The reason I love focaccia is because it's so versatile. It's also the perfect bread for an entry level baker, and it's delicious. every. time. There's no one "right" way to make focaccia, although there are some methods that are more traditional than other. Here we'll go over a simple no-knead focaccia method, as well as a Genoa-style focaccia that uses a stand mixer. Both are DELICIOUS and both are worth trying at least once ;) Recipes are below!
NO KNEAD FOCACCIA
Ingredients:
7 grams active dry yeast
1 tbsp sugar
600 mL water
650 grams bread flour
1 tbsp salt
Activate the yeast for 5 minutes.
Mix in the flour, transfer to an oiled bowl.
Let it sit for 10 minutes then stretch and fold.
Let it sit for another 10 minutes and repeat the process.
Let rise in the fridge for 12-18 hours.
Coat a pan with olive oil and stretch out the dough, let it rest and stretch it out to reach the corners.
Let it rise one more hour and then dimple the dough and add toppings.
Bake at 425F for 25-20 minutes.
GENOA STYLE FOCACCIA
Ingredients:
3.5 grams active dry yeast
60 mL water
390 grams bread flour
300 grams water
½ tbsp salt
Activate the yeast and water in the stand mixer. Add the bread flour, water and salt and mix to incorporate by hand. Then use the hook to mix for two minutes.
Cover and let rest for 15 minutes, then crank and mix on medium high for 8-15 minutes.
Move the dough to an oiled bowl and let rise at room temperature for one hour.
Coat a baking sheet with oil and transfer to the baking sheet. Let the dough rest for a few minutes before stretching to the sides.
Proof another hour and then dimple the dough and top with flakey salt.
Bake at 425F for 20-25 minutes.
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