Dreamy Homemade Almond Milk

Dreamy Homemade Almond Milk

von | Nov. 23, 2024 | HOW TO GUIDES

HOW TO GUIDE

Dreamy Homemade Almond Milk – Nutty, Creamy & So Easy!

Make your own fresh almond milk at home! Just soak, blend, strain, and customize with vanilla or cinnamon for a creamy, dreamy treat that’s easy, healthy, and so delicious.

GO TO RECIPE

OVERVIEW

A TASTE OF WHAT’S TO COME

Making almond milk at home is so easy and tastes way better than anything store-bought. With just a handful of almonds, some dates for a touch of natural sweetness, and a bit of water, you’re on your way to the creamiest plant-based milk out there. Customize it with vanilla, a pinch of salt, or even a hint of cinnamon to make it truly yours. Plus, there’s no waste – the leftover almond pulp is perfect for baking or snacks. Let’s dive into this simple, cost-effective recipe that’ll make you wonder why you ever bought almond milk from the store!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

Kimberly the Zett Signature

 Let’s connect!

 

Almond Milk

MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

DO I NEED TO SOAK ALMONDS OVERNIGHT?
Yes! Soaking softens the almonds, making them easier to blend and resulting in a creamier milk. You can also skip the soaking step and blend the almonds directly with water, but the texture will be a bit coarser, and the milk might separate faster. Plus, soaking helps reduce phytic acid, which can improve nutrient absorption, giving your almond milk a little extra boost in nutritional value.

CAN I SWEETEN THE ALMOND MILK?
Totally! Dates are perfect for natural sweetness, but feel free to add honey or maple syrup if you prefer a different flavor profile. You can even experiment with a touch of agave or coconut sugar to make it your own – it’s all about finding your perfect blend!

HOW LONG DOES HOMEMADE ALMOND MILK LAST?
Store it in the fridge and enjoy it fresh within 3-5 days. Give it a good shake before each use as natural almond milk tends to separate. If you notice a sour smell or any change in taste, it’s best to make a fresh batch for maximum flavor and freshness.

WHAT CAN I DO WITH LEFTOVER ALMOND PULP?
Use it in energy bites, smoothies, or even to make granola! If you’re not in the mood to repurpose it, you can also simply dispose of the pulp – but keep in mind, it’s a great addition to many recipes if you’re feeling creative.


WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

TRY DIFFERENT FLAVORS
A splash of vanilla extract or a pinch of cinnamon adds a cozy touch, perfect for morning lattes or overnight oats. For a refreshing twist, you could also add a few drops of almond extract or a dash of nutmeg – it’s an easy way to make your almond milk taste like dessert!

CREAMIER ALMOND MILK
For an extra-creamy texture, blend in a few soaked cashews or a small handful of shredded coconut with the almonds. This makes the milk richer and adds a subtle sweetness, giving it a similar vibe to store-bought versions but without any additives.

LONGER SHELF LIFE HACK
Add a splash of lemon juice to extend the freshness by a day or two; the acidity acts as a mild preservative. Just be careful not to add too much, as it can slightly alter the taste if overdone.

ZERO-WASTE TIP
Use the almond pulp to make flour! Just spread it on a baking sheet and dry it in a low-temperature oven, then pulse it in a blender for DIY almond flour. It’s perfect for gluten-free baking and can add extra fiber and nutrients to your recipes.

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

ALMONDS
The base of our milk, providing a creamy texture and nutty flavor. You can use regular brown almonds with their skins on, which gives the milk a slightly more rustic flavor and color. Blanched almonds work well too and create a smoother, lighter milk, but it’s really up to your preference!

DATES
A natural sweetener to make it slightly sweet without refined sugar. Be sure to use pitted dates, as they’re easier to blend. Dates also add a lovely depth of flavor, bringing warm, caramel-like notes that complement the almond milk perfectly.

WATER
Acts as the liquid base to blend everything together, helping to achieve the creamy consistency of the milk.

SALT & VANILLA (optional):
For an extra flavor boost, I used a pinch of salt and a splash of vanilla, which bring out the almond’s natural nuttiness and add a smooth, dessert-like touch. But almond milk is totally customizable – you can skip these if you prefer it plain, or try adding cinnamon or other flavors to make it your own.

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 The night before – Get almonds & dates ready

Place your almonds and pitted dates in a medium-sized bowl to prepare for soaking.

Dreamy Homemade Almond Milk

STEP 2 The night before – Soak the almonds and dates overnight

Pour cold water over the almonds and dates until they’re fully submerged. Let them soak overnight, either on the kitchen counter or in the fridge. This softens the ingredients and makes blending easier.

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

STEP 3 The next morning – Drain and discard the soaking water

The next morning, pour the soaked almonds and dates into a strainer and discard the soaking water.

STEP 4 Blend everything together

Transfer the drained almonds and dates to a blender. Add fresh cold water and blend on high for about 1 minute, until the mixture becomes white, creamy, and frothy.

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

STEP 5 Add your favorite flavors

This is your chance to customize your almond milk! Add a pinch of salt and a teaspoon of vanilla extract for a classic flavor. Or try a teaspoon of cinnamon for a cozy, festive twist.

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

Step 6 Strain for a smooth milk

Set a fine mesh strainer over a bowl and pour the blended mixture through it. Use a spoon or your hands to press the pulp and extract as much liquid as possible. For an even smoother result, strain the milk and pulp again through a cheesecloth, squeezing gently to remove any remaining solids.

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

STEP 7 Bottle it up and enjoy!

Pour your almond milk into a clean bottle or jar and store it in the fridge. Shake well before using, as it will naturally separate over time. Use your homemade almond milk in smoothies, on granola, in coffee, for baking, or simply enjoy it straight from the glass!

Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Milk

Almond Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 8 hrs + 17 min
  • Yield: 1 liter / 4 cups 1x
Print Recipe

Description

Recommended Equipment

  • medium-sized bowl
  • blender
  • fine mesh strainer
  • bottle

Ingredients

Units Scale
  • 200 grams raw almonds
  • 1000 milliliters cold, filtered water
  • 3 dates, pitted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

PREPARATIONS THE NIGHT BEFORE

  • Soak the almonds and dates in cold water overnight.

INSTRUCTIONS

  1. Drain the almonds and dates using a strainer, and discard the soaking water.
  2. Add the almonds and dates to a blender, then pour in 1 liter of cold water. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy.
  3. Add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon would be a fantastic choice for the holiday season.
  4. Set up a fine mesh strainer over a bowl and pour the blended mixture through it. Press the pulp firmly to squeeze out as much liquid as possible. If you want, you can filter the milk again by pouring it through a cheesecloth. You can also put the pulp into the cheesecloth and squeeze it further by hand.
  5. Transfer the strained milk into a bottle and enjoy! It will keep in the fridge for about 4–5 days. Be sure to shake it before using, as the solids naturally separate from the water over time—this is completely normal.
  • Prep Time: 2 min
  • Passive Time: 8 hrs
  • Cook Time: 15 min

MORE RECIPES YOU MIGHT LIKE

RECIPES YOU’LL LOVE TO TRY NEXT

Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

DINNER

Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

Cinnamon Rolls

SIDE

Cinnamon Rolls

Spicy Turkish Vegetable Spread (Ezme)

DINNER

Spicy Turkish Vegetable Spread (Ezme)

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

SIDE

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

The Perfect Boiled Egg – Creamy Yolk Bliss

The Perfect Boiled Egg – Creamy Yolk Bliss

von | Nov. 17, 2024 | HOW TO GUIDES

HOW TO GUIDE

The Perfect Boiled Egg –
Creamy Yolk Bliss

Get ready to master perfectly set egg whites with irresistibly creamy, dreamy yolks – ideal for dipping or scooping. Say goodbye to rubbery, overcooked eggs – this beginner’s guide makes it easy-peasy and totally foolproof!

GO TO RECIPE

OVERVIEW

A TASTE OF WHAT’S TO COME

Boiling eggs sounds easy, but nailing that perfect texture? That’s a whole vibe. Don’t stress – I’ve got you covered! This beginner-friendly guide breaks it all down so you can serve up eggs that are just right, every time. We’re talking two foolproof styles: a creamy, dreamy yolk for Egg & Soldiers, or a firm-yet-slightly creamy center, perfect for salads or sandwiches. With no-fuss steps and super clear directions, this is your ultimate egg-boiling hack. Let’s dive in and make egg-perfection happen!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

Kimberly the Zett Signature

 Let’s connect!

 

The Perfect Boiled Egg

MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

SHOULD I ADD SALT OR VINEGAR TO THE WATER?
Nope! For this recipe, you’re good with just plain ol’ tap water. Some people swear by salt to prevent cracks or vinegar for easier peeling, but I don’t see a difference. Just water, heat, and perfect timing. No extras needed!

WHY DO MY BOILED EGGS SOMETIMES HAVE A GREEN RING AROUND THE YOLK?
Ah, the mysterious green ring! This usually happens when eggs are overcooked or kept too hot for too long. It’s a reaction between the sulfur in the egg white and the iron in the yolk. Totally harmless, but a little funky-looking.

CAN I STORE BOILED EGGS?
For sure! Hard-boiled eggs can chill in the fridge for up to a week, but with these soft-centered beauties, you’re better off eating them within 3 days for the best taste. And leave them unpeeled until you’re ready to snack to keep them fresh!

WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

USE A TIMER
Time is everything here! Set a timer as soon as your eggs hit the water so you can nail that ideal yolk texture every time.

PREVENT CRACKED EGGSHELLS
Let your eggs come to room temperature before cooking. Cold eggs straight from the fridge can crack when they hit the hot water. Also lower each egg in with a spoon to keep them safe and sound.

THE HOT WATER TRICK
To get the perfect boil, keep the water at a steady, rolling boil right from the start. Maintaining a constant high temperature throughout the cooking process ensures your eggs cook evenly, giving you that ideal yolk and perfectly set white every time. And whatever you do, do not start with the eggs in cold water. Absolute no-go!

THE COLD WATER TRICK
Once they’re done cooking, throw those eggs into a bowl of ice water – this is the MVP move, but if you don’t have ice, super cold tap water also does the job. Just make sure your bowl is big enough so the water stays cold and stops the cooking fast.

EASY PEELED EGGS
After cooling, give each egg a gentle tap on a flat surface to crack. This helps you get under the thin membrane, making it a breeze to peel the shell off without a fuss.

The Perfect Boiled Egg
The Perfect Boiled Egg

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

EGGS
No need to stress over egg color – whether they’re brown, green, or white, any egg works just fine here. The only thing that makes a difference is the size. I am working with medium eggs in this guide, so if you’re using a different size, just tweak the cooking time a bit.

WATER
No need for anything fancy – just regular tap water does the trick!

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 Get the water boiling

Bring a pot of water to a full boil – make sure there’s enough water to completely cover the eggs. Have your timer ready to start as soon as the water bubbles, because things get fast-paced from here!

The Perfect Boiled Egg

STEP 2 Eggs into the water, set your timer & prepare the ice bath

Carefully lower the eggs into the pot one by one with a spoon to prevent any accidental cracking. Don’t lower the heat – keep it at a rolling boil. As soon as the last egg hits the water, start your timer. Timer settings for medium-sized eggs:
for a creamy yolk, set the timer for 6 minutes & 30 seconds
for a firmer center, set the timer for 7 minutes & 30 seconds
Make sure to prepare a bowl large enough to hold the eggs, filled with cold water and ice cubes. If you don’t have ice, super cold tap water will also do the trick!

The Perfect Boiled Egg
The Perfect Boiled Egg
The Perfect Boiled Egg

STEP 3 Ice bath magic

When the timer is almost up, prepare to remove the eggs right away. Take the pot off the heat about 10 seconds before the timer ends, have your bowl of ice water and a spoon ready, and immediately transfer the eggs to the ice bath and let the eggs cool for about 5 minutes.

The Perfect Boiled Egg
The Perfect Boiled Egg

STEP 4 Peel the egg

Peel the egg, serve it up, and enjoy your perfectly boiled masterpiece!

The Perfect Boiled Egg
The Perfect Boiled Egg

Final 6 minutes & 30 seconds egg

Say hello to that dreamy, oozy yolk – perfect for dipping and savoring!

The Perfect Boiled Egg
The Perfect Boiled Egg
The Perfect Boiled Egg

Final 7 minutes & 30 seconds egg

Meet the slightly firmed-up yolk with a soft spongy center – ideal for slicing or adding to your salads!

The Perfect Boiled Egg
The Perfect Boiled Egg
The Perfect Boiled Egg

MORE RECIPES YOU MIGHT LIKE

RECIPES YOU’LL LOVE TO TRY NEXT

Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

DINNER

Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

Cinnamon Rolls

SIDE

Cinnamon Rolls

Spicy Turkish Vegetable Spread (Ezme)

DINNER

Spicy Turkish Vegetable Spread (Ezme)

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

SIDE

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Foolproof Classic Risotto

Foolproof Classic Risotto

von | Nov. 9, 2024 | HOW TO GUIDES

HOW TO GUIDE

Foolproof Classic Risotto  – Beginner’s Guide

Dreamy, creamy, and so simple! This risotto breaks down the basics, making it easy for beginners. With just a few ingredients and straightforward steps, you’ll create that restaurant-quality, comforting dish without any stress. You’ll be amazed at how easy it really is – no need to feel intimidated!

GO TO RECIPE

OVERVIEW

A TASTE OF WHAT’S TO COME

If you’ve been dreaming of a creamy, comforting risotto with the perfect hint of white wine and Parmesan, you’re in the right place! This easy, step-by-step risotto recipe is ideal for anyone new to making risotto, breaking down each stage so you’ll end up with a rich, restaurant-quality dish. Ready in about 40 minutes, this recipe uses simple ingredients like Arborio rice, shallots, broth, and, of course, Parmesan. Most of the cooking is hands-off, letting you stir and savor the process without stress. So, grab a spoon and get ready to dive into a bowl of pure cozy deliciousness – you’ll be surprised how easy and satisfying homemade risotto can be!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

Kimberly the Zett Signature

 Let’s connect!

 

Classic Risotto

MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

CAN I USE CHICKEN BROTH INSTEAD OF VEGETABLE BROTH?
Of course! Go with whatever broth makes your taste buds do a happy dance. Chicken broth will bring a bit more savory oomph, while veggie broth keeps it mellow. It’s all about what flavor adventure you’re after!

WHAT IF I DON’T HAVE WHITE WINE OR PREFER NOT TO USE ALCOHOL?
No worries! White wine is just there to add a little zing, but it’s not essential. Just swap in some extra broth, and you’re good to go. Pro tip: keep an eye on that salt level if you’re using store-bought broth – we want flavor, not a salt lick!

WHAT’S THE BEST RICE FOR RISOTTO?
Arborio rice is your risotto bestie! Its high starch content is the secret to that dreamy, creamy texture. Think of it as the VIP ingredient – let it shine!

DO I NEED TO RINSE RISOTTO RICE?
Nope, step away from the sink! Risotto rice needs that starchy coating to work its magic and make everything extra creamy. Rinsing it would be like giving away the golden ticket – don’t do it.

WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

KEEP THE BROTH & WATER WARM
Keeping the liquid warm helps make the cooking time as efficient as possible. Sure, you can use cold water or broth, but it’ll just take longer for the risotto to reach that perfect creamy texture. Warm liquid saves time and ensures everything cooks evenly!

STIR OFTEN BUT NOT CONSTANTLY
Risotto needs a little TLC, but it’s not that clingy. Stirring releases all that starchy goodness for creaminess, but give it a break every now and then to let it soak up the love on its own.

BALANCE THE SALT
Taste as you go, especially if store-bought broth is on the scene – it can be sneaky salty! We want flavors to pop, not overwhelm, so a little tasting can save the day (and your taste buds!)

CUSTOMIZE
This is a basic, plain risotto recipe, but you can totally customize it! Feel free to add your favorite toppings like rosemary, bacon, or even pumpkin. The possibilities are endless! You should definitley try my Parmesan Risotto with Mixed Mushrooms & Herbs

Classic Risotto
Classic Risotto

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

RISOTTO RICE
No need to go for anything fancy or expensive, just look for the right type. The high starch content is key to getting that creamy texture. These are the main risotto rice types you can use: Arborio, Carnaroli, Vialone Nano or Baldo.

WHITE WINE
Choose a dry white wine like Pinot Grigio. It doesn’t need to be fancy – just dry, as it balances the richness of the risotto.

SHALLOT
With a mild, slightly sweet flavor, shallots add a subtle depth. If needed, you can swap in a white onion, but it’ll have a stronger flavor.

BUTTER & OLIVE OIL
I love using both butter and olive oil for that perfect creamy texture, adding richness and flavor. But you can definitely stick with just one or swap in any other oil you prefer!

VEGETABLE BROTH
You can use instant broth, liquid store-bought stock, or homemade broth – it’ll taste delicious every time. But I highly recommend trying out my homemade vegetable stock. You can literally make it from veggie scraps from other cooking sessions.

WATER
Adding water along with the broth helps keep the risotto from becoming too salty, balancing the flavors perfectly.

PARMESAN
For a rich, umami-packed finish, stir in the cheese at the end to make each bite extra creamy and indulgent. You can use Parmesan or Grana Padano here, but I recommend buying a whole piece and grating it yourself at home. Pre-grated cheese often has added ingredients we don’t want in our risotto!

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 Preparation

Start by prepping your ingredients. Finely chop the shallot so it’s ready for sautéing, and grate the Parmesan to have it on hand for the finishing touch. Set both aside. It’s all about staying organized for a smooth cooking flow.

Classic Risotto

STEP 2 Sauté the Shallot

Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add the finely chopped shallot and let it cook gently. Sauté for about 2-3 minutes, stirring occasionally, until the shallot becomes soft and translucent. This step builds a sweet, aromatic base for your risotto.

Classic Risotto
Classic Risotto

STEP 3 Add Butter and Toast the Rice

Add a knob of butter to the pot, letting it melt and mix with the olive oil & onion. Then, add the risotto rice, stirring well to coat each grain in the buttery goodness. Let the rice toast for about 3-4 minutes, stirring frequently, until you see the grains turn slightly translucent around the edges. This step is key to enhancing the rice’s flavor and getting it ready to absorb all that delicious liquid.

Classic Risotto
Classic Risotto

STEP 4 First Wine Addition

Pour in 100ml (1/2 cup) of white wine, letting it sizzle as it hits the pot. Reduce the heat slightly to low-medium (I set mine to 4 on a scale of 1-9) and allow the wine to simmer. Stir continuously until the wine is mostly absorbed and a “path” or line forms when you draw a spoon through the rice (see the 3rd picture). This path is the perfect indicator that it’s time for more liquid!

Classic Risotto
Classic Risotto
Classic Risotto

STEP 5 First Broth Addition

Now it’s time to start adding the broth. Pour in 100ml (1/2 cup) of warm vegetable broth, stirring occasionally. Allow the rice to absorb the broth until the liquid is mostly gone and that “path” appears again. This keeps the risotto creamy without overcooking the rice.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 6 Second Broth Addition

Add another 100ml (1/2 cup) of warm broth, stirring and letting the rice absorb it fully. Watch for the spoon path to show up once more – this cue helps you know exactly when to add the next round of broth.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 7 Third Broth Addition

Pour in the third 100ml (1/2 cup) of warm broth. As with previous steps, continue stirring gently and wait until the rice has soaked up the liquid and that path appears when you draw a spoon through it.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 8 Fourth Broth Addition

Add the final 100ml (1/2 cup) of broth, stirring and allowing it to absorb completely. The spoon path should appear once again, showing that the rice is gradually reaching that creamy consistency.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 9 First Water Addition

Next, pour in 150ml (1/2 cup) of warm water, letting it absorb while stirring. This water addition helps mellow out the flavor, balancing the saltiness of the broth and keeping the overall taste smooth and light.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 10 Second Wine Addition

Add another 100ml (1/2 cup) of white wine, stirring until it’s fully absorbed. As before, wait until the spoon leaves a clear path in the rice before moving on to the next step. This final wine addition deepens the flavor and adds a gentle acidity to balance the creamy risotto.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 11 Second Water Addition

Pour in the remaining 150ml (1/2 cup) of warm water, stirring gently until the risotto reaches a smooth, creamy consistency. Keep an eye out for that path again – it’s your sign that the rice is perfectly cooked and ready for the final touch.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 12 Add the Parmesan

Remove the pot from the heat before stirring in the grated Parmesan. This is a crucial step, as letting the risotto cool slightly prevents the Parmesan from overcooking and keeps it creamy. Stir the Parmesan in off the heat until it melts completely, creating that irresistibly rich, cheesy finish. Avoid returning the pot to the stove, as this would cause the Parmesan to lose its texture.

Classic Risotto
Classic Risotto
Classic Risotto

STEP 13 Serve & Enjoy

Spoon the risotto into deep plates or bowls, giving each serving a little extra love with a sprinkle of fresh parsley and a grind of black pepper on top. Serve immediately and enjoy this creamy, comforting bowl of risotto heaven!

Classic Risotto
Classic Risotto
Classic Risotto
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Risotto

Classic Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • sharp knife
  • cutting board
  • medium-sized pot
  • measuring cup
  • grater

Ingredients

Units Scale
  • 200 grams risotto rice
  • 400 milliliter vegetable broth
  • 200 milliliter dry white wine
  • 300 milliliter water
  • 100 grams parmesan
  • 1 shallot
  • 1 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste
  • parsley for garnish

Instructions

PREPARATIONS

  • Finely grate the Parmesan.
  • Cut the shallot into small pieces.

INSTRUCTIONS

  1. Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
  2. Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
  3. Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
  4. Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
  5. Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
  6. Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.
  • Prep Time: 5 min
  • Cook Time: 40 min

MORE RECIPES YOU MIGHT LIKE

RECIPES YOU’LL LOVE TO TRY NEXT

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce

DINNER

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Garlic Herb Pull Apart Bread

SIDE

Garlic Herb Pull Apart Bread

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

DINNER

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Flatbread serving ideas

SIDE

Turkish Flatbread (Bazlama)

Quick & Easy – The Best Focaccia Recipe

Quick & Easy – The Best Focaccia Recipe

von | Nov. 7, 2024 | HOW TO GUIDES

HOW TO GUIDE

Quick & Easy –
The Best Focaccia Recipe

Here’s the ultimate step-by-step guide to making perfect Focaccia in just 3.5 hours. Already a pro? Simply click the button to jump straight to my recipe!

GO TO RECIPE

OVERVIEW

A TASTE OF WHAT’S TO COME

If you’ve been craving homemade focaccia with its perfectly crisp edges and soft, fluffy center, you’ve come to the right place! This quick and easy focaccia recipe will walk you through every step to make the best focaccia in just 3.5 hours. Don’t worry – most of that time is hands-off, so you can relax while the dough rises. With simple ingredients like pizza flour, yeast, olive oil, and a little honey, this recipe is perfect for beginners and pros alike. Customize it with your favorite toppings or keep it classic – either way, you’ll be enjoying fresh, delicious focaccia in no time!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

Kimberly the Zett Signature

 Let’s connect!

 

Quick & Easy - The Best Focaccia Recipe

MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

HOW MUCH TIME DO I NEED IN TOTAL?
This focaccia recipe is quicker than most and gives you the best result in the shortest amount of time. It takes about 3.5 hours in total, with only 10 minutes of active work. While the dough rests for 3 hours, the more time you give it, the better the result. So, while this is quick for focaccia, if you have extra time, letting the dough rise longer will make it even fluffier and more delicious!

HOW LONG DOES FOCACCIA NEED TO RISE?
Focaccia needs around 3 hours of total resting time. The longer it rests, the fluffier it will be, so don’t rush it!

WHY IS MY FOCACCIA DENSE AND NOT FLUFFY?
If your focaccia is dense, it likely didn’t rise long enough, or you might be using a different type of flour. Make sure you’re using pizza flour, specifically Type 00, for that soft, airy texture.

WHY DOES MY FOCACCIA NOT HAVE MANY BUBBLES?
Fewer bubbles could mean the dough didn’t rise long enough, or you might not be using the right flour. Type 00 pizza flour is ideal for light and bubbly focaccia. The longer the dough rests, the more bubbles you’ll see!

DO I NEED SPECIAL EQUIPMENT?
Nope! You can make this focaccia with basic kitchen tools. Here’s what you’ll need, but feel free to improvise: large bowl, kitchen scale, thermometer (even a medicine one works), measuring cup, wooden spoon, cling film, beeswax wrap, or a shower cap, baking dish or tray, oven

WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

PRECISION PAYS OFF
I recommend weighing and measuring everything before you start. Precision is key for that perfect focaccia texture!

HYDRATION FOR BEGINNERS & PRO
You can experiment with different hydration levels in this recipe. For beginners, I suggest sticking to around 70% hydration – that means 70ml of water for every 100g of flour. I use 80% hydration here, and because it’s a no-knead dough, it’s super easy to handle!

PATIENCE FOR FLUFFY GOODNESS
This recipe is a simplified version, but don’t skip on resting time! While traditional focaccia doughs often need up to 24 hours to rise, here, you’ll still get those airy pockets and fluffy texture with a shorter rest.

GET CREATIVE WITH TOPPINGS
This is a basic, plain focaccia recipe, but you can totally customize it! Feel free to add your favorite toppings like rosemary, cherry tomatoes, olives, or even caramelized onions before baking for a unique twist. The possibilities are endless!

INFUSED OILS FOR EXTRA FLAVOR
While I recommend using high-quality olive oil, you can definitely switch things up with one of my infused oils for a fun twist. Try Jalapeno oil for a spicy kick or Tomato oil for a warm, earthy flavor – both are great ways to make your focaccia stand out!

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

FLOUR
I used pizza flour, specifically Type 00, which is super popular in Italy and gives your focaccia that light, fluffy texture. If you’re in Germany, this flour is easy to find! Just make sure it has at least 12g of protein per 100g for the best rise. Of course, you can use flour with less protein, but be prepared for a denser, flatter result — totally up to you.

YEAST
I went with active-dry yeast, which needs a little wake-up call before it gets to work. You activate it with warm water and honey (or sugar if you’re vegan), and then it’s all set to make your dough rise beautifully.

WATER
The water’s temperature is key — it should be between 34-38°C (93-100°F). Too cold or too hot, and your yeast won’t get the chance to work its magic, leaving you with sad, flat dough.

OIL
When it comes to olive oil, go for something high-quality. It really makes a difference, giving your focaccia that rich, buttery texture and flavor.

HONEY
You don’t need any specific type of honey for this recipe — as long as it’s liquid, you’re good to go! It helps activate the yeast and adds a subtle sweetness that enhances the overall flavor. Just keep it simple and use whatever liquid honey you have on hand!

SALT
Any type of salt will do the job! Whether it’s sea salt, kosher salt, or regular table salt, just use what you have in your kitchen. It’s all about bringing out the flavors in your focaccia.

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 Activate the yeast & prepare the other ingredients

Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe

STEP 2 Mixing the ingredients to form a dough

Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.

STEP 3 Three rounds of stretch & fold

After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture!

Here’s the routine:

First stretch & fold, then let the dough rest for 20 minutes.
Second stretch & fold, then rest another 20 minutes.
Third stretch & fold, then let it rest for 60 minutes.

Cover the dough after each round and let it rise.

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe

STEP 4 Transfer the dough into greased oven dish

After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe

STEP 5 60 minutes rest in oven dish

Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.

Quick & Easy - The Best Focaccia Recipe

STEP 6 Forming Bubbles

Preheat the oven to 220°C (430°F). After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe

STEP 7 Bake in the oven

Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia!

Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe
Quick & Easy - The Best Focaccia Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quick & Easy - The Best Focaccia Recipe

Easy Same Day Basic Focaccia

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 3 hrs + 30 min
Print Recipe

Description

Recommended Equipment

  • large bowl
  • kitchen scale
  • thermometer (even a medicine one works)
  • measuring cup
  • wooden spoon
  • cling film, beeswax wrap, or a shower cap
  • baking dish or tray (mine is 20x26cm / 8×10 inch)
  • oven

Ingredients

Units Scale
  • 500 grams pizza flour (type 00 in Germany)
  • 400 grams luke-warm water
  • 1.5 tsp active dry-yeast
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1.5 tsp salt
  • 50 milliliters olive oil for greasing and dipping

Instructions

  1. Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
  2. Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
  3. After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
    • First stretch & fold, then let the dough rest for 20 minutes covered
    • Second stretch & fold, then rest another 20 minutes covered
    • Third stretch & fold, then let it rest for 60 minutes covered
  4. After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
  5. Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
  6. Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
  7. Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!

  • Passive Time: 3 hrs + 20 min
  • Cook Time: 10 min

MORE RECIPES YOU MIGHT LIKE

RECIPES YOU’LL LOVE TO TRY NEXT

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce

DINNER

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Garlic Herb Pull Apart Bread

SIDE

Garlic Herb Pull Apart Bread

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

DINNER

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Flatbread serving ideas

SIDE

Turkish Flatbread (Bazlama)