Herb Focaccia Bread Recipe

Garlic Rosemary Herb Focaccia Sally's Baking Addiction

WebMay 20, 2019 · Instructions. Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted …

Rating: 4.8/5(124)

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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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Noknead Herb Focaccia Bread Simply So Good

WebMay 10, 2019 · Five Minute No-Knead Herb Focaccia Bread. Stir in 1 3/4 teaspoon kosher salt, 1 teaspoon sugar, 1 1/2 teaspoons of rapid-rise …

Rating: 4.7/5(18)
1. In a large mixing bowl stir flour, salt, sugar, yeast to combine. Stir in fresh herb mixture.
2. Pour olive oil into a 9-inch round cake pan or skillet. Swirl the oil around to coat the entire bottom of the pan. Using a dough scraper, scrape out the risen focaccia dough into the oiled cake pan. With oiled fingers, create dimples on the top of the focaccia. If desired, arrange a few stems of herbs on top of the dough for decoration. Cover with a piece of aluminum foil. Tenting slightly in the middle of the foil to allow for focaccia to rise and let rise for another 30 minutes.

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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 flour …

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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