Recette Focaccia à la maison. Une recette de focaccia super facile !

Hi everyone! Today in Boulangerie pas à pas we're going to make a beautiful focaccia with my new recipe, the one I'm making in business, the recipe that rocks! With a mystery ingredient, you're going to discover it. It's a pure curry recipe. You can adjust it to your liking, if you like cheese, tomatoes, you can use whatever you want. There are several choices, long or short. Enjoy the video, you're going to rock this summer for the aperitifs! Enjoy the video! Let's go in the kitchen. We're going to make our focaccia recipe in a small frame, with rosemary, tomatoes, pesto, you're going to know everything. Let's start with the recipe, the kneading. All my ingredients are here, they're all separated so I can show them to you. T65 flour, it works with regular flour, no problem. 437 grams. My potato flakes are here. Potato flakes, don't confuse them with potato starch, that's what they are. In the past, focaccia were made with potato puree, we used it to make it softer. This is 62 grams, it's the equivalent of a small bag of puree. You're going to love it. My salt is here, 10 grams. My fresh yeast is here, 4 grams. If you only have dry yeast, add 2 grams. My water is here, 315 grams, and I made a Tb64. If you don't know what Tb64 is, I'm going to show you how to make it in this video. My water is at 22 degrees Celsius. My olive oil is here, 30 grams. This olive oil with a bit of basil is good for your health. I'm going to add 50 grams of liquid starter. My liquid starter is here. You don't necessarily need to cool it down, it's going to be fine when it comes out of the fridge. It's going to add a bit of flavor and preservation. If you don't have liquid starter, just add a bit more water, and it's going to be fine. As usual, for kneading, add the liquids first. The water, the oil, etc. Then add the rest of the ingredients. Let's knead. When all the ingredients are in the bowl, knead for 4 minutes first. It's going to be fine. Then knead for 6 minutes. If the dough is too firm, you can add a bit of water. It's called basting. For focaccia, you need a soft dough. But for potato flakes, you never know. Add a bit of water and the dough is going to be soft. Knead for 6 minutes. If the dough is still firm, add a bit of water. My timer just rang. I'm going to check that the dough is well-kneaded. Remove the hook. I have a small glass container with a lid, so I don't have to use plastic wrap. Always be careful. I'm going to add olive oil on top of the dough. This is a good way to save time and not get your hands dirty. Pour the dough directly into the container. I'm going to show you what it looks like. The dough is going to stretch well. The gluten network is perfect. You can also use T65 flour. I'm going to make a fold so I'm putting all the dough inside the container. You can use your hands if you want. I'm going to work it like a pizzaiolo. Put the dough inside the container and cover it. Let the dough rise for 1 hour. This is the first fermentation phase. The dough needs to be well-covered and at room temperature. Then fold the dough and let it rest in the fridge. After 1 hour, fold the dough and let it rest in the fridge. There are two ways to do this. You can fold the dough and let it rise overnight at 4°C. That's what we're going to do. Or you can put the dough directly into the container. You can follow the steps I'm going to make a fold and let the dough rise overnight in the fridge. Grease your hands and fold the dough in the same direction. The purpose of this step is to give strength to the dough before a long night of kneading. Once everything is done flip the dough over and put it back in place. You can see the fingerprints showing that the dough has risen well. Now it's going to rise for 10 hours and it's going to be well-covered. See you tomorrow! Let's go! We're going to divide our focaccia dough and I'm going to show you the molds I use. It's super easy to find and you won't have any problems with shaping it. I'm going to share my problem with you. I have a micro problem but it's not a big deal. The flour I use is quite big and the molds I use are square with a diameter of 27.5 cm in teflon and a height of 5 cm. The problem is that if you use all of the dough the focaccia will be very thick and overflowing. So I'm going to divide my focaccia dough in two. I made two rectangular strips and I'm going to grease the molds. I'm going to show you how to do it. You can grease the molds or you can use some oil. I have a grease pump and you can buy it in stores. I'm going to place the dough in the molds and then it's going to rise. The mold is greased and to be as precise as possible I'm going to tell you how much dough I have. 27.5 cm by 5 cm. I think it's going to be large enough and it's going to rise and it's going to be perfect. Simple as that. The dough is ready and you don't need to touch it anymore. The dough is ready to rise. There are two solutions. In the summer I'm going to leave it at room temperature for 1.5 hours at 25-26°C or if you need to put it in an oven with a bowl of hot water underneath just to reach 27-28°C and leave it for 1.5 hours. Make sure to preheat your oven to 250°C so you need to take the dough out and it's going to be tricky. I'm going to leave it at room temperature and in 45 minutes I'm going to preheat my oven to 250°C with the same temperature at room temperature and ventilated. It's going to be ready in 45 minutes and in the meantime it's going to rise. My oven is preheating to 250°C it's the end of the rise so I'm going to make my garnish I've prepared everything I need and it's really up to you. If you want to add cheese, it's up to you. I'm going to show you a simple version with pesto and rosemary. It's up to you. Let's go! While the focaccia is rising I'm going to prepare the tomatoes. The goal of this recipe is to first oil your focaccia a little bit. Oil your hands a little bit and we're going to plant our fingers. You're going to plant your fingers and it's going to create little bubbles. You're going to plant your tomatoes and if you don't like tomatoes don't plant them. We're not going to add too much. Now we're going to add our pesto. My hands are well-oiled. I'm going to do it like Franco. I think I'm going to do it with my hands it's going to be even better to avoid pressing too much on my dough. That's what we like, that's what cooking is all about. It's going to be great for an aperitif with this pesto. If it's homemade pesto I'm not even going to tell you. Now we're going to add a little bit of rosemary. Then you can add whatever you like. You can add a little bit of salt but I don't want the pesto to be too salty. Now we're going to bake it for about 8 minutes at 250°C. It's going to be beautiful. As usual, I'm going to place my focaccia on my hot stone. I'm going to add a little bit of water and I'm going to close the oven and I'm going to bake it for 8 minutes. After 8 minutes at 250°C that's just what you need. You don't need more time. If you want your focaccia to be more cooked you can leave it a little longer but when the crust is formed it's still very soft inside. Now I'm going to place the second focaccia on a rack. Since I don't have a lot of space in my oven I could have placed my tray a little bit lower but I'm going to bake my second focaccia and I'm going to show you the result. Look how beautiful it is! It's very soft inside. If you want you can cut it into pieces and make sandwiches. I'm going to cut a piece and we're going to taste it together. Let's taste it! Use a sharp knife and cut the focaccia. I don't even know where to start because it looks so good! I'm going to cut it like this. It's beautiful! I'm going to cut another piece. It's very soft inside. I'm sorry for those of you who don't have focaccia like this. I'm going to add a pinch of salt to make it easier to eat. It's very soft inside and if you want to make toast you can cut the focaccia in half and add Italian ham or Italian cheese or something like that. Look how beautiful it is! He's starting to speak Italian and he's going crazy! Now you just have to enjoy it and make it at home. If you want you can adjust the diagram and make it in one or two days. It's very easy to make and you don't have to worry about the mold. Thank you for watching and don't forget to share with your friends on Instagram. I follow all of your posts, it's amazing! See you soon on Boulangerie pas à pas!