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@yimi_music2002: Por tu primer beso - Jorge Celedón #vallenato #jorgeceledon #vallenatos #binomiodeoro #binomiodeorodeamerica

¥imi_müsïc 🎧
¥imi_müsïc 🎧
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Monday 01 June 2026 23:00:46 GMT
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moreno82413
M'oreno🧃 :
2026-07-25 17:05:54
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2026-06-01 23:27:47
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HOMEMADE FOCACCIA 😍 Everyone say hi to my dad!! He recently retired and now he’s Crowded Kitchen’s resident bread baker. 👨🏻‍🍳 His easy, no-knead focaccia is genuinely one of my all-time favorite recipes we’ve ever shared and he’s been tweaking it for MONTHS to get it just right. 🥖 We strongly suggest heading to our website for the full recipe, where we have a lot more tips and important info on how to get this recipe right. Link in profile! For the dough: 3 cups (405 g) all-purpose flour, spooned and leveled 2 teaspoons (6g) fine grain sea salt 1 teaspoon granulated sugar 1 ⅓ cup (315 g) lukewarm water (78-82˚F) 1 ½ tablespoon extra virgin olive oil 2 ¼ teaspoons (1 ¼oz packet) instant yeast For topping: 5 tablespoons extra virgin olive oil, divided Flaky sea salt to taste Add the water to a large mixing bowl. (We use stainless steel, which releases the dough better than glass or ceramic.) Stir in the yeast and olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined (it's okay if there are some lumps). Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated (make sure to scrape down the sides) and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky. Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees). After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area. Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes. Pour 2 tablespoons of olive oil into a 9x9 inch baking dish. (We use a heavy-duty aluminum pan, which results in a crispier crust.) Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides. Transfer the dough from the bowl into your baking pan. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size. Gently spread the dough to the corners of the pan. Use one finger to press straight down on the dough to create deep dimples approximately 1.5 inches apart. Be sure to press all of the way to the bottom of the pan. Pour the remaining 3 tablespoons of olive oil over the top of the dough, using a pastry brush to spread it evenly. Return the dough to your proofing area for 1 more hour. Preheat your oven to 450˚F. Before baking, sprinkle the dough with flaky salt. Bake for 21-23 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.
HOMEMADE FOCACCIA 😍 Everyone say hi to my dad!! He recently retired and now he’s Crowded Kitchen’s resident bread baker. 👨🏻‍🍳 His easy, no-knead focaccia is genuinely one of my all-time favorite recipes we’ve ever shared and he’s been tweaking it for MONTHS to get it just right. 🥖 We strongly suggest heading to our website for the full recipe, where we have a lot more tips and important info on how to get this recipe right. Link in profile! For the dough: 3 cups (405 g) all-purpose flour, spooned and leveled 2 teaspoons (6g) fine grain sea salt 1 teaspoon granulated sugar 1 ⅓ cup (315 g) lukewarm water (78-82˚F) 1 ½ tablespoon extra virgin olive oil 2 ¼ teaspoons (1 ¼oz packet) instant yeast For topping: 5 tablespoons extra virgin olive oil, divided Flaky sea salt to taste Add the water to a large mixing bowl. (We use stainless steel, which releases the dough better than glass or ceramic.) Stir in the yeast and olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined (it's okay if there are some lumps). Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated (make sure to scrape down the sides) and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky. Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees). After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area. Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes. Pour 2 tablespoons of olive oil into a 9x9 inch baking dish. (We use a heavy-duty aluminum pan, which results in a crispier crust.) Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides. Transfer the dough from the bowl into your baking pan. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size. Gently spread the dough to the corners of the pan. Use one finger to press straight down on the dough to create deep dimples approximately 1.5 inches apart. Be sure to press all of the way to the bottom of the pan. Pour the remaining 3 tablespoons of olive oil over the top of the dough, using a pastry brush to spread it evenly. Return the dough to your proofing area for 1 more hour. Preheat your oven to 450˚F. Before baking, sprinkle the dough with flaky salt. Bake for 21-23 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Peace…..😪❤️‍🩹@firstladyroni backup account
Peace…..😪❤️‍🩹@firstladyroni backup account
visita do meu amigo Pedro no gb da cidade dele não sei qual e o gb ib:@edit de jogos PMESP,choque,etc
visita do meu amigo Pedro no gb da cidade dele não sei qual e o gb ib:@edit de jogos PMESP,choque,etc
🫰💝🫂🖇🎧 #reposting #statusvideo #lovestatus #fyp #virul
🫰💝🫂🖇🎧 #reposting #statusvideo #lovestatus #fyp #virul

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