Make Bakery Style Focaccia Bread in 5 simple steps

this easy focaccia bread recipe comestogether in just five simple stepsflavored with rosemary and olives dippedin good quality olive oil this homemadefocaccia bread makes a rich flavorfuland soft bread with crispy edges andcrusty top that you’re going to love ifthat sounds interesting to you thenplease do keep watching to know all thetips and tricks to make baked restylefocaccia breadright at your hometo make a good old classic homemadefocaccia bread you would of course needsome all-purpose flour or call it metaor plain flour let me quickly show youguys how to measure out flour as youguys had requested it to me in myprevious other bread recipes and even incake recipes so the first thing that youhave to do is give your bread floureither in a bowl or from the bag a quickmix to fluff it up and then scoop it outinto your measuring cups level the topoff and then add it to your bowl now anaccurate way would be to of course usean measuring scale I know many of you donot own it yet but if you like bakingthen I would highly recommend you guysto buy one other than flour you would ofcourse need some salt sugar and yeastolive oil to give it a good flavor andof course water to knead it into a doughlet us start by adding the water to themixing bowl followed by East and sugargive it a stirsince I’m using the instant variety I’lldirectly go ahead and add rest of theingredients but if you are using theactive variety of East then make sure toactivate it first before adding orproceeding with the recipe I like tofirst combine the salt with the flourbefore adding it so that the saltdoesn’t come in direct contact with theeast then add the flour a little at atime and give it a quick mix so littleat a time because it is easier to mix itthen you can of course add all theingredients in one go as well if you arewatching my video for the very firsttime then please do consider subscribingto our channel and also hit the Belleépoque as I post new baking relatedvideos every single week finally time toadd in the olive oil mix everything welleventually you will have to ditch yourspatula and using clean hands combineeverything until it leaves the sides ofthe bowl and forms together as a Dohtime to take it out on a lightly flouredsurface and then knead it until you havea soft smooth and elastic dough so forkneading just stretch it on one sidefold again stretch fold again this isthe way you need any kind of dough ofcourse you can use a stand mixer toknead the dough as well to make it in astand mixer simply combine all theingredients until it comes together as adough and then knead exactly for eightminutesif kneading by hand it would take around10 to 15 minutes to achieve theconsistency and if you find that it istoo stickythen you can add around a tablespoon totwo of additionally flour not more thanthat and knead again until you achieve asoft and smooth dough now this is therecipe for making a plane for Kashiabread at this stage you can add in anytoppings of your choice and convert itinto the desired flavor of choice aswell today I’m gonna add in some olivesand some chopped up rosemary so we aremaking a rosemary and olive focacciabread today but of course this istotally up to you go ahead and add anytoppings of your choice I have listedfor you on ourdog spices and flavors calm you cancheck out the flavor ideas from there aswell and also take a printout of therecipe so I’ll leave the link for thesame in the description box once you addthe flavorings do not lead it way toomuchjust until it is all combinedfinally try to give it a round shape andmake the top as smooth as possible andnow it’s time for our next step which isproofing now you can use the same ballin which you had kneaded the doughsimply oil itplace the dough and cover it with a teatowel and then allow it to prove for 45minutes by now you know that I like toprove my dough in an instant part sosimply follow the same procedure ofoiling the bowl and then place your doortap it with some leftover oil from yourhands so that it doesn’t dry out thenput it back into your instant pot choosethe yogurt mode and allow it to bulkferment for 30 minutes but do rememberto knock back after 20 minutes that isafter 20 minutes simply punch down yourdough to remove all the air bubblesagain give it a round shape and prooffor the remaining time which would be 10minutesif you are proofing it on a countertopthen the bulk fermentation time would be45 minutes and the knock back will be at30 minutes once the proofing time isdone the next step is to gently kneadthe dough once again yes once again toremove all the air bubbles for which Iam applying some oil onto my countertopand then take the dough out and startkneading the dough so you do not have tostrain yourself for this step what Ilike to do is Pat it into a rectangle ora big square and then fold it intothirds so that’s how I remove the airbubbles it’s a quick and easy method youcan follow whatever way it suits yousince you have stretched and worked uponthe Eastit needs some resting time so we wouldagain put it into the same Bowl and thencover it with a tea towel and let itrest for 10 minutes then you can proceedon to the next step which is shaping toshape the dough you would need a bakingtray of 15 by 10 inches in size and insome olive oil and spread it all aroundso that the dough doesn’t stick to itand then put your rested dough into thisand spread it so that it spreads on allthe four corners of the baking trayafter shaping the dough as per yourbaking tray wrap it with the cling wrapor even a plain tea doll and then allowit to proof for second proofing which is30 minutes after 30 minutes take out thecling wrap and start making dimples onthe door look how soft and fluffy thedough already is you can simply make outfrom the Minoso don’t be shy to press dimples justdeep enough so that literally yourfinger should touch the base of the panso present dimples and then add in agood amount of good quality olive oil ontop of itfollowed by a sprinkling of sea saltsome roughly chopped rosemary and someolives on topthis brings us to the last and finalstep which is of course baking so bakeit in a preheated oven of 210 degreeCelsius for around 20 to 30 minutesuntil you get a nice golden-brown cruston top you can then dab in some extraolive oil on top of it for a glossy andshiny textured effect and also to makethe crust a little bit softer so thatthat’s how our focaccia bread lookshollow from the bottom comes fully bakedand golden brown crust on top oncecooled just slice it into squares orrectangles or any desired shape and thenserve it along with soups or you canalso eat it on its own or serve it somewith some dipping sauce I have mentionedan amazing way to serve it in parties onour block spices and flavors comdefinitely check it out if you like seehow pretty it looks from within sothat’s how the texture is hope you guysare enjoying the bread baking series onour Channel and if you are doing thendefinitely hit that like button so thatI know that you are enjoying let me alsoknow if there is any particular recipethat you would like to see you on thechannel so that I can make a video foryou guys soon I hope you enjoyed thisone I’ll see you soon in my next untilthen this is my signing off take carebye bye