This video will show you how to make Focaccias follow along with the video there is also a shopping list of ingredients needed listed below.
Feel free to leave a comment suggesting something for me to cook or any changes you can recommend to the recipe.
Ingredient List:
Mushroom & Onion Focaccia
500g white bread flour
5g seasalt
15g fresh yeast or 7g dry yeast
60g olive oil optionally flavored
3 small onions
100g mushrooms
extra oil and salt for topping
Potato focaccia
500g white bread flour
10g seasalt
2 fresh rosemary sprigs
15g fresh yeast or 7g dry yeast
5-10 new potatoes sliced to 3mm thick
olive oil and salt to top
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hey guys peppery here this week we are
making two fota breads now these light
fluffy breads are great for ripping and
dipping into soups serving with salads
or even enjoying on its own to start we
need to prepare the bread dough you want
to start by combining 500 G of white
bread flour with 15 G of fresh yeast or
7 G of dry yeast around 5 G of salt then
just give it a quick mix then you want
to add in 60 G of olive oil
now here I’m using 40 G of Basil infused
oil and 20 G of garlic infused oil just
to add some extra flavor to the bread
and then give it a quick mix and slowly
add in around 300 M of water or until
the dough comes
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together now if your dough is on the Wet
Side this is completely fine as we want
a nice light fluffy dough not a dense
one that is really dry then you want to
tip onto a flowed surface and need for
around 5 minutes as you need the dough
will become smooth and much easier to
handle and stop stick to your hand as
much then once you have a nice smooth
pliable dough you want to lightly oil it
and place it in a bowl to rest for 1
hour now whil your dough is resting you
want to heat a drizzle of olive oil and
some butter in a frying pan or Skillet
dice three small onions now I’m using
red but you can use white if you wish if
you’ve been here long enough you know
that I do prefer the taste of red
onions then you want to dice around 100
G of mushrooms now I got some really
cool funky looking misshaped mushrooms
which turns out I only actually needed
about three of those and then cook until
softened and brown slightly and then set
to one side to
cool now once cooled it doesn’t look so
appetizing but you want to mix in the
mushroom and onion mix to the bread and
then you only want to add in a bit at a
time stopping when you think you’ve
added enough now the rest you could
obviously use for an omelette or
something if you have any
leftovers then you want to grease a 30
cm long shallow pan and then add the
dough gently pressing it out to cover
the surface of the pan once again let it
rest for around 30 minutes this is going
to help it relax them and settle into
the pan a lot
better
Once the dough has relaxed using your
fingertips push the dough out if needed
and then make dimples all over the top
of the bread then brush or drizzle with
some more olive oil sprinkle with some
sea salt and let rise until nice and
fluffy then preheat your oven to 200° C
or 400 F and bake for 20 to 30 minutes
until golden and sounding kind of hollow
when tapped now if you are doing this in
the pan you do want to check the base of
the bread as well as this can get a
little little bit
undercooked if this does happen just
flip it over in the pan and then add it
back to the oven for an extra 5 minutes
just to dry out the bottom a little bit
more now you can serve it warm fresh out
the oven or you can let it cool and then
slice it and dip it in soups or
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stews next up is a potato fota now I
know potato and bread sounds kind of
starchy but with the Rosemary it brings
it all together really nice and it does
doesn’t actually taste too
dense now you want to start by making
the dough almost the same as before 500
G of bread flour 15 G of fresh or 7 G of
dry yeast 10 G of salt this time then
give a good mix and then add in 300 M of
water now this time around we’re not
adding any extra oil in then you want to
give it a good mix then tip out onto a
flowered work surface and then knead
until smooth and springy then let rise
for an hour in the bowl
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next you want to line a baking tray or
grease a baking pan personally I prefer
to use the baking pan is it helps it
hold the shape the bread a lot better or
if not you want to flatten the dough on
a flat tray to around 1 to 2 cm but the
bread is going to rise up again anyway
but if you are not using a pan it is
going to spread as
well next brush the top with some olive
oil make some indents over the top as
before and now this time you want to
layer some thinly sliced potatoes that
are around about 3 mm thick or so now if
you go too thin you will end up with
crisps topped on your bread or if you go
too thick they won’t fully
cook optionally here you can also brush
the top of the potatoes with some oil to
help reduce the Browning and then
sprinkle over some sea salt and then let
rest covered for another
hour now towards the end of the last
part of your rise you want to preheat
your OV to 230 C or 450 F now this is a
lot hotter than the previous one this is
to help cook the potatoes as well then
you want to bake the bread for around 30
minutes until the bread is golden and
the potatoes are cooked
through now I did let mine go a little
bit over because I did get a little bit
distracted and then you want to brush
with some more olive oil or drizzle and
then transfer to a wire rack to let
cool and there you have it two great
fota breads great as they are or dipped
in soups and stews if you are after some
good soups recipes you can check out my
soup Timber playlist that is where I put
most of my soups and as always if you
don’t know every September is souptember
which is a soup every
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week and that wraps up this week’s video
as always if you like what you saw let
me know down below the like and the
comment if you are indeed new here
welcome and feel free to subscribe for
free weekly cooking content and I will
see you all again next week thanks for
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watching