Das extrem luftige Focaccia Brot ist der ultimative Genuss für alle Brotliebhaber! Mit diesem Rezept können Sie Ihr eigenes und besonders leckeres Focaccia Brot zu Hause ganz einfach zubereiten. Die Kombination aus der fluffigen Konsistenz und dem würzigen Geschmack macht diese Spezialität aus Italien zu einem wahren Highlight. Probieren Sie es aus und lassen Sie sich von dem Ergebnis verzaubern!

Extrem Luftiges Focaccia Brot Selber Machen - So lecker!

Today he’s going to show you how to make one of the simplest breads that you only need to prepare once and then store in the fridge for a few days, and you can eat it in many different ways. You probably already have everything you need at home, so you can start right away with this really good focaccia recipe. The first thing you need is a kilo of flour, type 550, and you can just put it in a mixer. If you want to make it better, you can also take a mixture of 850 grams of type 550 flour and 150 grams of pizza flour, type 00, and mix them together. This makes the dough a little easier to stretch in the end, but if you only have regular type 550 flour, that’s fine too.

Then, you need 8130 grams of warm water, preferably about 38 degrees Celsius. You can see here that my water is a little yellowish. That’s because I made tomato sauce recently and I fermented the tomatoes. That’s the liquid left over, which means there’s a little tomato flavor and some salt in it. But there wasn’t enough liquid, so I added some regular water. You can also see that it’s in a pot with a thermometer, which is just because I stored it in the fridge before and now I need to heat it up quickly. However, you don’t need this kind of liquid, so you can just take normal water from the tap at 38 degrees Celsius. If you want to do it exactly like me, using this tomato liquid, check out the video on Sunday where I make a really good pizza with this self-fermented sauce, where the liquid is used as well.

For the recipe, take 20 grams of salt and 30 grams of olive oil. Then take the warm water and add either 7 grams of dry yeast or, if you have sourdough starter, you can use 150 grams of that instead. If you don’t know what sourdough starter is, that’s not a problem; just use dry yeast. If you want to see an entire video on this, comment below, and I’ll make a video showing how to make good bread or anything else with just flour, salt, and a little bit of water.

Next, you need to pour the liquid slowly into the flour mixture while the machine is running. I divided it into two or three parts, but that was a little too fast. You should take a few minutes to do it every time, adding a small amount of liquid each time. Otherwise, the dough will be too wet. It just depends on how the flour absorbs the water. When you add some water and the flour has absorbed it all, you can add more water again. If you add it too quickly, the dough will be too fluid, and it’s hard to work with. The trick is just to be patient and add the liquid slowly. The dough should be a little firmer than it is for me. Once all the liquid is in, let the dough knead for ten minutes. Then you can add the salt and let it knead for another ten minutes. Add the olive oil next.

The next step is the most challenging part: you need to get this really fluid dough onto the baking sheet, and you have to create a perfect gluten structure by hand. To do this, you need to pick the dough up from the side as if your hands were shovels and then slap the dough on the sheet and throw it over itself. It takes a little practice, especially the first time, but after doing it for a few minutes, the dough will gradually become more stable or solid. Because I’m not particularly confident of making dough by hand, I decided to do this stretching fold every ten minutes. You can see here how I did it once as the dough was still alive or active. Then, I let the dough rest for about ten minutes before doing a real stretching fold. Wet your hands, go under the dough, pull one corner up and fold it over itself. Do this for each side, and you should already notice that the dough is becoming much more stable. I did this three times, and the dough had a good structure afterwards.

Next, take a large container and cover it evenly with a small layer of olive oil so that it’s airtight. Then, take your dough and stretch it again; this is also called the stretching fold. Do this for a few minutes until you have a more uniform layer on top and an absolutely perfect structure in the dough. Then put it in the container, seal it, and leave it in the fridge for 48 to 72 hours.

While you’re waiting, I would like to thank the sponsor of this video, which is, well, no one. So, it would be great if you liked this video, commented, shared, subscribed, and of course, turned on notifications. Every interaction helps support the channel.

After waiting for 2-3 days, your dough should look like a really nice bubbly texture. You can see here that there are lots of air bubbles. You can now take a large baking dish or a deep pan and generously cover it with olive oil, including the bottom and sides. If you think I used too much oil, I can tell you, it wasn’t even enough! It really wasn’t enough or maybe I just didn’t distribute it properly, but my focaccia still stuck to the bottom a little bit. Once the baking dish is coated with the oil, pour in the dough and try to carefully put it in the corners. This takes a bit of practice, but you can lift it with your hands, stretch it a little bit, and push it to the sides. Then, let it rest in the pan for 2-3 hours.

After that, you can check whether it’s ready or not by pressing it down. If it springs back up, you’re ready to go. You can add toppings to the focaccia like olives, garlic, rosemary, sea salt, or anything else you like, before baking it for about 20 minutes at 230 degrees Celsius. And there you have it! A delicious homemade focaccia with many different ways to eat it.
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