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| Name | CAST IRON FOCACCIA 3 Ways |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 01-04-2021 16:00:06 |
| Video Discription | Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD BREAD KNIFE: https://amzn.to/3j0vHWg PLASTIC DOUGH CARD: https://amzn.to/34dtXUB ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 INSTANT READ THERMOMETER: https://amzn.to/3jab370 MY CAST IRON: https://www.kohls.com/product/prd-2718234/food-network-pre-seasoned-cast-iron-skillet.jsp (not a joke. i use this often and really like it) LODGE CAST IRON SKILLET (also recommended): https://amzn.to/3jw4oVf MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 DELI CONTAINERS: https://amzn.to/2PKotNr RECIPE: 2 HOUR •360g or 1.5c water 86F/ 30C •4g or 1 1/4 tsp instant yeast •25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan •10g or 2 1/3tsp sugar •450g or 3.5c bread flour (12.7% protein) •12g or 2 tsp salt Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes. After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown @ 1:22 Oil 12" cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min. 24 HOUR •360g or 1.5c 86f/30c water + additional 20g •10g 2 1/3tsp sugar •25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan •450g or 3.5c bread flour (12.7% protein) •4g or 1 1/4 tsp yeast •12g or 2tsp salt Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours. Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour. Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min. CHEESY: •175g or 6oz aged white cheddar, cut into 1/2" cubes •360g or 1.5c 86f/30c water + additional 20g •10g 2 1/3tsp sugar •25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan •450g or 3.5c bread flour (12.7% protein) •4g or 1 1/4 tsp yeast •12g or 2tsp salt •fried breadcrumbs (recipe below) Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown @ 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown @9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours. Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour. Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min. FRIED BREADCRUMBS: Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel #foccacia #castironfoccacia #cheesybread || MUSIC || EPIDEMIC SOUND: Get a free trial with this link: https://www.epidemicsound.com/referral/ccpjb3 bensound.com **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. [OC2mbadj8gQ] |
| Category | Howto & Style |
| Tags | focaccia | focaccia bread | focaccia recipe | cast iron focaccia | eacy focaccia | how to make focaccia | easy bread recipe | how to make focaccia bread | cast iron | how to make the best focaccia | straight dough | weeds and sardines bread | 1 dough 3 loaves | bread | quick bread recipe | fluffy bread | crispy focaccia | homemade bread | cooking show | bread recipe | homemade focaccia | brian lagerstrom | weeds and sardines |
