Lacey

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Swipe for a little preview of what to expect in the book. Any questions? Please ask in the comments section, I’m very happy to answer them! #booktok #focaccia #pizza #cookbook

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Carrot Cake Focaccia 🥕 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, in my Focaccia Fundamentals Guide 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. Make the cinnamon filling: 🥕 Brown Butter Cinnamon Filling 🥕 Mix together: 1/2 cup (115g) melted 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. Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Pull the dough into an even layer and spread over half of the cinnamon mixture. Sprinkle on 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 dough and spread on the rest of the cinnamon mixture (you’ll need to warm it back up). Dimple and bake for 19-24 minutes or until golden. 🥕 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 teaspoon vanilla extract Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or 1/4 cup). Enjoy! #easterbread #easterbaking #focaccia

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🐣 🍫 exercising my free will with no apologies #focaccia #eastereggs #minieggs #easter

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Which one is your fave? 🍅 Marinated Tomato & Burrata Pizza 🍅 Marinated Tomato & Halloumi Sandwich on homemade sandwich roll 🍅 Pan con Tomate #tomatorecipes #tomatoseason #burrata

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Deflating focaccia dough? Be careful not to overproof your dough! If this is happening to you: ✔️ reduce proofing times. My recipes give a range for proofing timelines, try sticking to the shorter end of the timeframe. ✔️If you live in a super warm environment, assume your dough will rise more quickly. You can reduce yeast in the dough by 25% if it continues to be an issue after reducing proofing times. ✔️ if your dough is monstrously huge and jiggly like it is in the first clips, that’s overproofed. Check the clips at the end of video for what it should look like before dimpling. ✔️ proof at room temperature (not in the proofing function in your oven). ✔️ deflating dough can also be a flour issue or a combo of flour and overproofing - I discuss this more in my guide! You’ll find detailed answers to my 40 most-asked questions about focaccia in my new downloadable guide: Focaccia Fundamentals (linked in my bio!) It includes printable dough recipes and linked video tutorials for: •same-day focaccia •overnight focaccia •whole wheat focaccia •sourdough focaccia Finally, there is 9-page toppings chart to inspire your own savoury and sweet focaccia creations and teach you when it’s best to add certain toppings, which ones tend to burn, etc! Many of the questions in the guide are also answered in my cookbook 3 Doughs, 60 Recipes where you’ll find my same-day and overnight focaccia recipes and 20 recipes that you can make using focaccia dough! There are chapters for pizza dough and sandwich bread dough too 🍕🥪 I plan to make a few more bread-ucational videos like this. Leave your focaccia questions in the comments and I’ll make videos for the ones with most likes! #breadmaking #breadtok #focaccia #troubleshooting

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Same-day Focaccia 💫 This is one of the base doughs from my upcoming cookbook 3 Doughs, 60 Recipes…link to pre-order is in my bio! My cookbook is all about mastering three doughs that are highly versatile so they can be turned into lots of different things. Stay tuned over the next few weeks because I’ll be showing you lots of different ways to use this particular dough! Measurements: 500g (4 cups) white bread flour (12% protein content or higher) 390-420ml (1 3/4 cups) warm water* 15ml (1 Tablespoon) extra virgin olive oil 6g (1.5 teaspoons) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) *start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. Method: ▫️Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes. ▫️Stretch + fold the dough like I do in the video - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes. ▫️Repeat the the stretch + folds once more, cover and proof at room temp for 1-1.5 hours. ▫️Line 9x13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/crispier. Coat the paper with 3 tablespoons extra virgin olive oil. ▫️transfer the dough to the tray and fold as shown in tutorial. Cover and proof at room temperature for 1-1.5 hours. ▫️preheat oven to 220C/430F, place oven rack in lowest position. ▫️ spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings. Add flaky sea salt. ▫️bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up. ▫️Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy! This makes the perfect focaccia for sandwiches. It’s great to serve alongside soups/salads and it’s the BEST bread for dunking into your fave dips or extra virgin olive oil and a good balsamic! #focaccia #focacciarecipe #breadmaking #easybreadrecipe #focacciatok #breadtok

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Butter Focaccia…because butter makes it better 🧈 Inspired by Amy Bakes Bread and her Croissant Sourdough 🥐 I made my Same-Day Focaccia dough recipe as normal, but during the stretch and folds I added in grated salted butter (frozen first). I added 115g (1 stick/ 1/2 cup) into the dough during two sets of stretch and folds (so that’s 57g/ 1/2 stick / 1/4 cup for each sets of folds). When the dough was finished proofing in the bowl, I lined the tray with 2-3 tablespoons of salted butter, left the dough to proof in the tray and then dimpled with 2 more tablespoons of salted butter before baking. Crispy, buttery, squishy, delicious….Who’s going to try it?! #focacciatok #focaccia #croissantbread

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Chocolate Cream Filled Focaccia Donut Muffins in the @Ooni Halo Core Spiral Mixer 🍩 ad. The Halo Core is honestly a game changer for home bakers. It’s compact enough to live on your countertop, but don’t let the size fool you…it is a total workhorse! Typically used in a bakery, spiral mixers help to achieve stronger dough, higher rise and a softer crumb when it comes to bread. Thanks to the Halo Core, this technology is now available to the everyday home baker 🎉 Not only does the Halo Core help you with your dough game, but the double whisk and twisted beater attachments are well-designed for all your other baking needs 🍰🍪🧁 Some of my other favourite features: •20 speed level settings for mixing precision •removable breaker bar which helps to keep prevent dough from climbing the hook •air tight proofing lid for the mixing bowl •a plastic splash guard to minimise mess •a 2.5 kilo bowl capacity for dough •it even has a light! 💡 The Halo Core has just launched and is available to order now - click the link in my bio to learn more! #ooniambassador #ooni #halocore

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Marinated Tomato & Burrata Pizza on cheesy garlic bread base 🌿🍅🧄🍕 One of my most viral videos ever (clocking in at over 100 million views across my social media pages!) - of course I had to share it once again at the peak of tomato season! Cheesy garlic bread pizza base topped with tomatoes marinated in extra virgin olive oil, garlic, basil, sea salt and a touch of balsamic. Finished off with a big ball of creamy Burrata cheese and a drizzle of garlic oil. It’s just so so good! Detailed recipe for this pizza and the pizza dough can be found in my cookbook 3 Doughs, 60 Recipes 🍅🌿 #pizza #burrata #tomatorecipes #pizzalovers

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Focaccia Sandwich Loaf in the @Ooni Halo Core Spiral Mixer 💛 ad. The Halo Core is honestly a game changer for home bakers. It’s compact enough to leave on your countertop, but don’t let the size fool you…it is a total workhorse! Typically used in a bakery, spiral mixers help to achieve stronger dough, higher rise and a softer crumb when it comes to loaves. Thanks to the Halo Core, this technology will soon available to the everyday home baker 🎉 It was designed to solve the little frustrations we’ve all had with traditional stand mixers. No more dough climbing up the dough hook, dry flour hiding at the bottom of the bowl, or your mixer trying to walk itself across the countertop every time you mix bread dough. Here are some of my favourite features: •20 speed level settings for mixing precision •removable breaker bar which helps to keep prevent dough from climbing the hook •air tight proofing lid for the mixing bowl •a plastic splash guard to minimise mess •double whisk and twisted beater attachments for all my baking needs •a 2.5 kilo bowl capacity for dough •it even has a light 💡 As an Ooni Ambassador, I’ve been given early access to the Halo Core but it will be available globally from 4th August. You can be the first in line on launch day, just click the link in my bio to join the waitlist! #ooniambassador #ooni #halocore

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It’s 47% off right now, I’ve never seen it at this price! You’ll find it linked in my bio under COVERED FOCACCIA BOARD (affiliate link). Perfect for picnics! Fill it with freshly baked slab of focaccia, a cheese board, charcuterie board, a fun appetizer, cookies, chips & dips or crudités…every time a friend sees me rock up with it they ask where it’s from. And every time I share it on here it sells out, so act quickly while it’s on sale! #kitchenfinds #amazonfinds #picnic

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Jalapeño Cheddar Bread Here are the basic measurements 🌶️🧀 l 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups, spooned & levelled) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped (you can also use fresh ones if you prefer to, I’d just use a little less) Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn