Join us in the kitchen as we create a classic Italian masterpiece – Focaccia Bread! This easy-to-follow recipe will guide you through the steps to make a soft, fluffy, and flavorful focaccia that’s perfect for any occasion. Whether you’re a seasoned baker or trying your hand at bread-making for the first time, this video is for you!
🍞 What You’ll Learn:
The secrets to achieving the perfect texture
Tips for infusing your bread with delicious herbs and toppings
How to get that irresistible golden crust
🧂 Ingredients:
Flour, yeast, water, salt, olive oil, rosemary (and your choice of toppings!)
Detailed walkthrough from mixing to baking
Visual cues for each stage of the process
📖 Recipe Included:
Full ingredient list and measurements
🎥 Visual Delight:
Close-up shots of the dough and baking process
Final reveal of the mouth-watering result
Don’t forget to like, comment, and subscribe for more delicious recipes! Share your focaccia creations with us using #FocacciaFridays. Happy Baking! 🌿
Hello Hello friends welcome back to my kitchen today we’re going on a culinary Adventure as we dive into making one of my all-time favorites foca bread but before we roll up our sleeves and get started let’s talk a bit about the background history and origin of this delightful bread fat bread has its
Roots deeply embedded in the rich culinary history of the Mediterranean region particularly in Italy its Origins can be traced back to ancient Rome where it was enjoyed by the working class and soldiers alike over time this simple flatbread evolved into the flavorful an aromatic fuka we know today the ingredients need flour water
Yeast honey that’s all step one we activate our one packet of active dry yeast it’s about 2 and 1/4 teaspoons and mixing it with 2 and 1/2 cups warm water and a tablespoon of honey this step wakes up the yeast and we’ll know it’s ready when it becomes
Frothy and bubbly step two in a mixing bowl or a power blender like this add 5 cups of allpurpose flour and salt I use my no sodium salt alternative to our activated yeast mixture and a generous glug of olive oil about half a cup blend it or mix it manually until a Shaggy
Dough forms step three onto the kneed we transfer our dough onto a fled surface and knead it for about 8 to 10 minutes until it’s smooth elastic and also satisfying to touch step four we let our dough rest and rise in a grease bone covering it with a kitchen towel or plastic wrap
Refrigerate for at least 12 hours or up to 18 hours dough will double in size before it is ready step five we punch the dough while the dough is still in the bowl lift and fold over the B back edge of the dough from the underside and
Bring it towards you in the center rotate D 45° and repeat folding and rotating process until all the edges of the dough are folded into the center step five we gently press our Ren dough into our grease baking pan or Dutch oven spreading it out evenly it’s okay if dough doesn’t reach
All corners it will as it continues to expand at room temperature hover pan tightly and let stand until dough Puffs slightly and reaches corners of the Pan about an hour this is where the magic happens as the yeast Works its fermentation magic making our dough light and
Airy then comes the fun part those signature for catcha dimples we use our fingertips to create Di all over the day I love putting fresh rosemary leaves but this is optional you can also put other herbs As You Wish spread your Rosemary evenly press it against the dough and make more
Dimples step six we drizzle more extra virgin olive oil on top sprinkle any toppings like sea salt garlic or onion powder whatever you fancy I love using fresh Rosemary and sometimes cherry tomatoes a Sprinkle of garlic powder and no sodium salt alternative use a brush to spread your olive oil
Evenly take some beautiful pictures while your dough is resting no rush give it some more more time to rise with our fuka beautifully adorned and ready to go we preheat our oven to 425 F pop it in for about 20 minutes with cover then remove the cover and bake for additional 15
Minutes since I like my fuka brown and toasty I left it there for additional 10 more minutes now that is beautiful look at that let me share some of the things I learned from making fola since my first attempt number one and the most important use high quality olive oil for
Maximum flavor impact second don’t rush the rising process patient yields a lighter and fluffier fuka third experiment with Toppings fuka is incredibly versatile so let your creativity shine and there we have it folks a golden brown aromatic fuka straight out of the oven the house smells amazing
Right now I wish you could taste this through the screen soft chewy interior crispy Golden Crust absolute perfection I hope you enjoyed this fuka making Journey with me don’t forget to like share and subscribe for more delicious recipes and culinary Adventures until next time enjoy
4 Comments
💚💚💚
Looks yummy
ansarap naman po
Amazing 😊