Recipe: Appetizing Freshly Baked in the Morning Focaccia

Freshly Baked in the Morning Focaccia. Deep Filled Pies Homemade Quiches Sourdough Breads Fruit and Cheese Scones Delicious Triple Layer Cakes. Make your Dad's weekend a great one, feed him up with some Father's Day treats from Jimbo the Baker. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast.

Focus - means fire and Panis focacius literally means "a flatbread baked in the coals". Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese. You can have Freshly Baked in the Morning Focaccia using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Freshly Baked in the Morning Focaccia

1. Prepare 250 grams of Bread (strong) flour.
2. It's 3 grams of Dry yeast.
3. You need 3 grams of Sugar.
4. You need 4 grams of Salt.
5. It's 150 ml of Water.
6. Prepare 2 tbsp of Olive oil.
7. It's 1 of to sprinkle on top Herb salt.
8. Prepare 1 of Rosemary.

It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil. Focaccia is a flat oven-baked Italian bread that has a similar style and texture to pizza dough. Focaccia can be used as a side to so many meals, or as a sandwich bread since it's a thick bread. Our baked-in-store Artisan Baguettes are made with poolish, a starter that gives bread a moist, open crumb and subtly sweet flavor.

Freshly Baked in the Morning Focaccia instructions

1. Add bread flour, dry yeast, and sugar into a bowl, and pour the lukewarm water over the yeast..
2. After mixing well with a wooden spatula, add salt and olive oil and stir..
3. Transfer the dough to a kneading board and knead thoroughly for about 10 minutes. Once the dough becomes smooth and shiny, roll it up nicely. Arrange the seam faced down in a bowl, tightly cover with plastic wrap and chill in the fridge. (6 to 8 hours) Good night!.
4. It's done if the dough has doubled in size and doesn't bounce back when pushed down with your finger. The dough should be more workable by having been rested in the fridge..
5. Punch the dough down from the top and let the gas escape. Divide it into six pieces. I think it's best to do so while covering them with a dampened towel to prevent them from drying out..
6. Roll them out with a rolling pin and shape. Coat the surface with olive oil and push a few hole shapes using the top part of a chopstick. Top with some rosemary or olives if you'd like..
7. I used fish sausages as one of the toppings for my one year old son..
8. Cover with plastic wrap and let them rise for 20 minutes using the bread-rising of the oven. Bake for 15 minutes in a preheated 210℃ oven. It's done once they're golden brown. Please adjust accordingly with your oven..
9. Focaccias go well with cream stew and such, but my favorite is to make a bacon sandwich..

Slice them for cheese board accompaniments, gourmet sandwiches, starters, soup sidekicks and more. Home-baked bread is an inexpensive simple pleasure in this fast-paced world. Few people have entire days to devote to baking fresh bread, however, and sometimes the task has to be put on hold until the morning. Storing bread dough overnight will not harm your bread or affect the taste, as long as it is done properly. In a mixing bowl, combine flours and salt.