Easy can do focaccia bread

There is something magical about the aroma of fresh bread baking in the oven, and this easy can- do focaccia recipe brings that magic right to your kitchen . This Italian classic, known for it’s golden crust. airy crumb and distinctive olive oil flavor, is surprisingly easy to make at home. No need to be a expert baker – this can-do focaccia recipe is beginner friendly and versatile enough for endless customizations.

Whether topped with herbs, olives, tomatoes or left plain with a drizzle of olive oil, this focaccia is perfect for sandwiches, dipping or just enjoying as is.

What’s good about this easy can do focaccia recipe

Simple Ingredients: Focaccia often haves the reputation of being tricky, but this recipe makes it easy and approachable for new to bread-making. With just a few pantry staples and minimal kneading, anyone “can-do ” and enjoy homemade focaccia.

Versatile topping options: Get creative with your toppings, herbs, olives, cherry tomatoes, or sea salt lets you customize your focaccia to fit your lifestyle and taste.

Prefect texture every time: With this easy process, it makes it achievable to get the classic focaccia texture- crispy edges with a fluffy, airy inside. It’s a satisfying, foolproof recipes that delivers on taste and texture with minimal effort>

Ingredients

• 4 cups flour
• 1 Tbsp. active dry yeast
• 1 Tbsp. salt
• 2 cups warm water
• 1/2 cup olive oil
• 1 Tbsp. honey

Instructions

1. In a bowl  dissolve the yeast in the warm water. Allow the mixture to rest for 5 minutes or until it starts to foam.
2. Add the oil and honey then mix the salt with the flour and add the flour to the wet ingredients.
3. Mix the dough with your hands until well combined.  form a ball drizzle with olive oil cover with plastic wrap or a clean kitchen towel and refrigerate overnight or up to  two days.
4. When your ready to bake grease a
5. 9″ x 13″ pan. Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides folding the dough over it’s self. Turn the bowl a quarter turn and fold the dough over itself again. Repeat the turn and fold 3 more times.
6. pour 2 Tbsp. of olive oil in the center of the prepared pan . Place the deflated dough in the center coat well with the oil.
7. Cover and let raise in a draft- free place until the dough doubles in size. about 1 1/2 – 2 hours.
8. Preheat the oven to 400- degrees top the focaccia with your favorite toppings.
9.  Top with olive oil use your fingers to dimple the dough. Sprinkle with sea salt before baking.
10. Bake the focaccia bread in a 400-degree preheated oven for 25-30 minutes or until the top is golden brown and the bottom crispy. ENJOY!!!!

Napolitano overnight pizza dough

Neapolitan pizza dough is a style of pizza that originated in Naples, Italy. It has a crisp. cracker crust  with a soft interior and can be topped with tomatoes, pesto, cheese  and other ingredients.

Napolitano  overnight pizza  dough requires just a few ingredients to achieve it’s classic light and airy thin texture.

The dough undergoes a long fermentation period, typically 24 hours, to develop its distinctive flavor and chewiness.

Baking at a high temperature preferably on a pizza stone ensures the signature charred and bubbly crust of authentic  Neapolitan pizza.

Tips for success when making Neapolitan overnight pizza dough

First use the right flour a bread flour with a high gluten contain works best,

Second allow the dough to ferment slowly in the refrigerator for 24-72 hours. This helps develop the flavors and gives the dough a prefect texture that is easy to stretch and has a good balance between crispness and chew.

To get the signature charred bubbly crust of Neapolitan pizza cook the pizza on high heat . Traditionally Neapolitan pizza is cooked in a brick oven. If you ,like most of us don’t have access to a wood burning pizza oven , a pizza stone is a great alternative. Here is the link pizza stone.

Ingredients

• 6 cups of all purpose bread  flour plus 1/2 cup
• 2 Tbsp. salt
• 1 Tbsp. sugar
• 4 Tsp. dry yeast
• 3 cups cool water
• 2 Tbsp. olive oil

Instructions

1.  Pour the flour on a broad   make a well in the center.
2. In a  bowl add the 3 cups of cool water the sugar and salt  and wisk to dissolve add the oil and mix 1/2 cup of flour and mix until well combined. Do not add the yeast until this step is completed. Then add the 4 teaspoon of yeast
3. Pour the wet mixture into the center of the flour use a  dough scraper  to mix everything together. Knead the dough for 10 to 15 minutes until smooth.
4. roll the dough into a bowl rub with olive oil cover and let rest for 1 hour.
5. Cut the rested dough into 6 equal pieces roll into balls. Place on a cookie sheet. Rub with olive oil cover and refrigerate for at least 24 hours or up to 3 days
6. Stretch on a lightly floured broad into rounds. Let rest for 15 minutes, top with your favorite toppings, bake in a 450-degree oven for 12 to 15 minutes. ENJOY!!!!

Basic Sourdough Starter Focaccia

My girlfriend gave me some sour dough starter, that someone gave to her, and so on.

There are stories some sourdough starters have bits that are hundreds of years old.

A women somewhere in the United States claims her is 122 years old. I like to think my was part of ancient ancestry.

The process is simple, whatever you use from the starter is replaced called “feeding the starter”

with equal parts of flour and water, I use 1 cup of flour to 1/2 cup of water.

The starter is ready when it appears frothy with air bubbles and has a sour smell.

This process takes a few hours, longer if you keep your starter in the refrigerator, I keep my on the counter,

it will also let you know when it’s hunger, it falls flat, you can revive it by feeding it.

Not all of us are so lucky to have sour dough starter passed down to us from our bread baking friends.

Thankfully, making mother sourdough starter is as simple as stirring together equal parts of flour and water and letting it sit. no expensive heirloom starters, or mysterious rituals required. A good mixing bowl and the right size pan is all you need to make bakery quality focaccia.

To make the mother starter use the same process as” feeding the starter, and let it sit out  on your counter for 7 days. I keep my sour dough starter on my counter in glass mason jars, that I give to family and friends.

 Things You Can Make with this Basic Sourdough Starter Focaccia

This Basic Sourdough Starter Focaccia is only one recipe, this basic sourdough starter is the beginning of many delicious and easy bread recipes.

I have used the same recipe adjusting the water and flour ratio to make focaccia, pizzas, and flat breads.

I was looking for a artisan Focaccia recipe that tasted and looked like the focaccia I bought at the local bakery, well I think I found it.

This focaccia recipe is quick, easy and hopefully becauce it is so easy, the start to your focaccia  making journey, it was mine.

Please leave me a comment if you make this Basic Sourdough starter focaccia.  Please tune in soon for more sweet and savory recipes using basic sourdough starter.

If you visit please stay. Enjoy!!!

Ingredients

• 1 1/4 cup sourdough starter
• 11/2 cups cool water
• 4 cups flour
• 1 tablespoon salt
• 4 Tbs. olive oil
• 2 Tbs. rosemary
• 12 cloves garlic
• 2 Yukon gold potatoes thinly sliced
• Salt and pepper to taste
• Instructions
• Preheat oven to 425
• Whisk water and sour dough starter mixing well
• Combine flour and salt slowly add to starter mixture mix until well blended
• Gather dough into a ball knead lightly  on floured board
• Gather into a ball place in a bowl covered with a damp towel.
• Let raise 8 to 10 hours or over night at room temperature
• The second raise
• Put 2 Tbs. of olive oil on a cookie sheet
• After the dough is almost doubled knead lightly  form a rough oblong shape
• Let raise for 2 hours covered in a warm place
• Put the dough on the cookie sheet turn to coat both sides with the olive oil
• Reshape into rough oblong poke your fingers randomly throughout the focaccia
• Add the garlic cloves, potatoes and rosemary press into the dough
• Sprinkle with salt and pepper
• Bake  for 30 minute

Leek And Prosciutto Tart

This Leek and Prosciutto tart is a delicious way to showcase the underrated leek.

It’s a recipe that takes no time at all, the only tedious part is waiting for this delicious tart to come out of the oven.

The mild flavor of the leeks combined with salty crisp prosciutto and topped with creamy brie cheese will have family and friends wanting seconds or third, this is one tart you can’t get enough of!!!

Serve this leek tart with a salad, for a complete lunch or light dinner your family will love.

Let’s Talk About the Ingredients In This Leek And Prosciutto Tart

The first thing to talk about  is the puff pastry I used in this leek and prosciutto tart.

To make this leek and prosciutto tart easy, I use store bought puff pastry, don’t judge Jammie Oliver does too and that’s good enough for me.

The other thing is the leeks.

The best way to clean the leeks is to first cutaway the tough outer stems, then slice them down the middle put them in a bowl of cold water. Lift the leeks out with a slotted spoon the dirt stinks to the bottom repeat 2 more times.

Third, I used by Cuisinart Toaster/air fryer oven to bake the tart, using my small counter top oven saves me time and money .

And last but not lest if you make this recipe please leave me comment and don’t forget to tag me on Instagram. I love hearing from you it’s my favorite part!!!!!

Ingredients

• 1 sheet store bought puff pastry
• 2 stalks trimmed and cleaned leeks
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 4 oz. or 1 cup brie cheese
• 3 slices prosciutto cut in small dice
• 1 Tbs. each butter and olive oil
• 1/2 cup grated parmesan cheese
• 2 tbs. chopped Italian parsley
• Salt And pepper to taste

Instructions

1. preheat oven to 375
2. On a lightly floured surface roll the puff pastry to 12 x 10 rectangle
3. Prick the pastry with a fork all over
4. Precook the tart crust for 10 minutes or until lightly brown set aside
5. Meanwhile in a medium skillet bring the butter and olive oil to medium heat
6. Add the leeks, onions and garlic saute until tender and just beginning to brown salt and pepper now
7. Top the precooked tart crust with the leek mixture Add the brie cheese and the diced prosciutto
8. Return tart back to oven bake 10 to15 minutes longer or until the cheese is melted, the prosciutto crisp, and the tart crust is a deep golden brown
9. Cut into desired shape sprinkle with grated parmesan and Italian parsley….. ENJOY