Focaccia Bread in BounceBox by Sahar Elgamil
Focaccia Bread in BounceBox
Created by Sahar Elgamil
We're obsessed with this Focaccia Bread recipe made in the BounceBox by Sahar Elgamil! We're thrilled to showcase Sahar's breadmaking and discover the fun of Sahar's Focaccia Bread, all while reducing waste and supporting eco-friendly cooking with U-Konserve. Let's get baking and celebrate the beauty of homemade goodness together!
"This mini focaccia is a dream, especially since I made it in my BounceBox from U-Konserve. All the prep, baking, and storing done in one container? Yes please." - Sahar Elgamil
Ingredients:
- 1 cup or 125g All purpose flour
- 1/2 tsp or 3g salt
- 1/3 cup or 95g warm water
- 2/3 tsp or 2g instant yeast
- 1 tsp olive oil
- 1 Tbsp olive oil for proofing
- 2 Tbsp olive oil for dimpling
- Cherry tomatoes (optional)
- Rosemary (optional)
- Flaky salt (optional)
Directions:
- Microwave water in your mini BounceBox for 20 seconds
- Add in yeast and 1 tsp olive oil, then whisk vigorously
- In your large BounceBox, combine flour and salt
- Add in your yeast mixture and stir until it forms a hydrated dough
- Cover with the lid and press down once for a vented seal. Let rest for 10 minutes
- Stretch and pull the dough for about two minutes. Wetting your hand with water will help with this step
- Drizzle 1 Tbsp olive oil over the dough, place the lid back on, and let proof for 30 minutes
- After 30 minutes, your dough should have grown. Stretch and pull for another two minutes, then fold the edges of the dough underneath itself and place it smooth side up
- Drizzle 2 Tbsp olive oil over the dough, and begin pressing in with your fingers to dimple it
- Place any toppings you like on your focaccia. If you choose to do cherry tomato and rosemary, press the tomatoes in cut side up, and oil your rosemary so it doesn’t burn
- Top with flaky salt (optional), and bake at 425° for 20 minutes on the lowest rack of your oven
- Once crispy on the outside and fluffy on the inside, enjoy!
I bought these containers because of this video and I’ve decided it’s a waste of money both times, it didn’t turn out like this AT ALL. Better recipe measures might help although I weighed out all the ingredients. If you haven’t bought the containers, don’t.
Please give the ingredients measurements in U.S. standards. I don’t have a scale that converts metric measurements to U.S. measurements. Thank you.
I do have conversion charts but especially when a person is trying to sell something with a recipe why not have USA and metric measurements clearly defined. I’ve seen lots of posts of attacks on Americans because we haven’t gone metric. But that’s pointless. It’s pretty easy to post both measurements and it’s also good for us to have readily accessible conversion charts to help understand better for the long run. Let’s all just work together. Cooking is fun!!!
What is 95G measure a water?
Measurements swing between grams and ounces. Why not be consistent? Finding a conversion chart made this recipe hard to follow.