Focaccia Bread | Italian Bread Recipe | Divine Taste With Anushruti
- 8 years ago
Learn how to make Focaccia Bread , easy to make flat Italian bread recipe by Anushruti only on Rajshri Food!
Making a bread is a tough job! If you think so then Chef Anushruti will break your myth by making the best Italian bread in most easy and instant way. So watch the recipe and learn to make the best focaccia bread, and get surprised and surprise everyone else by serving those amazing and soft focaccia bread
Ingredients:
For preparing the yeast
- 330 ml (1 1/3 cup) milk
- 1 tsp granulated sugar
- 1 3/4 tsp instant yeast
For the bread dough:
- 460 gm (3 1/4 cups flour)
- 2 tsp salt
- 2 tbsp olive oil
For the topping:
- 60 ml (1/4 cup) olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp dried rosemary
- 1/4 tsp asafetida
Method:
- Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.
-Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. Use the paddle attachment, if using a stand mixer and mix until the dough comes together.
- Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter.
-Roll the dough into a rough rectangle using a little maize or corn flour. Carefully transfer the rolled dough into a greased 9” by 12” baking tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)
-Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold.
-Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat. Allow the flavours to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.
-After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, dont panic as this is what will create the perfect crust and give you perfectly seasoned bread.
-Bake in a pre heated oven at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.
P.S. The oil continues to seep into the bread even after it is out of the oven. Allow it to rest for 5 to 10 minutes and then be prepared for one of the most exotic bread experiences of your life.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Making a bread is a tough job! If you think so then Chef Anushruti will break your myth by making the best Italian bread in most easy and instant way. So watch the recipe and learn to make the best focaccia bread, and get surprised and surprise everyone else by serving those amazing and soft focaccia bread
Ingredients:
For preparing the yeast
- 330 ml (1 1/3 cup) milk
- 1 tsp granulated sugar
- 1 3/4 tsp instant yeast
For the bread dough:
- 460 gm (3 1/4 cups flour)
- 2 tsp salt
- 2 tbsp olive oil
For the topping:
- 60 ml (1/4 cup) olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp dried rosemary
- 1/4 tsp asafetida
Method:
- Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.
-Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. Use the paddle attachment, if using a stand mixer and mix until the dough comes together.
- Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter.
-Roll the dough into a rough rectangle using a little maize or corn flour. Carefully transfer the rolled dough into a greased 9” by 12” baking tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)
-Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold.
-Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat. Allow the flavours to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.
-After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, dont panic as this is what will create the perfect crust and give you perfectly seasoned bread.
-Bake in a pre heated oven at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.
P.S. The oil continues to seep into the bread even after it is out of the oven. Allow it to rest for 5 to 10 minutes and then be prepared for one of the most exotic bread experiences of your life.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited