this oven baked Italian flatbread is related to pizza hi I’m Rebecca Brayton
related to pizza hi I’m Rebecca Brayton
related to pizza hi I’m Rebecca Brayton and welcome to watchmojo.com and today
and welcome to watchmojo.com and today
and welcome to watchmojo.com and today Baker Marc Andres here is going to show
Baker Marc Andres here is going to show
Baker Marc Andres here is going to show us how to make a traditional focaccia
us how to make a traditional focaccia
us how to make a traditional focaccia these are the ingredients you’ll be
these are the ingredients you’ll be
these are the ingredients you’ll be using start with three and a quarter
using start with three and a quarter
using start with three and a quarter cups all-purpose flour teaspoon and a
cups all-purpose flour teaspoon and a
cups all-purpose flour teaspoon and a half of dry yeast two teaspoons of sea
half of dry yeast two teaspoons of sea
half of dry yeast two teaspoons of sea salt 2 cups of room-temperature water a
salt 2 cups of room-temperature water a
salt 2 cups of room-temperature water a quarter cup of olive oil for the garnish
quarter cup of olive oil for the garnish
quarter cup of olive oil for the garnish we’re gonna have fresh rosemary fleur de
we’re gonna have fresh rosemary fleur de
we’re gonna have fresh rosemary fleur de sel cornmeal to put under the dough and
sel cornmeal to put under the dough and
sel cornmeal to put under the dough and some freshly cracked pepper so we’ll
some freshly cracked pepper so we’ll
some freshly cracked pepper so we’ll start by combining all our dry
start by combining all our dry
start by combining all our dry ingredients the yeast into the flour sea
ingredients the yeast into the flour sea
ingredients the yeast into the flour sea salt mix it all and we’ll make sure they
salt mix it all and we’ll make sure they
salt mix it all and we’ll make sure they used to spread out everywhere as well as
used to spread out everywhere as well as
used to spread out everywhere as well as the salt you can use your hands or you
the salt you can use your hands or you
the salt you can use your hands or you can start with the wooden spoon once
can start with the wooden spoon once
can start with the wooden spoon once that’s all combined we’ll add our
that’s all combined we’ll add our
that’s all combined we’ll add our liquids start with the water then the
liquids start with the water then the
liquids start with the water then the oil now just the messy part we start
oil now just the messy part we start
oil now just the messy part we start mixing it’s good to keep a bit of extra
mixing it’s good to keep a bit of extra
mixing it’s good to keep a bit of extra water and a bit of flour on hand in this
water and a bit of flour on hand in this
water and a bit of flour on hand in this case it’s a little wet so we’ll be
case it’s a little wet so we’ll be
case it’s a little wet so we’ll be adding some flour
at this point once the dough starts to
at this point once the dough starts to hold together you’ll want to take it out
hold together you’ll want to take it out
hold together you’ll want to take it out of the bowl and start the full kneading
of the bowl and start the full kneading
of the bowl and start the full kneading process always a matter of flattening
process always a matter of flattening
process always a matter of flattening the dough rolling it flipping it over
this kneading technique applies to any
this kneading technique applies to any sort of bread dough we could be making
sort of bread dough we could be making
sort of bread dough we could be making you know white dough brown dough rye
you know white dough brown dough rye
you know white dough brown dough rye bread anything that has east in it and
bread anything that has east in it and
bread anything that has east in it and flour so you’ll want to pre-heat your
flour so you’ll want to pre-heat your
flour so you’ll want to pre-heat your oven to 425 degrees after about 10-12
oven to 425 degrees after about 10-12
oven to 425 degrees after about 10-12 minutes of kneading the dough you want
minutes of kneading the dough you want
minutes of kneading the dough you want to prepare your bowl some oil this is so
to prepare your bowl some oil this is so
to prepare your bowl some oil this is so the dough can rest and rise the oil will
the dough can rest and rise the oil will
the dough can rest and rise the oil will keep it from sticking to the sides so
keep it from sticking to the sides so
keep it from sticking to the sides so it’ll puff up nicely we’ll just turn it
it’ll puff up nicely we’ll just turn it
it’ll puff up nicely we’ll just turn it a couple of times make sure it’s nice
a couple of times make sure it’s nice
a couple of times make sure it’s nice and smooth notice how it’s much smoother
and smooth notice how it’s much smoother
and smooth notice how it’s much smoother than we began 12 minutes ago shape it
than we began 12 minutes ago shape it
than we began 12 minutes ago shape it into a ball flip it over
into a ball flip it over
into a ball flip it over pinch the edges bring it together then
pinch the edges bring it together then
pinch the edges bring it together then put that seam on the underside put it in
put that seam on the underside put it in
put that seam on the underside put it in a bowl put a dish cloth over the bowl or
a bowl put a dish cloth over the bowl or
a bowl put a dish cloth over the bowl or some plastic wrap and let it sit for at
some plastic wrap and let it sit for at
some plastic wrap and let it sit for at least an hour until it’s doubled in bulk
least an hour until it’s doubled in bulk
least an hour until it’s doubled in bulk find a warm damp spot in the house a
find a warm damp spot in the house a
find a warm damp spot in the house a good spot is either above your clothes
good spot is either above your clothes
good spot is either above your clothes dryer or on top of the fridge in the
dryer or on top of the fridge in the
dryer or on top of the fridge in the kitchen so now our dough has doubled in
kitchen so now our dough has doubled in
kitchen so now our dough has doubled in bulk we’re going to need to pour it out
bulk we’re going to need to pour it out
bulk we’re going to need to pour it out onto a floured work surface so we can
onto a floured work surface so we can
onto a floured work surface so we can flatten it and then put it onto the
flatten it and then put it onto the
flatten it and then put it onto the baking sheet
so it’s important to press down but not
so it’s important to press down but not stretch the dough you want to press it
stretch the dough you want to press it
stretch the dough you want to press it down and gently get it to the size and
down and gently get it to the size and
down and gently get it to the size and shape you want so now our ovens hot 425
shape you want so now our ovens hot 425
shape you want so now our ovens hot 425 degrees our dough has been stretched out
degrees our dough has been stretched out
degrees our dough has been stretched out pulled to the size we want so it fits in
pulled to the size we want so it fits in
pulled to the size we want so it fits in our baking sheet we’re gonna prepare the
our baking sheet we’re gonna prepare the
our baking sheet we’re gonna prepare the sheet a bit of parchment paper then the
sheet a bit of parchment paper then the
sheet a bit of parchment paper then the cornmeal at the bottom helps give it a
cornmeal at the bottom helps give it a
cornmeal at the bottom helps give it a bit of crunch just simulates a bit of a
bit of crunch just simulates a bit of a
bit of crunch just simulates a bit of a if you were cooking it directly on a
if you were cooking it directly on a
if you were cooking it directly on a pizza stone so I’m gonna transfer the
pizza stone so I’m gonna transfer the
pizza stone so I’m gonna transfer the dough stretch it a little but always
dough stretch it a little but always
dough stretch it a little but always very gently press it to cover your sheet
very gently press it to cover your sheet
very gently press it to cover your sheet now it’s ready to garnish this where you
now it’s ready to garnish this where you
now it’s ready to garnish this where you do the signature pockmarks open the
do the signature pockmarks open the
do the signature pockmarks open the focaccia now this is fleur de sel which
focaccia now this is fleur de sel which
focaccia now this is fleur de sel which is a really nice delicate salt rock salt
is a really nice delicate salt rock salt
is a really nice delicate salt rock salt could also be used now the freshly
could also be used now the freshly
could also be used now the freshly cracked pepper is generally an optional
cracked pepper is generally an optional
cracked pepper is generally an optional ingredient but I really like a fresh
ingredient but I really like a fresh
ingredient but I really like a fresh cracked pepper on there now the rosemary
cracked pepper on there now the rosemary
cracked pepper on there now the rosemary some people like a lot of it some like a
some people like a lot of it some like a
some people like a lot of it some like a little bit other herbs could be used you
little bit other herbs could be used you
little bit other herbs could be used you can put fresh basil in here but the
can put fresh basil in here but the
can put fresh basil in here but the basil these might crisp a little too
basil these might crisp a little too
basil these might crisp a little too much in the oven or you could put thyme
much in the oven or you could put thyme
much in the oven or you could put thyme oregano now this baby’s ready to bake
oregano now this baby’s ready to bake
oregano now this baby’s ready to bake we’re gonna put in there for 15 to 20
we’re gonna put in there for 15 to 20
we’re gonna put in there for 15 to 20 minutes after 15 minutes take a look if
minutes after 15 minutes take a look if
minutes after 15 minutes take a look if it starts to get nice and golden and it
it starts to get nice and golden and it
it starts to get nice and golden and it puffs up nicely it’s ready and then you
puffs up nicely it’s ready and then you
puffs up nicely it’s ready and then you can choose to go darker depends on herbs
can choose to go darker depends on herbs
can choose to go darker depends on herbs you used in the case of rosemary 20
you used in the case of rosemary 20
you used in the case of rosemary 20 minutes should be good let’s hop to
minutes should be good let’s hop to
minutes should be good let’s hop to starting to color we’ll take it out
starting to color we’ll take it out
starting to color we’ll take it out before it dries out too much one nice
before it dries out too much one nice
before it dries out too much one nice way of serving the focaccia is with a
way of serving the focaccia is with a
way of serving the focaccia is with a homemade bruschetta or you can drizzle
homemade bruschetta or you can drizzle
homemade bruschetta or you can drizzle it with balsamic vinegar and olive oil
it with balsamic vinegar and olive oil
it with balsamic vinegar and olive oil for a perfect pairing
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