My Favourite Bread & How to Make it ~ Focaccia l ThinkOFood

In this video, we will make a simple recipe for Focaccia which is also my Favourite Bread. We will make the bread without using any mixer and the Final result is Amazing. Find the recipe in the description below 👇👇

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➡️ Ingredients:

Measurements
Bread flour 600 gr / 3 3/4 cups
Yeast 4 gr / 3/4 teaspoon
Olive oil 40 gr / 1/4 cup
Cherry tomatoes 150 gr / 1 cup
Prosciutto 200 gr / 9 slices
Mortadella 100 gr / 12 slices
Arugula 30 gr / 1 cup
Salt 24 gr / 4 teaspoons
Gross salt 5 gr / 1/2 teaspoon
Semolina 30 gr / 1/4 cup
Water 400 ml / 1 3/4 cups
Vegetable oil 60 gr / 4 tablespoons

➡️ Method of Cooking:

✅ Creating the Dough

Take ¾ of room temperature water and ¼ of hot water and mix. This will allow us to speed up the activation of the yeast. To the water, add the yeast, sugar and 1 tablespoon of the flour. Let it sit for about 2-3 minutes until it starts to foam a bit.
In a big bowl, mix the flour and the salt. Create a hole in the middle and add to it 1/3 of the olive oil. Then add the water with the other ingredients. Start mixing with a form until you have a rough dough in the bowl.

Then take the dough to a table and start kneading it lightly and before starting, put some of the vegetable oil on your hands. This way the dough would not stick to your hands while kneading it. Use more vegetable oil if necessary. Refer to the video for the technique.

When you have the gluten developed, place in a greased bowl and let the dough proof for about 40 minutes to 1 hour.

✅ Shaping and Second Proofing

Cut the tomatoes cherry and mix them with salt and rosemary. Place parchment paper on a tray and drizzle olive oil. Sprinkle semolina and then place the dough on it. Put some olive oil on your hands and start stretching the dough to the edges.

Press your fingers into the dough to create the focaccia shape. Then add the tomatoes with the rosemary. Drizzle more olive oil and some water. Season with salt and then cover with a bigger tray or a bag and let the focaccia proof for the second time for about 40 minutes.

✅ Baking Instructions

Bake in a preheated oven to 220c or 430f. Before baking, give another press with your hands to keep the shape and sprinkle semolina on top too. This will make sure a nice crust will be on the focaccia. If necessary, drizzle more olive oil. Bake for about 15-20 minutes, depending on the thickness.

✅ Enjoying

Let the focaccia chill and slice it open. Add mortadella or prosciutto with arugula and olive oil. You can enjoy it also with cheeses or by itself and let me know how do you find this recipe in the comments below.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:17 Ingredients
0:22 Preparing the Dough
5:20 Proofing 1st time
6:05 Discovering
7:24 Shaping & Proofing 2nd time
10:06 Baking & Serving

#ThinkOFood #thinkofood #bread #focaccia #italianflavours #prosciutto #breadnadtomatoes #AndreyKravchenko

Acknowledges:
Music: https://www.bensound.com/royalty-free-music

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