I made focaccia according to your recipe and it turned out AMAZING! I used Dead Sea salt flakes, Parmigiano Reggiano, Turkish olives and zucchini fillets for the toppings. It was by far the best focaccia I have ever had! Thank you!
Looking forward to learning from your channel. I have baked many loaves as a home baker, but learning, relearning from others is the best way to advance one’s craft.
Good day Matthew, Thank you so very much for this recipe; I have been trying to find a good Sourdough Focaccia for 2 years. Wow, none have been quite right; however, yesterday I tried yours and will bake this one later today. I did add a few things but it is currently in pan and super bubbly. I really do appreciate you sharing something that is more approachable. Have a wonderful day.
Hey Dee, so happy this helps! I made it myself yesterday as well and have a few small things to clarify to make it even easier to follow. Hope your bake turns out amazing!
@@deebrake I THINK you can post them to the community part of my YT. YOu could respond to the focaccia one but feel free to send on IG as well i'd love to see it!
Thank you! This was one of my earlier videos and im so happy to be learning with each one! I have a few good ones coming up that are being filmed this week, can't wait to share ;0
Thank you chef for this fantastic video! I have been on my bread making journey for almost a year now and this is my favorite focaccia I have found thus far! You are my new favorite to watch and I have already passed your video on to a few friends. I was wondering if you ever add herbs/spices to your dough? And if so, when in the process can they be added? Thanks so much and happy baking! 🙂
Wonderful happy to hear that. You definetly can add herbs to the dough although I generally put them on top after instead of inside. No particular reason why I guess its just how I learned! If you do add them I would suggest adding them towards the end of the mix.
I tried this recipe again using 50% fresh milled whole wheat and hard bread flour and black olives /flake salt it really was the best tasting bread I have made to date I did full on autolyse with out levine , I really like this recipe it’s versital and playful 👍🏻
Thanks Matt Luv this fool proof recipe I didn’t cross all the Ts & Is and didn’t follow your hydration advice for different flours I saw on your blog post bake but it turned out great even with the super hydrated dough and 24 hr bulk ferment your pan recipes are great for us guys and gals on limited time , you really make a difference in my baking via your blog and vids Thanks !!
Thanks Lincoln. Theres a few different reasons your dough could be sticking. Not enough fat in the pan or maybe an under devoped/torn dough. Send me a picture on IG and ill try and take my best guess.
Hi I consider myself as a newbie in sourdough baking. I am using a spiral mixer when making sourdough focaccia, when mixing I do 4 mins slow, 8mins fast until it passed window pane test then last to put is EVO oil. After mixing, bulk ferment and do 2 s&f 30mins gap, then 2 c-fold 45mins gap but during those folds, the dough started to tear. What am I doing wrong? Thanks in advance
Hey there! Thanks for reaching out-you're doing great for a newbie, especially with all the techniques you're using! It sounds like you're on the right track, but the tearing during your folds could be due to a couple of things: Overmixing: Spiral mixers can be quite powerful, and mixing for 8 minutes on fast speed might be a bit too long for sourdough. Even though it passes the windowpane test, too much mixing can develop the gluten too much, leading to tightness and tearing during your folds. Try reducing the fast mixing time to 4-6 minutes and see if that helps. Hydration and Oil Timing: Adding the EVOO after the windowpane test is fine, but sometimes the dough might need a bit more hydration to stay flexible, especially when working with focaccia. Consider adding the oil a little earlier in the mixing process to better incorporate it into the dough and keep it supple during fermentation. Temperature: Dough can tear if it gets too cold during fermentation, as the gluten may tighten up. Make sure your dough is fermenting at a stable, warm temperature to avoid this. Give these tweaks a try and let me know how it goes! You're on the right path-sourdough is all about small adjustments and learning along the way.
Hey Jonathan, I forgot to catch the other one coming out of the oven! The lloyd pan conducts heat a bit better so the result from he sheet pan is similar with less colouration and slightly less volume but its still great and a good way to get started. Use lots of oil if you are using a new tray. MJD
Hi, do you think I can switch the semolina with the same quantity of flour and use the same quantity of water ? I Want to use the flour from my farm (T80). Thanks !
Yah for sure you can its a small amount. TBH you could start to work on replacing the bread flour with the T80 maybe drop the hydro for the first few bakes and work up to it.
It is REALLY nice when measurements are given in different ways. Temperature in both celcius and fahrenheit would be good, measurements in weights and cups, tbspn, etc would also be good. I have been making bread for a long time (never focaccia), and I have gotten to the point where my cup measure is also my quick scoop. My bread comes out GREAT and I don't have to weigh anything. In fact, I don't have a kitchen scale and I'm not getting one.
I have started showing C and F even though I’m Canadian and don’t use F but thought it can be helpful. You can see this in more recent videos. Using cups and tbsp is not an accurate way to measure your bread and not something I’ll be doing. If that’s what you are looking for this channel is not for you.
@@matthewjamesduffy sorry for not being clear. I am looking for bannaton ( woodpulp sourdough bread forms). I thought you might know? Sorry to bug you with this. I am in Alberta. Thanks again.
What is the different between doing the shaping the next morning as to shaping and letting the dough proof and relax overnight in the fridge, then just dimple before baking? Thanks!
I'm in the midsy following your focaccia recipe and video noticed that my dough seems much stickier and loose than yours after the overnight in the fridge. It's currently sitting in the pan for the next 3 hours. What could be the reason for this? Thanks.
Hello chef! My dough isn’t coming together that well during bulk ferment - still very wet and tearing during stretching. Certainly not as smooth and strong as yours - should I worry about it?
It's hard to say without seeing it but I when I see a dough tear i like to leave it alone and let it relax then try and add another fold. What type of flour are you using?
Thanks so much for the quick response! Using KA Bread Flour 12.7% and Bob’s Red Mill semolina. It was like thick pancake batter even after 3 hours in the proofing drawer. I probably overworked it in the end trying to get it to come together, and ended up putting in the fridge and hoping for the best 😀. What’s weird is I mistakenly used LESS water than the recipe since I took 10% out of the autolyse amount to use with the salt. Oh well, we shall see… thanks for such great content!!
Came back to say that it was almost 100% my flour. Switched the semolina to Caputo Semola Rimacinata and things turned out much better. The other flour just wasn’t absorbing the water.
For beginners, it would be helpful if you showed how to make the Levain rather than have it already made to mix into your dough. A small complaint. Everything else is brilliant!
Hey Patrick! Check 4:16 timestamped "how to prepare the levain." It shows step by step how I prepare the levain for the recipe I did not just have it ready to go ;0
I'm curious. Did you mean for it to be 98% hydration without the olive oil, which puts it over 100% hydration. On your website you put 91% hydration. Just curious if this recipe on your video is supposed to be 98%? Did you mean for it to be 485-49 instead of +49? As
I don't count fat or oil as part of the total hydration. The total hydration is also based on the total formula not the final dough. I often change and adapt recipes and this blog/video were made at different times so I decreased it a bit to make it more user friendly but it is meant to be + 49 as a second stage water.
Well done. Nice editing too! Thank you!
Thank you, and thank you for all your help getting started on our UA-cam journey.
THIS VIDEO LOOKS AMAZING - I cannot wait for more
You rock, thank you!
I made focaccia according to your recipe and it turned out AMAZING! I used Dead Sea salt flakes, Parmigiano Reggiano, Turkish olives and zucchini fillets for the toppings. It was by far the best focaccia I have ever had! Thank you!
That sounds wonderful. Happy to hear you enjoyed the recipe!
Amazing. Seeing the kids involved was a treat too!
She loves helping ;0
I'm just addicted to your videos 😅 greetings from Brazil!
Awesome! 👋
Looking forward to learning from your channel. I have baked many loaves as a home baker, but learning, relearning from others is the best way to advance one’s craft.
I look forward to sharing some of our favourite recipes and techniques.
😊😊i😊🌏😊
Good day Matthew, Thank you so very much for this recipe; I have been trying to find a good Sourdough Focaccia for 2 years. Wow, none have been quite right; however, yesterday I tried yours and will bake this one later today. I did add a few things but it is currently in pan and super bubbly. I really do appreciate you sharing something that is more approachable. Have a wonderful day.
Hey Dee, so happy this helps! I made it myself yesterday as well and have a few small things to clarify to make it even easier to follow. Hope your bake turns out amazing!
@@matthewjamesduffy I wish I could send you pictures… maybe on Instagram….Baking now, crossing my fingers. Thanks again
@@deebrake I THINK you can post them to the community part of my YT. YOu could respond to the focaccia one but feel free to send on IG as well i'd love to see it!
@@matthewjamesduffy ok I linked you on my Instagram I hope you can see it. Now I have to wait until it cools. Thanks again.
So helpful! Followed it step by step with great results! Thank you!
Happy to hear that!
You’re amazing, very profesional. Love it!
Thank you! This was one of my earlier videos and im so happy to be learning with each one! I have a few good ones coming up that are being filmed this week, can't wait to share ;0
Hey Matthew
Awesome job!! Thank you for the work!!! Your co star is pretty cute!
Kudos to her also.
Thanks for sharing looking forward to more:)
Glad you enjoyed this recipd Joseph.
Thank you Matthew James, I just made this - absolutely delicious!!
Awesome happy to hear that! Its Matthew btw 😉
@@matthewjamesduffy what an idiot, sorry - edited!
@@michaelosborne3414 no all good I get it ALL the time!!
Great video Best instructions concise and easy to follow
thank you!
Its amazing chef, and your teaching is perfect.
Awsome chef, your baking is excellent.
Awesome video Chef! Love the mountain of Panettone molds on your fridge
I guess I have to make some panettone videos now ;0
Thank you chef for this fantastic video! I have been on my bread making journey for almost a year now and this is my favorite focaccia I have found thus far! You are my new favorite to watch and I have already passed your video on to a few friends. I was wondering if you ever add herbs/spices to your dough? And if so, when in the process can they be added? Thanks so much and happy baking! 🙂
Wonderful happy to hear that. You definetly can add herbs to the dough although I generally put them on top after instead of inside. No particular reason why I guess its just how I learned! If you do add them I would suggest adding them towards the end of the mix.
I tried this recipe again using 50% fresh milled whole wheat and hard bread flour and black olives /flake salt it really was the best tasting bread I have made to date I did full on autolyse with out levine , I really like this recipe it’s versital and playful 👍🏻
Right on happy to hear that!
Awesome, mouthwatering video Chef!
Nicely done, your micro bakery studio is looking good!
Thanks Trevor. We are looking forward to growing the space.
Such a great video!
Awesome! 😻✅
Another fantastic video! Thanks for all the information, definitely going to try it at home!
Cheers chef !
Thanks Matt Luv this fool proof recipe I didn’t cross all the Ts & Is and didn’t follow your hydration advice for different flours I saw on your blog post bake but it turned out great even with the super hydrated dough and 24 hr bulk ferment your pan recipes are great for us guys and gals on limited time , you really make a difference in my baking via your blog and vids Thanks !!
Hey, great content! It’s great that you are 🇨🇦. I have issues with focaccia stick to my quarter sheet. Do you have any idea why?
Thanks Lincoln. Theres a few different reasons your dough could be sticking. Not enough fat in the pan or maybe an under devoped/torn dough. Send me a picture on IG and ill try and take my best guess.
@@matthewjamesduffy Thank you! I will do that. Also, how do I scale down the recipe to fit an 8inch round?
@@lincolnhosking2100 with this dough, I think you probably would want about 400g of dough but id have to test it to make sure.
Thank you for the very detailed video! Would it work to use a ceramic dish for baking?
So I THINK you could but i'd be worried it might stick. You could try it and add a little more oil than what I do in the Lloyd pan.
Hi I consider myself as a newbie in sourdough baking. I am using a spiral mixer when making sourdough focaccia, when mixing I do 4 mins slow, 8mins fast until it passed window pane test then last to put is EVO oil. After mixing, bulk ferment and do 2 s&f 30mins gap, then 2 c-fold 45mins gap but during those folds, the dough started to tear. What am I doing wrong? Thanks in advance
Hey there! Thanks for reaching out-you're doing great for a newbie, especially with all the techniques you're using! It sounds like you're on the right track, but the tearing during your folds could be due to a couple of things:
Overmixing: Spiral mixers can be quite powerful, and mixing for 8 minutes on fast speed might be a bit too long for sourdough. Even though it passes the windowpane test, too much mixing can develop the gluten too much, leading to tightness and tearing during your folds. Try reducing the fast mixing time to 4-6 minutes and see if that helps.
Hydration and Oil Timing: Adding the EVOO after the windowpane test is fine, but sometimes the dough might need a bit more hydration to stay flexible, especially when working with focaccia. Consider adding the oil a little earlier in the mixing process to better incorporate it into the dough and keep it supple during fermentation.
Temperature: Dough can tear if it gets too cold during fermentation, as the gluten may tighten up. Make sure your dough is fermenting at a stable, warm temperature to avoid this.
Give these tweaks a try and let me know how it goes! You're on the right path-sourdough is all about small adjustments and learning along the way.
Awesome! So what was the difference between the other pan and the Lloyd pan?
Hey Jonathan, I forgot to catch the other one coming out of the oven! The lloyd pan conducts heat a bit better so the result from he sheet pan is similar with less colouration and slightly less volume but its still great and a good way to get started. Use lots of oil if you are using a new tray. MJD
How much do you rise are we expecting during the initial room temp bulk ferment? Once it’s in the fridge it won’t be rising at all
Kitchen looks great! you're so handsome too!❤️
In the "equipment used", you forgot to put a link to the helper. Where can I get one of those?
Hi, do you think I can switch the semolina with the same quantity of flour and use the same quantity of water ? I Want to use the flour from my farm (T80). Thanks !
Yah for sure you can its a small amount. TBH you could start to work on replacing the bread flour with the T80 maybe drop the hydro for the first few bakes and work up to it.
It is REALLY nice when measurements are given in different ways. Temperature in both celcius and fahrenheit would be good, measurements in weights and cups, tbspn, etc would also be good.
I have been making bread for a long time (never focaccia), and I have gotten to the point where my cup measure is also my quick scoop. My bread comes out GREAT and I don't have to weigh anything. In fact, I don't have a kitchen scale and I'm not getting one.
I have started showing C and F even though I’m Canadian and don’t use F but thought it can be helpful. You can see this in more recent videos. Using cups and tbsp is not an accurate way to measure your bread and not something I’ll be doing. If that’s what you are looking for this channel is not for you.
what if I don't find the bubble big enough, what would be the reason? please suggest. Thank you
Thanks for the great information. Do you know a good source for bread forms?
Glad you enjoyed it. What do you mean by bread forms?
@@matthewjamesduffy sorry for not being clear. I am looking for bannaton ( woodpulp sourdough bread forms). I thought you might know? Sorry to bug you with this. I am in Alberta. Thanks again.
@@zefsurvival7962 OH no worries and no need to apologize. I got mine from brotformen.de
What is the different between doing the shaping the next morning as to shaping and letting the dough proof and relax overnight in the fridge, then just dimple before baking? Thanks!
You can do both.
@@matthewjamesduffyfair enough. Thanks for the reply!
I'm in the midsy following your focaccia recipe and video noticed that my dough seems much stickier and loose than yours after the overnight in the fridge. It's currently sitting in the pan for the next 3 hours. What could be the reason for this? Thanks.
Hello chef! My dough isn’t coming together that well during bulk ferment - still very wet and tearing during stretching. Certainly not as smooth and strong as yours - should I worry about it?
It's hard to say without seeing it but I when I see a dough tear i like to leave it alone and let it relax then try and add another fold. What type of flour are you using?
Thanks so much for the quick response! Using KA Bread Flour 12.7% and Bob’s Red Mill semolina. It was like thick pancake batter even after 3 hours in the proofing drawer. I probably overworked it in the end trying to get it to come together, and ended up putting in the fridge and hoping for the best 😀. What’s weird is I mistakenly used LESS water than the recipe since I took 10% out of the autolyse amount to use with the salt. Oh well, we shall see… thanks for such great content!!
@@bennynocheese Send me a pic tomorrow on IG. It all sounds fine. How hot is your proofing drawer?
Came back to say that it was almost 100% my flour. Switched the semolina to Caputo Semola Rimacinata and things turned out much better. The other flour just wasn’t absorbing the water.
@@bennynocheese Hey Rob thanks for the follow up. I should mention that in the recipe. You need to be able to absorb and retain the water well.
Would it be cool to use 00 flour as well ? Or instead of semolina ?
Yes, I do that sometimes.
why do you ensure not to pinch through adding salt. Is this common to all recipes?
How do you prepare the levain?
I’ve got a video on the feed showing how I maintain and feed the Levain.
Can I use this recipe in cast iron?
Yes it works great in cast iron just watch the bottom during the bake sometimes depending on the oven it can scorch!
So if I'm doing calculations correctly this is 99% hydration?
For beginners, it would be helpful if you showed how to make the Levain rather than have it already made to mix into your dough. A small complaint. Everything else is brilliant!
Hey Patrick! Check 4:16 timestamped "how to prepare the levain." It shows step by step how I prepare the levain for the recipe I did not just have it ready to go ;0
My sourdough bread is always too sour to eat. I gave up making them.
👍👍👍🙏❤️❤️❤️🇺🇦
This is homemade.
I'm curious. Did you mean for it to be 98% hydration without the olive oil, which puts it over 100% hydration. On your website you put 91% hydration. Just curious if this recipe on your video is supposed to be 98%? Did you mean for it to be 485-49 instead of +49? As
I don't count fat or oil as part of the total hydration. The total hydration is also based on the total formula not the final dough. I often change and adapt recipes and this blog/video were made at different times so I decreased it a bit to make it more user friendly but it is meant to be + 49 as a second stage water.