AMAZING Same Day FOCACCIA Bread Recipe (Focaccia Genovese Style)
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- Опубліковано 11 чер 2024
- Make dough in the morning, and have delicious focaccia ready for dinner. Homemade bread doesn't get much easier than this recipe right here.
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FOCOCCIA ALLA GENOVESE RECIPE
Bread Flour - 500g or 3 Cups + 1 tsp. (100%)
Diastatic Malt - 8g or 2.5 tsp. (1%)
Water - 350g or 1.5 Cups (70%)
Yeast - 3g or 1/2 tsp. (0.6%)
Fine Sea Salt - 15g or 1 Tbsp. (3%)
Olive Oil - 28g or 2 Tbsp (5.6%)
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⏰ TIMESTAMPS
Intro - 00:00
Starting the Focaccia Dough - 00:08
Autolyse the Dough - 01:50
Add Yeast, Salt & Oil - 02:15
Knead, Shape & Ferment the Dough - 03:05
Pressing Dough Onto Sheet Pan - 03:43
Preparing the Focaccia Topping - 05:06
Dimpling the Focaccia Dough - 05:44
Topping the Focaccia Dough - 06:26
Baking the Focaccia - 06:54
Results and Taste Test - 07:55
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#bread #kitchenandcraft #baking
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This focaccia recipe resembles a version from Genoa. It's thinner than my previous recipe and topped with onions, which provide a delicate sweetness to the bread. Overall, a great same day dough recipe that should impress just about anyone. Cheers!
Looks absolutely amazing- I was so distracted about listening to the recipe because of your cinamatogtaphy and soothing voice, I’ll have to watch again, lol. Subscribing - always love finding people who are inspiring in the kitchen since I took over cooking all the meals at home. Cooking for two people who are differently abled is tough but you talk in such a way that it’s easy to get motivated again ☺️💕
The original overnight focaccia is amazing and makes a great pizza dough also! We LOVE it here!
I spent a lovely chilly Sunday making this. Turned out great. The crispy bottom was such a delight and took me back to my travels in Italy. Cheers!
Glad you enjoyed it!
Amazing! Going on to my second time making this recipe!
How did I NOT know you had a channel! I remember going to Secco quite often to catch your meals and went to one of your pop ups once! This was a min ago. 🤣🤣So glad to see you have a channel and videos! You seem to have the same great personality and warm nature. Great stuff! Side note: Love the trick of using a shower cap!!!!! Love little tricks like that.
Hooray! I’ve been searching for a “thin” crispy unbready focaccia recipe. And viola…. A new subscriber, found your channel with a perfect ciabatta recipe…but to have found this recipe was a homerun…. Thank you!
I'm about to try your recipe. Thanks. I'm making BLTs for dinner, and now with focaccia instead of rye bread. 🙂Since this wasn't planned very well, I don't have a lot of topping choices, but I'm going to try adding some dried onion to the dough and maybe some fresh basil and grated cheddar on top. Should make a great BLT!
That's awesome. Happy new year to you and your family and thank you for all the recipes you shared with us. God bless you
Happy new year to you and yours as well!
@@KitchenCraftFood thanks
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘🌹🌺❤️😘
Thank you Tim!
Happy New Year Max!
@@KitchenCraftFood Thanks, Happy New Year to your family as well!
You could save a lot of effort kneading (or cleaning the mixer) if you just autolyze longer, you know - you might be able to entirely eliminate that second rise, even, and stretch it to fill the tray on the first go, but who knows, I haven't tried it yet (I will when I get my new baking sheets).
I made this today topped with green pepper, chive, and rosemary :) turned out good, a little dense though. Maybe an overnight proof may help with that?
I'd love to do this, but I don't have an 18x13 pan. I think its more like 8x10. Would you suggest dividing the dough into two, or should I put all of it in the 8x10? Can't wait to try this!
That bottom looks incredible
Yeah that bottom was money.
Your original focaccia recipe is a huge hit around these parts, so i'm definitely trying this. Is that a Cardano t-shirt I see?
Heck yeah! Long time Cardano supporter.
@@KitchenCraftFood Me too! In Charles we trust 👍🏼
Tim, I actually did this today but with the sheet pan on the bottom rack and it didn't come out as cooked as I wanted.
Nice cameo from the wife...
Looks good 👍 what size
Pan 30x40 ?? Not sure if I missed it - I usually give The onion a quick light warm up in the microwave…
-Thank you for the video -
You're very welcome and thanks for watching. In metric, the pan size would be 33x45 (or 46cm). Happy New Year!
In the baking world, "half sheet" *is* the measurement, they have fixed sizes for a full, half, and quarter sheet (and sometimes even an eighth sheet though I'm not sure if they call them that or not).
@@UdderlyEvelyn Yep, I’m familiar with the sizes. I was a professional chef working in restaurants for many years. Used these types pans daily. They last forever. Only downside is that they eventually warp.
@@KitchenCraftFoodOh I figured you knew! That was meant to expand upon your answer.
What is the total start to finish time please?
I tried this yesterday and it was a fail. My fault...I think that I didn't mix it enough after the oil addition. When I turned it out onto the counter it was incredibly sticky. Like a super high hydration dough. I didn't get a good initial rise or rise in the sheet pan. I'll have to watch the video and try again! The taste was great, but I wound up with a big rectangular crouton.
Geez! I autolyse my dough for at least 30-60 minutes! Perhaps a bit overhill on my part?