How to Make Focaccia – A Bread Everyone Should Try to Make

hey everyone welcome back to Ally bakesI’m Eliza saw and today I’m gonna showyou how to make this type of bread thatI honestly believe that every singleperson in the world should make this atleast once it is full of toasted garlicthyme sage and smothered in olive oiland this is focaccia so if you’re new tomy channel I do baking and food relatedvideos every single week so don’t forgetto leave a like and subscribe if youhaven’t already and if you don’t want tomiss another video so this bread is thegreatest it’s super easy to make I willshow you all the different types ofvariations that you can do and even ifyou’re not much of a baker I believe youcan do this so this is what you’re gonnaneed for focaccia as my mom likes to sayfucka so I’m gonna start off with a preferment and a pre ferment is a portionof dough that’s mixed together ahead oftime and ferments longer than the restof the bread and what this does is itadds a little bit of flavor and it alsohelps to extend the shelf life wow thatis a tongue twister she sells seashellswith that the ste short I’m not goodwith these honestly if you’re in a rushand you’ve forgotten about this part youcan just omit it and I’ll have all theingredients and the amounts of thevariations in the blog post below in thedescription box so don’t forget to checkthat out we’re going to start off withour pre ferment which is 73 grams offlour 41 grams of warm water and a tinylove a pinch of instant yeast I’m justgonna mix this up first with a spatulaand then I’m going to start kneading itinto this bowl with my fist and then I’mjust going to cover it with a piece ofplastic wrap and I’m gonna pop it intothe fridge for overnight and I’m gonnaleave it for about 8 to 10 hours now itis a bright new day and I’m going to getthe rest of the dough started and whatyou’re going to need for that is somemore flour so 294 grams of all-purposeflour if you have bread flour on hand Ihighlyrecommend you use it but I don’t everseem to have it so I find theall-purpose is fine as well and thenyou’re going to need 216 grams of waterthat’s warm we’ll get to that in asecondtwo grams of yeast or about 2/3 of ateaspoon 8 grams of salt and 8 grams ofsugar and lastly 8 grams of olive oilbut set that aside we’re not going touse that just yet so back to thetemperature of the dough if you’rewanting to do something super specificthere is this thing called desired doughtemperature desired bow temperature is atemperature that you want your dough tobe at the very end before perfect andthat is 38 degrees Celsius how tocalculate all of this is that you takethe desired dough temperature which is38 Celsius multiply it by 3 to get 114then we’re going to take the roomtemperature then you’re gonna take thetemperature of the flour and then we’regonna take the temperature of the preferment to try to take it out about anhour or two before or maybe just like anhour before you start so what we’regonna do is subtract all those numbersfrom 114 to get our desired dopetemperature so that’s the temperaturethat we want our water to be in order tobring our dough to the right temperatureyou feel me if you really don’t careabout this it’s okay just make sure it’swarm it’s not hot to the touch and justChuck in it so to put it together we’regonna take our flour sugar salt yeastgive it a little mix and then we’regoing to add in our pre ferment and thenwe’re going to add in our warm waterthen we’re gonna put this into a standmixer with a dough hook attachment andmix this on low speed for about fiveminutes until it just starts to come uptogether then we’re gonna put it up tosecond speed and let it mix for aboutanother 10 to 12 minutes what this partdoes is just really develop that glutenand that gluten is first formed with thecombination of flour and the proteinsand the water and then it furthercreates gluten with kneading so whilethe dough is mixing I’ve got a bowl onthe side with some olive oil and whatwe’re going to add to this is somecloves of garlic that are nicely choppedwe’re gonna add some sprigs of thyme andthen we’re also going to add a littlebit of sage which I’m going to cut in aship and add style which is basicallyyou roll it up and cut it into thinslices what we’re gonna do is once ourdough ball has been licensed developedwe’re just going to sprinkle a littlebit of flour around the edge scoop itall up roll it into a nice and tightround ball place it into our olive oilbath and then dump our toppings on top Iwant to put some olive oil on top sowhat I’m going to do is just spoon alittle bit over our dough ball likegiving it a nice cute little bath ofolive oil this smells delicious alreadybut we’re not even close to done whatwe’re going to do is put some plasticwrap or a damp tea towel over it let itrise for about an hour to an hour and ahalf until it’s about doubled in sizebut it’s pretty warm here so I’m gonnagive it about an hour so once it’sfinished proofing this is called thebulk fermentation we can take it out ofour Bowl and then place it into a linedtray at this point I realized that thetrail I was using was a little bit toosmall so I had to get my mother to helpme transfer it over to a smaller pan itall worked out fine if you’re wonderingwhy it’s because I’m used to makingthese and slightly bigger batches whichfit my other pan perfectly but lastsecond I decided to make a smaller batchbecause if this is your first timemaking focaccia you might want to startwith a smaller batch so now we’re goingto proof it further into our oven so Irealize I have a proof or option on myoven but I find that it dries out thedough and leaves like a hard crust sowhat I’m just gonna do since it’salready kind of warm out I’m going totake a pan of hot water put it below myfocaccia and then put my focaccia on therow above in the oven close it up andthen just leave it to rise for about 40to 60 minuteI left mine 460 by the end of it itshould be about double in size and youcan see that it’s all nice and puffed upagain and now we can take it out of theoven take the pan of hot water out ofour oven and a preheat our oven to 300and Eydie degrees Fahrenheit and this isjust gonna bake for about 17 to 20minutesso you want to keep an eye on it andyou’ll know it’s done when it’s nice andgolden brown on the top here’s the partwhere I realize I forgot to add my sauceI forgot to add my salt before baking sofor the final proof and while your ovenis preheating don’t forget to sprinklesome salt on to your bread dough ah ifyou’re forgetful like me it’s okaybecause you can sprinkle on the saltafterwards so there’s always a way tofix it never panic like I do[Music]so yeah now we’re just going to cut intoour bread I like to cut them in thinrectangles so they’re just easy to popinto my mouth and it just makes for agood snack makes for a good side it’sjust perfect for everything like I saidthis is crisp yeah it’s true at the sametime it’s so herbaceous and deliciousand honestly it’s just amazing so ifyou’re new to baking or you’ve wanted toget into making a breadI honestly highly recommend makingfokaha at least once if you wanted toadd some rye into this to make itslightly more healthy I will have allthe details in the blog post below asalways so that is how to make focacciaOda focaccia don’t actually see it forkaká let’s just how me and my mom say itis a jokeoh yeah so I hope you enjoyed that videoand if you did leave a comment belowtelling me if you’re planning to makethis or what’s your favorite easy typeof bread thing to make I have I’mhonestly have just been spending my daysmaking bread it takes up time it’ssoothing it’s relaxing it’s just bakinga therapyso leave a comment below let me knowwhat you thought of this video and don’tforget to Like subscribe if you haven’talready and I’ll see you guys next weekbyeoh that’s itoh my byeI hate myself okay bye[Music]