Tear + Share Honey Butter Focaccia Dinner Rolls - crispy, fluffy, buttery, sweet and salty all in one 😍 Ingredients   For the dough 1 batch same-day focaccia dough (page 22 from my cookbook or find it pinned to the top of my page here) 1.5 tablespoons (22g) salted butter, melted (for the worktop)   To coat the dough 4 Tablespoons (60g) salted butter, melted 1.5 Tablespoons (30g)  honey   For the honey butter glaze 2 Tablespoons (30g) salted butter 2 Tablespoons (42 g) honey   To garnish Flaky sea salt (optional) Equipment: 9x13 inch metal baking tray (quarter sheet pan) Dough scraper Non-stick parchment paper Method - detailed recipe is linked in my bio but here are the basics 👇🏻 Make the focaccia dough, once it’s proofed, spread the melted butter onto the worktop and spread the dough to the size of your pan. Cut into 15 equal sized pieces and coat each of them with melted honey butter before placing into the tray in a 5x3 formation. You can cut into 12 if you’d prefer bigger rolls. Cover and proof at room temp for 1-1.25 hours. Bake at 215C/420F on the lowest rack of oven for 20-24 minutes or until golden. Remove from oven, poke lots of holes in the bread with chopstick or skewer and brush on the honey butter glaze and then sprinkle with a little bit of flaky sea salt. Transfer to cooling rack so the bottom stays crispy and serve immediately. Instructions for making ahead can be found in full recipe linked in bio. #focaccia #focacciarecipe #easterrecipe #dinnerrollrecipe

Which one are you grabbing for first? 🍳 Fried egg on chili crisp focaccia toast with miso sesame butter 🍳 Daddy O’s Focaccia Breakfast Sandwich (page 52 in my cookbook 3 Doughs, 60 Recipes) 🍳 Breakfast Focaccia (recipe can be found in my WILL IT FOCACCIA?! playlist) 🍳 Spicy, jammy eggs on toast with scallion cream cheese (page 102 in my cookbook) #eggs #eggrecipes #eggsontoast #breakfastsandwich #breakfastfocaccia #eastereggs

Vodka sauce focaccia pizza #focaccia #pizza

Overnight Focaccia. Ingredients: * 400g flour * 320g room temperature water * 1 tsp instant dry yeast * 1 tsp honey * A drizzle of olive oil * 1 tsp salt Instructions: ➡️ In a large bowl, combine water, instant yeast, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes. ➡️ Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold. ➡️ Execute a coil fold and let rest for 30 minutes. ➡️ Perform a final coil fold and refrigerate overnight. ➡️The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan. Preheat the oven to 200°C. Let the dough rise until doubled in size, which may take up to 4 hours. ➡️ Drizzle generously with olive oil dimple with fingers and add your desired toppings. ➡️ Bake for 20 to 25 minutes, or until golden brown. Enjoy! 😊 #focaccia #breadrecipe #bread #recettefocaccia #recettefacile #focacciarecipe #italianfood #focacciabread

My mom has been dying to try my Brown Butter Cinnamon Roll Focaccia since she saw the video I posted for it a couple of months ago. It’s our last full day in California before we fly back to the UK tomorrow, so guess what I got up early to make for mom & the fam this morning? They absolutely loved it! This recipe uses the Same-day Focaccia dough recipe (full detailed recipe on page 22 from my cookbook 3 Doughs, 60 Recipes or a more basic version of the recipe is pinned at the top of my page here! ). The full video/method for this Brown Butter Cinnamon Roll Focaccia was posted on Feb 14th, so have a little scroll back if you’d like to try it. The recipe is in the caption! One question I get asked a lot for this recipe is: ‘can I use the overnight version of your focaccia dough to make this so I can have it in time for breakfast?’ YES you can, but when you’re using melted butter on the tray and the dough is cold from the fridge, the butter can harden up and become very tacky/tricky to manoeuvre as you try to add the cinnamon filling/fold up the dough. I’ve figured out a way around this! Take your overnight dough out of the fridge and let it sit in the bowl at room temp for 1 hour before transferring to buttered tray, then spread over the cinnamon filling and fold it up for its final proof in the tray. You’ll only need to proof it for about an hour in the tray if you do it this way - typically needs about 2 hours in the tray if the dough is cold from the fridge, but when the first hour is spent in the bowl you can fast forward the tray step. For those who don’t already know, my overnight focaccia dough is the same recipe as my same-day method, but reduce the yeast to 1 teaspoon (4g) and cover the bowl tightly and put the dough into the fridge overnight after the second set of stretch and folds. Hope that helps you plan ahead for weekend brunches! #focacciarecipe #cinnamonroll #cinnamonbun #cinnamonbread #bakingtips #baking #breadmaking

Garlic Butter Focaccia ASMR 🧄🌿 Ingredients: 🍞 1 batch focaccia dough (click FOCACCIA TUTORIALS playlist button above my grid for my same-day, overnight and sourdough focaccia recipes/tutorials) 🧄 1 batch garlic butter: 2 Tablespoons salted butter 2 Tablespoons extra virgin olive oil 6 cloves garlic, minced 1.5 Tablespoons chopped flat leaf parsley 🧀 Grated Parmesan cheese, (measure with your heart) 🌿Extra virgin olive oil to line baking tray Method: Make a batch of focaccia dough. When it’s nearly finished proofing in the bowl, make the garlic butter by melting the butter and olive oil together over a medium heat in a small frying pan. Add in the garlic and simmer for 1 minute or so (don’t brown it!). Stir in the parsley. Once it’s time to dimple, spoon the majority of the garlic butter over the fully proofed dough, reserving about 1.5 tablespoons to brush over the top after it’s out of the oven. Sprinkle over some Parmesan cheese and dimple the dough. Sprinkle over more cheese and then bake at 220C/430F on the bottom rack of the oven for 19-24 minutes or until golden brown. Once out of the oven, brush over the remaining garlic butter and grate over some more Parmesan cheese. Wait to cool for a little bit (if you can) before enjoying warm! I used this bread to make a #Caesaroni sandwich which wasn’t the most visually appealing thing I’ve ever made, but let me know if you’d like to see it - it was totally delicious despite looking like a hot mess 😅 #garlicbread #garlicbreadfocaccia #focaccia #focacciarecipe #focacciatok #breadtok

Making Focaccia for Italians 🙏 This is my easy no knead focaccia that you all love too! Topped with cherry tomatoes, olives and oregano. Full focaccia recipe is posted here on my tiktok or tap the link in my bio and it takes you straight to the written recipe and tips ❤️ : https://cookingwithayeh.com/no-knead-focaccia/ #focaccia #nokneadfocaccia #italianfood #bread #breadmaking #italian #easyrecipe

Basic Breads Ep 7 - Focaccia 🇮🇹 Dough: 7g instant yeast 350ml lukewarm water 40ml olive oil 400g strong bread flour 1/2 tbs salt Toppings: Olive oil Sea salt Salt More olive oil for your hands and base of the dish Whisk the water and yeast together add oil and whisk again. Add the flour and salt and mix really well till everything is combined. Scrape the sides with a spatula or dough scraper ⚠️ 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 6 stretch and folds turning between each fold, rest another 30 minutes. After 30 min Repeat the stretch and fold process cover for 45 minutes. While the dough is resting grease your dish (the the paper doesn’t move around when you add dough) and cover in parchment paper, cut the corners for a snug fit. Add some olive oil to the base. 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. Drizzle some olive oil, sprinkle some sea salt and bake for 25-30 min on medium low shelf (for the last 10 min you can put it on the bottom of the oven to crisp the bottom) keep an eye on it towards the end of cooking, take it out of the dish and cool on a wire rack. Enjoy D 🫶 #fyp #breadtok #focaccia

✨Soft Sandwich Rolls ✨ (page 72 from my cookbook 3 Doughs, 60 Recipes) My same-day focaccia dough recipe is pinned at the top of my page here if you’d like to try it. Detailed recipe for dough and these rolls is in my book but here are the basics… ✨ once the dough has risen in the bowl, tip onto floured surface and cut to desired size ✨ place on floured tray and cover for about 45 minutes at room temp ✨preheat oven to 240C/465F with tray of water at bottom (reduce slightly if fan oven) ✨ bake for 10 minutes, then remove water ✨ continue baking for another 12 minutes or so, or until golden brown. I bake on the bottom rack so the base of the bread browns up. What kind of sandwich would you make with it?! 🥪 #focaccia #sandwichrolls #breadmaking #breadtok #breadrecipes #easybreadrecipe #breadtutorial #samedayfocaccia #3doughs60recipes

Everything but the kitchen sink🫣 US book tour here I come ✈️ #booktour #3doughs60recipes #focaccia #pizza #sandwich

Sourdough Starter DAY 1: put 1/2 cup flour and 1/4 of water in a jar. Mix well. Place cloth over top and let sit for 24 hours. DAY 2: repeat Day 1 instructions. DAY 3. Discard 1/2 of the starter (you can use this for other recipes) and add in 1/2 cup flour and 1/4 water. Let sit for 24 hours. DAYS 4 & 5: repeat Day 3 instructions. DAY 6: Do the same process but feed every 12 hours instead of 24. DAY 7: repeat day 6 instructions. Continue to repeat instructions until your starter is active. There should be enough beneficial bacteria and yeast to make some bread. You will know that it’s active if it’s bubbly and doubled or tripled in size. Also if it floats in water. #homemade #sourdough #bread #recipe #homestead #simplelife #simplerecipe #sourdoughstarter

WILL IT FOCACCIA?! Episode 27 - Carrot Cake 🥕🐰 Ingredients: 1 batch of Same-day Focaccia Dough* but sub in 420-450ml (1.75-1.9 cups) warm carrot juice for the water. *dough recipe is in my cookbook or can be found pinned at the top of my page here. 🥕 Carrot Cake Mixture 🥕 75g (3/4 cup) pecans or walnuts, chopped finely 105g (1.25 cups) grated carrots Zest of 1 orange 2 Tablespoons brown sugar 1.5 teaspoons cinnamon Optional: 85g (2/3 cup) raisins, golden raisins or sultanas. Soak them in boiling water for 3 minutes first and squeeze all excess liquid out before adding to mix Mix all of the ingredients together and fold HALF of the carrot cake mix into the dough during the stretch and folds (save the other half to stuff inside). Proof for 1-1.5 hours. While the dough is proofing, make the cinnamon filling. Some of this will be stuffed inside the dough and some will be dimpled on top. 🥕 Brown Butter Cinnamon Filling 🥕 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Spread the dough into an even layer and spread over just under half of the cinnamon mixture and the second half of the carrot cake mixture. Fold and flip as instructed in focaccia tutorial. Cover and proof for 1-1.5 hours. Preheat oven to 220C/430F. Sprinkle an additional 55g (2/3 cup)grated carrot over the fully proofed dough and the rest of the cinnamon mixture over the top (you’ll need to warm it back up first). Dimple and bake for. 19-24 minutes or until it’s a deep golden brown colour. 🥕 Cream Cheese Drizzle 🥕 Whisk together: 100g (7 Tbsp) cream cheese, room temp 2 Tbsp (30ml) milk (plus more if needed to reach drizzling consistency) 95g (3/4 cup) powdered sugar 1/4 teaspoons Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or 1/4 cup). Enjoy! 🥕🐣🐰 #willitfocaccia #carrotcake #sweetfocaccia #easterrecipes #breadtok #focacciatok

Your sign to make flower focaccia for spring 🌸🌼 #focaccia #flowerfocaccia #gardenfocaccia #focacciagarden #focacciabread #spring

Lemon and Blueberry Focaccia!🍋🫐 RECIPE BELOW👇 Sweet focaccia’s are definitely having a moment right now and this might be my favorite! It has a zesty lemon glaze, fresh blueberry compote and a delicious streusel crumble! Recipe For focaccia dough 740 grams all purpose flour A pinch of salt 12 grams sugar 2 packets rapid rise instant yeast 540 g warm water For blueberry compote 3 cups blueberries Juice of 1 lemon 1 tbsp water 3/4 cup white sugar 1 tsp vanilla extract Cornstarch slurry (1 tbsp corn starch + 1 1/2 tbsp water mixed together) For crumble 2/3 cup flour 2/3 cup sugar 1/4 cup melted butter For icing 1 cup powdered sugar Zest of 1 lemon Juice of 1/2 lemon or more if you want a thinner consistency 3 tbsp melted butter for the pan First make your blueberry compote by combining blueberries, lemon juice, water, vanilla, and sugar in a skillet and cook on medium for 5 minutes until the berries have released their juice and the mixture is bubbling. Mix your corn starch and water then pour them into the blueberry mixture and cook for another couple minutes until thickened. Remove it from the heat and allow it to cool. For the dough, mix all the dough ingredients together in a stand mixer (or by hand in a a bowl), and kneed for about 5-10 minutes until dough comes together and is smooth. You don’t need to bloom the yeast if you are using instant yeast but if you are using another kind, bloom it first in the warm water until it becomes frothy (about 5 minutes) before mixing in the dry ingredients. Melt the 3 tbsp of butter than pour it onto the bottom of a sheet pan (I used a half sheet pan but you could use a full size and stretch it out more, it was a tight fit in the half size). Pour about a cup of the cooled blueberry compote over the dough and spread it around. Now fold one side of the dough over so it meets the middle, then fold the other side over that (a letter fold). Move the dough around so that it fits properly in the sheet pan, then cover it with plastic wrap loosely and let it rise for 40 minutes. While it’s rising, preheat the oven to 400 F. Once it’s risen, put a little oil on your fingers and dimple the dough all over by pressing firmly down, then spread as much of the remainder of the compote as you like over the top. Mix the crumble topping by combining the sugar and flour and adding the melted butter and mixing with your hands or a fork until you have a crumbly consistency. If it isn’t as crumbly as you want, add a little more butter. Sprinkle the crumble over the top, then bake for 25-35 minutes or until the edges are nice and golden. Make your icing by mixing all icing ingredients together until you have the consistency you like, drizzle it all over the focaccia and enjoy! #blueberryfocaccia #sweetfocaccia #lemonblueberry #focaccia #desserts

Cheesy seeded focaccia #focaccia

WILL IT FOCACCIA?! Episode 26 - Fish & Chips! 🐟🍟 Who’s gonna make it first?! As wild as this series has gotten, this is a step too far….🤢🤣 I promise a delicious (REAL!) new episode is coming soon! #willitfocaccia #fishandchips #aprilfools #focacciatok