Wooow this recipe is so good! Recipes. Mix 1 tablespoon of water with 1 tablespoon of olive oil and brush generously over the top of the dough. Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Well, other than eating it. Even a first-time baker could pull this off without breaking much of a sweat. Olive Focaccia. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. I have always been a big fan of the blog Love & Lemons. In this step, we are punching down the dough as well as stretching it. For those of you who are interested in the nitty gritty of focaccia-making, here is some background information about focaccia barese which is the type of focaccia we are making here today! In a large bowl, dissolve yeast in warm water. The suggested size you gave is quite difficult to find. This makes the tomatoes soften and stay semi-sunk in the dough, and allows the juices to seep into the crumb (the best part!). Dry ingredients: Mix Dry ingredients in a bowl; Add Wet ingredients: Make a well in the middle, then pour the Wet ingredients in; Mix with spatula: Use a stiff rubber spatula to mix together. Drizzle the dough with the remaining 4 tablespoons oil, making sure each tomato is coated. Sprinkle evenly with the oregano, remaining ¾ teaspoon salt and the pepper. Sandwich bread? Cover and let it rise for 20 more minutes. Focaccia is at its best and most insanely delicious served warm, fresh out of the oven! 9. This is a lovely way to use a whole jar of olives and the olive oil they are preserved in. Form deep dimples on the focaccia with your fingers and let it rise one last time for 10 minutes. Hi Josie, I’m so glad you still enjoyed it!!! Instead we let the bread “knead” itself through proofing. Cover and let rise in a warm place until doubled, about 50 minutes. Prep: 30 min. Makes. There is nothing Focaccia doesn’t work with (except, ok, maybe Asian food, you get a pass … !) If you don’t squish, the cherry tomatoes kind of pop out and end up rolling around on the surface of the focaccia… and inevitably across the floor! Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix … Grease your fingers with a little olive oil and prod out the dough to the edges of the tray. I admit I was a little concerned about the amount of olive oil, but it worked out fine. First two rises were fine, but the baking pan would not fit in the dryer. Made with cherry tomatoes, the trick with this is to squish them before pressing them firmly into the dough. I have a double oven so thought I would turn the bottom oven on low and put the pan in the top oven to rise..However, I forgot to turn the bottom oven off, so even though the top oven was not on it ended up partly cooking the bread. I have made this 4 times now. Which it practically has been – in all that delicious olive oil!! (Im in the US), Hi C – Any pan with a (length x width) of around 75″ – 85″, and a depth of about 2″ will work fine! We tried reducing it to 2 proofs but found the result wasn’t as good, and 1 proof was even more inferior. For sure. Thank you . This, by far, is the best bread recipe I have ever made. Love the way the olive oil pools in the holes! . I looked in Woollies, but there was only the sachets. loveFOOD 0 Comments. I had to bake it for 45mins (last 10 mins I covered with foil so the focaccia didn’t burn) as I had added 3/4 cup of mashed potato (I didn’t want to waste it ) instead of the 1/2 cup as per your recipe. Think pleasant bubble bath temperature. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. The dough came together very quickly. So a 9-inch square pan say is perfect. Shape it into a ball and cover with cling wrap; Rise #2 – 30 minutes, 50% swell: Put the bowl in a warm place for another 30 minutes so it rises at least 50% (again, up to around double in size is fine); Prepare toppings: Meanwhile, prepare the toppings. It will form a sticky dough; Add mashed potato → smear! I’ve used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well. Faire chauffer dans une petite casserole, 30 ml d'huile d'olive avec les herbes pour tiédir l'huile. I bought a smaller pan, presto, 3rd & 4th times.. OMGosh.. I love their beautiful photos, the design and their delicious […] – Nagi x. Hungry for more? I’ve added this to the recipe notes. Oil a baking sheet (12 inches x 15 inches) using the left-over olive … The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. Recette focaccia aux olives (vegan) Explore pinkcappuccino's photos on Flickr. Potato (boiled and mashed) – Just plain, boiled and mashed potato. Article by pinkcappuccino.ch. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more. Wonderful texture. I’m so happy to finally sit down and write about this book and this lemon and olive focaccia. This may just be the best recipe I ever found online. This is a “plain”, classic version made using fresh rosemary and garlic – though there’s nothing “plain” about homemade focaccia! Total Time. Ajouter 3 cuillères à soupe d'huile d'olive, et pétrir à la main jusqu'à obtenir une pâte homogène qui ne colle plus aux doigts. pinkcappuccino has uploaded 2795 photos to Flickr. We’re using confit garlic which might sound fancy, but it’s just garlic that’s cooked in oil over a low heat until soft. Warm water – Also for yeast, because it loves a nice, warm and cosy environment. But you need patience for the 3rd rise. Also, it’s worth noting that this is a no-knead bread. Here’s what you need for the focaccia bread. The dough is simply too wet and sticky to knead, so we instead rely on a 3-proof method (more this below); Mashed potato – The unique inclusion of potato in the dough is what adds chew and body that you you don’t otherwise get with a straight flour focaccia. My only criticism would be that I found the taste to be a bit too sweet. This sounds delicious, I’d like to make it for my cousin’s wedding. Drizzle over the last 1.5 tbsp or so of olive oil, so the oil pools in the dimples and will bubble away inside as it bakes! It took a tremendous amount of restraint not to eat half the loaf before dinner! Sprinkle focaccia with flaky salt. Transfer the dough into a well-oiled bowl. Just can’t believe I made that!! It was so difficult to wait. It’s the traditional “secret ingredient” that distinguishes this focaccia from “just another bread”! I’m sharing three different toppings in this Focaccia recipe: Rosemary and garlic – A lovely classic version; Tomato and oregano – Looks cheerful, and we love how the tangy and sweet tomato juices seep into the focaccia; and. Combine water, olive oil, honey, salt, flour, and yeast in a large bowl. Poke all your fingers into the dough, repeatedly across the surface. Toppings are shown separately below. Ajouter la farine, la levure d’action rapide, le sel Maldon et le reste de l’huile d’olive dans un bol, puis ajouter 175 ml d’eau et mélanger jusqu’à ce que le mélange soit collant. Mix the flour, salt and sugar in a large bowl, and make a well in the centre. As for how to serve it? Proceed with recipe. C'est une sorte de "brioche salée" moelleuse, légère, dorée, au doux parfum d'herbes aromatiques et de vacances dans le sud. It’s virtually foolproof! Comment créer cette recette : Placer le romarin dans un bol et recouvrir avec 6 cuillères à soupe d’’huile d’olive. My favourite step! Drizzle dough with 2 teaspoons olive oil and gently rub over surface so the whole surface is covered with oil; Poke away to make those holes! great recipe, I was a bit distressed by the wall of text at first but you did a great job of explaining everything you do and it made the realization a breeze, the result was awesome. The perfect recipe for a beginner bread maker! Persist! Beat until smooth. Once the dough is stretched to pretty much covers the base of the pan (Rise #3 below will make it fill the pan, don’t worry), smooth the surface, Lift the dough from each edge to release air bubbles trapped under the dough, while scooping up remaining oil in pan and smearing the underside to coat well; Third rise – 40 minutes, about 30% swell: The final rise! It provides flavour as well as making the base so crisp it’s almost like it’s fried. Hi Lisa, you can definitely freeze it, to reheat, thaw and warm in the oven N x. Hi Nagi, I made this today. Remove to a wire rack. A la recette de base, on peut ajouter une garniture plus riche (olives, jambon, fromage, champignons...). Drizzle over more olive … It gives the focaccia a moist, fluffy interior and distinctive chew that you can’t achieve without the potato; Instant / Rapid rise yeast – This is yeast that can be added directly into the dough, rather than mixing with warm water and sugar to let it foam first before mixing in which is the standard process when using Active Dry Yeast. Place in a greased bowl, turning once to grease the top. Don’t skimp on the oil! I’ve always been a big fan of the Love & Lemons blog. It also helps the crumb retain moisture; Lots of olive oil! The recipe does require three proofs for the dough. Or, serve it alongside just about everything and anything – especially stews, braises and soups. This focaccia is a no-knead bread. Using your hands, fold the sides in 6 times. The dough is quite sticky, so it’s simply mixed with a spatula! Ingredients. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. Place the risen dough in an oiled baking tray (about 28 x 20cm) and sprinkle with a little salt. Anyways thank you very much for this amazing recipe and the great topping tips, absolutely loved the result! Place the pan on the baking steel or stone and bake until golden brown and the sides of the focaccia have pulled away from the … Use a W26.6 x L20 x D5cm non-stick rectangle pan (metal, not glass or ceramic) or a 9″ cake pan. Cover the pan with cling wrap and put in a warm place for 40 minutes until the dough fills the pan. I love how juicy and salty they are, and how the deep purple, almost black colour, really stands out against the golden brown surface. HomeBreads, Rolls & PastriesBread RecipesFocaccia. Make a well, add foamy yeast water, and the olive oil. Shape into a 9-in. Former un rectangle ou un carré de 2 cm d'épaisseur avec la pâte. more than just a teaspoon ) of olive oil. Extra virgin olive oil – It isn’t focaccia if you don’t use liberal amounts of olive oil! See demo in recipe video at the 23 sec mark; Rise #1 – 30 minutes, 50% swell: Once the potato is fully mix in, shape it into a ball. This creates the signature dimpling (it will deflate the dough somewhat and this is fine). I used the metric measurements, and I found 20 grams of sugar might be overkill. Light, flavorful, beautiful. Nagi, where can I buy the instant rise yeast? I ate the whole bread in 1 day!! Meanwhile, heat the oven at 425 °F. They are quick and the benefit is no messy kneading on the counter or in the stand-mixer. Add the We need to rise the dough 3 times because because the dough is so wet we can’t knead it. Read more about why it’s worth it and yields a better result – don’t skip it! You don’t want to let dough rise too much – say triple or so – because then the yeast is using up all its rising power, so it might not rise as much as it should when baking; Fold sides in: Grease another bowl with extra virgin olive oil, then scrape the dough in. This bread is so rich, flavoursome and full of textures that it’s perfect as-is, straight out of the oven. For toppings I went with cherry tomatoes, caramelised onions, rosemary and drizzled with garlic infused olive oil. So, took Nagi’s tip of putting in tumble dryer. Preheat the oven to 200°C/Gas 6. 1 loaf (8 wedges) After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. Stir in enough remaining flour to form a firm dough. Mix well and knead for 10-15 minutes until the dough is elastic. Preparation. Seriously!! More on toppings and how to apply them below; Bake for 25 – 30 mins. If the water is stone cold the yeast won’t activate. Next week I will make more for my family. Why do we have to bother, you ask? Tag me on Instagram at. Join my free email list to receive THREE free cookbooks! So, thanks Nagi for another winner.. Culinary genius! Taste of Home is America's #1 cooking magazine. Your email address will not be published. plus 1 tsp. Focaccia : une spécialité italienne, qui n'est pas notre fougasse, bien que la parenté soit évidente. Laisser reposer 15 min jusqu'à ce que la levure mousse. I did not even bother to bake this one. Focaccia this delicious and varied can wear many outfits. Stretch it out and it will eventually stay put. Entre temps, déposer le sel, l'huile extra vierge, les échalotes françaises, la farine et les … Soft-cooking larger pieces helps protect the garlic. (And it works out to be not that much per serve. Proofing and folding several times before baking encourages gluten development and starch transformation to give the bread structure, as well as the time to develop flavour. Leave to cool for 10 mins before slicing – if you can resist … because the smell, friends, the smell! Woah what a compliment, I’m so happy he enjoyed it Sarah! Huiler un plat ou préparer une plaque avec du papier sulfurisé. We want the goldilocks temperature. The focaccia will rise marginally less, but the difference is small; Bread flour – This is a type of baking flour that has higher protein than standard plain/all-purpose flour which gives breads a better chew and elasticity. 30 ml (2 c. à soupe) olives vertes, dénoyautées et hachées; 30 ml (2 c. à soupe) tomates séchées, hachées; 30 ml (2 c. à soupe) ciboulette, émincée; 15 ml (1 c. à soupe) zatar; 125 ml (1/2 tasse) huile d'olive But if you only have plain/all-purpose flour, this focaccia is still totally worth making! Watch as your focaccia magically puffs up and sizzles with all that lovely olive oil! Then cover with cling wrap and put the bowl in a warm place for 30 minutes so it swells at least 50% in size. https://www.sbs.com.au/food/recipes/olive-and-rosemary-focaccia I made it using live yeast, the texture was as advertised, crispy outside and soft and fluffy inside. Next time I make it I will stick with using only 1/2 cup of mashed potato. You literally cannot ruin the focaccia with too much poking – and believe me, I have tried. Share the love. Because otherwise the garlic burns too much at the high oven temperature required to crisp the surface of the focaccia. Up to around double in size is fine. It was Delicious . Push your fingers deep enough that they hit the pan base. Greetings from Amsterdam, the Netherlands! Best eaten the day it is baked. It is quite an elastic dough so it will not want to co operate. . Notify me via e-mail if anyone answers my comment. Use as focacia or pizza crust. I love their beautiful images, the […] Are you ready to be amazed how easy it is to make Focaccia? It will not rise very much, only about 25 – 30%; Preheat oven: Meanwhile preheat oven to 220°C/430°F (200°C fan), and set a rack on middle shelf. I made this yesterday for hubby who is Italian – he couldn’t get over how delicious it was, and said it’s almost as good as his Nonna’s thank you again Nagi for another amazing recipe! Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. I had it with your beautiful quinoa salad and now I’m going through your website to see what else would go nice with ! Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled. Now is not the time to worry about calories – the oil is essential not only for flavour but also for the signature crispy base and sides! Your email address will not be published. This recipe is adapted from the new book about Love & Lemons "Everyday" by Jeanine and Jack. Sprinkle the focaccia with olive oil and sprinkle with coarse salt. Spread dough in pan: After Rise 2, scrape the dough into the oiled pan, then stretch it out to fill the pan as best you can. Allow enough time to ensure oven has been preheated for at least 15 mins for best results; Oil surface: Remove cling wrap from pan. If it’s so hot you’re scalding yourself, it’s too hot and the yeast may be killed! Mix Dry ingredients per step 1. Pour another tbsp olive oil into the bowl and roll the ball of dough in the oil until it’s completely coated. Press the olives and sunblush tomatoes into the dough so that they are slightly poking above the surface. An Italian olive-oil bread, quite flat and usually round or square-shaped. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy. Cook until deep golden brown all over, the top is lightly crisp and the edges are crusty; Cool slightly: Turn out onto a cooling rack. It takes just 1 hour 40 minutes for rising in total for the whole recipe, and just a minute or two to prepare the dough for each rise. Grease it generously with olive oil. 8. Recipe Notes: Mix warm water, sugar and yeast in a small bowl. This step is essential. N x. ; Topping: Scatter with oregano or your choice of toppings, and finally the sea salt flakes. It’s easily worthy of a party antipasto or appetiser spread. Proceed with recipe. This is how a timeless and traditional Italian Focaccia recipe should be – ridiculously soft and fluffy inside, just-crispy on the outside and with a signature ​chew​ from the secret ingredient – potato. Olive focaccia recipe. Roll it out in an oiled baking tray. Thank you! Test Kitchen Approved. It will reinvigorate it to a near-freshly made state – warm, soft and fluffy on the inside, golden and crispy on the outside. Olive – Another classic variation that looks beautifully striking with the stark contrast of the black olives studded in the golden crust! Toasted for breakfast? In this focaccia, it also makes the crust deliciously crispy, almost like it’s been fried like deep pan pizza! 1 wedge: 118 calories, 3g fat (0 saturated fat), 0 cholesterol, 418mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein. Oh my Nagi!! Nobody wants bitter black bits of garlic on their focaccia! Mix Dry ingredients per step 1. The focaccia pizza was soft, … This recipe is adapted from Love & Lemons' Everyday nw book by Jeanine and Jack. Stir in tomatoes, peppers, olives and parsley. But of course a little final drizzle of olive oil across the surface before slicing up into thick batons certainly won’t go astray …, And though some might think we’re olive oiled-out, providing a saucerful for dunking isn’t such a bad idea either – think like an Italian! The first two times were a complete disaster (100% my fault) As it is very cold here in the UK, so is my house. Has anyone tried to make it ahead and freeze it? Don’t be shy with how many holes you create, or how evenly they are spaced out. This is the ideal size as it makes a focaccia about 3cm / 1.3″ tall which is a nice height-to-crispy-crust ratio! Pour in 1 tbsp of the extra-virgin olive oil. This is what gives the bread the springy, airy texture and open crumb; NO KNEAD – That’s right! – Nx, , around 1/2 large potato; floury variety (Note 3), (or 2 1/2 tsp finely chopped rosemary leaves), I love hearing how you went with my recipes! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Thanks in anticipation. This is what the underside of the focaccia should look like – a deep golden brown, and beautifully crispy like it’s been fried. Étape 6 Couvrir d'un torchon, et laisser reposer 45 … Three dough proofs (rises) … YES! In the bin it went, second time I tried again but remembered to turn the bottom oven off, same result but to a lesser degree of cooking the dough.. Punch dough down. will call for lashings of olive oil for flavour. kosher salt 1⁄2 cups extra-virgin olive oil Together these qualities make a focaccia probably quite unlike any you’ve tried – so get set for a revelation! You just need to cook clever and get creative! Just tap water is fine, around 40°C/104°F. + rising Bake: 15 min. However because I’m worried this will be a turn-off for some, I’ve provided more details below to convince you it’s worth it – and it really is effortless. Note: the prep time does not include rising time. My husband and kids loved it too!!! Mix the yeast into one side of the flour, and the fine salt into … Kalamata olives (pitted) make an ideal choice here. In addition to the above toppings, all focaccia are finished with a generous drizzle of olive oil and a good pinch of sea salt flakes. Then add the mashed potato. As mentioned above, this focaccia recipe calls for 3 dough rises which takes 1 hr 40 minutes in total. Any focaccia recipe worth its salt (or oil?) Mix it in to start incorporating it into the dough. ), Sugar – This is for flavour but also to “feed” the yeast so it activates and makes the dough rise; and. 1 portion de pâte à pizza classique (voir la recette de REF::pizza margherita et pâte classique) Garniture pour la focaccia. The focaccia will keep for a few days in an airtight container, but I do recommend reheating before serving. Form … Bake at 400° until golden brown, 14-18 minutes. Make a well, add foamy yeast water, and the olive oil. Tip the flour into a large mixing bowl. 1 1⁄4 tsp. I love that the potato clearly distinguishes it from just another type of basic bread! I have been making your food basically everyday and I must say, THIS is the one of the best!!! —Dee Froemel, Hayward, Wisconsin, Olive Focaccia Recipe photo by Taste of Home. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. and your imagination really is the limit with this Italian beauty! I’m sharing 3 different topping options today.– Rosemary Garlic: A very classic flavour combination!– Cherry Tomato: I love the vibrant pops of red and how the juices seep into the bread; and– Olive Oregano: Another classic topping option; Prepare pan: Also prepare the pan. N x, Hi Nagi, am willing to buy a pan to make this, haha Any suggestions? I’ve used oregano as the herb for this one too, but rosemary also works well (fresh, not dried). Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Required fields are marked *. circle on a greased. Do you think it would hinder the rise if I try and lessen the sugar amount? Cover and leave in warm place for 10 minutes until surface is completely foamy. Chipotle Focaccia with Garlic-Onion Topping, 25 Perfect Pumpkin Bread Recipes for Fall, Do Not Sell My Personal Information – CA Residents, 2 tablespoons oil-packed sun-dried tomatoes, chopped, 2 tablespoons roasted sweet red peppers, drained and chopped, 2 tablespoons sliced ripe olives, drained, 5 sliced green olives with pimientos, drained. Focaccia – that dimpled, flat–shaped Italian bread generously flavoured with olive oil – is found all over Italy and varies from place to place. It’s really worth using sea salt flakes for the surface, rather than cooking / kosher salt so they stay mostly whole as little salty pops rather than dissolving into the bread surface. Homemade Focaccia Pizza is the perfect recipe to make for a beginner bread maker. Dans un bol, combiner l'eau tiède, la levure et le miel. Cover and let rest one hour or until the dough has doubled in size. After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. Make the dough following the instructions on the pack. But really, it is not a big deal! Sprinkle with sea salt. Then start smearing the dough along the walls of the bowl – this motion makes it easier to fully mix the potato into the dough. I did the garlic and Rosemary, but only flavoured the oil, did not put the garlic on the bread. The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian “dash” (ie. So bloody good I literally had to stop myself from stuffing my face with focaccia bread.. High hydration – The dough for this recipe has particularly high hydration levels from the water and moisture in the potatoes. Italian focaccia. In a stand mixer fitted with a dough hook, combine the flour, salt, olive oil and yeast mixture on low speed until the dough comes together, then increase to medium speed and continue to knead … It also makes a great snack or picnic food. Thank you! Placez la dans votre plat ou sur la plaque. Bake in the oven for 20 minutes until golden on top. The recipe is easy to follow and very rewarding to eat! active dry yeast 2 tbsp. sugar 3 1⁄2 cups flour, plus more for kneading 1 tbsp. It’s from the city of Bari in Puglia, and this focaccia has an exceptionally fluffy interior and distinctive chew that comes from incorporating mashed potato into the dough. Add a Review. Method Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. You get a better result with bread flour, and if you are making this for company, I do think it’s worth a trip to the store. Mix warm water, sugar and yeast in a small bowl. If you only have Active Dry Yeast, see recipe notes for how to adapt the recipe. Most of the holes will fill themselves in when baking; More oil! If you wanted to add some rosemary, insert a couple of leaves into each dimple. I am so happy to finally sit down and write about this book and this lemon and olive focaccia. I made focaccia breadbtoday and it was so delicious! And yet, focaccia is also one of the easiest breads to make and is pretty much foolproof. I did try and cook it, but turn out like a hard pizza base!