Best Focaccia Bread - No Knead | Christine Cushing
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- Опубліковано 1 кві 2020
- Bread is at the top of my "feel good' food category , so I show you how anyone can make this no-knead focaccia flatbread, where time does all the work. You don't need any special equipment to make this fragrant Italian focaccia that is sprinkled with fresh rosemary, drizzled with extra virgin olive oil and topped with sea salt. FULL RECIPE BELOW.
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RECIPE: FOCACCIA - No Knead
This dough is best when made in the evening and left in the fridge and baked the next day in the afternoon.
3 cups all purpose or bread flour (weighing roughly 400 gm) - 1 cup can be whole wheat
1/2 tsp. instant dry yeast 1 gm or 3/4 tsp. dry active yeast
3 Tbsp. extra virgin olive oil (45ml)
10-oz. water (300ml)
1 tsp. malt or honey (5 ml)
1 Tbsp. Kosher salt (9 gm)
1 tbsp. chopped fresh rosemary (15 ml)
2 Tbsp. extra virgin olive oil (25 ml) for topping
Splash of water
Fleur de sel or Maldon salt or garnish
In a medium bowl combine the flour and yeast and stir to blend.
In small bowl combine 300 ml water with honey of malt. Stir well to blend. Add liquid to dry ingredients and combine. Add extra virgin olive oil and continue to stir. Sprinkle on the salt and stir with wooden spoon until salt has all been absorbed. Mix the dough gently with your hands to feel that salt has dissolved. Dough will be sticky and look quite shaggy. Turn the dough in the four corners, by lifting the edge of dough and pulling it into the middle, as instructed in video, if desired for more structure.
Place in a lightly oiled medium bowl at least twice the size of your dough and cover, well sealed with plastic wrap. Let rise in fridge overnight. (12 hours).
Remove dough from fridge the next morning and do another turn, as above if desired. Cover again and bring to room temperature, until dough is light, doubled and big bubbles appear. Do not punch down!
Line a baking pan (10x13“) with parchment and drizzle with extra virgin olive oil and gently stretch dough with hands into the corners until it’s about 1/2 an inch thick. Drizzle with extra virgin olive oil and using fingers press gently all over dough to create indentations.
Drizzle with extra virgin olive oil, sprinkle with rosemary and salt and let proof again for about an hour, until doubled in bulk. Splash with a little water on surface .
Preheat oven to 470 D.
Bake in a 470 degree F. oven on the lowest rack for about 10 minutes or until golden. Reduce to 425, turn pan around to colour evenly and bake another 5-10 minutes or until dark, golden brown and crisp.
Serves 8 - Recipe adapted from Salt, Fat, Acid, Heat
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#focaccia #focacciabread - Навчання та стиль
Hello Christine! I 'discovered' you on PBS, 'Confucius Was a Foodie'. I adored that & YOU. Like the late Anthony Bourdain, you research your subject/recipe/history and share it with respect, humanity & love. I love your style, your voice, your helpful hints & inspiration to try these mouth watering recipes. Thank you! Merci beaucoup!
Thanks so much. Glad you discovered Confucius and that we meet again here on UA-cam.
The moment you realize why it always has ‘dimples’! Fingers lightly pulling it out. Thanks Christine. You are a gem.
Thank you! I made this twice and tomorrow I will do it again. My grandchildren loved, loved, loved it.
Thank you Christine for keeping us feel a little better in such a stressful time, helps having someone with a upbeat personality like yours giving your knowledge and spending a little time together helping to ease our minds! God bless you and your family and Please stay healthy 🙏
Thank you for your kind words. It is my pleasure to be able to spend some time more often , sharing anything I can to help us all during these times. Please stay safe also and stay tuned for more videos.
Definitely will stay tuned for your awesome videos
@@ChristineCushing as long as you are broadcasting I will be with you, 😜 so set out an extra cuppa 🤣😂🇿🇦
Thankyou Christine I really enjoy watching you bake in the kitchen I’m inspired by your baking and cooking
Wow, I am thrilled to have found this. I love how you speak up and so clearly...I am.going to be making your Father's Greek Lasagna and this bread soon with a nice crisp salad🥗. A dinner to remember for sure.
Really random things thank you ! I’m sure you will have some very interested takers on that menu !!😜
Indeed! This simple recipe is magical! Your passion and presentation is certainly a bonus to watch!
Sheji Kazmi thank you so much ! Wishing you well.
Delivered! Amazing! I'm starting this right now!
I've been trying to come up with new dishes during quarantine cuz my wife is ill.. not corona.. and today we had 60's temps here in Chicago and I fired up the grill for the first time.. BBQ chicken thighs.. Success!
This focaccia will have to be on the menu somehow for tomorrow! Thanks!
ChiTownJerry that is great to hear ! I wish your wife a speedy recovery and let me know how the focaccia turns out. Be safe !
I have watched you on television, love your show! Happy to have found this series on UA-cam!❤
Aura-Lee Kistner thank you! So glad you found my channel. See you in the kitchen
Christine, it is such a pleasure to watch you cook, bake, etc....you’re so knowledgeable and passionate in all you do!
Thank you so much. I appreciate your kind words and thanks for watching . Be well
Good morning from Sitka, Alaska! Christine, you are appreciated!
AKEV 907 thank you ! Good night back to you in Alaska and glad you are enjoying my videos! Stay safe
Christine, I went looking for a new banana bread recipe and found you and spent the last couple hours enjoying your recipes, tips and stories. Now I have a list of new recipes to try and you have a new fan! Thank you!
Thank you so much ! Sorry I just saw your comment.
I tried.your Foccacia bread recipe and your technique - overnight inside the fridge. So real. No need to knead 😊
I love anything Christine makes. Have made most of her recipes and they are “ fail free” .
i know im randomly asking but does someone know of a method to log back into an instagram account?
I was dumb forgot my account password. I would appreciate any help you can give me
That looks soooooo good! Thank you for this video.
Ghyslaine Belanger my pleasure!
Wow- this is incredible and looks so easy!! I'm definitely saving this and hope to make it in the near future- when they finally break us out of our quarantine prison 😟!! God bless you and stay safe- from NYC!! 🤗💗🌷
Hi NYC ! I hope things are getting better slowly. If we all just exercise a little more patience, this will be a memory. In the meantime, thank you for watching and hope you try it. Thank you
Look up Helen Rennie's video: "Focaccia Masterclass."
I have never eaten that type of bread before, but the bread you made does look great and must be so delicious with soups, and stews.
I love Focaccia will be making it soon thank you chef.
maria sotomayor my pleasure. I love it too !
So enjoy watching you inspect and get excited about your recipes that you’ve made over and over as though it was your first time making it! Keep it coming!
Thank you so much!
I will try to do that tonight. I bet its gonna come out great! Thanks for sharing😍
you're so passionate. love it. gonna try it.
Many thanks!
I’ve been binge watching for the last 5 hours! I’m addicted to your videos!
Thank you so much! Welcome to my kitchen.
Omg. It looks and sounds delicious.
I have been making this focaccia recipe since you first introduced this recipe, it's amazing, only focaccia I make!! I also add sliced kalamata olives, Feta, Greek oregano and sliced sun-dried tomatoes to it in different combinations depending on my taste buds...absolutely love it. Thanks for all your family recipes as well, almost same recipes that I grew up with helping my mother in the kitchen❤❤
Christine Cushing is the best!!!
Wow amazing and super easy
Thank you for sharing the recipe 🙏
My pleasure !
i made till now at this time three different bread types.. a rustic farmer bread... baguettes and something like baguette lol which was eatable so next time i will absolutely try this recipe out! thank you Christina.. and loud is good people listen better :) :) !!!
That impressed me. I love to bake bread generally but would never have tried foccaccia. Maybe the ones I tried were all sale but I am now inspired to give this a try.
Putting dough in the fridge overnight seemed sacrilegious till you showed me what was possible. Wow
I hope you try it. Thank you
Thank you...you really make me hungry 😋😋
Looks awesome , and the bread looks good too : )
Who doesn't love Focaccia!! Thanks for this simple recipe. Be well and safe.
wow,great focaccia i have ever seen!!!
Thank you so much !
You’re killing me!!!! I love it and can’t even smell it!!!
It is a killer this one for sure. Thanks
The sound of that crunch..I bet the smell is wonderful. I love bread. I find it interesting that you put it in the refrigerator overnight for the dough to rise. I thought yeast needs to be in warm temperature. I learn something new. Also, congratulations on reaching 105K. A few months ago you were at 33k. So fast..
Thank you . It's crazy how time flies and I'm happy that more people have discovered my channel. Thank you so much and stay well this Easter/Passover weekend.
Really!!! Christine!!! Now I have to take my butt out of the couch and start baking that delicious, amazing bread¡!!!😃😃😃. I’m gonna try the water trick because the focaccia I baked before is in the softer side and loved that crunchiness 😋😋😋. Thanks for sharing
Christine visiting your site , is like visiting a great Friend, having a cup of Coffee and chat have a wonderful Day
this is fantastic Christine !! I'm not a baker . but with having to stay home i made oatmeal cookies first time and they turned out great . I came on UA-cam to find an easy bread recipe ....your's is perfect !!! I'll let you know how mine turns out .
you"re awesome !!
Many thanks! How did it turn out?
I have to admit that I am a little jealous because I have been dreaming to make this focaccia bread for so many years but didn’t after a one time when I made it and it was a disaster. So now with all confidence I can say: I can. You make it so easy to learn with your joyous and bubbling personality. Thank you
hello from Samos Greece wish you always be well thank you so much
Oh wow. I have to make this. Thank You for the recipe. Keep safe. Greetings from Canada.
Oh I can't wait to make this bread! Thanks so much Christine, have been looking for a great focaccia recipe for so long.❤️
Thank you . I hope you try it.
Finally I was able to make it! Will have to wait overnight though 😀
To get yeast has become so hard to find in the States. Thank you Christine 💜
Yeast has been a challenge everywhere these days, it seems. Luckily I bake a lot and had some instant on hand. Please let me know how it worked out!
I tried your recipe and my family just loved it ! It got vanished in no time . Thank you for your recipe . Will surely try it again .
I love to hear it ! Thank you
Yummmmmi. I want a piece.
I totally get why! Thanks for watching
OMG Christine! Second recipe I have looked at and second recipe that I'm going to do. Love your commentary and your approach. I live in Spain so these ingredients speak to me. Thanks!
Thank you so much! I can see living in Spain how these ingredients speak to you. ( I love Spain). I hope you try many recipes and let me know how you like them.
Putting my dough in the fridge right now! Can’t wait till tomorrow.
Krystyna M how did it go ?
It was amazing! Thank you!
You drive the me Crazy! Yummy!
Hi Christine
You are amazing 😉 I love 💕 Focaccia I have been eating 🍽 it and making it.IT seems like forever.
I love ❤️ this video. And all your shows
Amazing recipe 👍
Hi Pam, glad you like it. please make it and let me know how it turns out:)
18:06 A slice of this wonderful Focaccia is better than any McDonald's ! 😉 ..... tasty, crunchy and healthy. Again greetings from Italia 🇮🇹 !
Brava come sempre ! (Brava as always !) 👍
Aris1956 molto grazie. It was delicious. 🇮🇹🇨🇦🇬🇷
Here we are creating another Reno in our home..we’ve been building together for over 40 years. Since we are staying home we also watched, just now, This video. We’ve checked our ingredients. We know what we are having for breakfast tomorrow!
😂 we paused the video while the compressor ran. We timed it well, just as you made your first cut. 💞
Wayne and Sandra
I kept the recipe but I will have to convert it to sourdough instead. I love focaccia. I meant to tell you but forgot, I tried your Bolognese sauce and it was amazing. I ate it with homemade spaghetti. Thanks Christine for all the help you are giving us to become better home cooks
Today in Manitoba we are having a snow storm, so I have the chick pea soup on the stove. Can't wait for supper! it smells amazing, the garlic, oregano and cumin it's enveloping my home.
Sarah I’m not saying it’s great that you had a snow storm, but that you are making the chickpea soup ! Yes I have actually made Thai focaccia with my sourdough starter and it’s amazing. I thought it would be too advanced for this first bread video. Happy you tried the bolognese ! Hope Manitoba is holding on.
I loved watching this... truly a labour of love.. I have got to try this.. love it...
(💓💓💓from Melbourne, Australia)
I had made dough for pizza, then I saw your video. Now I can't decide what to make! It looks absolutely delicious.
haha I"m sorry ... How did it all go?
@@ChristineCushing It was fantastic! I had only made Foccacia once and it was a no-go. But your method really worked and it was so easy.
It was airy and ohhh sooo goood!. Thank you. :)
Thank you ! You keep cooking i'm still watching. Yeast and flour is at a premium down here, but I'm looking forward to what's next !
Gorgeous bread. I’m going to try this one overnite as you suggest. I usually do this bread during the day so it’s soft rather than crispy. Looks great. I may have use more water here in Canada as the flour here is very dry. 🌺 love your commentary
Definitely have to try making this my husband loves bread 🇿🇦
Ok girl, I'll bring the wine....YUMMMMMMMMMM!!!! can't wait to try this !!! 💜😘💜😘💜😘
You are incredible!
Christopher Valenti that is kind. Thank you !
Thank you Christine 4 this channel, (New Subscriber). So glad to see you again. The way you convey and communicate what you do_ so pleasant, soothing, much appreciated. Thank you again, that focaccia looks like a delicious masterpiece, hmmm...
Thank you for the SUB ! I hope you enjoy all the videos.
I'll start this tonight
how did it turn out?
عاشت الايادي 👍👍👍👍
I made this a few days ago just to try the wheat flour component. I’ve made a lot of focaccia bread but not with wheat. I’m adding this recipe to my top five for focaccia. 👍
Wonderful! Thanks for your comment !
Sorry Christine, but I've never been into working with dough. I know how good they are. I'll just have to purchase one at the market. Thanx for all your awesome videos.
Quarantine watching...!!!
Perfect ! Glad you are enjoying
Love your vids
Thank you ! Hope things are getting better in your part of the world.
That looks so mouthwatering delicious😋......OPA🧿
Thank you so much It's super yummy.
I need like a little saucer of olive oil and balsamic vin to dip this in! Might have to put yeast on my next grocery order!
Hello from Greece Salonica again :-) Looks and sounds amazing! You did brighten my day today! What can I say...we are loud and passionate about cooking, eating, and sharing the love. What's that saying?? You can take a Greek out of Greece but you can't take Greece out of her - Bless you and your family, Christina mou X
Euxaristo María. It’s so true ! I hope you are keeping well and thank you for the kind words. Na se kala !
Yum yum terrific focaccia!! Bravo sou Christina, MUST TRY IT.My husband is Italian from Egypt n just loves Focaccia. Hope mine will be better than from La Moisson pastry n bakery in Montreal. Thank you❤️💋 Olga
Oh so cool. My dad was born in Egypt . I think you will love this focaccia!
just made this with part whole wheat and white flour - put tomatoes & rosemary on top- is delicious
OMFG that crunch 😵🤤 salivating while watching this I don't have any rosemary but I'm hoping basil would work, it's all I've got right now lol. Love this recipe, thanks 🙏🏼 💜
PS - I thought the camera zoomed in way too much at times unnecessarily while I just wanted to see the whole thing.
Hi! My husband and I have been watching your videos and we love them. Thank you so much. We always giggle about "just a little bit of olive oil"... I am going to attempt your dad's Greek Lasagne. I can't get that cheese - Is Parmesan an acceptable substitute? I can get the block and grate it.
Thank you so much! I'm glad you are both enjoying my videos. Yes, absolutely, go ahead and use Parmesan that you grate yourself and enjoy !
I am excited and very happy to try this recipe...it is amazing! I am actually so surprised with the bubbles ...and you left this overnight..no hard 'skin' on dough.. I have to try this. Now one question..I want you pan! where did you get this type of pan. Because I will tell you this is a perfect pan..and I'm in love! Thank you Christine..looking forward to hearing about pan and where to purchase.. This dough will make a lot of people happy in my family and this is very good news!
Thank you so much! It is in the delicate treatment of the dough that the bubbles stay in tact and the long rise. When it is tightly sealed in the oil boil, the top of dough is protected. As for the pan, I know. It's amazing but the problem is it came with my previous oven. It's enamel coated and such a perfect pan. I have not seen them for purchase . I'm sorry about that. My new oven also has a phenomenal one but it's larger.
@@ChristineCushing guess I have to buy a whole oven just to get an amazing pan..what kind of oven gives you a pan right?? that is amazing....🤣🤣I dont hubby would allow a new oven that comes with pan .Must be some kind of oven🤔
I love y and y cooking so much 😙😙
Much appreciation.
Shoot man I think I can smell that!
I need that!
It smells so great ! Thank you
I appreciate your cooking tips like not putting your fingers in the salt. Keep them coming; it really helps us. 👍
Many thanks!
She is a professional
😁
Thank you and stay safe !
Thanks for the great video! How late can i introduce the rosemary? I really don't want them burnt in the oven but still have a commanding fragrance. Thanks for your help.
That's a good question. Here are a few options. Try mincing the rosemary finely and adding it to the olive oil for drizzling. I would warm this over low heat and strain it. The rosemary oil will be extracted and flavour the olive oil. If you want the texture of the rosemary on top, you again can chop it finely instead of leaving the sprigs larger. You only have that little window while baking before the bread will start to crisp up and not hold onto the rosemary. I hope these details help. It's delicious.
I never used Rosemary before. I might try it now. Your focaccia looked amazing. Does dry Rosemary work
Yes you can use dried rosemary, just use about 1/3 of the amount or it will be really strong. Thank you
Hi there! Thanks for this lovely recipe. Should I bake the foccacia using oven 's fan? Thank you!
Yes definitely go with the fan. That will give you better colour and texture on the outside. Thank you
@@ChristineCushing Amazing, thank you very much : )
I love your videos, and have made many of your recipes. Can you tell me what brand of stove you have?
Thanks so much .. I'm glad you have tried many of my recipes. My stove is a dual fuel Wolf. I really love it.
Try buttered pan. The dough clings to it and won’t stretch back. Works great 👍
Bubbles! Sweet :)
I love the bubbles...
@@ChristineCushing And we just love the way you cook and explain. Thank you for that.
Hi Christine, thanks for the video! Could you tell me, how long can I keep the Focaccias once made? Does it start getting stale after a day ? Or within hours?
My apologies as I just saw your question. You will notice it start getting stale after a couple of days. A gentle warming in oven will crisp up the crust again though. It’s not like a baguette that’s loses its texture very quickly. I hope this helps.
I love you!!! Total sunshine during quarantine. So we don’t get “bread flour” in India. Just white or wholewheat... any modifications you recommend to the recipe?
Thank you ! You can use just plain white flour, you don't need to have bread flour for this recipe. To make it a little more nutritious you can use 1/3 whole wheat , if you like. BE well!
Other focaccia recipes say to dimple it and sprinkle with oil, rosemary and salt after - not before - the second rise. Does it make a difference whether that’s done before or after?
That's a very good question. This process , originally had a salt brine added to it which, goes on at this point so that it sinks into the dough a bit before baking. If you want more pronounced dimpling, then I would say to press it down just before it goes in the oven. I also don't like to mess with it when it is more delicate after the final proofing. I hope this helps.
I love your tops and blouses? So pretty! can you share where you shop?
Love your video, but my dough did not rise in fridge, it may have been too cold 37 degrees? Should my my water be certain temp?
Thank you
Thank you .. I'm sorry to hear the dough did not rise. 37 is not too cold. It sounds like a yeast thing. Did you use instant yeast? Next time, start the mixture and let rise at room temp for an hour or so, just to see the initial rise and then transfer to fridge. If using dry active yeast, you have to add to water and let foam before adding the rest of ingredients. I hope this helps and that you try it again.
Just a leg of lamb with it’s jus that’s all that bread needs
hahah! So true. Thanks for watching
Nice mam
Thank you !
What is the best way to store bread once it is baked? Does it need to be wrapped in waxed paper, foil, etc.? I like the outside to stay crusty but the inside moist.
That is a great question. Once baked it’s very tough to keep that outer crust in bread beyond that first day. It’s such a complicated topic. Special cloth bags are ideal for storing bread. Wax or parchment paper can also work. It depends on the type of bread, humidity , tempt. Oh boy.. many variables
To return bread to that crunchy outside and moist Interior , just a gentle heating in 250 Degree F oven will help, especially one like this focaccia. I hope this helps
Again, impressive camera work.
How about making ciabatta bread? Or English muffins?
Thank you ! Working on a beautiful sweet bread loaves for next week.
Do you have to refrigerate for a day?
I’d like to leave mine out at room temp for a day in leu of refrigeration.
You do not have to refrigerate but the room cannot be too warm or it will rise too quickly. Just keep your eye on it and when it doubles, then transfer to baking sheet for second rise. I hope this helps.
Hello!!
What is the difference between the strong white flour and the extra strong white flour, and which one is better for bread making?
Does high protein mean higher content of gluten?
What is the W rating of a flour and should we check it before buying a flour for bread making?
Does 00 pizza flour work for bread making?
Thanks : )
Hi there. It's a very complex topic but I'll give you some guidelines. Every brand/ manufacturer will give different names to flour ie strong white, extra strong etc. High protein , yes means more gluten. The protein content of flour is easiest way to tell the strength. All bread baking does not require super strong flour , for example focaccia , you can use all purpose flour . (usually around 9-11 ish% protein ) . If you want to make high hydration sour dough, ex. you will want a protein level of 12-14 % that will hold that water level and give you great stretch factor ( gluten. )I'm not versed in the W ratings ( generally an Italian thing ). 00 flour is very specific in that it's milled finer with wheat on the lower end all purpose ' level of gluten . I generally only use it for focaccia ., but have had great success with it in a whole wheat/ white blend. It's literally endless but I hope this helps .
@@ChristineCushing Thank you Christine! This helped a lot really : )
For my Italian meal, it would be: Spaghetti with pesto, Arugula Salad and slice of focaccia bread. 😤😤😤
Oh yes! That sounds good to me ..
I’m Greek too and I have the same issue - I can’t even whisper quietly !😂👍
I know ... :)
Does it really need to be proofed in fridge overnight? Most other no knead type recipes can be proofed at room temperature. Just that this bowl will take up a lot of space in the fridge. Thanks.
You can absolutely make it all at room temperature. The overnight fridge rise does you better structure / texture but for a focaccia , it would still be great at room temp. You just have to watch and reduce the rise time depending on your room temp. Thank you
How big is 1 cup in terms of ounces or grams?
En que momento puso el papel debajo de la masa??