5 ways to make Focaccia at home!

We are all big focaccia fans over here! That’s why it needed its own video. These are 5 focaccia recipes to make at home, there’s a focaccia for every type of baker: we have the classic sourdough focaccia, some other ones made with different preferments and there’s one for those who don’t want to knead!

The flour we used in this video is the Neapolitan 00 Flour from Le 5 Stagioni: https://www.le5stagioni.it/ 🔥

Sourdough Focaccia

•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 480 grs
•⁠ Water: 400g grs
•⁠ ⁠Sourdough Starter: 100 grs
•⁠ ⁠Salt: 10 grs

Focaccia with Biga

Biga:
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 430 grs
•⁠ Water: 220 grs
•⁠ ⁠Fresh Yeast: 5 grs
Final dough:
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 110 grs
•⁠ Water: 210 grs
•⁠ ⁠Salt: 15 grs
•⁠ Olive oil: 5 grs

No-knead Focaccia

•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 560g
•⁠ ⁠Water: 470g
•⁠ ⁠Dry yeast 5g
•⁠ ⁠Salt: 10g
•⁠ ⁠Olive oil: 5g

Scacchiata

•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 460 grs
•⁠ Rice flour: 55 grs
•⁠ ⁠Harina de semola: 25 grs
•⁠ Water: 430 grs
•⁠ Dry yeast: 3 grs
•⁠ ⁠Salt: 10 grs
•⁠ ⁠Olive oil: 10 grs

🍞 Learn how to make sourdough bread with Gluten Morgen: https://www.glutenmorgentv.com/sourdoughbread

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#focaccia #easyrecipe #homebaker

[Music] [Applause] [Music] [Applause] good morning everyone today we are going to bake a typical Italian Dish I am not talking about pizza I’m talking about fuka and we are not going to bake just one we are going to bake five different kinds of fuka first we’re going to bake a fuka with Biga then we’re baking a Sourdough fuka next we’re doing the easy Fuki in the world because we’re going to do nothing at all then we’ll make an es cachata which is some kind of fuka and finally a roasted garlic fuka that it’s going to blow your wig off the flower that I am going to use today for all the recipes is this one Straight From Italy let chinesta Journey the thing is that this flower is made with soft weat which helps a lot when you want to stretch a pizza or a fuka let’s do the biger fuka but what is bigger the biger is an old Italian preferment that will make the dough really really tasty very light and super fluffy let’s do it we’re going to mix in a bowl flour a little bit of yeast and water we start mixing it it is going to be a very dry dough oh it looks like crumble it is ready so now we cover it at room temperature until tomorrow and 24 hours later we have the Biga ready it smells like be it’s going to give the dough an incredible bad incredible Italian taste I un mold the biger and slice it in a few pieces now I put them in the mixer bowl and now we add the flour time to start the machine and now I add the water very slowly so now we go to spit to here goes the salt and a few minutes later the olive oil as soon as we see that the dough holds the paddle the dough is ready now we put it on the counter and we give it a few stretching and foldings yes like Richard bertinet now we put it back in a bowl and let it rise slowly till it doubles in size so what I recommend instead of leaving this door here on the counter for around 2 or 3 hours you can take it to the fridge yes to let it proof slowly overnight until tomorrow that’s what I’m going to do and here’s the dough 24 hours later take a look what the cold fermentation did with this dough give me the tray let’s put some olive oil in the tray and now with wet hands let’s unmold the dough wow it’s super bubbly here I go May the gluten be with me and now what we have to do again is to let it double in size yes you have to wait again but then we’ll be ready to bake it wow take a look at the biger dough it’s full of Bubbles and air wow can’t believe it so now let’s go with it the toppings so for this fuka I’m going to do something different I’m going to use onions followed by some dried oregano now some koser salt and here I go with this incredible parmesan cheese and as usual some olive oil and as you know this is the part that I like the most using my fingers to pinch this fuka this fuka reminds me of something else so let’s take this fuka to the oven feta or feta [Music] M and here I have the feta fetta or whatever you call it straight from the oven well I let it co down otherwise I would have burned my hands so it’s man incredible let’s try it [Music] take a look at this slice H I need to try this why oh I’m all the B it’s sour dough for catcha time but what is sour dough long story short sour dough is yeast it is an artisan yeast that we’re going to make fermenting flour and water but if you want to learn more on how to make a sourdough starter from scratch and with it make incredible country Loaves and many more bakes here’s the link for you to subscribe to my course don’t miss it and start right now in the mixer Bowl we add all the ingredients except for the water we start the machine and then we start adding the water very slowly okay he speed number two and when the dough holds the paddle that means that the dough is ready now we put it on the counter I would do some kind of flips and flaps to give it some shape now put it back in another Bowl cover it and we let it rise till it doubles in size this dough which is fermented not with commercial ye instead with Artisan ye is going to take much longer than a regular dough maybe it will take to double in size for around 4 hours so what I recommend to you do it overnight do cold fermentation that is going to inase the dough incredibly so let’s take it to the fridge and here’s the dough 24 hours later look at all the air that it’s inside this dough let’s put it in the tray let’s put some olive oil on the tray and now with wet hands we slowly un mold the dough from the bowl time to put in the tray W there we go good so now I am going to let it rest for one last time for around 1 hour and we’ll be ready to bake it and here is the sour DOA perfectly proofed ready to be baked but first let’s do the topping take a look at this beautiful sliced cherry tomatoes and now some dried chimy chry from Argentina some salt Flakes and of course a good drizzle of olive oil from Italy finger time take a look at that bubble isn’t it sexy and now with all these colors to the [Music] oven and here I have it totally cooled down and it looks really yummy h it smells and looks incredible it’s beautiful and need be to cut it but it’s time to try [Music] it I tell me comments what do you think about this sour dough for ketchup is it worth it or not we are making the easiest fora there is why because we’re going to do nothing at all we start in this bowl with the yeast and now we add the salt now we add the oil and here comes the water and now let’s go slowly with the flower we’re going to add it step by step always mixing with this Danish mixer and it will slowly turn into a soggy dough yes really wet and that is all as I told you this is is really really easy you have just two mix no knitting just mixing and now that it’s done I’m going to cover it I leave it here on the counter for around 1 hour till it’s fully knitted by itself and by the magic of the gluten it’s been an hour I know that N Video is faster but it’s been an hour let’s check this Bo and now I wet my hand and we’ll do some stretching and folding it looks kind of mm but let’s do a few more now it’s getting strength the gluten network is being develop so kind of looking nice now some final touches and look it’s now kind of round so now time to let it rest again on the counter for around 2 hours until it doubles in size let me check this oh take a look at this they has stbl ins size so now it’s time to put it in the tray in this round tray we put some olive oil and now with my wet hands I’ll try to un mold slowly but carefully the dough from this other bone and now quickly transfer it into this one time to let it rest and again around for 2 hours maybe till it doubles in size and then it will be ready to be baked wow and take a look at this no need for catcha full full of bottles and it’s asking me to go to the oven so let’s do the topping so let’s go first with some slices of black olives now let’s continue with some fresh leaves of Rosemary sizzled flakes from the Patagonia and finally the drizzle of an incredible Italian olive oil and now goes my favorite part [Music] fingers and now time to go to the oven [Music] and here we have the no need fora totally cooled down and ready to be unmowed so after all this work or well not too much work let’s try [Music] it and take a look at this Crum and we haven’t needed at all feel [Music] good the and now we’re going to bake a different kind of a ccha because it’s not going to be baked in a tray I am going to stretch it with my hands but then I will bake it on the pizza stone and the ingredients are in the mixer Bowl we add the flour now we add the rice flour the semolina flour a little bit of yeast and we turn it on slowly we add the water now we move to speit number two so now we add the salt the olive oil and now when the dough holds the bottle the dough is ready now we put it at the counter and do a fuse lap and fings now I put it in this bowl cover it I let it rise till it doubles in size very slowly and as I always tell you it is better to proof this dough overnight cold fermentation that’s going to give the dough much more air and make it even more tastier so that’s what I’m going to do see you tomorrow take a look at the dough it’s perfectly proed ready to be stretch look at those bubbles now I put some semolina on the countertop and also on the edges of this incredible and bubbly dough with a scraper I slowly take it out okay it’s ready and now I am molded very gently now comes the the best part the finger part and now some more s the bill okay straight to the [Music] oven wow and here is this cetta pre- baked it has been Deen for around 5 minutes but it’s still quite white so we let it cool down a few minutes and then it goes back to the oven for another five minutes to get golden brown and really really crispy so this Italian flow it’s a really good flow what oh okay oh okay it’s time to take it back to the oven for another 5 minutes and you see the difference and let’s check the difference ah oh it’s really hot and while it’s still hot the last touch olive [Music] oil the time to open [Music] it so on this side we go with a little drizzle of olive oil and now the main ingredient the mortadela de mologa that’s enough let’s open this Bata look at that Stella and now let’s put it all on the Mortadella and here comes a pistacho shower and finally we close the sketch hat there you [Applause] go so what did it tell you did it change or not new oh so finally we have arrived to the last fuka fuka number five and as you have seen we’ve been knited and baking a lot so it’s time to recycle dough so I am using one of the other four does that you’ve seen me baking to do this one which is kind of a garlic for ketcha Brad in this bowl I have some Cho parsley take a look at this incredible slow cooked garlic wow super creamy and now some room temperature but and let’s start mixing it’s going to take a little bit of time and now with this brush we are going to brush the funa let’s finish this and finally time to use my fingers again in this last fuka and now time to bake it [Music] and here is the last fature of the night or of the video the garlic bread fatcha bread I forget it so tell me in comments which dough do you think I use to bake this fuka meanwhile I’m going to try [Music] it so what do you tell me about the last slice of the video did you find out which dough I used I’ll read you in comments meanwhile I’m going to try this and may the gluten be with [Music] you I hope you have enjoyed this video and if you want to learn more about sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was specially designed for you