Authentic Italian Focaccia Bread Recipe That You Need To Make

Authentic Italian Focaccia Bread Recipe That You Need To Make
Learn how to make authentic Italian Focaccia bread with this easy bread recipe! Watch as the dough transforms from loose to perfectly formed with bubbles. Don’t forget to involve your kids in the fun dimple-making process and add classic toppings like olives and rosemary. Follow my step-by-step focaccia bread and enjoy. Subscribe for more delicious recipes like this Focaccia bread recipe!

Focaccia Bread Ingredients:
2 cups water
2 tbsp olive oil
2 tsp salt
4 cups flour
2 string rosemary
1/2 cup green seedless olives

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Check out my other helpful food video recipes:
Spatchcock Chicken: https://youtu.be/26YyN9yO-VQ
Chicken Fingers: https://youtu.be/MMVJZ2yxuwQ
Chicken Noodle Soup Recipe from Scratch: https://youtu.be/5TKz_I_3rco
Meal Prep: https://youtu.be/hqM4VBhbiLU

#bread #italianfood #italiancooking

00:00 Introduction
00:35 Making Focaccia Bread Dough
01:20 Stretch and Fold Technique
04:59 Adding Toppings
06:16 Authentic Italian Focaccia

in this episode I’ll show you how 
to make soft absolutely beautiful  
bubbly focaccia so stay tuned and make 
sure to watch the video to the
end first I’m going to combine lukewarm water 
with olive oil salt and yeast take two cups of  
lukewarm water approximately 90° F pour it into 
the large bowl add 2 tblsp of olive oil 2 tasps  
which is 10 G of kosher salt and one pack which is 
7 G of instant yeast make sure that the yeast is  
fresh not 2 3 years old that you find it in 
the fridge by accident and carefully mix it  
with the Whisk take four cups of bread flour and 
add it into the mixture get a spatular or wooden  
spoon and mix it for about 2 minutes you can also 
use all purpose flour or 00 flour but make sure  
that 00 flour got high protein not less than 12 G 
the high protein flour makes for stronger gluten  
and helps the dough to rise more vertically 
rather than spreading out sideways there is  
no way that you’re going to be able to knead 
this Dough because it’s very wet I’ll show you  
a technique which calls stretch and fold and 
we can easily apply but for now we’re going  
to cover it with a plate and leave it for 30 
minutes now it’s time to stretch and fold the  
dough I’m going to do it about 3 to four times 
very easy and I want you to pay attention take  
a small bowl with water dip your hands in so that 
your dough won’t stick to your hands and starting  
from the sides take one side of the dough lift 
and stretch and bring it to the opposite side  
of the bowl rotate the ball and repeat the stretch 
and fold technique you will need to do four folds  
per session then cover it with a plate put it 
in a warm place and let it rise for 30 minutes  
this is the second time I’m doing stretch and 
fold technique this process helps the dough to  
develop gluten to form the bubbles that is the 
main characteristic of focaccia while you continue  
the stretch and fold technique the texture of the 
dough will change from very loose to well formed  
but soft dough you will need about three four 
or even five times of stretch and fold serious  
when the dough stops stretching and starts to 
pull back it tells you that I am ready so this  
is the third time I’m folding and stretching the 
dough and I know it’s a lot of folding going on  
but that’s what focaccia needs focaccia is flat oven 
baked Italian bread it is crispy and golden on  
top and bottom and has an Airy crumb inside 
you can see that the bubbles are forming in  
a dough already and I know that you are very 
tempted but be patient and don’t poke those
bubbles this is the fourth time I’m doing 
stretch and fold technique and you can see  
here how great the yeast works and 
my dough is perfectly doubled in
size after fourth stretch and fold technique you 
can cover the dough with plastic wrap and put  
it in the fridge for 24 hours to ferment 
when you ferment the dough in the fridge  
it ferments very slow but I decided to skip 
the fermentation in the fridge and it works  
great the fourth time of fold and stretching 
done let it rise for another 30 minutes now  
let’s grease the pan with olive oil and 
transfer the dough in I got 9 by13 in dip  
sheet pen pour about 3 tbsp of olive oil spread 
it evenly get a brush and rub the sides as well
One More Time Stretch and fold the
dough and transfer it into the
sheepen carefully spread it but make 
sure not to deflate the dough pour  
some olive oil on top of the dough 
cover it with a plastic wrap and let  
it rice for the last time for 1 to 1 and 
1/2 hours and this is the last time we’re  
going to let this dough rice 1 hour 
pass and my dough is ready for the
topping pour some olive oil on top of
focaccia and now it’s perfect time to go and call 
your kids because they going to have some fun  
and you want to say hi to audience hi hi 
all right so are you ready yeah slightly  
cover your hands with some olive oil 
I did it for myself and my daughter
Anna so let the fun begin and now let’s do the 
dimples we poke the dough with a fingers and  
then jiggle jiggle jiggle and so on this is the 
ideal moment to introduce your kids to cooking  
or baking let them have some fun in the kitchen 
and help you but you got to keep an eye on them  
get a sea salt and sprinkle the top of aacha 
now we’re going to add classic toppings which  
is green olives and rosemary but if you want 
you can definitely add some cherry tomatoes  
and red onions if you’re an Italian or half 
Italian roots and you remember how you nonna  
used to make focaccia please comment down below 
if I did a good job keep your kids busy all  
the time whenever you add any tupping make 
sure to brush it with some olive oil so it  
doesn’t burn but obviously not too much you 
might think that it’s a lot of olive oil but  
that’s what focaccia requires bake focaccia in the preheated 
400° F oven for me it took 26 minutes all ovens  
are different and yours can take from 22 to 25 
minutes the perfect way to check if the fukae  
is ready insert the thermometer into the bread 
and it should be 190 to 210° F fi is ready let  
it cool down for about 20 to 30 minutes then you 
can cut it in half and serve it as a sandwich you  
can cut couple slices of nice beautiful pruto 
mortadela a couple slices of mozzarella cheese  
arugula and balsamic glaze and it’s going to 
be outstanding or if you want you can uh cut  
couple slices and dip it in Olive oil and enjoy 
it as this I really hope that you like this
episode focaccia came out outstanding look 
at the bubbles inside and it smells
outstanding thin sliced focaccia caper
wrapped in anchovy enjoy and this is how I like it
M it’s a must recipe for you to 
try and enjoy is my favorite thing