@jecelyn.choi: Focaccia might look like something you’d only buy from an artisan bakery, but it’s actually one of the easiest breads you can make at home. No sourdough starter. No complicated techniques. Just simple ingredients, a few stretch and folds, and a little patience. The result? A golden, crispy crust, an airy, chewy crumb, and a bread that’s delicious on its own or with your favorite toppings. Save this recipe and let me know what toppings you’d put on your focaccia! 🫒🌿🍞 #Focaccia #FocacciaBread #BreadRecipe #HomeBaking #EasyBread

Home Notes with Jesse :

Focaccia Ingredients * 560 g bread flour * 470 g warm water * 7 g instant dry yeast * 7 g salt * 1 tbsp extra virgin olive oil * Extra virgin olive oil (for the pan and topping) * Flaky sea salt Pan Size 23 × 28 × 5 cm Instructions 1. In a large bowl, combine the warm water, yeast, salt, olive oil, and bread flour. Mix until no dry flour remains. 2. Cover and rest for 30 minutes. 3. Perform 1 set of stretch and folds. 4. Rest for 30 minutes. 5. Repeat until you’ve completed 4 sets of stretch and folds, resting 30 minutes between each set. If refrigerating overnight: * After the last stretch and fold, rest the dough for 30 minutes, then transfer it to the refrigerator. * The next day, while the dough is still cold, transfer it directly into a well-oiled 23 × 28 × 5 cm pan. * Fold the dough onto itself from all four sides once, then flip it so the smooth side is facing up. * Leave it in the center of the pan. Do not stretch it to the edges. * Cover and proof until light, puffy, and full of bubbles. If not refrigerating: * After the last stretch and fold, let the dough proof at room temperature for 1½ hours. * Transfer the dough to a well-oiled 23 × 28 × 5 cm pan. * Cover and let it proof for 1 more hour, or until light, puffy, and bubbly. Baking 1. Preheat the oven to 200°C for 1 hour. 2. Drizzle the dough generously with olive oil. 3. Dimple the surface with your fingertips and sprinkle with flaky sea salt. 4. Bake at 200°C for approximately 25 minutes, or until the center reaches 96–99°C. 5. Let it rest in the pan for 1–2 minutes, then transfer immediately to a wire rack. 6. Cool for 15–20 minutes before slicing.

Mary ➰ :

Sourdough naman po next 🥰

Marzhel Bunayog :

gustong gusto kung gayahin lahat ng recipe mo maam, pero wala akong oven 🥺

Ninok :

Flour muna dapat bago yeast. May possiblity mamatay ang yeast kapag directly may contact sa asin. Ang ginawa mo directly mo nilagay yung yeast sa salt water, buti nilagay mo agad yung flour. Homecook ka nga. 🤦🏻

len_g09 🧧🍀 :

Which one is easier to make? Sourdough or Focaccia?

Bettina Morgan :

Can i use All purpose flour instead?

Bellarafa :

recipe please

jason :

ano pobung oven nyo ?brand model

ZzZzZz :

KMY ❤️🍫 :

mam kailangan ba talaga ang lava rock

Jam :

may ex akong diko makalimutan kase nilulutuan nya ko ng sourdough pizza every time nagccrave ako sa pizza. Diko knows kung love ko pa sya or PG lang akl😭

ilovecjay<3 :

super relaxing talaga ng boses 🥹🥹

hindipwedebawal :

Madam, sa first stretch & fold ko may resistance and napuputol sya agd 😞

Kadidelle✨ :

Ciabatta bread next po please 🙏🏻

Haya3 :

sarap nyan with balsamic vinegar 🥰

crispylicious_ :

Step 1: Bumili ng oven

MyDearJen💕 :

I remember this bread na sineserve namin dati as complimentary tapos may dip kaming sineserve sobrang sarap nyan.

Home Notes with Jesse :

No-Knead Overnight Focaccia Ingredients * 560 g bread flour * 470 g warm water * 7 g instant dry yeast * 7 g salt * 1 tbsp extra virgin olive oil (plus more for the pan) Pan Size 23 × 28 × 5 cm Topping * Extra virgin olive oil * Flaky sea salt * Fresh rosemary (optional) Instructions 1. In a large bowl, combine the warm water, instant yeast, salt, and olive oil. Add the bread flour and mix until no dry flour remains. 2. Cover and let the dough rest for 30 minutes. 3. Perform one set of stretch and folds. Cover and rest for another 30 minutes. Repeat until you’ve completed 4 sets of stretch and folds, resting 30 minutes between each set. 4. Cover and refrigerate the dough overnight. 5. The next day, generously coat a 23 × 28 × 5 cm pan with olive oil. Transfer the cold dough directly into the pan. 6. Fold each side of the dough toward the center once to tighten it, then flip it so the smooth side is facing up. Place it in the center of the pan. Do not force it to the edges. 7. Cover and proof at 30°C for 1½ hours, then continue proofing at room temperature for another 30 minutes, for a total of 2 hours. 8. While the dough is proofing, preheat your oven to 200°C for 1 hour. 9. Drizzle generously with olive oil, dimple the dough with your fingertips, and sprinkle with flaky sea salt. 10. Bake at 200°C for about 25 minutes, or until golden brown and the center reaches an internal temperature of 96–99°C. 11. Let the focaccia rest in the pan for 1–2 minutes, then transfer it immediately to a wire rack. 12. Cool for 15–20 minutes before slicing.

🥡 f🌹🌹 a🥀🥀 y🥀 e :

What would you recommend as flour for low carber? I want to try to make this. I love focacia 😌

ghayamee :

Yummm.. favorite ko yan breakfast. Focaccia sandwich.

Rosesareredvioletsareblue :

ciabatta nman next mi.

analouisellanillo :

Ano brand po ng flour gamit nyo? Thanks

🌸★Flow€r $tor€★🌸 :

focaccia recipe small batch focaccia in air fryer

loneva ♡ :

can I use all purpose flour for this recipe po? thank you!

alyssalingad :

hello miss jesse🥰