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There are many different styles of Focaccia in Italy. In this video, I’ll show you how to make one of my favorites: the Roman “double disc” focaccia sandwich. Usually, you find this kind of Focaccia in Roman Pizzerias, as a starter, with some ham on top, or simply with rosemary and olive oil.
It’s light, crunchy, and perfect to start a dinner with friends. Let’s bake it together:
Ingredients:
550g High Protein Flour
430 g Water
1.5 g Dry Yeast
14 g Salt
5 g Rosemary
KITCHEN EQUIPMENT USED IN THIS VIDEO:
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#focaccia #italianfood #asmrfood
早上好伙计们！
希望每个人都很好并且感觉很棒
佛罗里达州变得很热
我是认真的。
轻轻提醒一下，我所有的厨房设备都在描述中列出了！
水 430 克
干酵母 1.5 克
我们现在放一半的面粉： 275 克
我们要先做面糊，
这样盐就很容易溶解在里面
盐 14 克
新鲜迷迭香 5 克
迷迭香会给这个面团这样的效果
现在我们可以加入剩下的面粉：275克，
使用一些橄榄油，因为这个面团在
拉伸几次后会很粘，
在上面再放一些橄榄油，
我们就准备好第一次休息 了
： 15分钟 只做两次系列的拉伸和折叠
，用这种方法很快就能得到光滑的面团，
第二轮 休息 15 分钟
！
好面团！
现在休息一小时，
在两个容器中加入一些橄榄油，
您可以用这些量制作两个佛卡夏面包，
其中一个球需要重250克
，第二个球需要重180克，
如果面团很粘，请使用一些橄榄油
意大利：放橄榄油到处都
让这些婴儿在室温下休息一小时
，然后 第二天
我们就可以在冰箱里冷发酵
24小时 ：杰克饿了
，我也饿了。
我用的是我的Ooni Volt，但是
这个食谱在普通烤箱里也能用，
加点芝麻粉，
尽量温和，
我们先拉伸较重的，
我要在这里用橄榄油，
现在我要拉伸较小的一个
我要把这个放在第一个光盘的顶部，
因为中间有橄榄油，所以很容易将它们分开，
在 500 F 或 260 C 下 烘烤
10 分钟
简单的任务
闻起来很美味
让我们开始吧伙计
们，我可以向你们展示我最喜欢的奶酪吗？
我❤️ Stracchino
它是奶油状的，味道有点苦，
我不想把它铺得很好，
这东西会像疯狂一样融化，
在上面加更多橄榄油
，在烤箱里再烤 5 分钟，
看看那个美丽的东西
，让我们用柠檬结束吧尝尝
圣丹尼尔火腿
——顺便说一句，难怪那是我的名字——
还有芝麻菜瀑布，
你猜怎么着？
更多的油。
我们很高兴去享受
这样的款待，我需要打开一瓶，
感谢我的朋友多梅尼科送来的酒
……而且
……现在已经是中午 12 点以后了，所以不要评判。
现在这是完美的，
非常适合早餐
或晚餐。
您还想要什么？
29 Comments
Hot in philipinnes whats a ovennthat reaches temp you can make breads and pizza pls?
Estoy Mojado😂
Tus recetas son increíbles!! El estilo romano es de lo mejor. Y ésta nueva receta de focaccia que decir, no veo la hora de amasarla!
Saludo grande desde Argentina. Gracias por compartir tu pasión!
Gonna have to make this one day
Este vídeo contém técnicas fortíssimas de hipnose, extremamente eficiente….❤ meeeooooodeos
Can this be done in an ooni? Koda 12 to be exact. Or should I bake it in my home oven?
How did the weight reduce to 430 ? U added 275 and 275 flour , 430 gm of water ?
I’m soooo confused
Woowww, look so yummy. throw it into my mouth pls, I really wanna taste it. 😋
To be honest I’m never convinced when I read no knead but that looks convincingly good.
As always presentation with that opening shot is on point as always – love it ❤
I love watching your videos because firstly, I adore the topic of Neapolitan pizza, and I make it myself, and secondly, the way you edit your videos is incredibly soothing and pleasing to the eyes and soul <3 Additionally, you're a master at what you do!
From where did you source the stracchino cheese? It has me drooling!
Não vai ficar amarga a massa.
Please don’t tell me you fell for the energy bracelet scam 1:26
Hi ! 😀 After 24hours in the fridge, do you give some time in room temperature or not? ;>
What type of ham do you use?
The one thing I don't see in the list of equipment is the bowl you use for mixing. Been trying to find one. Love your videos and how you use the captions.
what's next?…suggestions: "padellino gourmet" and then "parigina" and you nailed them all!
🫶your content and style. Could watch it all day long! You slay it brotha👍
More videos! Lots more!
Ci fai vedere anche un pane, magari senza impasto?
Bravissimo.
안녕하세요.
저는 당신의 영상을 정말정말 좋아합니다!
당신의 영상을 볼때마다 행복과 좋은 영감을 받습니다❤
저는 피자와 사워도우 빵에 관심이 많습니다~ (그저 보는것만..)
언젠간 저도 당신처럼 요리 하고 싶습니다.
아름다운 영상 올려주셔서 감사합니다!
또 봐요😊
This looks like the Ultimate taste. So crunchy, so crispy.
Where have you bought your precision weight? What is the brand?
so after they cold ferment – do you bring them back to room temp before stretch them? I assume so but there is no indication in the vid.
hey boss…if i prefer using sourdough starter, what amendments would i make to the ingredients? process? also, where is the salt garnish? love your work and how you share…
Wow ❤❤❤❤
The authentic Italian focaccia doesn’t exists!
There are a countless nrs of variations according to where you are!
Just check out focaccia genovese or pugliese
Ho capito subito che sei Italiano 😂 Bella la focaccia che vorrei fare e se ci metto anche la semola, quantità ? Io uso il lievito di birra, quanti grammi ? Grazie e bravissimo. Saluti dalla Suisse 😉
i luv your videos
Wow just discovered your channel awesome videos.Please continue with more thank you