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An Italian baking🇮🇹 & an American cooking/BBQing🇺🇸 ⬇️ Recipes fully written in CAPTION
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#focaccia#feedfeed#focacciabread#homemadebread#breadbaking#christmasbreakfast#brisket#wagyubrisket#americanwagyu#traegergrills
Recent posts
⬇️SAVE THE RECIPE⬇️THANKSGIVING DAY WAGYU BRISKET~ This recipe is extremely easy and we make it at least once a month!
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12-14 lb brisket, trimmed
Meat Church Holy Cow (sub salt & pepper)
Killer hogs BBQ: TX brisket rub
Yellow mustard for a binder
Instructions:
Cover brisket in mustard
Then, add a generous amount of seasoning. Mostly salt and pepper based seasoning, and then if you want to top it with an all-purpose, feel free toandd whatever you like. Let seasoning bind to the meat for a minimum of 30 mins. Preheat smoker to 180. Place brisket on top rack of the smoker fat side up. Cook until 175 internal. It took us about 14 hrs
We did 220 for 4 hours and then 250 for 2 more. Once it hits 203°f pull it out and let it rest until internal temp is 140°F.
#brisket #wagyubrisket #americanwagyu #traegergrills #smokedmeat #asmr
04 Nov 2025
This is your sign to give your garlic bread an upgrade 🧄@betweenespressoandprosecco’s Garlic Parm Pull Apart Focaccia has golden, crisp edges, pockets of melty mozzarella, and plenty of garlic parmesan flavor.
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
https://betweenespressoandprosecco.com/garlic-parm-pull-apart-focaccia-bread/
#focacciarecipes #pullapartbread #garlicparmesean #homemadebread
06 Nov 2026
This Extra Thick Focaccia from @betweenespressoandprosecco is what bread dreams are made of. 🤤✨
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
Crispy and golden on the outside, impossibly soft and airy on the inside, this bakery-style focaccia gets its incredible texture from a simple poolish starter and an overnight rise. The result? Deep flavor, beautiful bubbles, and the kind of bread that’s impossible to stop tearing pieces off of.
Whether you’re serving it alongside dinner, using it for sandwiches, or enjoying it warm with olive oil, this is one recipe every bread lover needs to save.
Have you ever made focaccia from scratch? 👇
https://betweenespressoandprosecco.com/thick-focaccia-sandwich-bread/
#focaccia #focacciabread #breadbaking #homemadebread
16 Jun 2026
⬇️SAVE THE RECIPE⬇️ EXTRA THICK FOCACCIA BREAD~ Comment BAKE for the printable recipe. Followers have priority🤍
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Ingredients for 9×13 inch pan:
Starter (Poolish):
200gr bread flour
200gr water
1/2 tsp yeast
1 tsp honey or sugar
Dough:
All the poolish
430gr bread flour
304gr very cold water
16gr salt
3 tablespoons extra virgin olive oil
Additional:
9×13 inch dark metal pan
Flaky salt, generous amount
Fresh rosemary (optional)
Instructions:
The day before, make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the extra virgin oil, no kneading required.
Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center.
Flip seamside down and shape into a ball.
The dough will be very wet and sticky.
Place in the fridge overnight.
The day after, layer pan with parchment paper, then drizzle EVO oil abundantly. Shape the dough into a ball and place the dough in the pan (seamside down), grease the top of the dough with extra virgin olive oil and cover with plastic wrap. Let rest in a warm place for about 3.5-4 hours (it has to rise covering the entire surface of the pan).
Preheat oven at 425°F.
Grease your fingertips, drizzle some on the focaccia and dimple. Sprinkle with some flaky salt and fresh rosemary (optional)
Bake on bottom rack for about 10-12 minutes (it has to be crispy), then move on the middle rack and finish baking until golden crispy on top (about 5-7 minutes).
Take it out of the oven and place on a baking rack without the parchment paper. Let cool for about 20 minutes before cutting.
#focaccia #breadbaking #focacciabread
08 Mar 2026
These Focaccia Sandwich Rolls by @betweenespressoandprosecco are soft and airy with a crisp olive-oil crust—perfect for homemade sandwich bread, meal prep, or easy baking at home. 🥖✨
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
STARTER:
1 cup + 2 teaspoons bread flour
1/2 cup + 2 tablespoons water
1/2 tsp yeast
1 tsp honey or sugar
DOUGH (The day after):
1 1/3 cup + 2 tbsp bread flour
4 oz +1 tbsp (1/2 cup + 1 tbsp) water
1 heaping teaspoon salt
2 tablespoons extra virgin olive oil (plus some more for the folds)
https://betweenespressoandprosecco.com/no-knead-focaccia-sandwich-rolls/
#focaccia #breadmaking #baking #homemadebread
18 Feb 2026
This Pull-Apart Focaccia by @betweenespressoandprosecco is loaded with garlic & parmesan for a savory side that’s perfect for sharing 🧄
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
https://betweenespressoandprosecco.com/garlic-parm-pull-apart-focaccia-bread/
#focaccia
31 Jan 2026
⬇️SAVE THE RECIPE⬇️ BUTTER CHICKEN CURRY~ we love this dish, it's as easy as you see in the video! We normally make a lot to have throughout the week. It's so comforting, too, especially in these days of extreme cold.
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Ingredients:
3lbs Chicken thighs, boneless, skinless
14 oz can fire roasted diced tomatoes
12-14 garlic cloves
2 tsp ginger
1 tsp cayenne pepper
2 tsp smoked paprika
2 tsp salt
2 tsp garam Masala
2 tsp Curry powder
For the sauce:
1 can full fat coconut milk
2 oz butter
2 tsp garam masala
To serve:
Italian fresh parsley
Black pepper
Instructions:
Mix tomatoes, all the spices and garlic in the pot. Add in the chicken making sure to coat it well with the sauce. Close instant pot and cook for 10 minutes on high.
When it's done, let it release pressure naturally for about 10 minutes.
Take chicken out, leave the sauce in the pot to cool down completely. Add in garam Masala, coconut milk, butter cut up into pieces and blend with an immersion blender.
Add chicken back in and heat through.
Serve with some rice and fresh parsley.
Enjoy!
#instantpot #butterchicken #butterchickencurry #snowday #snowstorm
26 Jan 2026
It's called preferment, precisely "Poolish".
The method is the same, using the same amount of bread flour and water and just a little bit of yeast. Let rest on the countertop for a few hours until it has tripled in volume and is bubbly.
What's the difference with sourdough?
Sourdough is made of wild yeast and bacteria, and has a distinctive sour and wonderfully complex flavor.
Poolish requires a little bit of yeast and has a sweeter, less complex, but delicious flavor.
Both offer a great texture of the internal crumb, open and airy, and easy to digest. Many bakeries in Italy use both because poolish is easy to manage in certain recipes.
By using a preferment, it will be easier to manage the sticky and wet dough (typically the ones that require a lot of water, also called high hydration).
The dough will be more flavorful and doesn't taste like yeast (at least ours don't, because we use very little) and easy to digest. It will have a longer shelf life.
Personally, I love sourdough and buy it often at our local bakery, which has a variety of whole grain ones, and that's what offers more health benefits due to the fiber content.
I mainly bake with white unbleached flours, so I don't think putting so much time and effort into sourdough is worth it. All the wild yeast and good bacteria will get cooked, and nothing of it will remain left. The only benefits left will be: easy to digest bread, sour flavor (which varies and is a personal taste), great texture, and if whole grain flours are used, great amount of fiber. These are all things I can get with the poolish. Again, this is for me, my own personal preference, at least for now.
#sourdough #sourdoughbread
23 Jan 2026
These Mini Focaccia Muffins by @betweenespressoandprosecco are easy to make and perfect for entertaining 🥖
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
https://betweenespressoandprosecco.com/no-knead-mini-focaccia-muffins/
#focaccia
07 Jan 2026
⬇️SAVE THE RECIPE⬇️ CHEESY BRATWURST BREAD, super easy and quick recipe!! Ideal appetizer for Christmas, great crowd pleaser!
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Ingredients:
1/2 Soft baguette (length wise)
4-5 bratwurst sausages
Smoked provolone (Slices to layer the bread)
Seasoning of choice (we used the parmesan garlic one) or meat rub
Drizzle extra virgin olive oil
Cut bread length wise, and take out the middle part of the crumb. Drizzle olive oil, sprinkle some seasoning. Layer cheese covering it completely, trying to press it on the bread. Add the meat, layering it for about 1/2 inch. Add some more seasoning or rub of choice.
Heat griddle on medium heat, spray some cooking spray, and press the bread with the meat side down. Add something heavy on the top to help press the bread on the griddle.Fio and do the same with the other side. Cook for about 2 minutes on each side.
If the meat isn't fully cooked, put it in the oven at 350° until it reaches 165°F internally.
.
.
#christmasmorning #christmasbreakfast #crowdpleaser #christmasfood #christmasparty
#bratwurst #cheesybread #baguette #sausage #meat #barbecue #bbq #grilled #bbqlife #bbqtime #bbqlovers #bbqnation #grilledcheese #familydinner #gouda #goudacheese #christmasfoodideas #christmasappetizers
14 Dec 2025
⬇️SAVE THE RECIPE⬇️ GOOEY CINNAMON ROLL FOCACCIA BITES~ Comment BAKE for the recipe in GRAMS (not automated. I send the recipe myself, followers ONLY)🤍
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Ingredients for 9×9inch metal pan
Starter:
1 cup + 2 tablespoons bread flour
1/2 cup + 2 tablespoons water
1/2 tsp yeast
1 tsp honey or sugar
The day after:
1 1/3 cup + 2 tbsp bread flour
4 oz +1 tbsp (1/2 cup + 1 tbsp) ice cold water
1 heaping teaspoon salt
1 tbsp cold butter (salted), cut into very small small pieces or shredded
Cinnamon mixture:
1/3 heaping cup + 3 tbsp brown sugar
1 1/2 heaping tsp cinnamon
Mix all the ingredients well and set aside. Half of the mixture will be used on the Focaccia dough. And the remaining goes on top.
Icing:
2tbsp salted butter, melted
1 heaping cup powdered sugar
1 tsp vanilla
1/4 cinnamon
3-4 tbsp milk
Mix all the ingredients, adding the milk slowly until desired consistency.
Coating:
2tbsp salted butter, melted in a medium-sized bowl.
Instructions:
Make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt, and mix.
Cover and let rest for 30 minutes.
Then do 1 round of stretch and folds, and add half of the cinnamon sugar mixture so it's incorporated and the pieces of butter : sprinkle some cinnamon sugar mixture and some butter pieces, then grab the dough stretching it out and then fold towards the center. Sprinkle some more cinnamon sugar, then fold.
Flip seamside down and shape into a ball.
The dough will be very wet and sticky.
Place in the fridge overnight.
.
#focaccia #cinnamonroll #christmasbreakfast #holidaybaking #cinnamonrolls #focacciabread
22 Nov 2025
⬇️SAVE THE RECIPE⬇️ SAME DAY FOCACCIA BREAD~ Comment BAKE for the printable recipe. Followers have priority🤍
🌟FOLLOW FOR MORE🌟
Ingredients for 9×13 inch pan:
Starter (Poolish):
200gr bread flour
200gr water
1/2 tsp yeast*
1 tsp honey or sugar
Dough:
All the poolish
430gr bread flour
304gr very cold water
16gr salt
3 tablespoons extra virgin olive oil
Additional:
9×13 inch dark metal pan
Flaky salt, generous amount
Fresh rosemary (optional)
Instructions:
In the morning, mix warm water (115°F) with honey and yeast. Let set for about 6-8 minutes to allow it activate (please check step by step highlights "focaccia 101").
Make starter simply by mixing bread flour and water yeast mixture. Cover and let rest on the countertop for about 5-6 hours.
After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the extra virgin oil, no kneading required.
Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center.
Flip seamside down and shape into a ball.
The dough will be very wet and sticky.
Layer pan with parchment paper, then drizzle EVO oil abundantly, place dough in it and grease the top of the dough with extra virgin olive oil and cover with plastic wrap. Let rest on the countertop for about 4-6 hours (it has to rise covering the entire surface of the pan).
Preheat oven at 425°F.
Grease your fingertips, drizzle some on the focaccia and dimple. Sprinkle with some flaky salt and fresh rosemary (optional)
Bake on bottom rack for about 10-12 minutes (it has to be crispy), then move on the middle rack and finish baking until golden crispy on top (about 5-7 minutes).
Take it out of the oven and place on a baking rack without the parchment paper. Let cool for about 20 minutes before cutting.
#focaccia #breadbaking #focacciabread
12 Dec 2025
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