#foccacia bread

Metal got to help out with the baking!

Hi Welcome to OMUISUBI

Today’s video is about Rosemary Focaccia!!! (Fragrant Italian Bread) :D

Watch the whole full video here!!!

INGREDIENTS: {26cm x 19.5cm x 3cm Pan}

English:

{BREAD}

  350ml (1 ½ Cup) of Warm Water

  7g (½  Tbsp.) of Activated Yeast

  14g (2 tsps.) of Black Honey

  500g (4 Cups) of Bread Flour

  8g (1 Tbsp.) of Garlic Powder

  3g (1 Tbsp.) of Dried Rosemary

  6g (1 tsp.) of Kosher Salt

  75ml (5 Tbsps.) of Olive Oil

{BUTTER COAT}

  57g (4 Tbsps.) of Butter

  8g (1 Tbsp.) of Minced Garlic

  2g (1 tsp.) of Dried Rosemary

  3g (1 tsp.) of Garlic Powder

  6g (1 tsp.) of Garlic Salt

Japanese:

  350ml ぬるま湯

  7g ドライイースト

  小さじ 2 黒みつ

  500g 強力小麦粉

  大さじ 1 ガーリックパウダー

  大さじ 1 ローズマリー

  小さじ 1 岩塩

  75ml オリーブオイル

 大さじ 4 バター

 大さじ 1 みじん切り生にんにく

 小さじ 1  ローズマリー

 小さじ 1 ガーリックパウダー

.

... Sundays are for baking ~ cause this is L❤️ve ...

Happy World Baking Day ♡🥐🫓🥖🥮♡

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... one of the best focaccia recipes in the web 💕

New Post has been published on https://beststandupmixersforbaking.com/rosemary-focaccia-bread/

Rosemary Focaccia Bread

Delicious and easy to make, this focaccia recipe is a snap with a good stand up mixer.

Ingredients:

1 1/3 cup warm water (about 110°F*)

2 teaspoons sugar or honey

1 (0.25 ounce) package active-dry yeast

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons flaked sea salt

2 sprigs fresh rosemary

flaked sea salt

Directions:

This is an easy recipe for foccacia bread that you can make quickly.

Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.

Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)

Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.

Remove the plastic wrap, and transfer the dough to a large baking sheet.  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired.

Slice, and serve warm.