I tried my hand at the gardenscape focaccia trend! Did it work? Sort of! Did I learn anything? YES. Is parsley perhaps the worst baked herb? ABSOLUTELY. Recipe below! Thanks for watching, friends 🙂
Focaccia:
-1 cup warm water
-2 1/4 active dry yeast
-1/2 teaspoon sugar
-3 cups all-purpose flour
-1 1/2 teaspoons salt
-3-4 tablespoons olive oil
-1 1/2 teaspoons maple syrup
Combine yeast, water, sugar and mix, set aside to allow your yeast monster to wake up. Place flour and salt in a bowl and mix, gradually add your foamy yeast monster, add your olive oil and maple syrup, kneading until the dough pulls away from the sides and leaves no dry dough in the bottom of the bowl. You can add a few teaspoons (one at a time) until the dough picks up and incorporates all of the dough. Once smooth, shape into a ball and place in an oiled bowl. Cover and allow to rise for about an hour or until doubled.
-1 tablespoon for oiling pan
-1 tablespoon (or however much you want!) for drizzling
-generous pinch of salt
Oil your sheet pan (9×13 if you have it or honestly, whatever you’ve got) and plop your dough on it, pressing out into the shape your desire to half-inch thickness. Cover again and allow to rest for 20 minutes. Wake up your dough and using clean hands, press your fingertips into the dough until you feel the pan, don’t make holes, just deep divots. Drizzle olive oil generously as well as salt. You can bake this or add a fun gardenscape.
Bake at 425•F for 20-25 minutes (or until golden brown). You did it!
Original of the video here
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Video Transcription
hi I’m Kira and I love breadwelcome back to the bread Channel justkidding it’s quarter Castle my name isKaren if this is your first time herewelcome I like to make bread eat breadand make plant for food this channel isvery bread positive and what we’re gonnabe doing today is making a focacciabread other than making a really tastytraditionally Italian bread I have adesire to make a garden scape I’ve notdone one yet I’ve admired them from afarfor a couple of months now and I reallyjust love itlet’s get started right did I sayeverything that I need to say so whatyou’re gonna do is you’re gonna bloomyour yeast if you have instant yeast youcan throw it right into your flourotherwise I like to bloom it I alwaysblew mine just in case just to make sureit’s alive and happy or to this I’mgoing to be adding 1/2 a teaspoon oforganic sugar it’s gonna take a metalchopstick like this you’re gonna want towait until you see some foaming likebeer if you see that it is viable andyou can go ahead and use it next we’regonna take 3 cups of flour so this is ateaspoon and a half of salt this iskosher salt just gonna throw it right inand because I’m going to be using amixer I’m just gonna use my dough hookto combine it so this is starting tofoam and a good way not in the agitatedway so I’m just gonna mix this a littlebit you get a pour in my make sure youcan see it’s even funnier than it wasit’s looking greatnow I’m going to be adding about threetablespoons of olive oil straight tothis into this I’m going to take somemaple syrup and just add about ateaspoon if you like dry stuff at thebottom especially I like to start bymeeting with in a bowl by hand if you’renot picking up the dry stuff as much youcan add about like two tablespoons but Iwould add gradually and see if it picksit up in the doughI’m gonna let this go for about three tofive minutes you’re doing it by hand tryeight to ten it’ll take a while but youwant something very smooth inelasticokay so my dough only took about fiveminutes on the stand mixer it’s a softdough it’s not like super wet but it’snot super dry and it’s like my sweetspot but I’ve seen some wetter dough’sfor focaccia so do whatever you feelcomfortable with I’m gonna put about ateaspoon of olive oil in here I’m justgonna coat it so it doesn’t dry out justin case there’s any draft I’m gonnacover this put it in like a warmish spotI like a microwave with the light onunderneath that brings up some more thatdoesn’t like cook it for two minutes toan hour we’re looking for doubled sowe’re back this is looking quite biglet’s take a look on camera beautifulravish and the most amazing okayso we’ve got this going for us and whatI’m gonna do is get it prepared for itssecond right to make sure we get kind ofa crunchy bottom just a little bit alittle bit of that so let’s just put iton a pan and I just want you want acircle cuz I’m gonna do something alittle embroidery inspired all rightthat’s pretty good to me sure I’m gonnaput this back in the spot that I had itin before and we’re gonna let it risefor like another twenty to thirtyminutes not too long 20 minutes 20minutes so I’m gonna start trying toprepare some of my vegetables mostlyTomatoes todayI mean personally it looks a little bitlike an embroidery hoop kind of theminto ADEs just before that noise looklike little blooms party so we’re atsecond rise what you’re gonna need is asalt and olive oil so first you’re gonnatake clean hands and you’re just gonnapoke down to the bottom this gives younice little wells little crinkles andfolds to put in the olive oil and thenhere we go I’m gonna do about a teaspoontablespoon or two just so we’re all likefull and delicious sprinkle with somesaltgenerously and now we’re gonna add ourflowers[Music]we have our official taste tester whohas speculated a lot if it will just bewet I don’t think it’s gonna be wetthere are some wet partsI think I’ll be fine no these thingsusually just look over cramped and Ithink it’s cause a visual element butthis is nice and minimal I went forembroidery hoop and the bottom is niceto kind of Center are you insane rightdown the center like a place of sleepslices yeah what this hurts to watchthat’s a nice perk up give it a littlerotate it alright it looks like pizzathat is cute Oh dancer than I feel likeI’m used tonot a ton of crunchy baby oil bake itwas really salty my speed did you dosomething with that herbs on it no thiswill be the best part this crust isreally good beautifully hmmand you’re not like parsley well I thinkyou kind of lose some of the flavor ofthe parsley well car do birds the bestpart for a normal piccata I would say itperformed pretty well a gardenscapefocaccia I think it performed prettyokay I think is greatconsidering I’m usually very skepticalof these and I think they’re kind ofgoofy and dumb thanks so much forwatching that was an exciting adventureinto curtain scaping I hope that you’llcome back maybe subscribe like thisvideo if you liked it if not they’lltell me about itand right bye