
Thank you so much, I’ll keep trying my best 🙏
In case anyone wants this:
Ingredients:
Instant Yeast - 3g
Warm Water - 120 ml (95 degrees)
Honey - 5 g
Strong Bread Flour - 600 g
Ice Cold Water - 330 ml (40 - 45 degrees)
Extra virgin olive oil - 15 g
Salt 15 g
60g oil for bottom of pan.
Mix water, instant yeast & honey together.
Let sit 10 mins to ensure yeast is frothy and active.
Add flour to the bowl of a stand mixer fitted with a dough hook.
Turn mixer on low and slowly pour in liquid mixture.
Mix until completely combined, 30-40 seconds.
Slowly pour in ice cold water.
Add oil and continue mixing for approx 3 minutes until a cohesive dough is formed.
Stop & scrape down the bowl.
Continue mixing, adding salt and turning up speed to medium low (speed 4) for another 6 minutes.
Dough will be very wet & sticky.
Lightly grease your work surface and scrape dough out of bowl.
With oiled hands, use the slap & fold method for 4 folds, lifting from underneath and folding the dough onto itself until the surface is smooth.Drag the dough across the table to form it into a tight ball.
Place dough seam-side down in an oiled bowl.
Cover & rest 30 mins.
Transfer dough to fridge & chill 24 hours, dough should be nearly double in size.
Pour dough out onto an oiled surface.
Fold all edges of dough to the center then flip it over.
Rotate dough in a circle to form a smooth ball.
Transfer dough, seam-side down, to greased 9 x 13 x 3" pan.Drizzle oil on top of dough.
Cover pan with plastic wrap and allow to rise in a warm area for approx. 2.5 hours until nearly double in size.
Use oiled fingers to create dimples in the dough.
Drizzle top of dough with oil again.
Rotate the pan and dimple again.
Add toppings as desired.
Bake at 450 F for 20 - 22 minutes, rotating half way through, until center temp is 200 - 210 degrees F.
After cooling in pan for 5 minutes, remove and set on a wire rack to cool completely before cutting.
Absolutely amazing, It's my honor to learn so many things from you, daju. ❤
Recetas fantásticas y la explicación detallada, muchísimas gracias!😊
You're very welcome 😊 I'm glad you found the recipes helpful cheers 🙌
I tried it and oh my god it was one of the best focaccia I’ve ever made. Thank you for the recipe 🙏🏻
My pleasure 😊
El formato de tus videos esta muy nice .. voy a recomendar tus videos a todos mis amigos (as ) . Saludos nitish
Amazing video, that focaccia looks super crunchy and soft, Every time you post a video I feel that I should make it and eat it right away hehe 😋
Thank you 🙌
It’s time to make it then :)
Everything you make looks soo delicious!
Thank you 😊 I appreciate that 🙏
You're welcome!@@nitishadesiguycooking
Muy buen tutorial amigo. Congratulations.
Muchas gracias 🙏
🤤🤤 let’s eat this thing!!! 😋😋😋 yummy
Cheers 🙌
Yessss 🙌
Thank you!!
I always thought I made a good focaccia until I saw your technique. Looks delicious, and that sandwich at the end was brilliant 👍. Thank you! ✌️
Thank you so much, and you're very welcome!
I'm glad to know that you enjoyed the video and found it informative.
Oh, and the Caprese prosciutto panino is one of my favorites! 😋
You definitely should give this recipe a try, and when you do, please give me an update on how it turned out. Cheers! 🙌
Nice video
Thank you 😊
Thanks for making this super clear and detailed to follow. It’s given me confidence as a novice to try making focaccia for the first time this past weekend. I’ve done two so far and it tastes amazing but I am not getting the same epic bubbles as you get in the rise. Can I check the brand of yeast and the brand of flour you are using, please? And does it matter that our house’s “room temp” is about 15C (unheated) do I need to put it on a radiator or something. Ta
This makes me really happy that I somehow managed to motivate you and gave you the confidence to make this focaccia 😊
Now the ideal temperature for proofing any kind of bread is between 23 -
27 d celcius and you mentioned that your kitchen's temperature is 15 d c which is kinda low and that delays the rising process.
So what I would recommend you is keeping it in the oven with just the light on and wait for it to get doubled in size and reach to the edges of the baking pan like I showed in the video,
It should solve the problem.
I am using Fleischmann's Instant Dry Yeast in making this bread.
Make sure its not expired.
I am sure you will get the desired result this time.
Cheers, good luck and happy baking.
🎉May I ask what app do you use to do video editing? So pro just like how you bake
Hey thanks for your time and watching the video 🙏
I use Final Cut Pro to edit my videos 🙌
This focaccia looks amazing, I love making focaccia. Could you post the actual measurements of the ingredients in comments?
It would be very helpful not to have to keep rewinding to catch what you are saying.
Thank you!!!
The ingredients are mentioned in the video’s description.
cheers 🙌
@@nitishadesiguycooking oh sorry, did not see them. Thanks!!!!
Perfect video 👍👍
Thank you 🙏
Great video buddy!! I have been making Focaccia a lot these days but still don't get those crazy air bubbles like you have.
Also could you please tell me the temp at which you baked the bread as it was not mentioned in the video.
Thank you so much 🙏
may I know for how long are you proofing the dough for the 2nd time and also what’s the temperature of your kitchen?
And the temperature for baking this focaccia is 450 d f which I mentioned @ 4:58 in the video
🙌
@@nitishadesiguycooking I was not proofing it for 24 hours like you did. I did a one month course of bakery from IHM where we made focaccia by proofing it once till it doubles and then doing the dimpling thing and adding the toppings and let it to proof again till it doubles. But your method of 24 hour proofing seems more authentic. I made the dough today again and it is in refrigerator.
I am also using fresh yeast instead of dry yeast. Will that make any difference in bubble formations? My recipe which I use is 100gm of bread flour, 3.5 gm of fresh yeast, 5 gm of sugar, 75ml of water, 15ml of olive oil, 1.5gm of salt. Do you think I should change something in ingredients also other than the proofing time?
@@jayantjolly Well I make that quick focaccia only when I don't have much time.
I see that you are using 100 gms of flour in making your focaccia which is about 17% of 600 gms of flour that I mentioned in my recipe so to calculate the rest of the ingredients you simply multiply the rest of the ingredients by (point) .17
Now the quantity of the flour you're using is way too less for the size of the baking pan I have used so consider using a smaller size baking pan or else the dough will spread sideways and not rise upward which will result in a flat focaccia.
And yes you can substitute the instant yeast with fresh yeast the effect will be the same no worries (make sure you adjust the quantity)
1 gms of instant yeast = 3 gms of fresh yeast.
our own indian babish and i aint complaining
Trying this today! What would happen if less oil was put under the dough in the pan, say 15g instead of 60?
Hey,
The amount of oil I mentioned in the recipe won’t only prevent the focaccia from sticking to the bottom of the pan but also will make the bottom extraaa extraaa crispy and enhance it’s flavour.
Therefore, I would recommend using the same amount of oil 🙃
Oh, and please don’t forget to share the results! I would love to know how it turns out for you.
Cheers and happy baking! 🙌
@@nitishadesiguycooking Thank you! It came out great, love the recipe! :)
@@Brooksms you’re very welcome, I am glad to know that it turned out great 🙌
How much oil do you end up using in total? My impression of this recipe is that you're pretty much using an entire bottle of oil.
Everyone is always surprised of the level of oil used in focaccia, just breathe and keep going it’ll be ok lol
By the time I get done making focaccia I’m into it for about a third of a cup. 👍
Believe me I didn't use an entire bottle 😀 but for sure it does require a good amount of olive oil 🤯
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