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Same-day Focaccia 💫 This is one of the base doughs from my upcoming cookbook 3 Doughs, 60 Recipes…link to pre-order is in my bio! My cookbook is all about mastering three doughs that are highly versatile so they can be turned into lots of different things. Stay tuned over the next few weeks because I’ll be showing you lots of different ways to use this particular dough! Measurements: 500g (4 cups) white bread flour (12% protein content or higher) 390-420ml (1 3/4 cups) warm water* 15ml (1 Tablespoon) extra virgin olive oil 6g (1.5 teaspoons) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) *start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. Method: ▫️Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes. ▫️Stretch + fold the dough like I do in the video - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes. ▫️Repeat the the stretch + folds once more, cover and proof at room temp for 1-1.5 hours. ▫️Line 9x13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/crispier. Coat the paper with 3 tablespoons extra virgin olive oil. ▫️transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours. ▫️preheat oven to 220C/430F, place oven rack in lowest position. ▫️ spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings. Add flaky sea salt. ▫️bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. ▫️Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy! This makes the perfect focaccia for sandwiches. It’s great to serve alongside soups/salads and it’s the BEST bread for dunking into your fave dips or extra virgin olive oil and a good balsamic! #focaccia #focacciarecipe #breadmaking #easybreadrecipe #focacciatok #breadtok
@_lacebakes_

Same-day Focaccia 💫 This is one of the base doughs from my upcoming cookbook 3 Doughs, 60 Recipes…link to pre-order is in my bio! My cookbook is all about mastering three doughs that are highly versatile so they can be turned into lots of different things. Stay tuned over the next few weeks because I’ll be showing you lots of different ways to use this particular dough! Measurements: 500g (4 cups) white bread flour (12% protein content or higher) 390-420ml (1 3/4 cups) warm water* 15ml (1 Tablespoon) extra virgin olive oil 6g (1.5 teaspoons) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) *start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. Method: ▫️Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes. ▫️Stretch + fold the dough like I do in the video - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes. ▫️Repeat the the stretch + folds once more, cover and proof at room temp for 1-1.5 hours. ▫️Line 9x13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/crispier. Coat the paper with 3 tablespoons extra virgin olive oil. ▫️transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours. ▫️preheat oven to 220C/430F, place oven rack in lowest position. ▫️ spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings. Add flaky sea salt. ▫️bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. ▫️Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy! This makes the perfect focaccia for sandwiches. It’s great to serve alongside soups/salads and it’s the BEST bread for dunking into your fave dips or extra virgin olive oil and a good balsamic! #focaccia #focacciarecipe #breadmaking #easybreadrecipe #focacciatok #breadtok

1,061,242 MP4 & MP3
back in my baking era🍞🍅🍃 if I can make this so can you. it's saurrrrr easy and delicious #focacciarecipe #samedaybread #breadrecipe
@www.olivia.ca

back in my baking era🍞🍅🍃 if I can make this so can you. it's saurrrrr easy and delicious #focacciarecipe #samedaybread #breadrecipe

308 MP4 & MP3
dangerously easy focaccia recipe 🍞 I used @Lacey same day focaccia recipe (comes out perfect everytime🙌) which you can find on her page but also below for ease⬇️ 500g bread flour 420ml warm water 15ml extra virgin olive oil (I used olive oil) 6g instant yeast 5g sugar 10g fine sea salt Extra virgin olive oil to line pan and drizzle Garlic butter: 120g unsalted melted butter 6 garlic cloves, finely grated Handful parsley, finely chopped 1 tbsp olive oil 1 tsp flaky salt Black pepper - Whisk together warm water, yeast, sugar and olive oil. Stir in bread flour and salt. Cover and rest for 15 minutes. - Stretch and fold the dough 8 times around the bowl. Cover and rest for 15 minutes again. Repeat the stretch and fold, cover and proof at 1.5 hours. - Line your baking tray with parchment paper and drizzle with olive oil. Transfer the dough to the tray and pour a bit of your garlic butter, stretch and fold. Cover and proof for another 1.5 hours. - Preheat oven to 220C and place oven rack in lowest position. Spread the dough to the edges, drizzle with olive oil and dimple. Spread your remaining garlic butter and bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. - Transfer to a cooling rack, wait at least 15 minutes and then let your phone eat first👀 #foccacia #focacciarecipe #breadrecipe #breadtok #baking
@eatswithsubomi

dangerously easy focaccia recipe 🍞 I used @Lacey same day focaccia recipe (comes out perfect everytime🙌) which you can find on her page but also below for ease⬇️ 500g bread flour 420ml warm water 15ml extra virgin olive oil (I used olive oil) 6g instant yeast 5g sugar 10g fine sea salt Extra virgin olive oil to line pan and drizzle Garlic butter: 120g unsalted melted butter 6 garlic cloves, finely grated Handful parsley, finely chopped 1 tbsp olive oil 1 tsp flaky salt Black pepper - Whisk together warm water, yeast, sugar and olive oil. Stir in bread flour and salt. Cover and rest for 15 minutes. - Stretch and fold the dough 8 times around the bowl. Cover and rest for 15 minutes again. Repeat the stretch and fold, cover and proof at 1.5 hours. - Line your baking tray with parchment paper and drizzle with olive oil. Transfer the dough to the tray and pour a bit of your garlic butter, stretch and fold. Cover and proof for another 1.5 hours. - Preheat oven to 220C and place oven rack in lowest position. Spread the dough to the edges, drizzle with olive oil and dimple. Spread your remaining garlic butter and bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. - Transfer to a cooling rack, wait at least 15 minutes and then let your phone eat first👀 #foccacia #focacciarecipe #breadrecipe #breadtok #baking

2,832 MP4 & MP3
Same-Day No-Knead Focaccia🍞✨ Ingredients * 500 g (4 cups) bread flour * 390–420 ml (1¾ cups) warm water * 1 tbsp extra virgin olive oil * 2 tsp instant yeast * 1 tsp honey (or sugar) * 2 tsp fine sea salt For the pan * 3 tbsp extra virgin olive oil * Fresh rosemary (optional) * Flaky sea salt * Additional toppings of your choice Instructions 1. In a large bowl, whisk together the warm water, olive oil, honey, and yeast. 2. Add the flour and salt, then mix until a shaggy dough forms. Cover and let rest for 15 minutes. 3. Perform a full round of stretch-and-folds (about 8 folds around the bowl). Cover and rest for 15 minutes. 4. Repeat the stretch-and-folds once more. Cover and let the dough rise for 1–1½ hours, or until puffy. 5. Line a 9×13-inch baking dish with parchment paper and coat it with 3 tablespoons of olive oil. 6. Transfer the dough to the pan and gently fold it over itself as needed to fit. Cover and let it proof for another 1–1½ hours. 7. Preheat the oven to 430°F (220°C) with the rack in the lowest position. 8. Gently stretch the dough to the edges of the pan. Drizzle generously with olive oil( I used garlic oil) dimple the dough with your fingertips, then add rosemary, flaky sea salt, and any other toppings. 9. Bake for 18–24 minutes, or until deeply golden and crisp. 10. Let the focaccia cool for 15 minutes before slicing and serving. @STAUB USA @Algae Cooking Club #focacciarecipe #breadrecipe #homemadebread #EasyRecipes #breadtok
@platesbybeatrice

Same-Day No-Knead Focaccia🍞✨ Ingredients * 500 g (4 cups) bread flour * 390–420 ml (1¾ cups) warm water * 1 tbsp extra virgin olive oil * 2 tsp instant yeast * 1 tsp honey (or sugar) * 2 tsp fine sea salt For the pan * 3 tbsp extra virgin olive oil * Fresh rosemary (optional) * Flaky sea salt * Additional toppings of your choice Instructions 1. In a large bowl, whisk together the warm water, olive oil, honey, and yeast. 2. Add the flour and salt, then mix until a shaggy dough forms. Cover and let rest for 15 minutes. 3. Perform a full round of stretch-and-folds (about 8 folds around the bowl). Cover and rest for 15 minutes. 4. Repeat the stretch-and-folds once more. Cover and let the dough rise for 1–1½ hours, or until puffy. 5. Line a 9×13-inch baking dish with parchment paper and coat it with 3 tablespoons of olive oil. 6. Transfer the dough to the pan and gently fold it over itself as needed to fit. Cover and let it proof for another 1–1½ hours. 7. Preheat the oven to 430°F (220°C) with the rack in the lowest position. 8. Gently stretch the dough to the edges of the pan. Drizzle generously with olive oil( I used garlic oil) dimple the dough with your fingertips, then add rosemary, flaky sea salt, and any other toppings. 9. Bake for 18–24 minutes, or until deeply golden and crisp. 10. Let the focaccia cool for 15 minutes before slicing and serving. @STAUB USA @Algae Cooking Club #focacciarecipe #breadrecipe #homemadebread #EasyRecipes #breadtok

4,302 MP4 & MP3
I’m about to ruin bread for you… because once you make this focaccia, nothing else comes close. Tag someone you’d make this for😮‍💨Full recipe below 👇 Same-Day Focaccia Recipe: * 500g strong bread flour * 420ml warm water * 7g instant yeast * 10g salt * Olive oil to drizzle (a silly amount) * toppings of choice and maldon salt to sprinkle 1. Mix flour, water, yeast, and salt (don’t let yeast touch salt at first). 2. Rest 20 mins. Stretch + fold every 20 mins (x3) until dough is smooth + stretchy. 3. Drizzle with oil, cover, and let it double in size(~1 hr). 4. Oil a tray, tip dough in, prove 1 more hr. 5. Dimple with your fingers, drizzle more oil, sprinkle Maldon salt + toppings. 6. Bake 220°C (or as hot as your oven goes) ~20–22 mins until golden. 7. Enjoy! Used: @Maldon Salt @Matthews Cotswold Flour @Borough Kitchen Save this recipe for your next dinner party. 💬What’s your go-to focaccia topping? #focaccia #focacciarecipe #breadtok #Recipe #breadmaking
@bakedbyguy

I’m about to ruin bread for you… because once you make this focaccia, nothing else comes close. Tag someone you’d make this for😮‍💨Full recipe below 👇 Same-Day Focaccia Recipe: * 500g strong bread flour * 420ml warm water * 7g instant yeast * 10g salt * Olive oil to drizzle (a silly amount) * toppings of choice and maldon salt to sprinkle 1. Mix flour, water, yeast, and salt (don’t let yeast touch salt at first). 2. Rest 20 mins. Stretch + fold every 20 mins (x3) until dough is smooth + stretchy. 3. Drizzle with oil, cover, and let it double in size(~1 hr). 4. Oil a tray, tip dough in, prove 1 more hr. 5. Dimple with your fingers, drizzle more oil, sprinkle Maldon salt + toppings. 6. Bake 220°C (or as hot as your oven goes) ~20–22 mins until golden. 7. Enjoy! Used: @Maldon Salt @Matthews Cotswold Flour @Borough Kitchen Save this recipe for your next dinner party. 💬What’s your go-to focaccia topping? #focaccia #focacciarecipe #breadtok #Recipe #breadmaking

150,568 MP4 & MP3
Focaccia is the perfect bread to start with if you’re a bread beginner. It’s surprisingly easy to make! Full written recipe with precise instructions linked in bio, but here are the basics 👇🏻 Measurements: 500g white bread flour (12% protein content or higher) 420ml warm water 6g (1.5 teaspoons) instant yeast 15ml (1 Tablespoon) extra virgin olive oil 5g (1 teaspoon) honey, or sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) What kind of tray? Metal baking tray is best (conducts heat better than ceramic/glass). 9x13inch or 23x33cm is what I use. It’s fine if you use a larger tray, it will just bake up thinner. How long to bake? Bake on lowest rack in oven - 220C/430F for 18-23 mins. It may take longer in your oven, so leave it in until it’s a deep golden brown, don’t worry if it takes longer than 23 mins! Why is my dough wetter than yours? Your dough may be wetter/stickier than mine, that’s because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don’t worry if it’s wetter, it will be trickier to handle but should bake up just fine… Can I use normal flour? If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it (use my dough in video as a guide). Bread flour is always best as it holds in the bubbles most efficiently! Info on freezing and reheating focaccia can be found in full written recipe. #focacciatutorial #focaccia #focacciabread #breadlovers #bread #breadrecipe #breadtutorial #asmr #asmrfood #baking #fyp #foryou
@_lacebakes_

Focaccia is the perfect bread to start with if you’re a bread beginner. It’s surprisingly easy to make! Full written recipe with precise instructions linked in bio, but here are the basics 👇🏻 Measurements: 500g white bread flour (12% protein content or higher) 420ml warm water 6g (1.5 teaspoons) instant yeast 15ml (1 Tablespoon) extra virgin olive oil 5g (1 teaspoon) honey, or sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) What kind of tray? Metal baking tray is best (conducts heat better than ceramic/glass). 9x13inch or 23x33cm is what I use. It’s fine if you use a larger tray, it will just bake up thinner. How long to bake? Bake on lowest rack in oven - 220C/430F for 18-23 mins. It may take longer in your oven, so leave it in until it’s a deep golden brown, don’t worry if it takes longer than 23 mins! Why is my dough wetter than yours? Your dough may be wetter/stickier than mine, that’s because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don’t worry if it’s wetter, it will be trickier to handle but should bake up just fine… Can I use normal flour? If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it (use my dough in video as a guide). Bread flour is always best as it holds in the bubbles most efficiently! Info on freezing and reheating focaccia can be found in full written recipe. #focacciatutorial #focaccia #focacciabread #breadlovers #bread #breadrecipe #breadtutorial #asmr #asmrfood #baking #fyp #foryou

173,397 MP4 & MP3
Recipe below for the slime kids: 👇 Same-Day Focaccia Recipe • 500g strong bread flour • 420ml warm water • 7g instant yeast • 10g salt • Olive oil (a generous amount) • Toppings of choice + Maldon salt 1. Mix flour, water, yeast, and salt (keep yeast and salt separate at first). 2. Rest 20 mins. Stretch + fold every 20 mins (x3) until smooth and stretchy. 3. Drizzle with oil, cover, and let double in size (~1 hr). 4. Oil a tray, tip dough in, and prove 1 more hour. 5. Dimple with your fingers, drizzle more olive oil, add toppings + Maldon salt. 6. Bake at 220°C (or as hot as your oven goes) for ~20–25 mins until golden. Save this so you don’t lose it. #focacciarecipe #focaccia #EasyRecipe #breadrecipe #viral
@bakedbyguy

Recipe below for the slime kids: 👇 Same-Day Focaccia Recipe • 500g strong bread flour • 420ml warm water • 7g instant yeast • 10g salt • Olive oil (a generous amount) • Toppings of choice + Maldon salt 1. Mix flour, water, yeast, and salt (keep yeast and salt separate at first). 2. Rest 20 mins. Stretch + fold every 20 mins (x3) until smooth and stretchy. 3. Drizzle with oil, cover, and let double in size (~1 hr). 4. Oil a tray, tip dough in, and prove 1 more hour. 5. Dimple with your fingers, drizzle more olive oil, add toppings + Maldon salt. 6. Bake at 220°C (or as hot as your oven goes) for ~20–25 mins until golden. Save this so you don’t lose it. #focacciarecipe #focaccia #EasyRecipe #breadrecipe #viral

35,614 MP4 & MP3
This Crusty No Knead Same Day focaccia recipe is perfect for cozy season. Topped with cherry tomatoes and seasoned with mixed herbs, it would be perfect for any dinner table. Super easy, full of flavor from olive oil, juicy cherry tomatoes, and fresh herbs. Warm, cozy, and absolutely irresistible, what more could you ask for? Ingredients • 3 cups + 2 tbsp (390 g) bread flour or all-purpose flour • 1 ¼ tsp salt • 1 ¼ tsp sugar • 1 ½ tsp instant yeast • 1 ¾ tbsp olive oil • 360 ml (1 ½ cups) lukewarm water • Olive oil (for greasing and topping) • Cherry tomatoes (halved) • Mixed herbs, oregano, parsley, Italian herbs • Sea salt / flaky salt to sprinkle ⸻ Method 1. Mix the dough • In a large bowl, combine lukewarm water, olive oil, yeast, and sugar. Stir well. • Add in the flour and salt. Mix until you get a sticky dough (no kneading needed). • Cover the bowl and let the dough rest for 20 minutes. 2. Stretch & fold • After 20 minutes, wet your hands lightly and do one set of stretch and folds (pull one side of the dough up and fold it over, repeat on all 4 sides). • Repeat this process every 20 minutes for a total of 3 times. 3. Bulk ferment • After the last stretch and fold, cover the dough and let it rise at room temperature for 1.5–2 hours, until doubled in size and bubbly. 4. Second rise in the tray • Generously oil a 9x13 inch baking tray with olive oil. • Transfer the dough into the tray and give it a coil fold directly inside the tray (instead of stretching it out flat). • Cover and let it rise again for 45 minutes–1 hour. 5. Prepare to bake • Preheat the oven to 220°C (430°F). Place the rack on the lowest level of the oven. • Drizzle olive oil over the top of the dough. With oiled fingers, dimple the surface. • Press halved cherry tomatoes into the dough and sprinkle with mixed herbs (oregano, parsley, Italian herbs) and flaky salt. 6. Bake • Bake on the lowest rack until golden brown, about 25–30 minutes (time may vary depending on your oven). • Remove from the oven and brush lightly with more olive oil if desired. 7. Cool & enjoy • Let the focaccia cool slightly before slicing. Serve warm and enjoy!
@zainebsoven

This Crusty No Knead Same Day focaccia recipe is perfect for cozy season. Topped with cherry tomatoes and seasoned with mixed herbs, it would be perfect for any dinner table. Super easy, full of flavor from olive oil, juicy cherry tomatoes, and fresh herbs. Warm, cozy, and absolutely irresistible, what more could you ask for? Ingredients • 3 cups + 2 tbsp (390 g) bread flour or all-purpose flour • 1 ¼ tsp salt • 1 ¼ tsp sugar • 1 ½ tsp instant yeast • 1 ¾ tbsp olive oil • 360 ml (1 ½ cups) lukewarm water • Olive oil (for greasing and topping) • Cherry tomatoes (halved) • Mixed herbs, oregano, parsley, Italian herbs • Sea salt / flaky salt to sprinkle ⸻ Method 1. Mix the dough • In a large bowl, combine lukewarm water, olive oil, yeast, and sugar. Stir well. • Add in the flour and salt. Mix until you get a sticky dough (no kneading needed). • Cover the bowl and let the dough rest for 20 minutes. 2. Stretch & fold • After 20 minutes, wet your hands lightly and do one set of stretch and folds (pull one side of the dough up and fold it over, repeat on all 4 sides). • Repeat this process every 20 minutes for a total of 3 times. 3. Bulk ferment • After the last stretch and fold, cover the dough and let it rise at room temperature for 1.5–2 hours, until doubled in size and bubbly. 4. Second rise in the tray • Generously oil a 9x13 inch baking tray with olive oil. • Transfer the dough into the tray and give it a coil fold directly inside the tray (instead of stretching it out flat). • Cover and let it rise again for 45 minutes–1 hour. 5. Prepare to bake • Preheat the oven to 220°C (430°F). Place the rack on the lowest level of the oven. • Drizzle olive oil over the top of the dough. With oiled fingers, dimple the surface. • Press halved cherry tomatoes into the dough and sprinkle with mixed herbs (oregano, parsley, Italian herbs) and flaky salt. 6. Bake • Bake on the lowest rack until golden brown, about 25–30 minutes (time may vary depending on your oven). • Remove from the oven and brush lightly with more olive oil if desired. 7. Cool & enjoy • Let the focaccia cool slightly before slicing. Serve warm and enjoy!

46,064 MP4 & MP3
One of the Easiest, Airy Focaccia Recipes Ever… Same-Day and Seriously Good #fyp #bread
@user459551124173415

One of the Easiest, Airy Focaccia Recipes Ever… Same-Day and Seriously Good #fyp #bread

40,126 MP4 & MP3
Same-day focaccia… because sometimes you want bread today, not tomorrow. No overnight dough. No wrestling the pan. Just a straight dough, a few folds, and a proof that actually behaves. Fluffy inside, crispy edges, oily dimples doing what they’re supposed to do. Eat it warm with olive oil, vinegar, and feta. Turn it into sandwiches with fresh mozz, cured meats, and pesto. Make a big one, freeze it, feel very smart later. Recipe ↓ Dough (Metric) 1200 g all-purpose flour 960 g warm water 18 g instant yeast 24 g salt 180 g olive oil Dough (Imperial ) 9½ cups all-purpose flour 4 cups warm water 2 tbsp instant yeast 1 tbsp + 1 tsp salt ¾ cup olive oil Method Mix yeast into warm water. Mix flour and salt, add liquids and oil, stir until shaggy. Rest 30 minutes. Stretch & fold 4 sets, about 30 minutes apart. Move dough to a well-oiled rectangular container and let it rise. Oil a parchment-lined sheet pan and gently stretch dough to the corners. Final proof 30–45 minutes, covered. Dimple with oiled fingers, top with olives, rosemary, oregano, flaky salt. Bake at 450°F / 232°C for 25–30 minutes until golden and crisp. Save this if focaccia has ever fought back on you.
@thefooddee

Same-day focaccia… because sometimes you want bread today, not tomorrow. No overnight dough. No wrestling the pan. Just a straight dough, a few folds, and a proof that actually behaves. Fluffy inside, crispy edges, oily dimples doing what they’re supposed to do. Eat it warm with olive oil, vinegar, and feta. Turn it into sandwiches with fresh mozz, cured meats, and pesto. Make a big one, freeze it, feel very smart later. Recipe ↓ Dough (Metric) 1200 g all-purpose flour 960 g warm water 18 g instant yeast 24 g salt 180 g olive oil Dough (Imperial ) 9½ cups all-purpose flour 4 cups warm water 2 tbsp instant yeast 1 tbsp + 1 tsp salt ¾ cup olive oil Method Mix yeast into warm water. Mix flour and salt, add liquids and oil, stir until shaggy. Rest 30 minutes. Stretch & fold 4 sets, about 30 minutes apart. Move dough to a well-oiled rectangular container and let it rise. Oil a parchment-lined sheet pan and gently stretch dough to the corners. Final proof 30–45 minutes, covered. Dimple with oiled fingers, top with olives, rosemary, oregano, flaky salt. Bake at 450°F / 232°C for 25–30 minutes until golden and crisp. Save this if focaccia has ever fought back on you.

68 MP4 & MP3
Garlic Butter + Cheese Pull-Apart Focaccia Rolls 🧄 Ingredients 1 batch same-day focaccia dough (this can be found on page 22 in my cookbook or pinned at the top of my page here) 115g (1/2 cup) garlic butter, grated and frozen 125g (1.25 cups) low-moisture mozzarella cheese, grated 40g (1/2 cup) finely grated Parmesan 90g (6 tablespoons) salted butter 5-6 cloves garlic, finely minced 1 teaspoon dried garlic granules 1.5 tablespoons parsley, finely chopped Mix up a batch of same-day focaccia dough. Incorporate the the frozen grated garlic butter during the stretch and folds - scatter one half of the grated garlic butter over the dough for the first stretch and fold and fold it in, wait 15 minutes and repeat with the second half of the grated garlic butter (keep it in the freezer between folds). Leave to rest at room temperature for 1-1.5 hours. In a small frying pan, melt together the salted butter, minced garlic, and garlic granules over a medium heat. Simmer for 1-2 minutes and then stir in the chopped parsley. On a clean worktop, brush some of the garlic butter into the size of your baking tray (roughly 9x13 inches or 23x33 cm). Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 rectangle with an even thickness. Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces (as evenly sized as possible) by cutting the dough into 3 rows, and then into 5 rows. Coat each piece with the garlic butter and place into the tray (lined with nonstick parchment) in a 3x5 formation. Be sure to save a small amount of garlic butter to brush over the top once it’s baked. Cover and proof at room temperature for 1-1.5 hours. Scatter half the grated mozzarella and half the grated Parmesan over the dough. Dimple. Bake on lowest rack of oven at 220C/430F for 12 minutes. Remove from oven and sprinkle over the remaining cheese (reserving a couple of tablespoons of the Parmesan for garnish). Return to oven to finish baking for another 8-10 minutes, or until golden. Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese. Pull apart into rolls and enjoy warm! Inspired by @Amy Coyne | Sourdough Recipes viral croissant bread method #focaccia #garlicbread #breadtok #dinnerrollrecipe #focacciatok #pullapartbread #breadmaking
@_lacebakes_

Garlic Butter + Cheese Pull-Apart Focaccia Rolls 🧄 Ingredients 1 batch same-day focaccia dough (this can be found on page 22 in my cookbook or pinned at the top of my page here) 115g (1/2 cup) garlic butter, grated and frozen 125g (1.25 cups) low-moisture mozzarella cheese, grated 40g (1/2 cup) finely grated Parmesan 90g (6 tablespoons) salted butter 5-6 cloves garlic, finely minced 1 teaspoon dried garlic granules 1.5 tablespoons parsley, finely chopped Mix up a batch of same-day focaccia dough. Incorporate the the frozen grated garlic butter during the stretch and folds - scatter one half of the grated garlic butter over the dough for the first stretch and fold and fold it in, wait 15 minutes and repeat with the second half of the grated garlic butter (keep it in the freezer between folds). Leave to rest at room temperature for 1-1.5 hours. In a small frying pan, melt together the salted butter, minced garlic, and garlic granules over a medium heat. Simmer for 1-2 minutes and then stir in the chopped parsley. On a clean worktop, brush some of the garlic butter into the size of your baking tray (roughly 9x13 inches or 23x33 cm). Tip the dough onto the butter and use buttered fingers to gently pull the dough into a 9x13 rectangle with an even thickness. Rub a little butter onto the edge of a dough scraper or sharp knife and cut the dough into 15 pieces (as evenly sized as possible) by cutting the dough into 3 rows, and then into 5 rows. Coat each piece with the garlic butter and place into the tray (lined with nonstick parchment) in a 3x5 formation. Be sure to save a small amount of garlic butter to brush over the top once it’s baked. Cover and proof at room temperature for 1-1.5 hours. Scatter half the grated mozzarella and half the grated Parmesan over the dough. Dimple. Bake on lowest rack of oven at 220C/430F for 12 minutes. Remove from oven and sprinkle over the remaining cheese (reserving a couple of tablespoons of the Parmesan for garnish). Return to oven to finish baking for another 8-10 minutes, or until golden. Brush over the remaining garlic butter and scatter over the reserved Parmesan cheese. Pull apart into rolls and enjoy warm! Inspired by @Amy Coyne | Sourdough Recipes viral croissant bread method #focaccia #garlicbread #breadtok #dinnerrollrecipe #focacciatok #pullapartbread #breadmaking

415,416 MP4 & MP3
This same-day chocolate focaccia has a deep chocolate crumb, melted chocolate chips and chunks running through the middle, and a ganache drizzle to finish. 🍫 No overnight rise and no kneading needed. The cocoa is bloomed in hot water first which gives the crumb a deeper, more intense chocolate flavor, and the same stretch and fold method as a classic focaccia does all the work while the dough rests on the counter. ⚠️ If you don’t have a good quality nonstick pan, line it with parchment paper first or it will stick. INGREDIENTS • 1½ cups warm water (105 to 110°F / 40 to 43°C) • ½ cup hot water (for blooming cocoa) • 2 tsp instant dry yeast • 3 tbsp sugar • ⅓ cup cocoa powder • 3 cups bread flour • 1 tsp salt • 3 tbsp olive oil • Extra olive oil for greasing • ½ cup chocolate chips • ½ cup chopped chocolate • ½ cup chocolate chips for topping • ½ cup heavy cream • ½ cup dark chocolate for ganache Full recipe at the link in bio #focaccia #chocolatebread #dessert #Recipe #chocolatedessert
@cupcakesavvy

This same-day chocolate focaccia has a deep chocolate crumb, melted chocolate chips and chunks running through the middle, and a ganache drizzle to finish. 🍫 No overnight rise and no kneading needed. The cocoa is bloomed in hot water first which gives the crumb a deeper, more intense chocolate flavor, and the same stretch and fold method as a classic focaccia does all the work while the dough rests on the counter. ⚠️ If you don’t have a good quality nonstick pan, line it with parchment paper first or it will stick. INGREDIENTS • 1½ cups warm water (105 to 110°F / 40 to 43°C) • ½ cup hot water (for blooming cocoa) • 2 tsp instant dry yeast • 3 tbsp sugar • ⅓ cup cocoa powder • 3 cups bread flour • 1 tsp salt • 3 tbsp olive oil • Extra olive oil for greasing • ½ cup chocolate chips • ½ cup chopped chocolate • ½ cup chocolate chips for topping • ½ cup heavy cream • ½ cup dark chocolate for ganache Full recipe at the link in bio #focaccia #chocolatebread #dessert #Recipe #chocolatedessert

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