I always thought foccaccia was complicated but this looks super easy. That crispy crunch out of the oven was spectacular, even without the 30 min wait bc “aint nobody got time for that.” Will be making this.
Made this yesterday. Super easy to make. I didnt have garlic confit or herbs de province so i just sprinkled thyme, marjoram, fennel seeds and garlic granuals on top before i shoved it in the oven to bake. Delish! Even hubby was impressed. Nx time I will line my baking dish with parchment paper so its easier to lift out (had trouble with that). Made a sandwhich the next day and toasted it in the oven. OMG!!! It elevated my sandwhich to the nx level. Thank for this great receipe! Will be making this again and again.
Thank you for the video and detailed recipe. My first attempt was a success!! ( kids thought it was store bought) However, I left the first proofing too long ( 3 hours in an oven with light on). The dough became very runny. I guess I left it too long in a warm place. Lesson learned Will try again tomorrow:)
Thank you!! Yes, use bread flour which is higher in protein and gives the focaccia more of a chew. I used a 9x13 pan which is perfect for this recipe. Good luck tomorrow!!!😊
I made a focaccia yesterday. It’s important to put in the salt after you add the yeast water. When the dough is done. Otherwise the effects of the yeast are reduced.
One problem here: where I live (Colombia), it's very difficult to fine bread flour, just all-purpose flour. If I added an egg yolk or two, do you think it would beef up the protien content?
all purpose flour will work too and be delicious, but just know that you won't get the same rise or the same chew as bread flour. Not sure about adding egg yolks, but sure sounds delicious!!
@@ouichefkitchen The foccacia gets quite a good rise, but the texture is not what I'm looking for: it's a bit crumbly. My ratio is 500 gr. all-purpose flour to 300 ml. warm water, plus a couple of tablespoons of olive oil. I don't think the flour would support more water.
mine never dimples . I've tried 100 times. 3 strech and fold + 1 rise 4 strech and folds + 1 rise 4 strech and fold + 1 rise then flatten it and then 2nd rise. adding extra gluten to my flour all the above ways I have tried It rises perfectly, but never dimple. as soon as I try to dimple, it flattens. but if I cook it after the 1st rise. it's soft and fluffy. I don't really know what's wrong
I always thought foccaccia was complicated but this looks super easy. That crispy crunch out of the oven was spectacular, even without the 30 min wait bc “aint nobody got time for that.” Will be making this.
Thanks for the comment!❤ yes, super easy to make! And super addictive!! 😊
Wow.
Looks so easy.
I might have time for that!
Thank you for another great video.
Thank you!!❤ it’s such a great recipe! Let me know how it turns out😊
I'll definitely do this this weekend!
Good luck!!!👍 ❤😋
Made this yesterday. Super easy to make. I didnt have garlic confit or herbs de province so i just sprinkled thyme, marjoram, fennel seeds and garlic granuals on top before i shoved it in the oven to bake. Delish! Even hubby was impressed. Nx time I will line my baking dish with parchment paper so its easier to lift out (had trouble with that). Made a sandwhich the next day and toasted it in the oven. OMG!!! It elevated my sandwhich to the nx level. Thank for this great receipe! Will be making this again and again.
You’re very welcome!❤ so glad it worked out!! 👏🏻👏🏻👏🏻
YUM!!!!!
Beautiful… I’ll try this tomorrow morning looks easy enough …👨🍳
Awesome! Good luck and let me know how it turns out! ❤
This looks so incredibly DELICIOUS!!! It also would be easy to make. Thanks!!!!!
Thank you!!❤ Yes, I’m hearing lots of good feedback with this recipe!😊
Looks very delicious 😋😋 I will give it a try
Awesome!❤ good luck!😊
Focaccia Caesar salad turkey with a lemon Aïoli the best sandwich ❤
Sounds delicious!!❤
Thank you for the video and detailed recipe. My first attempt was a success!! ( kids thought it was store bought)
However, I left the first proofing too long ( 3 hours in an oven with light on). The dough became very runny. I guess I left it too long in a warm place. Lesson learned
Will try again tomorrow:)
Meant to say the second time making the focaccia was unsuccessful.
Awesome!👏🏻 👏🏻👏🏻Glad it was a success (for the first attempt at least)! Good luck with it tomorrow and don’t forget to set your timer!!!! Hahaha 😂
This looks fabulous! I’m going to make tomorrow. Does it matter what kind of flour you use? Also, what size pan is that? Thank you so much.😊
Thank you!! Yes, use bread flour which is higher in protein and gives the focaccia more of a chew. I used a 9x13 pan which is perfect for this recipe. Good luck tomorrow!!!😊
Also for convenience you can print the recipe and instructions here: ouichefrecipes.com/recipe/garlic-focaccia/
Thank you 😊
@@ouichefkitchen Thank you so much!!
Thank you!
Will it work with all purpose flour?
Yes it’ll work with AP, but won’t get the same rise and chew you get using bread flour though, but I think it will still be delicious!😋
@@ouichefkitchen great! Thank you! Will try it and give you feed back 👍🏻
If I want to make two smaller focaccias, can I cut the dough in half at the end? Or do I have to do the process twice with half the amounts?
Hi, yes, you can cut the dough in half right before transferring to your baking pans.
@@ouichefkitchen thanks!
I made a focaccia yesterday. It’s important to put in the salt after you add the yeast water. When the dough is done. Otherwise the effects of the yeast are reduced.
One problem here: where I live (Colombia), it's very difficult to fine bread flour, just all-purpose flour. If I added an egg yolk or two, do you think it would beef up the protien content?
all purpose flour will work too and be delicious, but just know that you won't get the same rise or the same chew as bread flour. Not sure about adding egg yolks, but sure sounds delicious!!
@@ouichefkitchen The foccacia gets quite a good rise, but the texture is not what I'm looking for: it's a bit crumbly. My ratio is 500 gr. all-purpose flour to 300 ml. warm water, plus a couple of tablespoons of olive oil. I don't think the flour would support more water.
mine never dimples . I've tried 100 times.
3 strech and fold + 1 rise
4 strech and folds + 1 rise
4 strech and fold + 1 rise then flatten it and then 2nd rise.
adding extra gluten to my flour
all the above ways I have tried
It rises perfectly, but never dimple. as soon as I try to dimple, it flattens.
but if I cook it after the 1st rise. it's soft and fluffy.
I don't really know what's wrong
Hmmm 🤔, make sure to put enough olive oil on top of the dough, as well as your fingers before you dimple