#My incredible recipes how to#

Potato (boiled and mashed) вЂ“ Just plain, boiled and mashed potato. HereвЂ™s what you need for the focaccia bread. Proofing and folding several times before baking encourages gluten development and starch transformation to give the bread structure, as well as the time to develop flavour. Instead we let the bread вЂњkneadвЂќ itself through proofing. We need to rise the dough 3 times because because the dough is so wet we canвЂ™t knead it. We tried reducing it to 2 proofs but found the result wasnвЂ™t as good, and 1 proof was even more inferior. It takes just 1 hour 40 minutes for rising in total for the whole recipe, and just a minute or two to prepare the dough for each rise. But really, it is not a big deal! They are quick and the benefit is no messy kneading on the counter or in the stand-mixer. The recipe does require three proofs for the dough. However because IвЂ™m worried this will be a turn-off for some, IвЂ™ve provided more details below to convince you itвЂ™s worth it вЂ“ and it really is effortless. Three dough proofs (rises) вЂ¦ YES! This step is essential. In this focaccia, it also makes the crust deliciously crispy, almost like itвЂ™s been fried like deep pan pizza! Lots of olive oil! Any focaccia recipe worth its salt (or oil?) will call for lashings of olive oil for flavour. Mashed potato вЂ“ The unique inclusion of potato in the dough is what adds chew and body that you you donвЂ™t otherwise get with a straight flour focaccia. The dough is simply too wet and sticky to knead, so we instead rely on a 3-proof method (more this below) NO KNEAD вЂ“ ThatвЂ™s right! This focaccia is a no-knead bread. This is what gives the bread the springy, airy texture and open crumb High hydration вЂ“ The dough for this recipe has particularly high hydration levels from the water and moisture in the potatoes. What makes this Focaccia recipe different?ДЇor those of you who are interested in the nitty gritty of focaccia-making, here is some background information about focaccia barese which is the type of focaccia we are making here today! Tomato Focaccia, one of the 3 topping options provided in todayвЂ™s recipe. Even a first-time baker could pull this off without breaking much of a sweat. Together these qualities make a focaccia probably quite unlike any youвЂ™ve tried вЂ“ so get set for a revelation!ДЄnd yet, focaccia is also one of the easiest breads to make and is pretty much foolproof. more than just a teaspoon рџ‰) of olive oil. The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian вЂњdashвЂќ (ie. I love that the potato clearly distinguishes it from just another type of basic bread! ItвЂ™s from the city of Bari in Puglia, and this focaccia has an exceptionally fluffy interior and distinctive chew that comes from incorporating mashed potato into the dough. I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy. I also have a separate section for Homemades which is a DIY area for the most popular products that we prefer to buy outside.This is how a timeless and traditional Italian Focaccia recipe should be вЂ“ ridiculously soft and fluffy inside, just-crispy on the outside and with a signature вЂ‹chewвЂ‹ from the secret ingredient вЂ“ potato.ДЄre you ready to be amazed how easy it is to make Focaccia? ItвЂ™s virtually foolproof! About this Focaccia recipeДЇocaccia вЂ“ that dimpled, flatвЂ“shaped Italian bread generously flavoured with olive oil вЂ“ is found all over Italy and varies from place to place. Through my kitchen, I will walk you step by step cooking and baking up a variety of dishes from all around the world. Looking forward to sharing all those with you to help you handle your picky eater better. In the process, I have ended up devising a lot of recipes, and most of it my kids donвЂ™t even know what I add рџЂ.

#My incredible recipes how to#

So am always thinking about how to add nutrients to their very small list of acceptable food. Mostly I use my gas stove top and my induction stove for cooking up while for baking I use my Sharp electric oven.Д¬ooking is usually an elaborate process, in our house with both my kids being very picky and choosy eaters. That is how every product takes shape in my kitchen. Immediate acceptance is very hard to come by, and some more of hard work, based on their reviews bring about a quality product which then moves from my kitchen lab to the dining area for relatives and guests. Once it passes my hard-to-please-taste-tester tongue, it follows through to the second line of testers вЂ“ my family.