How to Bake the Best Focaccia Bread You've Ever Tasted скачать в хорошем качестве

How to Bake the Best Focaccia Bread You've Ever Tasted

This focaccia is going to blow your mind! Whole wheat flour meets a crispy crust and soft, airy interior, creating a bread that’s rustic, flavorful, and impossible to resist. Simple, no-knead, and absolutely delicious - your kitchen will smell heavenly, and every bite will feel like a treat! To make this no knead focaccia bread, you will need the following ingredients: Water: 1 cup (235ml) Fresh yeast: 1 tsp. (5g) or dry yeast: ½ tsp. (3g) Bread flour: 1 ½ cups + 1 tbsp. (200g) Whole wheat flour: ¾ cup (100g) Salt: 1 tsp (6g) Olive oil for greasing and drizzling Fresh rosemary, coarse salt (for topping) Full printable recipe here 👉 https://food-language.com/recipes/who... The process is very simple and fun, and you don't need any special equipment or skills. You just need to mix the ingredients, let the dough rest and rise, make a couple of simple stretches (they really take less than a minute), spread it on a baking tray, dimple it with your fingers, sprinkle some water and salt, and bake it in a hot oven. That's it! For the detailed instructions, please watch the video and follow along. You will see how easy and enjoyable it is to make this focaccia bread. Here is the full transcript of the video, in case you need it: This focaccia is really amazing Whole wheat flour gives an incredible taste Have a look inside! The color and flavor are amazing Water: 1 cup (235ml) Fresh yeast: 1 tsp. (5g) or dry yeast: ½ tsp. (3g) Mix well Bread flour: 1 ½ cups + 1 tbsp. (200g) Whole wheat flour - ¾ cup (100g) Salt: 1 tsp (6 g) Mix until there's no more dry flour Just mix, no need to... knead Cover and let rest for 30 minutes With a wet hand stretch the 4 sides of the dough And fold to the center This will strengthen the gluten network Lift the dough and slap it back I call this technique "lift and slap" Let rest for 30 more minutes Repeat the steps from before Stretch and fold the 4 sides Lift and slap Let proof overnight in the fridge or on the counter until the dough doubles in size 12-16 hours later A quick stretch and fold And a couple of slaps Let rest for 30 minutes It needs it to reach room temperature Grease the pan with olive oil Be generous Spread the oil Transfer the dough into the pan Try to spread the dough Don't worry if it doesn't cover the entire pan Allow dough to relax for 5 minutes Drizzle a little olive oil Spread the dough more Cover and let rise for 45 minutes Fresh rosemary Spread the leaves on top A drizzle of olive oil Sprinkle a little water Now for the fun part Dimple the focaccia with your fingers Sprinkle just a little coarse salt on top Bake at 430°F (220°C) for 20 minutes It sizzles! I really love the rustic color Crispy outside Let's see inside Whole wheat flour really works wonders What country are you watching from? Please say Hi in the comments below 🥰 I would love to hear from you 🥰 Good mozzarella on top And a drizzle of olive oil This is all it needs Yum! I hope you will give this recipe a try and let me know what you think. If you like this video, please give it a thumbs up and subscribe to my channel for more baking and cooking videos. Thank you for watching and happy baking! #focaccia #italianfood #easy #foodlanguage #italiancooking