I'm from Genova, home of focaccia, great job, we don't use oil (vegetable fat) in the dough but strutto (lard, animal fat) it changes the flavor profile, even though I'm not a big fan of lard myself, usually we don't make it rest that way (low temperature proofing) but this is ok, quite handy for home, a couple tips: the water, oil, and salt emulsion at the end rather than using a whisk put it all together in a plastic bottle/container and shake it really hard to create a nice gelly emulsion and spread it over the focaccia before the holes (go gentle when you make the holes), it's charatteristic of focaccia having white savory holes (caused by the salamoia), then you can go on with the toppings. You're doing great, keep going! You just earned a new subscriber... also I just figured you're italian, now I get why your creations are so on point haha it's hard to find someone baking this good and accurately with the originals when not native.
Grazie Dom, sono di Roma ma vivo all'estero. Un po' un casino trovare gli ingredienti originali, quindi do il mio meglio con quello che ho a disposizione. E grazie mille dei consigli, sono sempre ben accetti. Sono stato una volta a Genova ma ero bambino, la passione per la cucina è arrivata parecchio dopo haha...grazie ancora per il sostegno! A presto! :)
Interesting. When I was in Genoa I would never have guessed there was lard in the focaccia. It certainly didn't taste like it and no-one ever mentioned it! Do you have a recipe for making it the way you mention?
I just made focaccia yesterday and have previously. I use a method very much like yours, no knead, 75% hydration, bulk ferment overnight on the counter, 66F. I use either 400, 500g flour, but it’s tricky getting the right size pan, for the dough, to come out the thickness I prefer. I don’t like focaccia too thick, but about 1/2” - 3/4” thick, yours looks perfect. Also, getting it even with stick dough can be challenging. I just use olive oil, Rosemary and flaked sea salt. Great video! RPucci from NJ.
I’m excited to try this focaccia. The crunch reminds me of the first time I tried focaccia bread. It was love at first bite ❤️ thank you so much Florida
Great recipe. I see different % of yeast on different recipes. I’m always concerned I won’t get enough rise and open crumb even for long cold fermentation.
Very happy you tried it out. I love making this dough, and especially the olive oil + water mix on top gives the focaccia a very distinct flavour! Thanks for trying it out!!!
New home baker here so please pardon the ignorance. You let the dough cold ferment for 24 to 48 hours where it develops flavor and lots of CO2. But then you use a rolling pin which presses out a lot of the gases that developed. You also don't seem shy about pressing the dough to fit in the corners of your pan. The result still looks incredible with a very open crumb; exactly what I want. I know you still give it a good amount of time to proof. But I just thought that we are supposed to carefully handle the dough to preserve the gases that took so long to develop during bulk fermentation. Am I wrong about this? What am I missing? Love your channel. Please keep the videos coming.
Hi! Focaccia is traditionally pressed down to remove the gassed and air created during fermentation, completely different from roman pizza or bread in which you want to see those air pockets. The cold fermentation is only used to make the dough develop more flavour, as it slows down the proofing incredibly by the cold temp. Hope this helps! Thanks for supporting the channel! ✌️👽
I love your videos. I have a problem with sticking after baking. I have a steel pan like yourselves, but my dough always stick to the pan after baking. Any tips to prevent the sticking?
Try to re-season the pan. Then bake your dough with a good amount of olive oil (for the first time). When the pan will create a thin film of oil, it won't stick anymore. Ever! Good luck!
Hello mate. Just wondering if you measured the weight of the dough ball? I have different size pans and was looking to get the ratio right. Appreciate the effort that goes into your videos. Thanks so much.
Hello! I followed your recipe today and sadly I realised that the bread flour that I used has only 7.3% and the bread dough is very soft. Can I still bake the dough after 24 to 48 hrs of proofing in the fridge?
Is there any way to get a written recipe, along with the rising times? I want to try this but it's not so easy to follow when it's not all written down! Thanks in advance if possible!
Yes, and I know this is sacrilege, but I would really really love it if he started including teaspoons and cups. I know his way is more accurate, and I'm ok with that.
Compliments for the video, well done and very exsaustive it is possible to know what kind of flour you are using (amount of proteins and W). Thank you i'll appreciate.
Ciao Aldo, I'm using a high protein flour, it's called Sir Lancelot from the brand King Arthur Flour (it's an American brand) i don't know the W=strength as they don't print each flour strength here, but i can tell you it's 14% protein. If i have to guess, I'd say the strength is around 330-350...similar to a polselli super (in Italy). Cheers ✌️
@@MileZeroKitchen hey man i know very well this brand of flour KING ARTHUR and it’s amazing. During the lockdown of the 2020 i was working in a U.S. Army station and insider the camp there was a little market with a lot of American Brands. During the lockdown you know a lot of people approach to the White Art avoiding the foolishness of this period, the same i did, i was in the Egiptian desert in mission so you can imagine that crazyness was all over us. I started to see blogs and videos about pizza and bread dough, i learned about flours and W. I wanted to knead the curiorisity of fermentation was too big, but i didn't have flour until i found King Arthur flour inside the U.S. mini market and i start this fantastic honey moon in the universe of doughs and fermentation. When i came back in Italy i tried to find anymore the king arthur flour but unsuccessfully, so i started to ecperiment new italian flours till i found a 1920 old miller inside the little city where i live where i buy the flour that i use nowdays. Sorry for the lenght of this message but i have really appreciated your answer but all over your amazing videos, fantastic. In Italy we call ARTE BIANCA, by the way you are italian aren't you?i red a sentence inside a video of yours "Italian hands hungry hearts"😉.
@@aldogalullo6110 ciao Aldo, si sono italiano ma vivo in Florida! Grazie mille per i complimenti ai video e per essere dei nostri su questo canale! A presto!
Hey Mile, curious if by chance you have a link for the bowl you use in your videos to mix the ingredients or what bowl it's called. Thanks for everything!
Hey! It's two different ways to stretch the dough. If you notice, in focaccia the dough is always pressed on the tray and I let it rise on the tray multiple times (to have less springs in the final product - but still light and crunchy). In the pizza Bianca video I use an indirect method with poolish (which add a little bit of extra flavour to my taste), while the Roman pizza is done with a direct method - all ingredients in one go. The main difference is focaccia final product is less crunchy but more pillow-soft oily with the crunch at the bottom, pizza Bianca and the Roman one are more crunchy - well cooked to hold toppings with a slight soft center. They are very similar in the making, but really two completely different products: focaccia - pressed hard and proofed on the tray; Roman pizza - stretched on the counter and cooked right away.
The salt will cause the rupture of the membrane of the yeast, and the dough will not rise. Never put yeast and salt together. Olive oil is a fat and needs to be added carefully and slowly when the yeast is already incorporated with the flour and water so it can create a homogeneous dough without breaking the dough apart. Thanks for watching Becky! :)
Becky Brady I made it! Am very pleased with the results! I ordered your recommended yeast from Amazon and also some Glick’s high gluten flour. I’m so pleased with the focaccia, both crunchy and chewy, a great combo of textures! Thank you !!!
You call what you have to offer a master class, but you clearly lack being a master yourself. The product looks good, but this isn't mastery, that's UA-cam for you!
I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
literally the best recipe on UA-cam congrats man
I'm from Genova, home of focaccia, great job, we don't use oil (vegetable fat) in the dough but strutto (lard, animal fat) it changes the flavor profile, even though I'm not a big fan of lard myself, usually we don't make it rest that way (low temperature proofing) but this is ok, quite handy for home, a couple tips: the water, oil, and salt emulsion at the end rather than using a whisk put it all together in a plastic bottle/container and shake it really hard to create a nice gelly emulsion and spread it over the focaccia before the holes (go gentle when you make the holes), it's charatteristic of focaccia having white savory holes (caused by the salamoia), then you can go on with the toppings. You're doing great, keep going! You just earned a new subscriber... also I just figured you're italian, now I get why your creations are so on point haha it's hard to find someone baking this good and accurately with the originals when not native.
Grazie Dom, sono di Roma ma vivo all'estero. Un po' un casino trovare gli ingredienti originali, quindi do il mio meglio con quello che ho a disposizione. E grazie mille dei consigli, sono sempre ben accetti. Sono stato una volta a Genova ma ero bambino, la passione per la cucina è arrivata parecchio dopo haha...grazie ancora per il sostegno! A presto! :)
@@MileZeroKitchen ti capisco, vivo a DC e ho lavorato in giro per 3 continenti, keep up the great work!
Interesting. When I was in Genoa I would never have guessed there was lard in the focaccia. It certainly didn't taste like it and no-one ever mentioned it! Do you have a recipe for making it the way you mention?
Excellent recipe and demonstration. Can't wait to try it.
Just wanted to say your videos are well put together, thoughtful, and informative. You deserve way more subs. Best of luck.
Thank you very much. Your comment is much appreciated and more! :)
This recipe rocks! I followed it to a t and the results were great. Grazie!
I just made focaccia yesterday and have previously. I use a method very much like yours, no knead, 75% hydration, bulk ferment overnight on the counter, 66F. I use either 400, 500g flour, but it’s tricky getting the right size pan, for the dough, to come out the thickness I prefer. I don’t like focaccia too thick, but about 1/2” - 3/4” thick, yours looks perfect. Also, getting it even with stick dough can be challenging. I just use olive oil, Rosemary and flaked sea salt. Great video! RPucci from NJ.
Rob....Shut the front door!
I’m excited to try this focaccia. The crunch reminds me of the first time I tried focaccia bread. It was love at first bite ❤️ thank you so much
Florida
What a work of ART….beautifully handled dough, with folds and hard slaps….GRAZIE 🇮🇹😋
This video is so relaxing to watch 👌
Great recipe. I see different % of yeast on different recipes. I’m always concerned I won’t get enough rise and open crumb even for long cold fermentation.
Looking awesome
Thank you for such a wonderful class in making focaccia! It is truly a masterclass!
Blessings from Oz. 😎👍🇦🇺
Simple laying out of the recipe thanks 👍🏼🇦🇺🙏❤️
I really love this bread thank you so much for your sharing, you are the best
Thanks for watching Houng!! 😊
Your videos are great!! Any chance of a pan recommendation?
MELLIFLUOUS CRUNCH!
What kind of flower do you use? I tried this today, and mine is not nearly as stretchy - and I followed ingredients and instructions to the detail.
love it love it love it thanks
Wonderful. Gonna try this soon
Great video!! Why did you add oil and water at the end?
This was sooo good. Very crispy crust and great flavor.
Very happy you tried it out. I love making this dough, and especially the olive oil + water mix on top gives the focaccia a very distinct flavour! Thanks for trying it out!!!
Excelente channel!
New home baker here so please pardon the ignorance. You let the dough cold ferment for 24 to 48 hours where it develops flavor and lots of CO2. But then you use a rolling pin which presses out a lot of the gases that developed. You also don't seem shy about pressing the dough to fit in the corners of your pan. The result still looks incredible with a very open crumb; exactly what I want. I know you still give it a good amount of time to proof. But I just thought that we are supposed to carefully handle the dough to preserve the gases that took so long to develop during bulk fermentation. Am I wrong about this? What am I missing? Love your channel. Please keep the videos coming.
Hi! Focaccia is traditionally pressed down to remove the gassed and air created during fermentation, completely different from roman pizza or bread in which you want to see those air pockets. The cold fermentation is only used to make the dough develop more flavour, as it slows down the proofing incredibly by the cold temp.
Hope this helps! Thanks for supporting the channel! ✌️👽
@@MileZeroKitchen Helps a ton! Thank you so much!
I love your videos. I have a problem with sticking after baking. I have a steel pan like yourselves, but my dough always stick to the pan after baking. Any tips to prevent the sticking?
Try to re-season the pan. Then bake your dough with a good amount of olive oil (for the first time). When the pan will create a thin film of oil, it won't stick anymore. Ever! Good luck!
Very well put and informative videos. Keep up the good work and you'll get the many, many more subs you deserve.
Thank you so much Guilherme! That's so nice!
For how long do we "stretch and fold"? For how long do we "slap"? hank you
Your channel is so underrated ! I sub already :) your videos are great. Thanks for the recipes and the effort to show us. Wish you good luck!
Hey Bidan, THANK YOU so much! It means a lot! ✌️👽
Super!👍
Thanks Victoria!
Great recipe dude!
Thanks!
Hello mate. Just wondering if you measured the weight of the dough ball? I have different size pans and was looking to get the ratio right. Appreciate the effort that goes into your videos. Thanks so much.
Hey Dino, 750gr was the ball! Thanks so much for watching! :)
Hello! I followed your recipe today and sadly I realised that the bread flour that I used has only 7.3% and the bread dough is very soft. Can I still bake the dough after 24 to 48 hrs of proofing in the fridge?
Is there any way to get a written recipe, along with the rising times? I want to try this but it's not so easy to follow when it's not all written down! Thanks in advance if possible!
Yes, and I know this is sacrilege, but I would really really love it if he started including teaspoons and cups. I know his way is more accurate, and I'm ok with that.
Compliments for the video, well done and very exsaustive it is possible to know what kind of flour you are using (amount of proteins and W). Thank you i'll appreciate.
Ciao Aldo, I'm using a high protein flour, it's called Sir Lancelot from the brand King Arthur Flour (it's an American brand) i don't know the W=strength as they don't print each flour strength here, but i can tell you it's 14% protein. If i have to guess, I'd say the strength is around 330-350...similar to a polselli super (in Italy). Cheers ✌️
@@MileZeroKitchen hey man i know very well this brand of flour KING ARTHUR and it’s amazing.
During the lockdown of the 2020 i was working in a U.S. Army station and insider the camp there was a little market with a lot of American Brands.
During the lockdown you know a lot of people approach to the White Art avoiding the foolishness of this period, the same i did, i was in the Egiptian desert in mission so you can imagine that crazyness was all over us.
I started to see blogs and videos about pizza and bread dough, i learned about flours and W. I wanted to knead the curiorisity of fermentation was too big, but i didn't have flour until i found King Arthur flour inside the U.S. mini market and i start this fantastic honey moon in the universe of doughs and fermentation.
When i came back in Italy i tried to find anymore the king arthur flour but unsuccessfully, so i started to ecperiment new italian flours till i found a 1920 old miller inside the little city where i live where i buy the flour that i use nowdays.
Sorry for the lenght of this message but i have really appreciated your answer but all over your amazing videos, fantastic. In Italy we call ARTE BIANCA, by the way you are italian aren't you?i red a sentence inside a video of yours "Italian hands hungry hearts"😉.
@@aldogalullo6110 ciao Aldo, si sono italiano ma vivo in Florida! Grazie mille per i complimenti ai video e per essere dei nostri su questo canale! A presto!
Hi! Just want to say I really appreciate your videos. Really clear technique shown. May I know if you use all purpose or bread flour for this recipe?
Bread flour! Thanks so much for the comment and for watching!
@@MileZeroKitchen Thanks! Really appreciate your quick reply.
Hey Mile, curious if by chance you have a link for the bowl you use in your videos to mix the ingredients or what bowl it's called. Thanks for everything!
Hey Matt, i just bought it from Ikea, can't really remember the name of it :)
@@MileZeroKitchen haha thanks il check ikea then 😄
Welche mehl hast du benutz?
Are you using all purpose or bread flour?
Bread flour! Thanks for watching!
i had to use more flour as my dough was way to wet to work with. Different flour i suppose
Needs a 14% protein flour?
Hi man, with so few differences in the process how do you explain the pizza bianca / pizza roma is SO much lighter and bubbly than the focaccia ?
Hey! It's two different ways to stretch the dough. If you notice, in focaccia the dough is always pressed on the tray and I let it rise on the tray multiple times (to have less springs in the final product - but still light and crunchy). In the pizza Bianca video I use an indirect method with poolish (which add a little bit of extra flavour to my taste), while the Roman pizza is done with a direct method - all ingredients in one go. The main difference is focaccia final product is less crunchy but more pillow-soft oily with the crunch at the bottom, pizza Bianca and the Roman one are more crunchy - well cooked to hold toppings with a slight soft center. They are very similar in the making, but really two completely different products: focaccia - pressed hard and proofed on the tray; Roman pizza - stretched on the counter and cooked right away.
Why not add the salt and olive oil at the beginning with the water and the yeast?
The salt will cause the rupture of the membrane of the yeast, and the dough will not rise. Never put yeast and salt together. Olive oil is a fat and needs to be added carefully and slowly when the yeast is already incorporated with the flour and water so it can create a homogeneous dough without breaking the dough apart. Thanks for watching Becky! :)
@@MileZeroKitchen Thank you, that makes sense! I'm going to attempt to make this this weekend, I'm excited! :)
Becky Brady I made it! Am very pleased with the results! I ordered your recommended yeast from Amazon and also some Glick’s high gluten flour. I’m so pleased with the focaccia, both crunchy and chewy, a great combo of textures! Thank you !!!
You call what you have to offer a master class, but you clearly lack being a master yourself.
The product looks good, but this isn't mastery, that's UA-cam for you!