Best Herbed Focaccia Bread Recipe

The Easiest Herbed Focaccia Bread Oh Sweet Basil

WEBMar 18, 2019 · Mix together the water, yeast, and sugar. Set aside until frothy. Combine the yeast mixture with the flour and salt. Cover the …

Rating: 4.1/5(223)
1. In a glass bowl, add the flour and salt. Mix to combine.
2. In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
3. Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
4. Remove the bowl from the fridge.

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Herb Focaccia Bread Recipe The Carefree Kitchen

WEBOct 7, 2023 · Add the olive oil, salt, Italian herbs and 2 cups of flour. Using the dough hook, mix on low until all the ingredients are combined. …

Rating: 5/5(3)
1. In the bowl of a stand mixer, add the warm water, yeast and sugar and mix well. Let sit out at room temperature for 5-10 minutes, or until the mixture begins to get bubbly and the yeast has activated.
2. Add the olive oil, salt, Italian herbs and 2 cups of flour. Using the dough hook, mix on low until all the ingredients are combined. Gradually add up to 3/4 cup additional flour, just until the dough starts to pull away from the sides of the bowl. Once all of the flour has been added, mix for 2 minutes.
3. Stop the mixer, cover the bowl with a kitchen towel and let rise until doubled in size, or about 30-45 minutes.
4. In the meantime, preheat oven to 350 degrees and grease a baking sheet with olive oil.

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Herbed Focaccia Bread 12 Kitchens

WEBApr 17, 2022 · To prepare the focaccia: Whisk together the yeast, water, and olive oil in the bowl of a stand mixer with a paddle attachment. Add in the preferment, bread flour, and …

Rating: 5/5(1)

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Fresh Herb Focaccia Bread The G & M Kitchen

WEBFeb 2, 2022 · Add the 1 and ¼ cup water, ¼ cup olive oil, and the rest of the yeast and mix well. While on low speed, slowly mix in the 3 ¼ cups …

Rating: 5/5(1)
1. Make the sponge by combining 1/2 cup warm water and 1/16 teaspoon of active dry yeast in a mixing bowl and give it a few minutes for the yeast to dissolve. Once the yeast has fully combined with the water add in the 1/2 cup flour. Mix to combine. Cover the blow with plastic wrap and leave 12-24 hours to ferment. Once done the sponge will be bubbly and look like pancake batter.
2. Once the sponge is ready, put the sponge in a bowl fitted to a stand mixer with the dough hook attachment. Add the 1 and 1/4 cup water, 1/4 cup olive oil, and the rest of the yeast and mix well. While on low speed, slowly mix in the 3 1/4 cups flour until fully combined.
3. Add the salt and all the herbs except the rosemary and turn the speed up to medium and beat the dough until it pulls away from the bowl. About 5-10 minutes. The dough won’t totally clean the bowl but it will get pretty close.
4. Let the dough rise by placing it a large bowl greased with olive oil. Cover with two layers of plastic wrap and leave it for 1 1/2 hours.

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