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Sunday 12 July 2026 07:54:39 GMT

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ارجنفيفا

2026-07-13 05:12:48

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واي شوف الستوري لعد

2026-07-12 10:00:59

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𓆩𝙎𝘼𝙅𝘼𝘿𓆪 :

2026-07-12 10:46:09

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Focaccia sticks 🥖 Storage & freezing instructions at the bottom. 440ml lukewarm water (38-40°C) 7g instant yeast 1 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt 20-30ml Olive oil Cubed Chedder / Jalapeños or whatever topping you want. Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min. After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour. Preheat oven to 240C Flour the work surface generously. Turn the bowl out and let the dough fall. Flour hands and really gently push it into a rectangle shape keeping as much air in as you can. Flour the top of the dough well. Using a cutter or knife slice into 8-10 pieces about 3-4cm wide. Left then gently with 2 hands onto Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each) cover and rest 15 mins. I baked each tray separately. Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them. Bake for 12-14 min at 240C I did the last 5 min on the pizza setting to get the bottom really crispy Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy. I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch. Enjoy D 🫶 #focaccia #breadtok #easybread #fromscratch #fyp

Focaccia sticks 🥖 Storage & freezing instructions at the bottom. 440ml lukewarm water (38-40°C) 7g instant yeast 1 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt 20-30ml Olive oil Cubed Chedder / Jalapeños or whatever topping you want. Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min. After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour. Preheat oven to 240C Flour the work surface generously. Turn the bowl out and let the dough fall. Flour hands and really gently push it into a rectangle shape keeping as much air in as you can. Flour the top of the dough well. Using a cutter or knife slice into 8-10 pieces about 3-4cm wide. Left then gently with 2 hands onto Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each) cover and rest 15 mins. I baked each tray separately. Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them. Bake for 12-14 min at 240C I did the last 5 min on the pizza setting to get the bottom really crispy Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy. I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch. Enjoy D 🫶 #focaccia #breadtok #easybread #fromscratch #fyp

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