Easy Homemade Focaccia Bread With Option To Make Focaccia Pizza | Chanel Bouchard | Skillshare

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Easy Homemade Focaccia Bread With Option To Make Focaccia Pizza

teacher avatar Chanel Bouchard, Canadian Red Seal Pastry Chef

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

12 Lessons (15m)
    • 1. Introduction

      0:42
    • 2. Ingredients

      0:50
    • 3. Activating the Yeast

      0:27
    • 4. Mixing the Ingredients

      2:53
    • 5. Molding for First Proof

      2:26
    • 6. Proofing

      0:30
    • 7. Making Herb Focaccia

      2:45
    • 8. Baking Herb Focaccia

      0:30
    • 9. Making Focaccia Pizza

      2:20
    • 10. Baking Focaccia Pizza

      0:23
    • 11. Final Result

      0:18
    • 12. Thank You Message

      0:28
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About This Class

Impress your friends or family by learning how to make focaccia bread from scratch. This course is taught by a Red Seal Baker with 11 years of experience in the industry. 

This is one of the easiest bread recipes to make as it has less steps to the recipe and it doesn't need to be molded into a loaf shape. So have fun with it!

Once the dough is ready for baking, you have the option to add to pizza toppings.

Meet Your Teacher

Teacher Profile Image

Chanel Bouchard

Canadian Red Seal Pastry Chef

Teacher

Welcome! 

 

My name is Chanel and I'm here to teach you how to bake like a pro! 

I am a Red Seal Pastry Chef with 12 years in the industry. I've learned how to make everything from cookies, pies, and bread, to advanced French Pastries and wedding cakes. 

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Transcripts

1. Introduction: Hello and welcome to my course on Easy who made for cocktail bread? My name is Schnell and I will be your teacher. I am a red to a baker here in Canada, which means I am nationally recognized as having all the proper training and work hours. When I was an apprentice, I used to work. If I've ever bred shift every morning for about three years near the end of this course, there is the option to turn your focaccia bread into pizza. This is a very versatile recipe, and you can literally add any topping that you desire. So I hope you enjoy this course and let's get to it. 2. Ingredients: These are the ingredients that you will need for this recipe. Five cups of all purpose flour half cup good quality olive oil one and 3/4 cups warm water , not hot one tablespoon granulated white sugar two and 1/4 teaspoon old fashioned dry east one tablespoon Find sea salt the first step as to add the sugar to the water, then add the yeast to the water. Stir this. Make sure well, trying to break up any clumps of yeast. This mixture is going to be set aside for 5 to 10 minutes so the yeast can dissolve and become active. Yeast is a living organism and will literally give life to your break. 3. Activating the Yeast: after the yeast mixture has that for 5 to 10 minutes you will notice a layer of foam on top . This means the east has been activated and is ready to be incorporated with the rest of the ingredients to make the dough. Yeast serves as a leavening agent. In this recipe, it causes the bread to rise and become light and soft and texture. It does this by converting sugars in the dough into carbon dioxide and ethanol. 4. Mixing the Ingredients : when it comes to mixing the dough, I like to use a stand mixer with a dough hook. After 11 years of baking, this is what works best for my hands. Feel free to mix it by hand in a bowl, if you like first at the flower. Don't worry if you make a mess, it's almost unavoidable when making bread. I like to get every last green flower out of the bowl. Next, add in the foamy yeast mixture and then, of course, the olive oil again getting every last drop. At this point, I turned the mixer on and begin to mix the dough I add in the salt justus. The dough becomes shaggy. I do this because when salt comes into direct contact with yeast, the salt will kill the east. Once it is all mixed in, the salt will keep the yeast under control, and it will provide flavor to your final product, so don't skip it or cut down on the salt. Now I will let this dough mix for 5 to 6 minutes to get some good gluten development. This is the stage of mixing where you can decide to add more flour if you think the dough is too tacky or to add more water if you think the dough is too stiff? 5. Molding for First Proof: Once the dough has finished mixing, remove the hook so the dough is easier to take out of the bull. It should be somewhat tacky but still able to hold its shape. I like to get every bit out. No waste here. Dust your work surface with a small amount of flour. Place the dough on top of the flower. This is the stuff where the dough will be molded into a ball for bulk. Fermentation are also known as the first proof. I'm going to give it a few needs by hand until I'm happy with the shape. The bulk fermentation process is necessary for a number of reasons. The gluten will relax, making it easier to shape the final dough before baking. The fermentation occurs because the yeast is eating the sugars in the dough and creating the byproduct. Carbon dioxide and ethanol, which creates bubbles and causes the dough to rise. This process also adds to the flavor, aroma and the texture of the final product. I will need it until I feel the surface looks moved and nice and round. It may seem like I'm being picky, but it also just really like playing with though grab a medium to large size bowl and poor in a good drizzle of olive oil. Place the top of the dough ball into the bowl and spin it around to coat the top. Flip it over and coat the bottom insides. This will help prevent it from drying out while it is fermenting. I like to cover mine with a clean, damp cloth, but you can also use a pasta cover if you choose. 6. Proofing: Now the dough needs to sit and rise until it has doubled in size for about one hour. Place it in a warm, draft free area of your house. This could be on top of the fridge. Or maybe the dryer just had a load of clothes come out. I like to turn my oven onto the lowest setting possible. Once it's warmed up, turn it off and then place the bull inside to rise. Set a timer so you don't forget about it. 7. Making Herb Focaccia: After an hour has passed, remove the bull from the oven. Carefully remove the cover. The dough should have doubled in size. When you press your finger into it, it should not bring back quickly. Prepare a gyro pin by pouring 1/3 of a cup of all of world onto it. The size of this pan is a boat 17 inches by 11 inches. Use your hand or pastry brush to spread it all around. Now flip the dough out onto the oil pan. Use your fingers to punch down the dough to the size of the pan. At the same time, you recruiting dimples for little pockets of olive oil and herbs to get trapped. This is what gives focaccia bread its iconic look. Ones baked. Try not to puncture through the dome. You want to be fairly, even in thickness across the pan to ensure even baking. Flip the dough over to coat the other side and all well, spreading around any extra oil. Don't be afraid to get messy here. Once you're happy with the size or shape, it's time to add your toppings. For this one, I did course. Pink Himalayan sea salt. Freshly trapped garlic, which I spread around in the oil to coat it to prevent it from burning. And then I chose my favorite herb fresh dough. 12 finished adding all the toppings. Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Allow the focaccia to sit on top for about 20 minutes for a final proof before baking. 8. Baking Herb Focaccia: Once your oven has come up to temperature, it is time to bake it. Place it in the middle rack of Europe. Set your timer for 25 minutes. You may need to rotate it in the oven halfway through. If you have a hot spot when it is done, it should be golden. Brown on top should be deep golden brown on the bottom. Remove it and allow it to cool on top of your open. 9. Making Focaccia Pizza : Now, if you're feeling a little cheesy or a little less traditional, you can make pizza with your focaccia bread. You're gonna go through the same process as the herb one. Flip it out, punch it down with your fingers rolled around the olive oil. Get messy. Have fun. This is my favorite part playing with the dough. It's a good release of anxiety or tension or meet anger. Once you're happy with it, you can add your pizza sauce can use homemade or store bought whatever you prefer. You want to get all that sauce and a little dimples. I used one small can about one cup. You can use less or more, depending on your preference. If you want to add other toppings other than cheese, feel free. I only use cheese for this. I used marble cheddar and a pizza mozzarella. If you want more cheese, feel free. I also added a bit of dried Italian seasoning. You can get really creative and put any flavor combination that you feel will be good 10. Baking Focaccia Pizza: the focaccia pizza gets baked at 425 degrees Fahrenheit, or 220 degrees Celsius as well. 25 minutes was good for the cheese, but at me require more time if you have a lot of extra toppings on it. 11. Final Result : This is an up close view of the top sides and bottom pockets of sauce and cheese on top. Nice and golden brown on the bottom. Can't wait to take a bite. 12. Thank You Message: This is the end of the course. Thank you so much for joining me. I hope your focaccia came out as delicious as minded. I have a strong passion for baking, and I love teaching people. Please explore some of my other courses that will be coming out shortly. I have a lot of ideas of products that I would like to show you how to make. If you have any requests or questions, just contact me. Thanks.