Focaccia: A Taste of Italy’s Best-Kept Secret

Focaccia: If you’re looking for a delicious and easy Italian bread recipe, then you need to watch this video! We’ll show you how to make focaccia bread, a bread that is made from flour, salt, water, and yeast. This bread is a staple in many Italian homes, and it’s a good way to taste the flavors of Italy without leaving your home!

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To begin, we need 1 and 1/2 cups of  lukewarm water. To the warm water,   add 1 teaspoon of honey, followed  by one packet of yeast. Give it a   quick mix and let it rest for about 5 to  7 minutes or until you see bubbles on top.

Then, in a large mixing bowl, add 3 and  1/2 cups of all-purpose flour. Season the   flour with 1 and 1/2 teaspoons of salt,  then whisk to incorporate. Combine the   flour with the yeast mixture using a wooden  spoon. Mix until a dough has formed. Making  

Focaccia takes a few hours to make,  but trust me, it is totally worth it. Once the dough has formed, add 1 tablespoon of  extra virgin olive oil. Continue mixing until   well incorporated. Now, cover the dough and let  it rest for about 1 hour or until doubled in size.

Once the dough has doubled in size, we are going  to be doing a series of stretch and fold. This   dough is a high hydration dough, which means it’s  a really wet dough. The dough is very sticky,   so to prevent it from sticking to your hands,  soak your hands in cold water first before  

You touch it. Then, grab one side, stretch,  pull, and fold. By stretching and folding,   this is going to develop the glutens in the  dough, and it also creates the air bubbles in   the focaccia. With your other hand, turn the  bowl as you stretch and fold. Do this about  

Four to five times. We are going to be doing four  series of stretch and fold. You want to do about   four to five stretch and fold per session.  Then, cover the bowl and come back in another   30 minutes and do another session of stretch  and fold. Even though this looks complicated,  

It is not. The dough is hanging out in the kitchen  by itself for most of the time. All you are doing   is stretching and folding in between the 30-minute  mark. That’s all—easy peasy. This was our first  

Time. We’re going to be doing this another three  more times. Cover the dough and let it rest for   30 minutes. After the dough has rested for 30  minutes, do the second stretch and fold. Remember   to wet your hands in cold water to prevent the  dough from sticking to your hands. Then, cover  

And let it rest for another 30 minutes. After  30 more minutes, do the third stretch and fold,   and after 30 more minutes, do the last stretch  and fold. So, four stretch and fold sessions. Meanwhile, let’s create a topping for  the focaccia. In a small mixing bowl,  

Combine two tablespoons of water, 2 tablespoons  of extra virgin olive oil, 1 and 1/2 teaspoons   of minced fresh Rosemary, and two cloves of  minced garlic. Then, whisk to combine. Now,   in a 9×13 cake pan, add 1/4 cup of extra  virgin olive oil. Ensure that the oil is  

Covering the whole bottom of the pan. Then,  transfer the dough into the prepared pan. Wet   your fingers with cold water first and then  stretch the dough to shape it in the form of   the pan. As you do that, ensure that the dough  is covered in the extra virgin olive oil. Oh,  

And one more thing, get the full  written recipe at KelvinKitchen.com. Then, cover and let it rest for another hour.  After the dough has rested for 1 hour in the pan,   it’s time to create the dimples. Get your fingers  into cold water first, then poke dimples into the  

Focaccia, just like so. Meanwhile, preheat the  oven to 450°F (230°C). Don’t forget to subscribe,   like this video, and share. Thank you! Then,  drizzle the topping over the dough. Making   focaccia bread is super easy. The main thing you  need is patience. I like adding a few leaves of  

Rosemary just for the look. Sprinkle one teaspoon  of kosher salt. Now, bake at 450°F for about   22 to 25 minutes or until golden brown. And if  everything goes according to plan, your focaccia   bread will look like this. Transfer the focaccia  to a wire rack and let it cool for 10 minutes.  

I hope you give this recipe a try, and if you do,  please let me know in the comment box down below.   You can eat focaccia by itself; it’s so delicious  but even better as a sandwich. And there you have   it—the most amazing, incredibly soft focaccia.  Just thanks for watching. See you later! Bye!