Focaccia Italiana | How to Make the Best Focaccia | No Knead Focaccia Bread | Chichabon
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- Опубліковано 12 вер 2020
- Learn how to make the best focaccia italiana (italian focaccia) with this easy homemade no knead bread recipe.
#Chichabon #Focaccia #FocacciaItaliana #FocacciaBarese
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Ingredients:
59mL Warm water (100°-110°F)
1 tsp Sugar
5g Active dry yeast
341mL Water
440g Bread flour
10g Salt
20g Semolina
12mL Olive oil
10g Honey
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I wish I could add a picture but I just made this today using rosemary and grape tomatoes to make a Christmas tree design. This recipe Is the fluffiest I have ever made. So delicious.
I just made this focacia today and topped it with halved grape tomates, jalapeno stuffed olive slices and diagonal sliced green onion greens. First, don't shy away because of the time it takes on the dough because it makes this so very light and airy. Nothing like those mixer kneaded batters! The bubbles were there, the crunch, the chew and very, very tasty! I made my ciabatta the same way. We had a stormy, rainy day and the house smelled wonderful. Thank you for this gem - I have tried so many recipes I was ready to give up!
thank you🥰
@@chichabonCAN I USE RAPID RISE YEAST ?
Made this Focaccia for the 4th time within the last 2 weeks and it is the BEST ever - tried many other recipes but this one is definitely my favorite one - many steps but oh is it worth it! Soooo delicious! The best. Thank you for sharing this wonderful Focaccia recipe!
This recipe is amazing. I baked two loafs for my boyfriend and myself, we love it. ❤
Best recipe!! Thank you 💖💖💖
I love this bread. So delicious!
Awesome focaccia bread recipe, looks super delicious and flyffy,love it, thank you for sharing👍👍👍 🌷🌷🌷
Beautiful recipe ...looks delicious!!!👌👌👌
Great recipe
Thank you
looks so good
Magnífico 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Great. Will try this recipe
Made this recipe and was scred in the first prooving , but then it turned out perfect !! THANKSFOR SHARING THE RECIPE
MAGNIFIQUE ! cette focaccia !
Looks delicious
I made it today (21/06/2023). Delicious 😋 DELICIOUS ♥️
Excelente ❤
Made this Focaccia a few days ago, absolutely beautiful. It made my house smell amazing plus it was soft, fluffy and super crispy. I ended up making some sandwiches for lunch AMAZING! thank you so much for sharing your recipe 😊
Does the bread taste like regular wheat bread?
do you have a print out recipe?
TROP TOP Merci !!!!!!!
Delicious, thank you very much. Congratulations
Great reciipe I will try
Looks delicious 😋
Excellent video. May God bless your hands
Das Rezept ist der Hammer sehr lecker und flaumig
SUPER GRAZIE
Bella ricetta.....grazie mille per la sua condivisione
Fantastic recipe!!
Wonderfull
Thank you 😊
Well done!
Muy buena
😎
Muito facil❤ mas essas medidas ficam difíceis de medir. Vou tentar fazer. Nunca vi aqui no Brasil, pó de semolina. 🎉 Vou colocar mais cebola e pimentões e um pouco de calabresa. Obrigada por essa maravilha!
Amazing!!!!!Always ges out amazing!!My familly love it!!!!Naw Pantone Thank you for the recipe!!!
Hi, this recipe looks amazing and pretty, can't wait to make it this weekend. In the recipe it did not say what size pan, what size did you use? Thank you.
Yummy
i bet this is one of the best foccacia recipe so far, thank you for this beautiful clip!
Thank you! I hope you try it :)
Super bon
Buonissimoooooo.😋😋👍👍👍👍👍👍🍕🍺
как вкусненько вы резали хлебушек так захотелосьпомробовать спаси
Yummmmmmm❤❤
Best
Omg 🤤
J'aime beaucoup
👍👍👍
Great recipe👍🏼👍🏼 Please upload more videos .. enjoyed watching & trying your
recipes.. Thanks for sharing .
thank you 😆!!
I've used an online converter but wish you'd used cups/ spoons instead of ml and grams. Going to make this today for NYE tomorrow, wish me luck because out of all the recipes, yours looks the best and the reviews in the comments are great.
59mL Warm water (100°-110°F) ¼ cup
1 tsp Sugar
5g Active dry yeast 1.9 teaspoons
341mL Water 1 ½ cups
440g Bread flour 3 2/3 cups (added the 20g of semolina to this to make it 460g bread flour)
10g Salt 2 teaspoons
*20g Semolina (don't have any)(
12mL Olive oil 1 tablespoon
10g Honey 2 teaspoons
I think garlic and black olives may add to the taste and probably some parmesan cheese! But truly master chef those hands on this video.! Perfect way to make focaccia. I will try to copy soon! Love focaccia.
I love taste of garlic and parmesan on it. I don't know when I would put garlic on top, before or after is baked?
@@TheDivera Before putting it in oven.
I lost my focaccia recipe so I'll give this one a try. Thank you for sharing.
This is the best! Been making it for months now. ⭐⭐⭐⭐⭐
❤
È fantastica, puoi fare la traduzione in italiano, non capisco alcuni passaggi, sei bravissima 💕 grazie.
Usa natural cylinder is 650 farenhigth,It has to 1000 for this kind of jobs(no mixture of bio gas).
Can’t wait to try this ❤️ can I use instant yeast or does it have to be active dry?
Goodluck :) yes you can sustitute with 3-4g of instant yeast
@@chichabon thank you!
I don't even know what semolina is? I am new at this.. (: Thankyou.. Sounds delicious..
Hi! Thank you for the beautiful recipe. Cannot wait to try. I had a question, how to measure 5g 6g of yeast. Less quantity of ingredients cannot be measured by the weighting scale. Hoping you will help. :)
it would be about 1 3/4 tsp to 2 tsp :)
It looks yummy!! 😋 I’d like to know please how big your pan is?
I used a 13 x 9 inch pan.
🎉🎉🎉🎉
This is a great video! I’ve made focaccia plenty of times, but want to try your recipe. I wish the steps were written out as I had to transcribe it from the video. Is that parchment paper in the pan before you add the dough? So nice that you replied to most of the questions, thank you.
yes it’s parchment but you can just put some oil on the bottom of the pan so it doesn’t stick.
Hi, your videos are very inspiring. I also do cooking. :) And it really takes a lot of work.
This was so easy and absolutely delicious. Really the best Focaccia recipe I’ve used. However with all the turning and waiting for it to rise it took nearly 5 hrs. Question: if I was to place it in my Miele oven which has a “ prove yeast dough “ function, could I shorten the time by simply “ proving “ the dough in the oven until it doubles the size. I would still fold the dough each time after proving as per your instructions. Thank you
Hi! You can try it to see if there is a difference. I haven’t tried that method myself. Or maybe you can make a huge batch using original method and freeze the extra bread then just reheat whenever you want foccacia. I actually got the recipe from a pastry chef when I took bread course and the procedure in the video is the way he taught us how to make it 😊
This looks delicious. Can you tell me are semolina and semolina flour the same thing? I’m not sure what to buy at the store.
yes same thing. usually it says durum wheat semolina on the package.
Hi there, would love to try out your recipe, may I know any other substitutions for semolina?
you can just substitute with bread flour.
Thanks for sharing. What size baking pan do you need?
9x13 pan
I made this Focaccia and it was the best I've ever made!
Since I made this without the Semolina, can you tell me what that 20g Semolina adds to the recipe? Taste, texture?????
Thanks for sharing.
for flavor
Can u teach coux pastery without egg
I’ve prepped this for tomorrow’s meal. Am I okay to let this rest on the counter overnight or Should I put in the fridge? I really want to cook fresh the day of dinner. Thank you
You mentioned that streching, pulling n resting should be repeated 3-4 times. Does this mean we have to proof the dough 3-4 times?
yes you have to rest the dough after every stretch and pull.
Adding garlic will be extra flavor
What is the size of the pan that u use? Thanks
Hi! Thank you for this recipe! I have try it several time and it's always a succes! But i always have a problem with the amount of water. I use 341 ml as written, but after mixing all the igredients together my dough is always really liquide and looks nothing like yours.... so i always end up by added more flour..... is it normal?
maybe the flour you have is able to absorb less water than my flour.. next time you can try adding the water slowly until you get the consistency in the video. then just remember how much water was left and minus that from the 341ml, so you dont have to add extra flour next time :)
First time I come across one with semolina. May I know what is the purpose of adding it?
Is it 400 ml total water or 400grs?, my dough came out very wet at 400 ml. Either that or I made a mistake with the measurement. Yours looks amazing.
400 ml of water is the same as 400 g of water so it doesn’t matter. And yes it is 400 in total and it should be wet as you can see in the video. Use oil when stretching the dough in the bowl so your fingers/hands don’t stick. Hope it works out. :)
@@chichabon I measured 400 grams of flour is 600 ml flour. With measuring sugar is different because sugar is heavier.
I had a question. After baking do you have to keep the bread in the fridge during summer?
you can store at room temp for 1-2 days. if you want it to last longer then yes, put it in the fridge or freezer and just reheat it in oven later. wrap tightly in plastic wrap/ziploc bag/airtight container.
Hi may I know the temperature pls
What temperature and how long do you bake?
400F for 20-25 minutes
Can I swap out the semolina for corn meal? I could t find this product at my local store..
I would just substitute it with bread flour.
Lecker 👍😋😋😋 Auf wieviel Grad Backofen heizen und viel Minuten backen, und was ist Semolina auf Deutsch bitte was ist Das???
Thank you for the technical commentary. You have done a service to those of us who did not understand the technicalities of bread making and the reasons that it is a slow and progressive process.
I will watch the video more than one time.
Al posto della semolina , posso mettere la semola?
Can I omit the semolina?
I haven’t tried without it yet, but you can try omitting and let me know how it goes :) I will also try next time I make it again.
Could you tell me the size of the baking pan?
Hi sorry for late reply. It’s a 13x9 inch baking pan
Hi can i omit the semolina?
I just moved and i dknt have oven here. Only air fry. I hope it turns out well with air fryer hahah
you can replace the semolina with flour :)
I have much bigger pan so I made it double (so all ingredients multiply 2) and after 1 hour my dough is more fluent (its not a ball). Should I add more flour then?
Hi, it’s supposed to be a wet dough. don’t add more flour. after one hour, oil your fingers then stretch & fold just like in the video then rest for 30 min. then after 30 min repeat the stretch & fold & rest 30 min part again. you should repeat the stretch & fold & rest 30 min part at least 3 times. 4 times is better but it will take longer. then after that you can transfer it to the pan and follow the rest of the steps in the video.
@@chichabon thanks for the reply
Hi! What's your pan's measurement? Thank you!
it’s a 13x9 pan
can i used standing mixer for dough
yes only when mixing. stretch and fold by hand.
Precisamos da tradução da receita para o português.
Agua repisa 250ml azúcar 1colher de soups faríngea 2.5 tazas aceite de oliva 2colher de soupa apps de amasar resta 5-6horas antes do formo resta 1hora forno quente 200 por 30-35 minutos pintar ácima com muito olió e sal gross’s antes de meter al forno um abrazo a Meuse irmaos 🇧🇷🇦🇺🇺🇾🦘🦘🦘👌
Can you tell me cup measurements instead mL please
Can it be made using All Purpose flour instead of bread flour ?
I recommend using bread flour when making breads. you can still use all purpose,the bread will just have less chew.
Can i use all purpose flour instead of bread flour?
I would not recommend all purpose flour for making breads
Bonsoir ma semoule c est de la fine ou extra fine svp merci
La semoule c est de la fine ou extra fine svp
you can use any kind/type. fine is ok.
Roti ketan cokelat qurma, cokelat didalam roti
Is it really 440g bread flour? After adding this amount of flour all became dry and there was no liquid left so i was forced to add more water to reach consistency like in video showed.
she has added water twice
Good evening Chicabom,what kind of flour do we need to use? thanks.
Bread flour (13-14% protein)
What oven temperature do you cook it on ??…
400F
What is it semolina?
it’s a course and slightly yellow flour
In South Africa it's Tasty Wheat. Similar to Polenta
Can we have this in US measure by any chance? I'll never have the time to look them all up!
What size pan is that?
9x13 pan
Samolina??
What can I do if I forgot to add honey ?
it should still be okay. honey makes it a little bit more carmelized/golden brown
What, no garlic?
Ciao, mi piacerebbe molto fare questa focaccia, mi mandi la ricetta in italiano? Grazie
Hi, I live in America, so can you please tell me the measurements is Cups, Teaspoons and/or Tablespoons. Your recipe looks so good! Thanks
Buy a scale and set to grams/ml. For bread making, measuring by weight is far superior to measuring my volume.
Hello can u tell me where can I finds to buy the semolina to make your bread bc I see your break look so soft m yummy too I want try make for my family eat so I hope u can help me n reply me know where can I finds the semolina to buy it if I can’t finds semolina what can I use to reply the semolina so please reply me know if u can so I can make the bread for my family try so here I wish u n your family have a goods health n happiness life too ( from Canada)
you can try at superstore, safeway, save on foods, or walmart. probably in the baking section or dried pasta section? you can also buy online on amazon canada.
@@chichabon thank so much to reply me know I will try it take care
Bobs red mill makes it available at most stores
That much dough could have easily made two batches.