AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps

Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.

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GARLIC AND rosemary FOCACCIA DOUGH

(makes one 9"x13" bread)

All-Purpose Flour, 100% – 600g (4 1/2 Cups)

Warm Water, 75% – 450g (2 Cups)

Coarse Sea Salt, 1% – 6g (3/4 tsp.)

Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)

Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)

TO TOP THE DOUGH

Garlic Confit, as needed

Fresh rosemary, as needed

Coarse Sea Salt, as needed

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EQUIPMENT THAT I USE (Affiliate Links)

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TIMESTAMPS

Intro – 00:00

Why Focaccia is great for beginners – 00:11

Mixing the Focaccia dough – 00:55

Why folding dough makes great bread – 02:37

Folding the Focaccia dough– 02:52

First Fermentation – 03:21

Cold Fermentation – 03:38

Placing Focaccia dough in pan – 03:58

Final proof & dimpling the dough – 05:01

Topping the Focaccia – 06:22

baking the focaccia – 07:06

Cutting the focaccia – 07:43

Outro – 08:15

(Non-Affiliate Links)

Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c

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