I made this today, and it is very good, so thanks! It’s super easy to make, but you do need to weigh the ingredients and follow the simple folding steps to create the proper focaccia texture. I turned mine into a kind of pizza with sliced tomatoes, onions, garlic, olives, and cheese. It’s definitely a filling but very satisfying meal.
I want to make this recipe into a pizza also. Did you make the entire recipe on 1 pizza? Did you cut this recipe in half? If so what size pans did you use? I just need a pan size to make this. Thank you.
이 영상보고 해본결과 : 230도에서 20~25분 구우라고 나오는데 해보니 230도 너무 높은 온도임. 넣은지 5분만에 위에올린 토핑이 다 타버림. 10분지나니 빵이 다 익음. 200도 정도가 맞을듯 싶은데 다시 해봐야 겠음. 폴딩과 발효는 실온에서는 부풀지 않음. 여름이 아니라면 오븐의 발효기능이나 따뜻한 이불속에 넣어야함. 어쨋든 이 레시피는 상당히 맛있음. 온도만 바꿔서 다시 해볼예정.
Made this w/both bread flour and AP flour yesterday and baked today. While the bread flour rose more, the AP actually tasted better and was crunchier; just not as thick a bread. Weighed all ingredients. I had to add an extra 13 g water to the bread flour as it was simply too dry with quite a bit of flour not incorporated (definitely not wet and sticky as in her video…even after the addition of more water). I live in southern Texas so if anything it should’ve been a wetter dough. Nonetheless, it rose more but was more “greasy”. The one with AP flour was made exactly as the recipe but overpoured by 1 gram on the olive oil. Regardless, it was less oily than the bread flour iteration. I used the garlic topping on the bread flour one and nothing but olive oil on the AP one. They both only took 15 min apart on cook and the garlic was starting to burn and it was very browned. The bread flour one wasn’t crispy like the AP flour. Neither had the volume of bubbles nor the strength of elasticity in the bubbles; they deflated very easily when gently dimpling the wet dough. Great recipe and methodology but highly recommend 6 g salt and sprinkling of salt on top of not using the garlic topping. Additionally, incorporating oil into the wet dough was almost impossible with a rubber spatula (but again both of my doughs were MUCH stiffer than shown). Use a Danish dough whisk/hook for approx 3-5 min to mix the oil into the dough.
I agree about the moisture level, and I also noticed the volume of my dough is way less than the one shown on the video. Maybe the creator doubled their recipe?
I've tried 6 times failed miserably the large bubbles never showed up ...used exact measurements...followed all the steps ....failed and kept failing...2 gms of yeast is too less ....then suddenly I tried sourdough + yeast then the bubbles appeared...not this big but decent....it's a fake recipe ...I challenge anyone who can make such huge bubbles with this recipe...it's a total fake
well im gonna say this recipe is INCREDIBLY INSANE. im obsessed i just made it i added my own topping. at first i thought its a fail since i didn’t refrigerate it over night, i haven’t refrigerated it at all actually i left it to ferment for 6h in total since i started makin it and it was very good it was so soft from the inside, so crunchy outside IM OBSESSED!!!!!!!!!!!!!
Spray or rub a small amount of oil onto the cling wrap so that it sticks to the bowl, but not itself. Then you can reuse the same piece of cling wrap for the whole folding and rising process
미쳤다 절 세번 아니 열번 받으세요❤️❤️ 저는 이탈리안시즈닝 위에 뿌링뿌링해서 베네치아 현지 맛집 식전빵 먹는 기분이었어요(이탈리아 가본적 없음)ㅋㅋㅋㅋ 속은 너무너무 촉촉한데 겉은 바삭을 넘어서 파삭파삭 진짜 존맛탱 이걸 왜 이제 했나 싶네요 저는 왠지 마늘을 갈아서 하고싶어서 갈아서 올렸는데 다 타서 결국 걷어내고 먹었어요ㅠㅠ 역시 하란대로 하는게…ㅋㅋㅋㅋㅋㅋ 소즁한 레시피 감사합니다❤️
마늘생략 물에 이스트넣고 그릇을 돌려주며 섞기 밀가루 소금 넣고 반죽 어느정도 뭉치면 올리브오일넣고 반죽 30분 휴지후 각면 총 4번 접어줌 20분 휴지후 각면 총 4번 20분 휴지후 각면 총 4번 하룻밤 냉장고에 빵틀에 기름붓고 반죽 올려서 접어줌 뒤집고 20분 휴지 좀 늘려준뒤에 상온 1~2시간 발효 발효 후 위에 기름뿌리고 손가락으로 찍어줌 예열된 230도 오븐에서 20~25분 구움
@@valeron1818 Этот рецепт без сахара. Первый раз оставить тесто для поднятия 30мин, второй раз 20 мин и еще раз 20 мин. Каждый раз тесто со всех сторон растягивать и ложить на середину. Поставить в холодильник на ночь.Достать обмять и оставить на противне в котором будите готовить на 20 мин.Еще раз все стороны соединить и оставить бродить 1 или 2ч и в духовку.
I tried today and I addedd some rosemary and cherry tomato. It came out perfect. It was cruchy outside and soft inside so delicious I ate half of it at one time.Thank you!
@@ЕленаСандер-с5м вас тоже никто не заставляет комментировать мои комменты шли бы тоже подальше🤣 сколько раз автор мыл руки после туалета чтоб мусолить это тесто столько никто не знает?😂
I've tried several focaccia recipes, and hands down, THIS ONE IS THE BEST SO FAR!!! I love how bubbly it turns out on the inside and so crunchy on the outside!! Definitely my go to focaccia recipe from now on!!!!
Can you please share the oven settings?? So confused! Temperature and time I get it But which mode? Is it with or without fan? Which rod? Upper or lower?
As an Italian, I approve of this recipe and compliment you. Personally I would just skip the garlic part as, contrary to what many foreigners believe, garlic is generally considered vile in Italian cuisine and used very sparingly, mostly for fish based dishes anyway.
@@rosacosentino5460 선지자 무함마드 의 말씀 신앙인들은 서로가 서로에게 마치 한 몸처럼 사랑과 자 비와 친절함을 보여 주어야 합니다. 신체의 한 부분이 아플 때 몸 전체가 열이 나고 쉴 수 없는 것과 마찬 가 지입니다." “신앙인 가운데 믿음이 가장 독실한 사람은 그의 아내 에게 가장 예절바르고 친절한 남자입니다." “자신을 사랑하는 것처럼 타인을 사랑하지 않는 사람이 있다면 그는 신앙인이라 할 수 없습니다. “자비로우신 하나님은 자비가 많은 사람에게 자비를 베푸십니다. 그러므로 지구촌 모든 피조물들에게 자비 를 베푸십시오. 그리하면 하늘로부터 자비를 받으실 것 입니다." “여러분의 형제에게 웃음을 지어 보이는 것이 자비입 니다." “고운말 한마디도 자비입니다." “하나님과 최후의 날을 믿는 신앙인은 이웃에 좋은 일 을 해야 합니다." 하나님은 사람의 육신을 보시지 않고 형상도 보시지 않 습니다. 그분이 보시는 것은 사람의 마음과 그가 남긴 업적입니다." “일꾼의 땀이 마르기 전에 임금을 주십시오." “길을 걷고 있던 한 남자가 무척이나 갈증이 났습니다. 그러던 차에 우물을 발견하고 그 안에 내려가 물을 마 시고 나왔습니다. 그 때 갈증이 난 개 한 마리가 혀를 내밀고 갈증을 식히기 위해 진흙을 핥고 있었습니다. 그 남자는 혼자말로 이렇게 말했습니다. ‘이 개도 조금 전 내가 그랬던 것처럼 갈증을 심하게 느꼈나 보다.’ 그 리고서 그는 다시 우물 아래로 내려가 그의 가죽 양말 에 물을 가득 채워 입으로 물고 올라와 그 개에게 주어 마시도록 했습니다. 하나님은 이 남자의 행동에 감사하 고 그의 죄를 용서하여 주셨습니다. 하나님의 사도 께 서 질문을 받으셨습니다. "하나님의 사도여, 동물에게 사랑을 베풀 때 저희도 그와 같은 보상을 받습니까?" 그 분께서 이렇게 대답하셨습니다. "살아있는 생명체에 사 랑을 베풀 때 그에 상응하는 보상이 있습니다."
Looks ultra crunchy…two main questions, please 👋👩🏻 (1) is the water room temperature or warm when you first add yeast (2) what size pan is being used, as the flour quantity is not even two full cups ThankYOU 👌
I made the bread alone for the first time, it turned out well only because I did it for the first time, so the dough didn't work out too well because I had a different flour, but a beautiful recipe and very delicious bread. Very beautiful recipes on your channel ❤️
I love your videos! They're so satisfying and soothing. The recipes look amazing, and there is no annoying over the top high pitched music like many channel do
Thank you for this magnificent recipe. I love focaccia bread but I find many are too flat and thin. This one is pleasing to the eyes, ears, and mouth 😋
I just tried this recipe it is so yummy! Crispy on the outside and nice and chewy on the inside. It tastes good even when it is cold. Oh, don't forget to put some good quality salt on top of the dough before baking. Thank you for this recipe! ❤
The problem with this recipe is that I am getting fat from non stop eating it 😂🎉❤! My God by far the best focaccia I have ever made. I am keeping this recipe forever. I wish I could post the picture, it came out exact same. I tweaked a little on the topping put roasted garlic, fresh rosemary, basil and parsley from my garden. Thank you for sharing your amazing recipe ❤
Здравствуйте, хочу попробывать. Рецепт заинтриговал. Но на данный момент нет оливкового масла. Скажите с обычным не получится? Такие пузырьки? Благодарю за ответ🙏
Love this recipe, bubbly like a cellophane. I've eaten foccacia bread but this is different like a new experience. I might attempt to make this recipe one of these days.
I’ve made this several times already. It is definitely soft in the middle, but I cook mine in a Detroit style pizza pan so it forms this delicious (and non-stick) crispy bottom and sides. I think if you make it in a regular pan it would be soft everywhere except maybe a crispier crust on top. It is really good!
No puedo más que dar un “like” porque la aplicación no me permite hacer más. Me gustaría expresar tantos corazones… Hicimos esta receta en casa y jamás habíamos comido una focaccia tan deliciosa, crujiente, burbujeante. Esto es una maravilla!! Gracias por compartir la receta ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Никто не знает, что было в те времена одни предположения, автор же не рекламирует дрожжи, а показывает нам рецепт и процесс приготовления теста. Если Вам не нравится или не нужно, едьте спокойно мимо. Обязательно надо уколоть.
I'm going to be very brave and try to make this delicious looking bread using gluten free flour. I know my version will not rise as high or bubble up as much, but if it only gets half the size of yours the flavor will be the same and ill be very pleased.😊
Meu Deus! Essa receita de pão 🍞, amo ❤️ pão 🍞 e foi feita pra mim. Não preciso amassar e é só juntar os ingredientes e pronto. Adorei! Mais uma inscrita no canal. Parabéns!
Great video! I Did everything the same as you but at the end when its doing its last ferment in the oven it doesnt get so bubbly and airy as yours. It stays pretty flat. Your dough seems to increase so much more in size than mine. I used Caputo oro manitobe oro flour and Caputo dry yeast. Any tips? Thanks a lot
The lifting and folding the dough is most important to get the bubbles so lift as high as you can then fold repeat
Thank you so much! I thought it was about the amount of yeast, room temperature or amount of oil that I was missing :)
@rgabi11 you're very welcome my friend 🇨🇦🙏
Ωραίο φαίνεται αλλά πολύ λάδι και πολύ σκόρδο
@ΕλισαβετΓιακα what are you saying dear?
I think it's more about the strength of the flour, high protein content make for more aerated loaf.
세상에나. 너무맛있어요. 저는 냉장 숙성을 18시간정도만했는데도 너무너무맛있네요ㅠㅠ 토핑을 토마토랑 올리브도 넣어서 25분구웠어요. 앞으로 너무잘해먹을거같아요. 레시피 감사합니다!
한번의 실패 후에 다시만든 포카치아는 천국의 맛이었습니다.. 영상처럼 멋진 버블은 못만들었지만 갓나온 포카치아는 그냥 최고예요ㅠ
Мука нужна сильная !это минимум 13% белка,тогда и пузыри будут и поднимется хорошо.И тесто эластичное
혹시 마지막 오븐 발효를 그냥 예열도 안한 쌩오븐에서 하셨나요?_?
I made this today, and it is very good, so thanks! It’s super easy to make, but you do need to weigh the ingredients and follow the simple folding steps to create the proper focaccia texture. I turned mine into a kind of pizza with sliced tomatoes, onions, garlic, olives, and cheese. It’s definitely a filling but very satisfying meal.
ua-cam.com/video/zUewPf9uGiA/v-deo.html
1
👍💖🇲🇦
I want to make this recipe into a pizza also. Did you make the entire recipe on 1 pizza? Did you cut this recipe in half? If so what size pans did you use? I just need a pan size to make this. Thank you.
Sounds decadent and easy. Thank you!
이 영상보고 해본결과 : 230도에서 20~25분 구우라고 나오는데 해보니 230도 너무 높은 온도임. 넣은지 5분만에 위에올린 토핑이 다 타버림. 10분지나니 빵이 다 익음. 200도 정도가 맞을듯 싶은데 다시 해봐야 겠음. 폴딩과 발효는 실온에서는 부풀지 않음. 여름이 아니라면 오븐의 발효기능이나 따뜻한 이불속에 넣어야함. 어쨋든 이 레시피는 상당히 맛있음. 온도만 바꿔서 다시 해볼예정.
*You should ALWAYS oil your toppings so that they don’t burn😊 The temperature is 400°f or 200 Celsius*
맛있다니 나도 해봐야지
오늘 구웠는데 오븐 온도 230도 25분 색 예쁘고 딱 좋은데요?
일반빵과 다른게 없는데 왜 맛있나요?
230도 높은게 맞는것 같음. 색 나오기도 전에 위에 마늘이 다 탐...😢
Made this w/both bread flour and AP flour yesterday and baked today. While the bread flour rose more, the AP actually tasted better and was crunchier; just not as thick a bread. Weighed all ingredients. I had to add an extra 13 g water to the bread flour as it was simply too dry with quite a bit of flour not incorporated (definitely not wet and sticky as in her video…even after the addition of more water). I live in southern Texas so if anything it should’ve been a wetter dough. Nonetheless, it rose more but was more “greasy”. The one with AP flour was made exactly as the recipe but overpoured by 1 gram on the olive oil. Regardless, it was less oily than the bread flour iteration. I used the garlic topping on the bread flour one and nothing but olive oil on the AP one. They both only took 15 min apart on cook and the garlic was starting to burn and it was very browned. The bread flour one wasn’t crispy like the AP flour. Neither had the volume of bubbles nor the strength of elasticity in the bubbles; they deflated very easily when gently dimpling the wet dough. Great recipe and methodology but highly recommend 6 g salt and sprinkling of salt on top of not using the garlic topping. Additionally, incorporating oil into the wet dough was almost impossible with a rubber spatula (but again both of my doughs were MUCH stiffer than shown). Use a Danish dough whisk/hook for approx 3-5 min to mix the oil into the dough.
Same I also had to add extra water as my dough was waay too dry, I think the recipe may be wrong?
I agree about the moisture level, and I also noticed the volume of my dough is way less than the one shown on the video. Maybe the creator doubled their recipe?
I've tried 6 times failed miserably the large bubbles never showed up ...used exact measurements...followed all the steps ....failed and kept failing...2 gms of yeast is too less ....then suddenly I tried sourdough + yeast then the bubbles appeared...not this big but decent....it's a fake recipe ...I challenge anyone who can make such huge bubbles with this recipe...it's a total fake
There was another video I watched that said depending on the type and brand of flour it is, the amount of water will vary.
이 레시피 대박입니다 오븐있는분들은 꼭 따라해보세요 빵 자체로 맛있는 포카치아가 탄생했어요 ㅠㅠ 저희집 오븐이 가정용이라 200도가 한계여서 200도 예열하고 살짝 단을 높은곳에 팬을 놓고 25분 구웠습니다
식힌후엔 좀 딱딱한가싶지만 껍질의 바삭함과 고소함은 진짜.... 꼭 해드세요 꼭 꼭!!!!!
칭찬 감사합니다^^
well im gonna say this recipe is INCREDIBLY INSANE. im obsessed i just made it i added my own topping. at first i thought its a fail since i didn’t refrigerate it over night, i haven’t refrigerated it at all actually i left it to ferment for 6h in total since i started makin it and it was very good it was so soft from the inside, so crunchy outside IM OBSESSED!!!!!!!!!!!!!
btw i didn’t got that much bubble at all. maybe bc i didn’t give it its time to be fermented probably but it was more than convenient though
I was gonna ask if refrigerating was necessary! thanks!
@@spaghettiqueen230 i would like to know how it went!
hope it comes out perfect
sooooooo good!!! I will definitely be making it again!!
@@spaghettiqueen230 i’m so glad to hear that!
Spray or rub a small amount of oil onto the cling wrap so that it sticks to the bowl, but not itself. Then you can reuse the same piece of cling wrap for the whole folding and rising process
Very nice 👍👍👍 #sdfoodseries
I agree with you. I think it's necessary to reuse the lab for the environment☺️👏🏻👍🏻
いろいろな人のフォカッチャツクリ方を観たけれど、一番おいしそうでわかりやすかったです。作ってみます🎉
ありがとう❤
미쳤다 절 세번 아니 열번 받으세요❤️❤️ 저는 이탈리안시즈닝 위에 뿌링뿌링해서 베네치아 현지 맛집 식전빵 먹는 기분이었어요(이탈리아 가본적 없음)ㅋㅋㅋㅋ
속은 너무너무 촉촉한데 겉은 바삭을 넘어서 파삭파삭 진짜 존맛탱 이걸 왜 이제 했나 싶네요
저는 왠지 마늘을 갈아서 하고싶어서 갈아서 올렸는데 다 타서 결국 걷어내고 먹었어요ㅠㅠ 역시 하란대로 하는게…ㅋㅋㅋㅋㅋㅋ
소즁한 레시피 감사합니다❤️
Yes! I love it with rosemary & flaky salt on top. Sooo good! Add some spaghetti pasta & wonderful dinner.
바삭바삭한 소리가 맛있어보여요 이 영상들 보면 다 한번쯤 해먹어보고싶어요
👀👀🙋♀️🙋♀️🔔🔔
Мне тоже 😋😋😋
my girlfriend discovered this recipe, i love her and im going to make this right now. thanks!!
Спасибо Вам. Обязательно попробую ваш рецепт. Хвала вашему труду.Я думаю,что очень вкусно. 🍋🍋🍋
Думаю у них мука другая
@@осень-ю1у не совсем, здесь та же пшеничная мука высшего сорта, просто с высоким содержанием глютена
@@осень-ю1у У древних римлян? Мне тоже почему-то так кажется. Да, и где они брали пищевую плёнку 3000 лет назад?
Получился хлеб?
마늘생략
물에 이스트넣고 그릇을 돌려주며 섞기
밀가루 소금 넣고 반죽
어느정도 뭉치면 올리브오일넣고 반죽
30분 휴지후 각면 총 4번 접어줌
20분 휴지후 각면 총 4번
20분 휴지후 각면 총 4번
하룻밤 냉장고에
빵틀에 기름붓고 반죽 올려서 접어줌
뒤집고 20분 휴지
좀 늘려준뒤에 상온 1~2시간 발효
발효 후 위에 기름뿌리고 손가락으로 찍어줌
예열된 230도 오븐에서 20~25분 구움
😋😋 Miam-miam à essayé impérativement, bon appétit 😉👍 .
❤❤❤Как раз интересовало , при какой температуре, последняя расстройка теста и температура выпечки. Обязательно завтра повторю, пошла делать тесто😊❤❤❤
Шикарный хлеб!!! Восторг от Внешнего вида!!! Спасибо за Интересный рецепт!!!👍👍👍❤
без сахара ? и на сколько времени оставлять чтоб поднялось , сначала минуты , потом нет .
@@valeron1818 Этот рецепт без сахара. Первый раз оставить тесто для поднятия 30мин, второй раз 20 мин и еще раз 20 мин. Каждый раз тесто со всех сторон растягивать и ложить на середину. Поставить в холодильник на ночь.Достать обмять и оставить на противне в котором будите готовить на 20 мин.Еще раз все стороны соединить и оставить бродить 1 или 2ч и в духовку.
@@valeron1818 Я тоже заметила, что сахара нет.
ua-cam.com/channels/RLdjhdkWt_4SZErfhNl62g.html
Я делаю фокачу без сахара.
200 에서 20 분 구우니 딱 좋아요 ~
I made a lot of breads in my life but man this dough. Can't wait to try it!
고기 구울 때 고기 양 못지 않게 마늘을 넣어 먹는데 꼭 해보고 싶네요 좋은 정보 감사합니다
阿姨在面包的表面撒海盐一点点，和13香等等粉，使面包有另一种风味，好吃。我已做了三次，次次的表面都放不同食物使它变化多端，好吃，送☕咖啡是锦上添花。👐
Спасибо за рецепт!! А ведь и вяленые томаты можно в хлеб добавить))) 👍👍👍
Вяленые томаты, оливки👍👍
Да хоть что!
@@ОльгаДубровина-т2шподскажите пожалуйста, оливки и помидоры необходимо замесить в тесто? Я положила сверху-всё сгорело:)
помидоры лучше в углубления, я думаю этому рецепту больше подойдут вяляные томаты@@Jeran23
@@39kingdomrus я попробовала с вялеными томатами, не получилось, сгорели:))
You should have mention that the water in which you have desolved the yeast should be lukewarm otherwise viewers will use normal tapwater
I used tap water and it worked for me..one of the best recipes for focaccia
Красивый хлеб получился . Автор молодец !
Приготовили?
@@IrinaIdahoUSA нет .
@@ТатьянаКачурина-э5ч , а я поставила тесто. Сейчас в холодильнике. Завтра печь буду.
I tried today and I addedd some rosemary and cherry tomato. It came out perfect. It was cruchy outside and soft inside so delicious I ate half of it at one time.Thank you!
Выглядит обалденно!!! Я уверена, что и вкус потрясающий!!!!!
Столько его мусолить, ещеб не обалденно выглядел этот сухарик. Я не хочу такой хлеб, брезгую
@@ИмяФамилия-щ5з7ы ну, вас насильно никто не заставляет печь. Идите себе с миром.
@@ИмяФамилия-щ5з7ы там и дрожжи специальные на простых таких шариков не будет 😩
@@ЕленаСандер-с5м вас тоже никто не заставляет комментировать мои комменты шли бы тоже подальше🤣 сколько раз автор мыл руки после туалета чтоб мусолить это тесто столько никто не знает?😂
@@ИмяФамилия-щ5з7ы срочно примите свои таблетки.
Я сделал это. Очень вкусно! Сразу съел сам всё.👍😍
저희 엄마가 좋아라해요
감사합니다. 좋은 레시피요^^
I've tried several focaccia recipes, and hands down, THIS ONE IS THE BEST SO FAR!!! I love how bubbly it turns out on the inside and so crunchy on the outside!! Definitely my go to focaccia recipe from now on!!!!
This is true!!
@@WFPBcookingwLynndid you cover the dough with a plastic wrap when left to ferment in the turned of oven
Focaccia is different, this here is not classic focaccia - it’s more like a turkish pita
Can you please share the oven settings?? So confused!
Temperature and time I get it
But which mode? Is it with or without fan?
Which rod? Upper or lower?
I made this for the first time, my two boys ate the whole bread for dinner, so happy
This is beautiful. Almost how I make mine except for the large bubbles on top. I'm trying focaccia your way next time I make it. Grazie Mille!
It looked so delicious became my very first one ever baked.
And my god, came out perfect!
Thank you ever so much.🙏
Уверенна это очень вкусно 😋👍
Вкусно но долго
@@ВераМеркулова-б6х dugo ali verujem da vredi truda.
Приготовили?
@@IrinaIdahoUSA Нет 😆
@@ЕленаШушпанова-я8с , а я да. 😉
Muchas veces hice éste pan focaccia,hoy la estoy haciendo devuelta para compartir un domingo en familia. Sale genial,amo esta receta 🥰
Большое спасибо за Ваш вкусный рецепт и хорошее настроение. Привет из Беларуси.
👀🙋♀️🔔🔔
@@roromalk 😄
As an Italian, I approve of this recipe and compliment you.
Personally I would just skip the garlic part as, contrary to what many foreigners believe, garlic is generally considered vile in Italian cuisine and used very sparingly, mostly for fish based dishes anyway.
Since you are on YT are you not the foreigner?
Отличный хлеб!👍🌺😊
Voy por mi tercera focaccia con esta receta y cada vez me sale mejor.
Muchas gracias por compartirla. Es una belleza!
쫄깃 바사삭 주말에 도전 결정 ㆍ조은레시피감사합니다
like&follow me plz
Peccato per l'aglio
ua-cam.com/video/zUewPf9uGiA/v-deo.html
ua-cam.com/channels/RLdjhdkWt_4SZErfhNl62g.html
@@rosacosentino5460 선지자 무함마드 의 말씀
신앙인들은 서로가 서로에게 마치 한 몸처럼 사랑과 자
비와 친절함을 보여 주어야 합니다. 신체의 한 부분이
아플 때 몸 전체가 열이 나고 쉴 수 없는 것과 마찬 가
지입니다."
“신앙인 가운데 믿음이 가장 독실한 사람은 그의 아내
에게 가장 예절바르고 친절한 남자입니다."
“자신을 사랑하는 것처럼 타인을 사랑하지 않는 사람이
있다면 그는 신앙인이라 할 수 없습니다.
“자비로우신 하나님은 자비가 많은 사람에게 자비를
베푸십니다. 그러므로 지구촌 모든 피조물들에게 자비
를 베푸십시오. 그리하면 하늘로부터 자비를 받으실 것
입니다."
“여러분의 형제에게 웃음을 지어 보이는 것이 자비입
니다."
“고운말 한마디도 자비입니다."
“하나님과 최후의 날을 믿는 신앙인은 이웃에 좋은 일
을 해야 합니다."
하나님은 사람의 육신을 보시지 않고 형상도 보시지 않
습니다. 그분이 보시는 것은 사람의 마음과 그가 남긴
업적입니다."
“일꾼의 땀이 마르기 전에 임금을 주십시오."
“길을 걷고 있던 한 남자가 무척이나 갈증이 났습니다.
그러던 차에 우물을 발견하고 그 안에 내려가 물을 마
시고 나왔습니다. 그 때 갈증이 난 개 한 마리가 혀를
내밀고 갈증을 식히기 위해 진흙을 핥고 있었습니다. 그
남자는 혼자말로 이렇게 말했습니다. ‘이 개도 조금 전
내가 그랬던 것처럼 갈증을 심하게 느꼈나 보다.’ 그
리고서 그는 다시 우물 아래로 내려가 그의 가죽 양말
에 물을 가득 채워 입으로 물고 올라와 그 개에게 주어
마시도록 했습니다. 하나님은 이 남자의 행동에 감사하
고 그의 죄를 용서하여 주셨습니다. 하나님의 사도 께
서 질문을 받으셨습니다. "하나님의 사도여, 동물에게
사랑을 베풀 때 저희도 그와 같은 보상을 받습니까?"
그
분께서 이렇게 대답하셨습니다. "살아있는 생명체에 사
랑을 베풀 때 그에 상응하는 보상이 있습니다."
행님은 제가 더 많이 사랑합니다 사랑합니다 사랑합니다 🥰
уже на один вид-ОЧЕНЬ ВКУСНО!!! спасибо за рецепт!
He probado infinidad de recetas de focaccia, por mucho tiempo, y esta es la mejor de todas!
Me salió exacta al video y deliciosa.
Спасибо за рецепт! Однажды пробовала подобный, но больше не случалось - попробую испечь!🤝 Вам - добра! ❤️
Без специальных дрожжей такое не спечь😝
@@Sekret_BOLSHOY, а можно поконкретнее? Что за специальные дрожжи? 🙏🏻
Oh my goodness! That looks so amazing and simple to make! 😲 I can’t wait to try your recipe!!! 😋🤤
Thank you from Idaho USA 🥰
let us know how it went
The way that you do the kneading is blowing my mind! Thank you!!!
what is the size of your baking tray? it look amazing i will try some
Looks ultra crunchy…two main questions, please 👋👩🏻
(1) is the water room temperature or warm when you first add yeast
(2) what size pan is being used, as the flour quantity is not even two full cups
ThankYOU 👌
Обалдеть!Что за чудо -рецепты!Обязательно буду готовить!
И как?
@@IrinaIdahoUSAочень питательный и калорийный. Съедается оч быстро. Раз в месяц можно, но не чаще.
واوووو عمل راءع وأناقة والطعم مميز بالتأكيد تحياتي وتقديري 👌 لهذا العمل الرائع والتمييز تحياتي من القاهرة 🇪🇬🇪🇬🇪🇬👌🎁🔔🥀✨💯💯
I made the bread alone for the first time, it turned out well only because I did it for the first time, so the dough didn't work out too well because I had a different flour, but a beautiful recipe and very delicious bread. Very beautiful recipes on your channel ❤️
Excellent demonstration. So easy to follow. Will give it a try and compare it to other styles of focaccia we have made. Thank you.🍞🥖🥨🥐🧄🍕
Room temperature should be given for such recepies.
Испекла сегодня такую лепешку. Очень вкусно. А видео однозначно👍.
This looks so cool, looks difficult though. I'll try next time
🙋♀️🔔👀🔔
This is pretty much the easiest bread recipe of all time mate. Give it a try, trust yourself & don’t be afraid to make mistakes!
Hi! Thank you for your video. Excellent focaccia!! And thank you for providing the recipe in English.
IMPECABLE!!!!! te sigo desde Argentina. Gracias por los subtitulos.
FABULOUS ‼️
I could follow because of the directions expressed
IN ENGLISH ‼️‼️
I shall HAPPILY try this
RECIPE ‼️
Какой красивый хлеб!👍👏👏👏😊❤️🇺🇦
🇷🇺🇷🇸Z
@@kemalebedelova7660 idi nahuy
Заморочки из бочки.Два дня печь хлеб и каждый день давать ему стоять по 20 мин,через каждые 20 мин.😂😂😂
@@kemalebedelova7660 свали со своим славой. Даже в хлебный ролик залезть умудрилось.
@@Веснянка-н3б Я тоже не поняла смысл складываний, перекладываний.
Wow !! I'm an Italian here from Quebec and I must do one like this ! Cheers !
really amazing. Great recipe, magical result. I love the final crunch. thank you 😊💜🙏
Very good 😋😋😋
이 레시피는 찐이었음!
모양은 영상처럼은 안나와서 아쉽지만
그래도 바삭바사가 촉촉하니
맛은 진심이었네요.
저는 그냥 올리브유 없어서
바질 올리브유 넣고 만들었는데
완전향긋하니 장난아니게 맛있어요
이 레시피 완전강추요.
На вид чувствую, что оооочень вкусный хлеб!!!!!!! Зимой попробую, сейчас жарко.
Рецепт суперский!!!!! 💓💓💕💕💓💓💕💕👌👍🤩
И как?
오늘 이거 만들어봤는데 진짜 맛있었어요. 노력대비 결과물이 잘 나오는 빵인것 같습니다.
저는 오븐이 없어서 에어프라이어에 구웠기때문에 영상처럼 결과물이 잘 나오진 않았지만 그래도 모양이 괜찮게 나왔습니다.
I love your videos! They're so satisfying and soothing. The recipes look amazing, and there is no annoying over the top high pitched music like many channel do
Yes...totally in agreement about the annoying music background!
Very nice 👍👍👍 #sdfoodseries
Thank you for this magnificent recipe. I love focaccia bread but I find many are too flat and thin. This one is pleasing to the eyes, ears, and mouth 😋
it looks so delicious 😍😋thanks for sharing🎉🎉🎉
This was fun to watch. I am going to make this soon. Thanks for sharing your knowledge with us! 💋
I just tried this recipe it is so yummy! Crispy on the outside and nice and chewy on the inside. It tastes good even when it is cold. Oh, don't forget to put some good quality salt on top of the dough before baking. Thank you for this recipe! ❤
"Good quality" salt? Isn't it just sodium chloride?
めっちゃ美味しそう！ドライイーストで作るなら何グラムくらいだろう🙄
와아... 진짜 겉바속촉 그 자체네요😻 너무 맛있을 것 같아요💛🧡 좋은 레시피를 알려주셔서 감사합니다🙏🏻
The 🙏 emoji is stupid
Also stop puting the heart emoji
@@Trydn_dn what-
I think 🙏 means "namaste" (together) which means hello or bye bye
@@princesse523 ouh I thought that emoji meant someone praying
Magnifique ❤️❤️❤️❤️❤️🥰🥰🥰🥰🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺
Desde México. Gracias por compartir tan práctica y rica receta. La hice y me gusto mucho.
Обязательно попробую ! Какой он хрустящий ! 😋👍👍👍
Получился хлеб?
@@nadezhdagorbachova4880 да, это хлеб
И как?
The problem with this recipe is that I am getting fat from non stop eating it 😂🎉❤! My God by far the best focaccia I have ever made. I am keeping this recipe forever. I wish I could post the picture, it came out exact same. I tweaked a little on the topping put roasted garlic, fresh rosemary, basil and parsley from my garden. Thank you for sharing your amazing recipe ❤
ניסיתי להכין. הרגשתי שהכמויות לא נכונות. יצא לי לי בצק על הפנים
I tried to prepare. I felt the quantities were incorrect. I got dough on my face
@@אוריתיסמיןשפירא hmm I doubled mine because we are big family and did it in two pans.
It seems yummy. I will try to do it soon. Many thanks for sharing this recipe ❤
this looks amazing, thank you! 🤩
A me le bolle non vengono 😢
Здравствуйте, хочу попробывать. Рецепт заинтриговал. Но на данный момент нет оливкового масла. Скажите с обычным не получится? Такие пузырьки? Благодарю за ответ🙏
진짜 최고예요👍👍👍
La harina que es de 4 ceros? te ha salido fenomenal
gracias .
Love this recipe, bubbly like a cellophane. I've eaten foccacia bread but this is different like a new experience. I might attempt to make this recipe one of these days.
Try it before you forget! 🙃
Das Video gefällt mir so gut, hab mich sofort in das Rezept verliebt. Ich werde es zu Ostern backen. Danke.
Was für eine Mehlsorte hast du genommen.
와... 재료가 건강하고 맛있어 보이네요!!! 😀😃🙂🙃😊
سلمت يداك على هذا الخبز الرائع ٠ 👏👏👏👏👏 ..سلام وتحية لك من بغداد
Спасибо за понпушки чесноком 👍🏻👍🏻👍🏻
너무 맛있어요 첫 베이킹 성공입니다!! 전 마늘 탈까봐 블랙올리브랑 방울토마토 생으로 올려서 구웠어요! 아무것도 안찍어먹어도 넘 맛있네요 감사합니다!
This is great!! I made it yesterday and it turned out perfect!! 🍞
Did it come out soft....thank you Tracey..Austin Texas
I’ve made this several times already. It is definitely soft in the middle, but I cook mine in a Detroit style pizza pan so it forms this delicious (and non-stick) crispy bottom and sides. I think if you make it in a regular pan it would be soft everywhere except maybe a crispier crust on top. It is really good!
@@pinkmonkeybird2644 Yes, I followed the instructions 100% 😃 I baked it in a regular pan
@@katerinaivanov the last proofing called for 1-2hours, so is it 1hour o 2hours. I scare to overproved them
Please, can you tell me how many hours did you put the dough into the frigo? One night or 24 hours?
Thanks a lot for your reply.
No puedo más que dar un “like” porque la aplicación no me permite hacer más. Me gustaría expresar tantos corazones…
Hicimos esta receta en casa y jamás habíamos comido una focaccia tan deliciosa, crujiente, burbujeante. Esto es una maravilla!!
Gracias por compartir la receta ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
1000 лет до нашей эры таких дрожжей не было, хлеб квасился иначе. У многих народов сохранился древний рецепт домашней закваски
Никто не знает, что было в те времена одни предположения, автор же не рекламирует дрожжи, а показывает нам рецепт и процесс приготовления теста. Если Вам не нравится или не нужно, едьте спокойно мимо. Обязательно надо уколоть.
@@madameli559 тесто такой консистенции упадет при выпечки.
При замесе такого количества воды и муки тесто получилось намного гуще ( посмотрим , что выйдет…
@@madameli559 Мадам, это не не укол. Да вы и сами согласны с тем, что с 1000 лет автор погорячился. А о домашней закваске еще в Торе упоминается.
@@ЗалинаХетагурова-ь5м объясните мне пожалуйста из чего делается закваска?
Ночная холодная ферментация - это ВСЕГДА прекрасный результат!!!🥰👍
Уже делали?
@@IrinaIdahoUSA Многократно. Хотя и не по этому именно рецепту. Хорошо выброженное тесто - всегда отличный результат.
@@elenasolovei4874 , у меня сейчас тесто в холодильнике стоит. Попозже буду делать.
I'm going to be very brave and try to make this delicious looking bread using gluten free flour. I know my version will not rise as high or bubble up as much, but if it only gets half the size of yours the flavor will be the same and ill be very pleased.😊
Find let them eat cake, they have formulated great gluten free flour mixes you put together yourself and beats the store bought pre-made mixes
I cannot wait to try this technique for bubbly foccasia .
Спасибо! Отличный рецепт! То что мне надо!🤗😘
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🧔😊
Получился хлеб?
@@nadezhdagorbachova4880 конечно
@@alexd3944 Спасибо
Надо тоже попробовать.
이 레시피에 올리브 토핑하고 소금 뿌려서 구워봤는데 정말 정말 맛있게 됐어요!! 기공도 잘 나오고 최고에용
냉장고 숙성시간은 얼마나 하셨나요?
@@안지연-e8g 14~15시간 정도 한것같아요!
Looks awesome. Similar to traditional focaccia dough, yet her hands turned it into a super bubbly end result. Well done
Very nice 👍👍👍 #sdfoodseries
I made this recipe and achieved great tasting result thank you!
Meu Deus! Essa receita de pão 🍞, amo ❤️ pão 🍞 e foi feita pra mim. Não preciso amassar e é só juntar os ingredientes e pronto. Adorei! Mais uma inscrita no canal. Parabéns!
Я тоже люблю Хлеб! И особенно понравилось то что не надо месить ,а лопаточкой 😊
Great video! I Did everything the same as you but at the end when its doing its last ferment in the oven it doesnt get so bubbly and airy as yours. It stays pretty flat. Your dough seems to increase so much more in size than mine. I used Caputo oro manitobe oro flour and Caputo dry yeast. Any tips? Thanks a lot
진짜 유럽에서 바게뜨같은
큰동그란빵먹었는데
곁은 바각바삭 질깃질깃하고
속은 옥수수빵마냥 엄청 촉촉하고 너무 맛있어서 하루에 1개씩먹음
인터스파에서
Making this now,at the last ferment stage,the bubbles are so fun!Thank you for an amazing receipe!
did you cover the dough with a plastic wrap when left to ferment in the turned of oven
@@MmM-do6rgI would recommend, protects the dough from drying out
Superbe recette faite aujourd'hui avec toute une nuit au frais un régal parfait
I doubled the recipe, and came out a very nice bubbly delicious focaccia! Thank you!
Hii i want the recipe in grams pls if u dont mind thank u 😁
@@spicee842It's in the description
Здравейте от България ❤ удивително Отлична работа Успех 😊
Благодаря за споделянето мила
いつも魅力的な料理で動画が待ち遠しい😳🤤✨
Это просто вау!!!! Спасибо!!!! Успехов вам!!!! ❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥 💯