Focaccia Bread with Rosemary | Cooking Italian with Joe

yes the good life lets you hide all the sadness you feel you own every kitchen we are going to make focaccia bread focaccia bread is it might fit and truly Italian bread it is a form of bread that basically can be used in any time during the day it's my favorite bread it's got olive oil in it it's often made with a little extra salt which I like you can put all different types of toppings on there caramelized onion which is what we're gonna make you can put olives you can put olives in the dough which I've seen it with Rosemary's is a traditional way to do it you can have it for breakfast where you could spread different types of jams and so forth or preserves on it you can have it for obviously a dinner which is a kind of a side dish you can have it for lunch and make a sandwich out of it a panini which is great as it as it hardens or get stale you cut it up and you make croutons out of it absolutely great so focaccia bread is one of my favorite it's so easy to make bread is so much fun to make a case to make bread down the restaurant my daddy's to make pizza Dolly's to make focaccia bread with my grandmother so certainly something fun to make really easy so I'm sure how to do it alright so what we have here is 5 cups of flour now the flour I typically use as an organic unbleached unenriched just organic flour ok and it's a fine fine grind is what you want so that's perfect so I got 5 cups of that I've got about one and a half cups for one and 3/4 cups of water in here and this is the warm water all right and when I say warm I you know I've read a lot of recipes they start giving temperatures and so forth and what we want to do is we want the water warm but we don't want it cold and we don't want it we don't want to hide if it's too hot it's gonna kill the east if it's too cold it won't activities and what we're gonna do is we're gonna take two packets of the instant yeast okay you're gonna pop those in there and you're just going to stir it up yeast is what's going to allow the bread that format so when you look at Brad you see it on it is all holes in there that's cool that's the yeast it essentially grows it blinks down sugars within the bread he gives off basically air in this case carbon dioxide and we want to feed these the yeast love sure is only all of sugars so so I'm going to put one teaspoon of sugar right in there and that just gets this guy going and if you've ever been around anything that ferments for example like beer and you can smell like a fresh bread it has that they're kind of that fermented hint to it cool so I'm going to stir that up and it doesn't really be a set-aside Fidel but that's gonna set aside for a few minutes and you're gonna see it start to get foamy as it gets foamy the yeast is starting to get active which is really cool okay and now what we have here is about a teaspoon teaspoon and a half of salt okay so I'm gonna mix the salt right in there which is beautiful I'm just gonna mix the salt in the flour now this is going to make a mess and it's kind of cool but it's fun to play every time I mean pastas done with my grandmother or even my dad when I was a kid pizza dough bread I would always try to play with it because it's like play-doh it's like silly funny so unfortunate stir playing with it and then you know my father would tolerate that or my grandmother tolerate that for a few minutes start to get yelled at basta used to get which means stop at all but up so so mix that right up and that will ensure that we're getting a beautiful mix now we're gonna watch some olive oil in here you got a lot of money 1/2 of a cup of olive oil in the dough itself and again focaccia bread is traditionally made with olive oil not only in it but on top of it so it's beautiful what's nice about this essentially mate you're making a fresh organic credit that's Tammany any preservatives doesn't any garbage or crap or a lot of the other stuff and that's the beauty of making things and you know sometimes people say Jesus take so long you make stuff you know I get that and there's some truth to that but if you're certain thing about how much time a teacher to go grocery shopping any Brit grab stuff and pay for and put it in the refrigerator sometimes your friend hate it's a lot cheaper to make something stuck or so and not only that you can control what you put in there so you can make it better and healthier for you which is what ultimately it's most important so we're going to take about 1/2 of a cup of olive oil okay and then we've got our wet mixture so I'm gonna take the half a cup of olive oil to put it right on top how do you know what to have cup because I've been doing it forever so okay and I'm just gonna kind of mix it in just a touch and that what I'm gonna do is I've got my yeast in here right I've already got my salt in there pour my water and yeast right on top right and they got nice and foamy and what you're gonna basically do is just work it you're gonna work it for a few minutes oh I like that flat see the bottom of this wooden spatula is flat now we may need more flour or you might need a little bit more water right you don't know so so try to get it so it's not if you will wet because you're gonna lay it out on the ground and you're gonna work it and then you're gonna let it rise and you're gonna let it rise for about two hours and that's when all those little bubbles ologies get in there and they start work in their magic and then you're going to punch it down and then you're going to refrigerate it what that allows it to do is it still allows it to ferment so get and it changes the flavor so it breaks down stuff inside of it but it doesn't rise and you're gonna pull it out you're gonna put it in your baking sheet you're gonna let it go to room temperature first I'm sorry and then you're gonna put in your baking sheet and then you're gonna let it rise again they're gonna punch it down to your fingers and put olive oil you can put some rosemary oh my god it tastes so good it's delicious okay now you got your baker's knife remember one of my favorite tools for the special if you're making those okay so that's good as I can get it I think in there now this seems a little bit wet so I probably have to put some more flour on there show me what you want to do here they're gonna put some flour right on the board here okay or in this case on the power love it I'm just gonna work out and same thing with all those what its gonna do is you want to make sure it's mixed and everything's incorporated so part of resting or letting something set it gets to absorb the moisture within the wheat itself or within the flower blue shirts go see how nice that dough is it's perfect this is soft and you work at five minutes you don't want to get it too tough but you want it to develop its own foundation and this is great this brings me and every time I do the Supremes we have it back to my working in my with my dad and I usually I'm a little bit of a messy cook when especially it comes to flower still am so I always would be amazing people they get out of kitchen and be so clean and need to do that you know but I get into it man that's why so you just work that man that's perfect and that what we're gonna do is already take a bowl and now I got the sugar in there right so the sugar is really there to activate the yeast give the East something I eat off of and then even though there's carbs and there's some recipes don't call for sugar and then again the flour and it's still just a little bit tacky so I'm still gonna incorporate a little bit more flour not a lot it's almost there again I don't want it I don't want to wet and if it feels a little bit wet - yeah it's a nice dough to work nice and soft just keep kind of pull on the back seat either you pull it back and then push your other hand fold it in pull it back fold it and pull it back fold it and you can start to feel the moisture once you do it and what's nice about this you can slowly incorporate the flour if you don't know how much you want to put in there until you got enough you're not really adding less yeah this smells great it feels great it's gonna make a beautiful Brad how easy is that how long does it take right get a good workout I don't few guys notice my triceps in there I got some good definition on the tries but no you go to edit lean you look at some of the rich foods they eat and all the stuff they do but you forget throughout their farm and olive trees and they got their own gardener firm in there he'll treat I mean how often I go to these towns most people don't even have carbs so they're walking in the village the grocery stores right up the street everything they need is within walking distance of that of their house and they live small you know small homes small kitchens the biggest room in the house is usually the living are the diameter so they usually have a big table and it's all you know especially older they it's all my family which is so so there you go so that's our that's our flyer that's perfect it's gonna nice see it's not too wet and it's got some shape to it it's got its own foundation to it and you watch my uh my great uncle David oh he was 93 94 years old when she was up went to his house which he had when you walked in it was a first it was a gathering his buddies it was bar so his pinochle and he was like I said in his 90s and then in the next room it was this bakery and he had a wide open space of breads and all the different types of baskets and he had a hole in the wall that was his oven which was so amazing which he got going in the morning and just ended it all day long and he would bake breath and he worked this in 97 years old and then you go in the other room and he was a butcher so he had salami he was known for a salami all over the village which was northern Italy great what a great guy he was it couldn't have been nicer give us some bread and salami and some homemade cheese oh that's beautiful I was like to taste that Oh absolute perfect so what I'm gonna do now is I'm gonna take a ball I'm gonna put some on the ball I'm gonna put it in there I'm gonna put a cover over the top of it that's it I'm gonna let it set for about three hours ideally and what it'll double in size and when it doubles in size like I said you're gonna beat it you're gonna beat it down a little bit so you take out most of the air out and it makes all the bubbles smaller that's way to do it that way and you put in the refrigerator I got out of breath working that does it then you put it in the refrigerator you're gonna pull it back on there to get the room temperature again it's gonna almost double in size again and then we're gonna put in the out it's gonna be great alright so let me get it Bowl right here where's my blood right all I'm gonna do is put a little olive oil in it and the only reason I knew that is so it doesn't stick I'm gonna take my dough look up beautiful isn't that beautiful look how well incorporated everything else just roll it up underneath itself for that I'm going to put it in there right I could eat it just like that it tastes so good I always like to cover it all in oil because I don't want there to be a skin to develop now that's gonna set you're gonna leave that in room temperature and that puppy's gonna rise let me tell you so all I'm gonna do is grab a plate all right take a plate iwase these that go to the top set that off to the side three hours from now man I don't even know how long they took right took seven minutes right make your own own bread which tastes absolutely delicious so what we'll do is well two back in three will calm that down then after we do that I'll refrigerate it I'll show you exactly what it's gonna look like and then tomorrow when I pull it out of the refrigerator and Ernie that one going obviously then what I'll do is show you how to put it in the oven put some rosemary on it and some salt onion caramelized onions it's gonna be unbelievable look the long fantastic I'll talk to guys in a few minutes okay guys it's been about two and a half hours or so three hours so that is that's our donate there double in size right so what we're gonna do now there's a couple different ways you can do it we're gonna push it down right now and then we're going to wrap it up or we're gonna put it in the refrigerator we're gonna let it set overnight then the next day what we're gonna do is we're gonna pull it out we're gonna spread it out across the pan so I've already done one for you so here it is right here so there it is right so we're gonna pull that out on a pan and then you're gonna let that rise and it'll double inside so this is about half where it needs to be it's only been out of the refrigerator for a while and that what I'm going to do is I'm gonna poke my fingers in it rub it with olive oil salt coarse salt typically or traditionally and then some rosemary I'm gonna bake it in the oven at 450 degrees minimum you'll see I've got a thermometer in there which makes it beautiful and then you're gonna leave it in there about ten no more than 15 minutes it should brown up cook all the way through traditionally at most it's gonna be hotter on the bottom so you're going to want to put their burners or even on electric gonna be hot on the bottom so put it on the bottom keep an eye on it always try to keep it in the center like I said about 15 minutes it's gonna come up oh my god it's going to be beautiful and it's an accent really or side dish to any meal you can make bruschetta you can make anything you want out of it so so what I'm gonna do here like I said it's looking fun then a drink I'm gonna push that down and what you're doing is squeezing that air out of it and then you're gonna let the you're gonna let the yeast go ahead and again okay and remember that dough we made look how beautiful that is right it's got the beautiful smell I love to mention one more time go select a trois we're gonna cook that out I'll talk to you guys them all back to me awesome alright guys I want to show you how to make a great topping for the focaccia bread I've got onions going caramelized so what you're gonna do is you're gonna take a full onion you're gonna slice it so the onion rings are longer and then cut it in half and then you're gonna put about a quarter cup of olive oil I like using a white porcelain coated pan just because when it's wet you can do jing penny get a good gauge of how dark the onions are gonna use a cast-iron bottom and sometimes it's covered but so we're caramelizing is gonna take about 20 minutes and what that means is you're gonna bring their sugars on you're gonna make them like caramel stay we're gonna just continually bring out the sugars and you're gonna cook them down to where they're nice golden brown they're not frying you're just constantly being cooked up okay so let's come on over here alright so here's the focaccia better this is against this is after its second rising so I don't want to put my fingers in there yet but what I do want to make is a topping so I've got some rosemary which is traditional so I'm gonna take about half of that rosemary in there then I'm gonna put it in okay and I want to leave a little bit for the rough top that I'm gonna put on after okay and then I'm going to take some garlic right so talk about your in there I'm gonna take some salt and we want to be generous on our salt I like to put it all in my mortar and pestle at once because the salt will act as a young as an abrasive so good stuff little pepper oh look at that huh imagine those ladies way way back when that a piece of granite on the sidewalk on a hill that they used to use so and then nothing's better than a mortar pestle what that's gonna do you know it's a lot different than a food processor so when you when you look at it and science are shown when you smash the let's say in this case rosemary what you're really doing is you're breaking apart this cell right down to the cellular level and you can't do that with the food processor food processor is gonna cut it it's not gonna and what's really neat is mortar and pestle when you hear pesto it it actually from Latin and Italian word which means to pounce so you're actually pounding now I want to add the olive oil yeah well you're actually pounding flavors oh my god that smells awesome so so I'm gonna make a paste right don't be nervous so he got a muddle it right this is good after pissed off angry maybe you can't say that you're really angry at somebody now that's a paste and now we're gonna add generous amount of olive oil in this case you know I say cork up a little bit more and then you're gonna mix it and that's it so let's see there's already salt in there mix it puppy up I get into physical cooking you notice that make it past Joe it's good way to save it no hole I said oh my god I'm telling you there is no way that you can get something that good out of aaaah there's no way you can get something that good out of a food processor I'm just telling it so what I'm going to do is I'm going to drizzle that all over the top okay and I like to use a spatula no more hustle because I'm gonna get everything out of there if you lay it on its side and it's covered with olive oil this thing weighs about 20 pounds so what's your great way to crack your granite countertop okay so we got everything out you spread there right you're just gonna spread it over the top of the focaccia bread okay and then you want to poke your holes in last because what you want to do is you want to essentially push the flavor into so you break a little bit of the skin surface okay and it's kind of fun see how it raised so what's gonna happen is all that gooey oil and salt it's gonna work its way right into the bread okay look at that sink missed a few spots nobody makes for kasharev under me oh my god so what we'll do is this I'm gonna throw in about a half way with my with my name is no worry there is sometimes if you put all if you put everything on top and this thing really starts to crank you'll burn it okay so you want to that's perfect right tomorrow night I'll flip that in that's about five hundred degrees so let me tell you that puppy is hot there is no forgiveness you touch the side of that so I'm going to let that go these are almost gone about ten minutes good way to not burn your bread okay I'm gonna put that on for about fifteen minutes and be a little bit less say ten minutes four minutes and I'm gonna let that go then what I'm going to do it won't be done yet then I'm going to throw some stuff on top let it go another five or six minutes breads going to be absolutely perfect and they'll get a beautiful accent to what we're making oh this will be for another video but I just want to show you what I made over here I got some basil tomato sauce I mean can you smell that right there fresh basil oh my god that's gonna go with our homemade raviolis unbelievable all right I'll talk to you guys in a few minutes you guys ready oh boy this is halfway through my timer just went off I gotta be careful this thing doesn't slide out but see how it's just starting to get across about it a whole whole bunk up so now I've got the rosemary right so I'm gonna now I'm gonna just put that on top as a larger now that's gonna cook but that's on top so that oh I don't want to burn it and I want it too there he goes okay that we're gonna do about that little criminalized onion right now it's Romney about so just spread a little bit of that on top look and throw it on the floor - that's good they're so good a floor love it that's what happened to get so damn excited spread it a little bit it's so hot he I gotta tell you the smell is just unbelievable what's the cameraperson thing is this smell good mm-hmm all right so let's pop that puppy back in let's push it all the way to the back now until you don't waste time set your timer 10 minutes okay that way you know you only ever want a burner you want to waste your time well the ten minutes we'll pull that puppy out I try to cut it up unbelievable and I want to thank you guys for giving me a little time in your life to share a little bit of my life with you in some history within some traditions from my family for my family my grandmother Caroline thank you guys so much thanks for joining me in cooking Italian with Joe I will talk to you guys next week

Channel: Cooking Italian with Joe

Views: 30,248

Rating: 4.4502368 out of 5

Keywords: Focaccia (Dish), Bread (Type Of Dish), Italian Food (Cuisine), Cook (Profession), Recipe, Cooking (Award Discipline), Recipes, Italian Bread, pasta, sauce, easy, simple, toast, bread making, pizza, yeast, Bon Appétit (Magazine), TLC (TV Program), Cooking Channel (Organization), Food Network (TV Network), www.cookingitalianwithjoe.com, joe borio, vito and joe's extra virgin italian olive oil, Homemade Focaccia Bread with Rosemary Cooking Italian with Joe, how to make focaccia bread

Id: gVBj3wmHNh0

Length: 22min 35sec (1355 seconds)

Published: Sun Mar 30 2014