HAPPY SATURDAY LOVELY PEOPLE! This recipe has been on stand by for a minute….well kinda. Not everything went according to plan but I love the way this turned out. SUBSCRIBE so you never miss a video, LIKE the video if enjoyed and COMMENT down below what recipe you’d like to see me tackle next!
#baking #focaccia #focacciabread #chocolate #biscoff #dessert
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[Music] Hey, I’m Jazz. Welcome or welcome back to my channel. This week’s video, we are going to be baking something a little exciting. I saw this video on Tik Tok and it kind of inspired me to do something similar to what I’ve seen. We are going to be baking a fkaca, but we’re going to be doing it like a sweet fkaca. And I’m so sorry if I’m butchering the way it’s actually supposed to be pronounced. Let me be I’m just a girl. Before we get started, if you find yourself always coming back to my channel, please make sure to hit that subscribe button so you never miss a video. Also, we can tell that I’m not in my normal setup/kitch. If I’m in this location, then you can only assume that I’m catsitting. I have the recipe up here. I’m going to start off kind of going off of the steps from the recipe. So, what I just did there was I grabbed the two cups of very warm tap water that we need. The only thing that I’m doing different is I’m going to activate the yeast separately than just putting everything all together like the recipe says. I just prefer to activate the yeast separately. So that way I know that it works and that way I’m not surprised if my bread doesn’t rise bars later on in the process. The very warm part is kind of what’s putting me off because yeast dies in both extremes whether the water is too cold or the water is too hot. So hopefully I’ve done it right. Now we’re going to go in with two and a4 ts of instant yeast. One, two, and a fourth. To that, we are going to feed the yeast in order to activate it. One tis of sugar. I’m actually just going to go in with just like the tiniest bit more, just cuz this is quite a bit of yeast. I’m then just taking a spoon and lightly mixing this so that it’s all well incorporated. And I’m going to let this sit for 5 minutes. This is what the yeast looks like now. And when we come back, this should have little pockets of foam on top. And that’s how we know that the yeast was still active and is ready for the rest of the ingredients. A few inches later, we are back and the yeast has successfully bloomed. Obviously, you can see the difference between the before and the after, which means that we can go ahead and start incorporating all of our other ingredients to make the pkatcha. Okay, so to this, we are going to be adding two ts of kosher salt. Normally, I would just use regular salt, but my friends actually happen to have kosher salt, so it. One, two. My only concern is that these are some thick pieces of salt. Okay, so now I’m going to go in with four cups of flour. We’re going to do this gradually. We’re going to go in with two cups for now, just because again, it did say in the recipe to add the water in gradually. So, we’re just flipping and reversing it. It’s your wedding. Also, another thing I should mention, the recipe calls for bread flour. Do I have bread flour? No. Do I have allpurpose flour? Yes. Do I always use allpurpose flour regardless of what type of flour it requires? Yes. Just going to go in with this spula. We’re just like roughly folding this in together. Now, the key to a good fkaca is that you want the dough to be relatively sticky. And that’s how you get those like nice little air bubbles in them as well cuz it doesn’t have too much flour in it to really make the bread dense. Now the other two cups of flour. We also don’t want to knead this very much because the more that you knead the dough, the more the gluten activates which makes it a little bit more dense. Oh, I beg you’ll find this pollen. The rings are coming off cuz it’s time to go in by hand. I’m also just being very gentle with my hands. It might not look it in the camera, but I’m applying the least amount of pressure that I physically can to really get all this together and making sure that I don’t overwork the dough. Okay, now that it’s kind of like this shaggy consistency where it’s like a little bit stringy, not all the way incorporated, but enough to hold a form, we’re going to go in with 2 tablespoon of olive oil. And then we’re going to go back and knead. We’ve got extra virgin olive oil here. I feel like that’s a dig on me. And then again, incorporating that nicely into the dough. She’s sticky. It’s what we want. I’m just going to make a little ball. Pop her back in. Cover her with some plastic wrap. And then love her, but leave her alone. Okie dokie. My dough is now nice and tightly sealed with some plastic wrap. We’re going to leave this to rise for 30 minutes. Then we’re going to come back, refold it just a little bit, and then we’re going to cover it again, but this time for an hour eventually. Olly doly. So, it has been 30 minutes. As you can see, the dough has risen ever so slightly. So, now what we’re going to do is carefully remove the plastic. And the aim is really get up underneath the bowl, stretch it out like so, fold it on top of each other again, like so. Flip. We’re going to do that for another four or five times. So that was one. Stretch it out. Fold on top to five. Grabbing that plastic again. Resealing it so it can rise for an hour this time. Typically a fkaca is meant to take like a day to make. A lot of the recipes that I’ve seen, obviously this one isn’t mine. I never use my own recipes. I either tweak them or just find a recipe that really works for me and that’s what I show you guys. This one is a same day fkatcha. Typically a fkatcha is left overnight and then made the next day. But I really want this today. So we’re just going to leave it there for an hour. Then we’re going to add the little fixins. That’s going to make this even more delicious. 1 hour later. Okie dokie. It has now been an hour and the dough has risen significantly. So once again, we’re going to ever so carefully peel off the plastic. And now this is where the fun part comes in. I have some biscoff here slightly melted. I put it into the microwave for 15 seconds. And what I’m going to do is I’m going to do a reverse fold so that we can fold in this biscoff layer. So I’m just going to place it inside like so. So, I’m going to take one side, stretch it, fold it in, turn it around, take the other side, stretch it, fold it in. We are going to stretch it normally and fold it in. Look at it drip. Oh my days. Quite all right. We knew that this would happen. So, now we’re going to transfer this into our actual baking dish. This is my baking dish of choice. I don’t have something with thicker corners, so this will just have to do. But I’m going to take some of that olive oil again and sprinkle some at the bottom. And then with my hands, spread it around. Going to grab our dough. And it says to flatten it. So, we’re going to flatten it as best we can. It’s not going to cover everything obviously, but we’re going to put the plastic over it again. And then we’re going to leave this to rise again for another hour. 2 hours later. All right. It’s now been another hour and the dough has risen once again. If you hear a fan in the background, it’s because I meant to preheat the oven at 500°, which is an awful lot. I got scared and so I put on the fan cuz I could smell the heat. So, I don’t know if that’s a good sign or not, but anyway, I’m just going to add some oil into my hand. Start. It’s called dimping. Dimpling. Basically, we’re just going to stretch this out. And while we do that, we’re going to use our fingertips to make these like little dimples into the dough. On top, I have some semieet chocolate chips that I’m just going to sprinkle on. Pressing that into the dough as well. And then finally, the last thing that I’m going to add is some brown sugar just sprinkled on top. Beautiful. This is our sweet fkatcha bread. I’m gonna take this and put it into our 500 degree oven for 15 minutes. I don’t think it’s going to need more. This is hot. Godamn. Like I said, in the oven for 15 minutes and we will come back to see the final results of the bread. All right, my lovely viewers and subscribers. Ideally, you should be both. The fkatcha is done. I had to let it sit for like 15 minutes cuz this was hot. I’m sorry if I look too light, but it’s a little dark in here and I had to turn up the brightness on my phone. That’s You don’t care. This is the fkaca. It doesn’t really have many like of its signature dimples. But I mean, it still looks good. The recipe that I used was made for like spices and herbs to be put in it, not necessarily anything to be put on top of it. I will leave the link down in the description. You will see that I did not follow this to a tea. If you’re going to do it my way, I would recommend maybe putting it in a 450° oven because the chocolate, not all of them, but some of them did burn on top. She is cooked on the inside, which is ideal if we’re going to be eating it. We obviously have to do a taste test. It is unbelievably fluffy on the inside. I wish the outside was a little bit more on the crispy side. The next time I do this, and if you decide to do this, put some butter on top of it. I think that will really add to the flavor and help with the crispiness of the actual outer layer of the dough. But other than that, like she’s really good. She’s really good. That is it for this week’s video. I really hope you guys enjoyed. Again, if you aren’t subscribed, just subscribe, babes. You know you want to like the video if you enjoyed. And I will see you guys in next week’s video. Bye. [Music]
2 Comments
You never share with us…🙄
Looks yummy! Thanks from reddit! 🙏