Hello, I'm Mr. Bellum.

Thanks very much for choosing this lesson all around making a herby focaccia.

Let's get started, shall we? So what are we going to learn today? Well, you're going to learn how to use your food skills to make a herby focaccia.

Sounds good, right? Let's look at some key words together.

These are the words that are going to come up in this lesson, so they're quite important.

So the first one is focaccia, what we're going to make.

And it's a traditional bread from Italy.

The second word is yeast, and it's a microorganism that can produce carbon dioxide and it's really important if you're making bread.

The next word is carbon dioxide, which you've probably heard of before, and it's a colourless, odourless gas.

And the fourth one is knead.

This is where we mix the bread dough until it is smooth and elastic.

And the last one is celiac disease.

And this is a reaction to gluten, a protein which is found in wheat, barley, and rye.

Okay, let's get started with the first part of the lesson all around bread types.

So there are lots of different breads around the world, and I'm sure you've seen many and probably tasted quite a few too.

And the main ingredients of bread are flour and water, and other ingredients can be added too to make the bread rise as well as add different types of flavour too.

So I want you now to name three different types of flour.

So what have you come up with? Well, there are lots of different types, aren't there? So for example, flour made from wheat could include things like bread flour, for example, or self-raising, or perhaps wholemeal or granary, or perhaps it could be flour made from different types of grains like rye.

There are lots of different varieties that you could select from.

Now, breads include a vast range, and here's just some here.

This is a bloomer, this is a naan, this is some soda bread, this is cornbread, and the last one's a bagel.

Now, where do these originate, do you think? Where in the world do you think they're from? How about the first one? Yes, traditionally they come from the UK, bloomer.

How about the second one, a naan bread? Again, traditionally they're from India.

Soda from Ireland, cornbread for the United States of America, and bagels from Poland.

So this is where the breads originate, but they're now made all around the world.

How about some more breads? Well, this one is arepa or this one a zopf, or perhaps a lavash or a bannock or perhaps a ciabatta.

So where did these breads originate? Do you know? Perhaps you've eaten some.

Well, the first one is from South America, Venezuela.

The second one, Switzerland or Germany.

The next one, Armenia, Scotland.

And very lastly, another one from Italy.

So there are lots of different types of breads around the world, but they all include flour, and they're made from water too.

So we're going to be making focaccia, and it's a traditional bread from Italy, and sometimes it's flavoured with olive oil and herbs.

And sometimes olives and sun dried tomatoes are also added.

And bread dough can be used for lots of other dishes too.

So for example, things like a pizza base can use bread dough or perhaps if you make Chelsea buns or perhaps pretzels, these all use bread dough.

Hmm, what other recipes or dishes use bread or bread dough? Can you name a few? Well, I'm sure some of you have said pizza and we've already had pizza dough, but bread dough can be used for lots of different things.

So for example, it could be used to make a really delicious fruit loaf, for example.

Perhaps it's plaited.

Makes lots of different types of buns or rolls, for example.

Or it could be using puddings like a bread and butter pudding, for example.

And there are many more, and I'm sure you come up with some great examples.

Now, some people have an allergy, a bad reaction to different types of ingredients.

And this could be wheat flour, nuts or milk for example.

And the reaction can trigger different symptoms and they might be really severe for some people.

And celiac disease is caused by a reaction to gluten, a protein which is found in wheat, barley, and rye.

So with those people with celiac disease, other types of flour should be used, including gluten-free flour, for example.

And food packaging labels should also be checked too.

So let's have a quick check for understanding, shall we? So celiac disease is caused by a reaction to milk.

Is that true or false? Yes, that's right.

It's false, isn't it? And why is that? Well, celiac disease is caused by a reaction to gluten, a protein, which is found in things like wheat, barley, and rye.

Well done if you got that correct.

Now, some types of bread are flat, and these are often known as flatbreads or unleavened bread.

And these do not include a raising agent.

So these types of bread include sheermal, for example, kitcha, roti and tortilla, for example.

And you can see here these breads are very flat, so they are unleavened, so they have no raising agent.

And these breads are from Iran, from Ethiopia, from India, and lastly from Mexico.

So again, lots of different breads, different shapes, from around the world.

We can also get other types of breads, and these ones are called leavened breads.

And these have a raising agent to make the bread rise.

So these types of bread include marraqueta, sliced loaf, I think I know that one, focaccia, which we're going to make today, and a baguette for example.

So these come from Chile, internationally round the world, Italy and France.

So while these breads originate in different countries, we now have them and make them and eat them in our own country all around the world.

So the last type of bread we mentioned had a raising agent in, and that helps the bread rise.

And there are different types of raising agents.

We're going to be using one called yeast, and it's a biological raising agent.

And during the making and baking, the yeast, which is a microorganism, produces carbon dioxide, a gas which helps the bread to rise.

So the carbon dioxide is trapped within the dough and this causes it to rise.

And the gas expands and the bread rises.

So here we can see the yeast here and you can see it's bubbling, producing carbon dioxide and it's mixed with the flour and kneaded.

And it produces a nice dough like this, my soft and elastic dough.

And when that's baked, it becomes risen.

You can see the air bubbles, the air pockets within the bread here.

Other types of raising agents include a chemical raising agent, for example, bicarbonate of soda.

And during making and baking the bicarbonate of soda produces carbon dioxide, which helps the bread to rise.

Lemon juice or buttermilk are also needed to help the reaction for it to produce the carbon dioxide.

So again, the carbon dioxide produces gas, gas pockets within the bread, helping it to rise.

And air can also be added mechanically through things like whisking, sieving and beating.

And this is known as a physical raising agent.

So there are three different types of raising agents.

So which of these breads has used a raising agent to rise? Is it A, B, or C? Yes, that's right.

It's B, isn't it? 'Cause you can see the other two are flat, unleavened where the soda bread has risen.

Well done.

Okay, I've got a little task for you now.

So using recipe books and the internet, I want you to name and state the country of origin for 10 different breads around the world.

So pause the video, good luck, get creative, and we'll look at some examples together very soon.

Okay, so how do you get on? Let's look at some examples together, shall we? So one of them could have been soda bread from Ireland, for example, or perhaps focaccia from Italy.

Or how about sheermal from Iran or a bloomer from the United Kingdom or naan bread from India.

So there's five.

Did you get any of these? How about five more then.

How about roti from India or perhaps tortilla from Mexico, or how about the arepa from Venezuela or perhaps the zopf from Switzerland.

And lastly, we've got the lavash from Armenia.

So there are 10 different breads from around the world, and I've named them and also said where they were from, their origin, their country of origin.

I'm sure you did brilliantly too.

There are so many different types of breads, well done.

So now let's move on to the second part of the lesson all around making your herby focaccia.

So to make a focaccia, we're going to use lots of different food skills.

And one really important one for making bread is measuring.

So we're going to be using the weighing scales to measure accurately, and we need to make sure the displays says zero before we start adding the flour.

We're also going to be using a measuring jug to measure the water.

So make sure the measuring jug is on a flat surface, just so you can read the numbers at the side of the jug clearly.

And also we're going to be using measuring spoons, so make sure you use the right spoon.

So let's have a quick check for understanding, shall we? So what measurements are being shown here? Look at the weighing scales and the measuring jug very carefully.

Good luck.

Okay, how did you get on? What's the answer? Yes, that's right.

It's A, isn't it? If you look at the display on the weighing scales, it says 100.

And if you look at the measurement on the measuring jug, it says 150 millilitres.

Well done.

So another skill we're going to use is mixing.

And this is really important to mix the dough to begin with.

And if the dough is too dry, just to sprinkle a little bit more water over the top using a spoon, and then continue.

And if it's too wet, just add a little bit of flour, again, using a spoon and continuing to mix until the dough is lovely and soft and elastic.

One of the big things we're going to do when making bread is kneading.

And kneading is a really important part of the bread making process.

And the action of kneading develops the gluten.

Do you remember the protein in the flour? And this helps to create a soft and elastic dough, which is really important for the bread to rise.

So kneading is really important and you're going to be kneading the bread for about five to 10 minutes.

So true or false? Kneading helps to form a hard, crumbly dough.

That's false, isn't it? And why is that? Well, kneading helps to produce a soft, elastic dough.

Kneading develops the gluten, the protein in the flour.

Well done if you've got that correct.

We're also going to be shaping the dough as well.

And this is important to give it sort of right characteristic, so it looks like a focaccia and it's usually pushed into the tin into a square, rectangle, or circular shape.

You can see the one here, doesn't it look good? And the toppings and oils are then pushed into the bread, making little dimples you can see at the top there.

And you just use the tips of your fingers to push the ingredients in.

And we're also going to be using the food skill of using the oven for baking as well.

And you can see the breads here before and after.

So for this recipe, we're going to put the bread into a cold oven to start with.

And the initial warmth will help to activate the yeast to help it produce the carbon dioxide.

And we always need to make sure that we're using oven gloves when putting food into or taking food out of the oven.

Okay, so let's get ready then, shall we? So we're going to make the focaccia now, and before you cook, I want to make sure that you are ready to cook.

So make sure you've tied up any long hair, removed your jumper, washed your hands, putting on a clean apron for example.

All this is really important to be hygienic.

And then I want to make sure that you've got your ingredients and your equipment ready so you're ready to cook.

And then when you are prepping and cooking, I want you to be safe and hygienic.

And also I want you to focus on using your food skills really well.

Remember, think about think doing things accurately and precisely.

And also I want you to note the food science aspects too.

So example, the bread rising.

Think about the yeast and the carbon dioxide.

So here's the recipe.

So you might want to pause the video now while you get your ingredients and your equipment ready.

And as it says here, you can use a range of different types of dried or fresh herbs and perhaps other toppings too.

And here's the method.

So this method is the one that you cook in a cold oven to start with.

So I hope you enjoy making your bread and kneading it and baking it, so it's absolutely delicious.

So pause the video and we'll come back together very soon to see how you've got on.

Good luck.

Okay, so how did you get on? Let's have a look at what you should have done to be successful, shall we? So first of all, you would've either lined or greased a shallow non-stick baking tin.

Then you would've stirred the flour, yeast, and salt together, then added the water and mixed it to form a soft dough.

Then you would've kneaded the dough for about 10 minutes to make it soft and elastic.

You would've then pressed the dough in the tin and left it for about five minutes.

And this helps the yeast to produce carbon dioxide and it helps the bread start to rise.

We then would've sprinkled the herbs and salt and the oil over it and then using our fingers, pushed it into the dough, making the little dimples.

We then would've placed the bread in the cold oven, turned the heat up to its maximum and baked it for about 15 to 20 minutes until it's golden.

Well done.

Well, I really hope you enjoyed making the herby focaccia.

I'm sure it smells absolutely wonderful.

And we've learned so much today, haven't we as well? We know that there are so many different types of bread around the world, but they're all made from very similar ingredients, flour and water.

And we also know that the focaccia we've made is traditionally from Italy.

We've also learned that celiac disease is caused by reaction to gluten, a protein.

And it's found in wheat, barley, and rye.

And during making and baking the focaccia bread, yeast, which is a microorganism, produces carbon dioxide and this helps the bread to rise.

And lastly, we've learned that the action of kneading develops the gluten, the protein in the flour, producing a soft elastic dough.

Wow, well done.

You've done brilliant today, and I hope you've really enjoyed making your bread and hope you make lots of different breads in the future too.

And I hope you come back and pick another cooking and nutrition lesson very soon.

Thanks a lot and I'll see you soon, bye.