How to bake FOCACCIA BREAD (HEALTHIER VERSION) | RAMADAN SERIES 2020

[Music]hi guys welcome to mr. and mrs. Hamditoday we’re going to be doing a breadrecipe of Italian origin called theculture our variation is using wholewheat flour now this bread is similar instyle to pizza dough and can be used asa side to different meals or as asandwich bread so start off ready youneed two and a half teaspoons of yeastabout half a teaspoon of runny honey anda cup of warm water which you’re goingto add you’re then going to use a whiskor any kind of fork or spoon and whiskthat mixture up so that it can becomequite frothy in nature you leave that toset for 10 minutes and it will rise andbecome quite foamy and that’s thetexture that you need and want clearbread dough[Music]so once your yeast mix has risen you getyour olive oil which has been infusedwith olives and sun-dried tomatoes nowthis is optional but it is a greataddition because it just makes the tasteof the bread so good it has that deepsun-dried tomato taste to it I’ve alsoadded some minced garlic which is alsoanother great addition you can also adda bit of black pepper and just Claveryour envoy for the mix you need aboutfour tablespoons of this blue oil andthat just is just is just enough andperfect for you mixyou’re then I’m going to add about ateaspoon of salt and mix the whole thingtogether just so that it is wellcombined you can use a spoon for this[Music]you then add about two and a half cupsof whole wheat then you add this 30 sofirst I’ll add about two cuts mix itthoroughly and then add another partwhen everything is well combinedso once you’ve added your remainingflour use your hands and you startkneading the dough now this next is soeasy and easy to play into the shapethat you wantso keep kneading it with your hands youcan do it in the bowl and then transferit to any color kneading board that youhave or any circuits you can add a bitmore flour to the service to make it abit more mutable before you transferyour dough back to the bowl add someolive oil and just make sure that it’sbraided well around the bowl add yourdough put some cling film on top andthen put it in your proof and coveredthe quick tip for proofing your bread isto heat your oven up to about 60 degreesfor about five minutes and thenswitching it off and keeping the doorclosed when your dough is ready just popthat in with the plastic and it shouldbe there for about an hour proofing soonce it has been in the oven proofing orin your proofing covered from about anhour it should have risen or doubled insize like soand you just take the plastic ball andyou play it and knead it with your hands- a round tip and spreadable bread doughtexture you see as blows[Music]so then on a greased baking paper thatwas a parchment sheet we just spread thedough and roll it out of the room and wejust spread it with your hands and itshould be spread you you can then usesomething like a glass or a rolling pinif you wanted to to just make it eventexture and spread onto the dogthis would just give you a much moreeven mayor in the dough and it just kindof smooth out the bumps as we see now toget the indents that the culture brotherhas you can just use your finger on theback of a spoon and make the holes inthe bread easiest way is using it whenyou don’t need to be completely neatabout this but just go and try and makeas new holes as you can the deeper theholes the better ideally I didn’t makethe holes as deep south coated hereyou then can top it with some rosemarysome black pepper and also the remainingof here on walnuts now this time you canactually take the bits out and pop it inwhat I like to do is take individualpieces of olive and kind of dig theminto the holes as you can see that justmakes it liberal so much tastier you canalso do the same with this and right andmutters and pick up bits of crushedgarlic and do the same and once you areready with this just drizzle the rest ofthe olive oil and pop it in the oven at200 degrees for 25 minutes so once it’sout of the oven it should have a crispytopping like this if not a little bitfor another two minutes at this pointthe olives should have something intothe holes and so should be Islan directorder you can then move on to the cottonSager right and you can do this as youwish in whichever way you want this isjust the way that I’ve donecut it in half and then longitudinalslices and then I cut it again in heartagainnow that’s just my practice becausethat’s the way I want to serve it andit’s just the perfect portion size formyself as you can see the bread isincredibly soft in nature and it haspockets of air and it’s super deliciousthe hope you enjoy ityou