61K views · 215 reactions | 50 Garlic Clove Stuffed Focaccia | fluffy focaccia oozing with cheesy roasted garlic? yes pleaseeee @joelleolol | By Tasty UK | Garlic clove stuffed focaccia for all the garlic girlies. Focaccia is shockingly easy to make just combining warm water, yeast, and honey to bloom before adding olive oil, flour, and salt and kneading into a nice sticky dough. It has to rise for an hour in an oiled bowl before the best part of the whole recipe. And this is where our roasted garlic comes in. You just mush it all into the dough, top it with some mozzarella, and fold so that it's hidden in the center before resting. Shape and decorate your loaf to your heart's desire and once it's done in the oven, you'll have the fluffiest bread bursting with garlicy goodness. If you want to impress your friends at the next dinner party, here's
38K views · 107 reactions | Basic Breads Ep 17 - Larger Focaccia Dough: 650g strong bread flour 7g instant yeast 580 ml lukewarm water 60ml olive oil 15g salt Topping: Olive oil Rosemary Salt Dish dimensions 37cm by 26cm Mix the yeast and flour together well, add water, oil and then salt. Mix again really well with a metal spoon. Scrape the sides with a spatula. ⚠️ the dough is very wet and sticky. Cover and rest 30 min. Get a bowl with some water ready to wet your hands so the dough doesn’t stick to them. After 30 min do 4-5 stretch and folds as shown cover and rest another 30 minutes. Repeat the stretch and fold process wetting hands as necessary and then at the end using your two fingers fold the dough inwards (as shown in the video) cover for 45 minutes. While the dough is resting grease your dish and cover in parchment paper. Once the dough is ready pour it out onto the dish, be patient it should come out on its own. Fold each end over, turn the dough 90° and flip over. Gently stretch the dough from underneath and cover for 45 minutes. Preheat your oven to 210C. Once the dough is done oil up your hands and start to dimple. Really massage as your fingers are inside to create the bubbles. Oil your rosemary and add to the focaccia plus a sprinkle of salt if you wish, drizzle some more olive oil and bake for 30 min on medium low shelf (for the last 10 min you can put it on the bottom of the oven to crisp the bottom) take it out of the dish and cool on a wire rack Enjoy D 🫶 #focaccia #easyrecipes | Mumsfoodies | Facebook
91K views · 185 reactions | Extremely Chocolatey Hot X Buns 🍫 Full tutorial to make hot cross buns is the 1st post at the top of my page 🫶 Dough: 120ml lukewarm water 7g instant yeast 40g sugar 95g melted butter 220ml lukewarm milk 480g bread flour 50g cocoa powder 1/4 tsp salt Chopped Chocolate: 120g dark chocolate 120g white chocolate Paste for crosses: 85g plain flour 95ml water Glaze: 2 x tbs honey 1 x tbs boiling water Add lukewarmwater and yeast to a bowl and whisk, add sugar, melted butter & warm milk and whisk again. Add flour, cocoa powder and salt and mix till everything is combined. Scrape down the sides of the bowl and fold the dough up to combine it. Using your hand (lightly flour it if it feels sticky but not too much) grab the dough turn it 90° 4 or 5 times. Do the same thing turning 90° and punch it down until the dough is smooth and supple (about 10-20times) shape into a ball and place in your bowl. Cover rest for 1 to 1.5 hours (I do 1 hour in my oven with light on) Grease your tin and add parchment paper (this stops the paper moving around) Once dough is ready punch it down and take out of the bowl. Fold in the chocolate, about 3 times turning dough in between. Knead the dough for 2-3 minutes to fully combine chocolate. Weight the dough, divide by 9 or 12 depending how many you want. Mine were about 125g: Weigh into equal amounts, fold over and then roll them all into balls. Place in your dish, cover and rest while oven heats to 180C Whisk your paste ingredients and place in piping bag or corner of a food bag (put the bag in a large glass before you pour paste in) Once rested snip the bag and pipe the crosses. Keep it moving all the way down and hold the bag upwards when you’re not using it. Bake for 10 min at 180C then turn oven down to 170C and bake for another 14-17 min till dark golden. While cooking mix honey and boiling water. Brush on as soon as they come out. Enjoy D 🫶 #hotcrossbuns #chocolatehotcrossbuns | Mumsfoodies | Facebook
19K views · 124 reactions | Celebrate the rainbow with this easy to make RAINBOW Bread! It’s a classic white bread recipe with a fun twist (literally!)! Ingredients ▢2 ¼ teaspoon of active dry yeast 1 packet ▢1 cup of lukewarm water* ▢1 tablespoon of honey* ▢19.5 oz of all-purpose flour about 4 ⅓ cups ▢½ cup of lukewarm water ▢1 ¼ tsp of fine sea salt ▢2 tablespoons of honey* ▢½ tablespoon of white vinegar ▢2 tablespoons of unsalted butter melted and cooled slightly ▢Gel food coloring I used red, orange, yellow, green, blue, and purple Instructions 1. In the bowl of a stand mixer, add in the 1 cup of water, 1 tablespoon of honey, and yeast. Stir gently and allow to sit for 10 minutes to activate the yeast. After 10 minutes, there should be foam at the top. 2. To the bowl with the yeast mixture, add in the flour, ½ cup of water, sea salt, honey, vinegar, and melted butter. Using the dough hook, turn the stand mixer to low until a dough forms, about a minute. Turn the speed up 1 notch (3 on the stand mixer), and knead the dough for 5 minutes. 3. Turn the dough out onto a floured surface and cut it into 6 even pieces (it doesn’t need to be exact). 4. Working with one section of dough at a time, add a few drops of food coloring to the dough (I highly suggest wearing gloves for this part) and fold the dough over so that the food coloring is in the middle. Add 3 more drops (roughly) and fold the dough over again. Knead the dough for 5 minutes until the food coloring is fully combined and the dough is getting smooth. HERE is a link for how to knead dough. You can also do this in the food process, wiping down any excess food coloring in between colors. 5. Repeat this step with the remaining 5 sections of dough. Lightly grease 6 different bowls and place the dough balls in the bowls. Cover and let rise for 1.5-2 hours or until doubled in size. 6. Take each dough ball and, on a floured surface, press it out into an oval that’s roughly the length of your dough pan (8×4). Stack the colors on top of each other and press down to kind of seal them together. Roll the dough tightly, starting at one long end, until fully rolled up (see video for reference). Place the dough in a greased 8×4 loaf pan, seem side down, cover and let rise for 1 hour. 7. 30 minutes before ready to bake, pre-heat the oven to 375 degrees F. Bake for 45-55 minutes or until the bread is browned on the top and reaches a temperature of about 195 degrees in the center. 8. Remove from the oven and let cool before slicing open. Store in an air tight container for up to 5 days and ENJOY! Notes Water- the water should be around 98-100 degrees Honey- you can sub this for 1 tablespoon of white sugar as desired. | Food With Feeling | Facebook