focaccia Archives - ChainBaker https://www.chainbaker.com/tag/focaccia/ Your one-stop shop for all things baking. Sun, 02 Apr 2023 10:38:15 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://www.chainbaker.com/wp-content/uploads/2021/02/cropped-pretzel-2-32x32.png focaccia Archives - ChainBaker https://www.chainbaker.com/tag/focaccia/ 32 32 Focaccia Genovese Recipe, Classic Italian Bread https://www.chainbaker.com/focaccia-genovese/ https://www.chainbaker.com/focaccia-genovese/#respond Fri, 02 Apr 2021 15:00:00 +0000 https://www.chainbaker.com/?p=7744 The post Focaccia Genovese Recipe, Classic Italian Bread appeared first on ChainBaker.

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There are many focaccia variants around Italy. It is a very regional bread.

Genovese focaccia is a simple yet delicious one. It is not as thick as others and it does not have any toppings besides some olive oil and sea salt. Although the topping is simple, there is an interesting aspect about it. Oil and water are whisked to an emulsion and then poured over the dough. This mix gives the crust a crispiness as well as chewiness. A generous pinch of sea salt on the surface will make it crunch between your teeth as you take a bite.

This version does not use a preferment, so it is quite simple and relatively quick to make.

Ingredients

For the dough –

350g (12.3oz) strong white bread flour

7g (0.25oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

10g (0.35oz) honey or malt syrup

30g (1oz) olive oil

200g (7oz) cold water

To learn more about dough temperature control click here.

 

For the topping –

30g (1oz) olive oil

30g (1oz) water

Pinch of sea salt

Method

  1. In a bowl combine the water, honey, oil, salt & yeast. Mix well to dissolve any large salt crystals and hydrate the yeast.
  2. Add the flour and mix to a dough.
  3. Tip it out on your table and knead for around 6 minutes. Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  4. Cover and ferment for 1 hour.
  5. Fold #1.
  6. Ferment for 1 hour.
  7. Fold #2.
  8. Ferment for 1 hour.
  9. Whish the water and oil. Pour half of it around the dough. Release it from the bowl and roll it around in the oil mix to cover the whole surface. Place the dough on a non-stick tray. Stretch it out gently using your fingertips.
  10. Cover and ferment for 1 hour. During the final fermentation preheat your oven to 200C (390F) with the fan on.
  11. Pour the remaining oil mix over the dough and finish stretching it out. Dimple the surface with your fingertips. Sprinkle generously with sea salt.
  12. Bake for 15 – 20 minutes until golden brown all over.

Watch the video here

The post Focaccia Genovese Recipe, Classic Italian Bread appeared first on ChainBaker.

]]> https://www.chainbaker.com/focaccia-genovese/feed/ 0 How to Make Focaccia in 3 Hours, Quickest Focaccia Recipe https://www.chainbaker.com/how-to-make-focaccia-in-3-hours-quickest-focaccia-recipe/ https://www.chainbaker.com/how-to-make-focaccia-in-3-hours-quickest-focaccia-recipe/#respond Sun, 07 Feb 2021 14:27:14 +0000 https://www.chainbaker.com/?p=6211 The post How to Make Focaccia in 3 Hours, Quickest Focaccia Recipe appeared first on ChainBaker.

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Focaccia is one of my all-time favourites.

But there are times when I crave it and I do not want to wait a whole day or night for the preferment to be ready. That is why I made this recipe. The quickest and best ‘quick focaccia’ ever. For all my lazy bakers out there. This is a decently sized focaccia, enough for 4 people at a push. Or two very hungry ones. If you would like to make a larger batch then just multiply the amount of ingredients.

For more focaccia recipes made with sourdough starters and preferments check out the relevant pages in the top menu. Those breads will have a more distinct flavour and a thicker crust. So, I have all areas covered for you. Happy baking!

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

5g (0.17oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

50g (1.75oz) olive oil

185g (6.5oz) water at around 20C (68F) if your kitchen is around 22C (71F).

To learn more about dough temperature control click here.

 

For the toppings –

Smoked cheddar cubes

Smoked ham cubes

Diced tomato

Oregano

Olive oil

Sea salt

Of course, you can top your focaccia with whatever you like. This is what I had in the fridge that day and that is why I used it.

Method

  1. Autolyse by mixing all but a couple tablespoons of the water with all of the flour until you don’t see any more dry flour. Sprinkle over the salt, dimple it in slightly with a wet hand.
  2. Cover & let it hydrate for 1 hour.
  3. Mix the remaining water with the yeast & add to the dough. Mix well.
  4. Tip it out on your table & knead using the stretch & fold method for around 10 minutes. Or use a mixer with a dough hook on medium speed for around 4 minutes. Desired dough temperature 24 – 25C (75-77F).
  5. Pour the 50g (1.75oz) of olive oil in your bowl & place the dough right into it. Give it a couple of folds.
  6. Ferment the dough for a total of 75 – 90 minutes folding it at 15-minute intervals to incorporate the oil into it. If your dough is fermenting rapidly, then cut the fermentation time, but give it the same number of folds at shorter intervals. If it is fermenting slowly, then just ferment it for longer without adjusting the folds. The main purpose here is to incorporate all the oil in the dough until it is ready for final proof.
  7. After the last fold place the dough on to a piece of parchment paper.
  8. Ferment the dough for 30 minutes or until puffed up and bubbly. During this time preheat your oven to 220C (430F) fan off. Also preheat your baking vessel if using. I use a 23cm (9in) round cast iron skillet.
  9. Cover with the toppings & press them in.
  10. Bake for around 25 – 30 minutes or until golden brown all over.

Enjoy your quick and easy focaccia!

 

Watch the video here

The post How to Make Focaccia in 3 Hours, Quickest Focaccia Recipe appeared first on ChainBaker.

]]> https://www.chainbaker.com/how-to-make-focaccia-in-3-hours-quickest-focaccia-recipe/feed/ 0 Naturally Leavened (Sourdough) Focaccia Recipe https://www.chainbaker.com/naturally-leavened-focaccia/ https://www.chainbaker.com/naturally-leavened-focaccia/#respond Thu, 04 Feb 2021 13:53:22 +0000 https://www.chainbaker.com/?p=5558 The post Naturally Leavened (Sourdough) Focaccia Recipe appeared first on ChainBaker.

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Sourdough focaccia is such an awesome bread. The crispy crust and soft pillowy interior make it perfect.

Rich with olive oil and enhanced with your favourite toppings. You need this bread in your life. This dough is quite wet and we want that because that will get us those big bubbles that everyone is chasing.

Ingredients

For the levain –

100g (3.5oz) strong white bread flour

100g (3.5oz) water at around 20C (68F). 

10g (0.35oz) sourdough starter

 

For the main dough –

150g (5.3oz) strong white bread flour

110g (3.9oz) water at around 20C (68F). 

5g (0.2oz) salt

40g (1.4oz) olive oil

Toppings of your choice

To learn more about dough temperature control when using a preferment click here.

Method

  1. To make the levain mix the flour, water and starter and leave for 12 – 16 hours.
  2. Add all but a couple of tablespoons of the remaining water. Use the rest to dissolve the salt in.
  3. Add the flour and mix until no dry flour left and leave to autolyse for at least 1 hour.
  4. After the autolyse add the salted water, mix, and knead using the stretch & fold method for around 10 – 15 minutes or 500 times if you want to count.
  5. Proof for 30 minutes.
  6. Fold #1.
  7. Proof for 30 minutes.
  8. Fold #2.
  9. Proof for 30 minutes.
  10. Fold #3.
  11. Proof for 30 minutes.
  12. Fold #4. Place the dough on your tray. At this point pre-heat your oven to 220C (430F) no fan and pre-heat your pan if using.
  13. Final proof for 30 minutes.
  14. Add your toppings and finish stretching the dough.
  15. Bake for around 30 minutes.

Cool down and enjoy!

Watch the video here

The post Naturally Leavened (Sourdough) Focaccia Recipe appeared first on ChainBaker.

]]> https://www.chainbaker.com/naturally-leavened-focaccia/feed/ 0 Focaccia With Roasted Vegetables, Recipe https://www.chainbaker.com/focaccia-with-roasted-vegetables/ https://www.chainbaker.com/focaccia-with-roasted-vegetables/#respond Wed, 03 Feb 2021 18:34:38 +0000 https://www.chainbaker.com/?p=5370 The post Focaccia With Roasted Vegetables, Recipe appeared first on ChainBaker.

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Focaccia is one of my favourite Italian classics.

Using a preferment, this dough gets an amazing flavour and an awesome crispy crust. Top it with your favourite toppings. Be it vegetables, olives, cheese, ham, or any other thing you fancy. Just remember to not go overboard. Less is more. As always, the most important part is the bread itself. As long as you understand how it works and are able to control it, you are able to customize it to your liking.

Watch my video down below to get detailed instructions on how to bake this beautiful bread.

Ingredients

For the poolish (pre-ferment):

250g (8.8z) strong white bread flour.

250g (8.8oz) water at around 20C (68F) if your kitchen is around 20-22C (68-72F). If it is warmer, then lower the water temp by 1-2C (33-35F) and vice versa.

Small pinch of yeast.

 

For the main dough:

250g (8.8oz) strong white bread flour.

10g (0.35oz) salt.

5.5g (0.2oz) dry yeast or three times the amount of fresh yeast.

115g (4oz) water at 25C (77F) if your kitchen is around 20-22C (68-72F). If it is warmer, then lower the water temp by 1-2C (33-35F) and vice versa.

To learn more about dough temperature control when using a preferment click here.

 

Roasted vegetables or any toppings of you choice.

Olive oil for topping.

Method

  1. Make the poolish by mixing the water, yeast, and flour until combined. Cover and ferment for 12-16h. If the prefement is ready and well fermented, but you are not ready to make the dough yet, then place it in your fridge where it will cool down and that will prevent it from overproofing. Come back to it when you are ready and use it right from the fridge.
  2. To make the main dough add the remaining yeast to the water and disperse.
  3. Pour this into the ripe poolish and the salt and mix until combined.
  4. Add the flour and mix thoroughly.
  5. Using the stretch & fold technique knead the dough until decent gluten development. Desired dough temperature 25-26C (76-70F). If your dough is cooler, then it may ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
  6. Fold three times at 20 – 30 minute intervals. If your dough is at the right temperature, then fold every 30 mins if it is warmer then every 20 minutes. After the first fold pre-heat your oven to 250C (480F) no fan or 230C (450F) with fan.
  7. After the last fold leave to proof for another 20 – 30 minutes.
  8. Place the dough on an oiled tray, top with your favourite toppings.
  9. Final proof 30 minutes. If your dough is rising slowly, then simply leave it for longer.
  10. Bake at 230C (450F) no fan or 210C (410F) with the fan on for around 30 minutes. Your oven may be more powerful, so your bread may bake more rapidly. Keep an eye on it to get a perfect bake.

Let cool down and enjoy!

Watch the video here

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