I tried this recipe with your measurements, it came out exactly the way you had described, since last time I tried focaccia with a viral video but did not work for me. Thanks for sharing this recipe 👍😀
320g- water 7g-salt 3g -instant yeast 12g- olive oil 400g- flour Mix well , then leave for 30 mins in cover After 30 mins stretch the dough and leave on 30 more minutes Then place dough in a box and leave overnight in the fridge The next day take out the dough and place it in a baking dish and leave it closed until it doubles in size Next time it doubles , add toppings ( olives , sauce , tomatoes, sea salt , olive oil , herbs , garlic etc) Bake at 230 degrees C for 20-25 mins
I made this yesterday and it was sinful! Soooo good! My Italian friend approved with two thumbs up! I swapped 50g of flour with whole wheat flour just to give it some fiber and color! Thank you for the recipe and to-the-point demonstration.
No-knead focaccia is kind of a misleading title. Should be: Focaccia recipe with traditional strength building fold technique that happens to be much more difficult than kneading. The folds she does are for strength building. It is just impossible to knead high hydration dough. There is no such thing as a kneaded focaccia.
@@apsoypike1956 those assumtions are probably true, though I do not agree with the spilling problem I can see how someone could have problems having a good surface to knead on
I had to come back to this post and say that this is the best bread I’ve ever tasted hands down. I added a little extra water at the beginning because my flour was a bit too strong, and everything turned out perfect
@@romarizaamorhilario2643 The first time I made it with tap water, the next couple of times with warm water. There didn't seem to be much difference between using cold or warm. The yeast I use is Active yeast which is easier to get in New Zealand. My first effort was chaotic, my scales wouldn't measure the tiny gram amounts so it was hit and miss with the measurements but it still came out brilliantly. It seems to be a pretty forgiving recipe 😄
I love the sound of dough being stretched, kneaded, and folded, and I love the crackle of breaking the crust, but the way it jiggles is the visual version of ASMR, if that makes any sense.
I’m going to try my hand at bread for the first time. I will try this recipe. The biggest reason is that I have been using hickory smoked sea salt for a few years and this is the first recipe that I have seen using it. I get a lot of recipes to try off here.
First time ever I tried to make focaccia and that recipe is perfection!!! Thank you so much!!! Extremely easy so at least once a week is my schedule to make it each time with different topping 🤤😋
I made this the first time last week and it came out amazing!! My first try and it worked, I felt so proud. This has ignited my desire to do more bread baking. I can’t recommend this recipe enough❤
I tried this over the weekend for date night at home. It was ❤❤❤.... Hubby and I had it as with some porter house steak and glazed mushrooms. I added Pesto on top too and baby tamatoes.
This recipe is written and it’s now on my fridge as my go to recipe 🤩🥰 The focaccia is slightly sweet after baking since there is no sugar in this recipe and the dough has been resting overnight the focassia tastes excellent.👌
Hi! Just made this last night for my mom's potluck at the church. I quadrupled the recipe and baked it this morning. Soooo soft, fluffy and delish! My first time making it and it was so perfect! I decorated it with flowers made from red, green and yellow bell peppers and green onions for the stem. I wish I could show you 😊. Thank you for sharing your recipe!
@@shebakesourdough Thank you! My mom brought the tray back empty and the other tray is almost gone. My family cannot stop eating it 😂. My yield was a 9 × 13 inch pan and a half sheet pan. I put folded aluminum foil around the edge of the sheet pan to support the rising of the dough as the sheet pan is too shallow. It worked wonderfully!
This might be a dumb question...but did you also QUADRUPLE the BAKING TIME??? Or, did you RAISE the TEMPERATURE at all??? 🙏🏼🙏🏼🥺PLEASE DON'T JUDGE ME🥺🙏🏼🙏🏼
No, I did not quadruple the baking time. Just adjust according to your oven ( the length of time it is in the oven) Check after the half time mark. Took me more or less 25 minutes.
Thank you so much for the amazing and perfect receipe... Never ever my baked goodies turned this perfect.. In my oven its fareinheit , so I used 446 F temperature
That is the most easiest, the most easy to watch video and the most delicious 😋 focaccia I have ever made or tasted anywhere, thankyou very much, have a lovely Sunday 😊, from your most recent subscriber 😂.
Thank you for sharing your knowledge! I agree that some breads are best enjoyed when the dough is kneaded properly before continuing with the rest of the process 😊
It simply won't, because of how gluten free flour works. It means you just cannot use a regular recipe for a gluten free baked good, you can’t replace the flour 1:1 because they have different protein values, different densities, and obviously no gluten. However, if you want to get bread with a texture closer to regular bread, look for a explicitly gluten free bread recipe that uses something called psyllium husk. Psyllium husk is what Metamucil is made out of, but you can usually find it unflavored in the health section of your local grocery store. Try to find ground instead of whole, but if you can only find whole then you reduce the amount in the recipe by 25%, so if the recipe calls for 100g ground husk, add 75g whole husk. You mix it with water and let it soak up to become a goopy, gel consistently and then add it to your bread. It will make gluten free bread that is chewy, kneadable, and will rise. Nearly identical to regular bread. -I run an exclusively gluten free bakery
I tried this recipe with your measurements, it came out exactly the way you had described, since last time I tried focaccia with a viral video but did not work for me. Thanks for sharing this recipe 👍😀
Where can I find the recipe?
@@happysadgirllol956in the video. 😂😅
@@nyancatnyangirl nobody wants to sit down and write she should’ve typed out the recipe
@@tinkerbella4605 @shebakesourdough •
Focaccia Dough :
400g Bread Flour
100g All-Purpose Flour
100g Levain OR 5g Instant Yeast
380g Water
10g Salt
20g olive oil
@@tinkerbella4605lazy and entitled! She gave this recipe for free. You can take 10 seconds to write it down!
320g- water
7g-salt
3g -instant yeast
12g- olive oil
400g- flour
Mix well , then leave for 30 mins in cover
After 30 mins stretch the dough and leave on 30 more minutes
Then place dough in a box and leave overnight in the fridge
The next day take out the dough and place it in a baking dish and leave it closed until it doubles in size
Next time it doubles , add toppings ( olives , sauce , tomatoes, sea salt , olive oil , herbs , garlic etc)
Bake at 230 degrees C for 20-25 mins
Can we get these measurements in cups and tablespoons?
❤
is the water supposed to be warm or cold?
@@aaroncraig6864warm
@@aaroncraig6864 warm
I made this yesterday and it was sinful! Soooo good! My Italian friend approved with two thumbs up! I swapped 50g of flour with whole wheat flour just to give it some fiber and color! Thank you for the recipe and to-the-point demonstration.
Wonderful! I’m glad your Italian friend enjoyed the focaccia 💕💕
Honestly kneading/folding and feeling the dough strengthen is one of my favorite parts about baking
Wet doughs are pretty hard to knead, though
No-knead focaccia is kind of a misleading title. Should be:
Focaccia recipe with traditional strength building fold technique that happens to be much more difficult than kneading.
The folds she does are for strength building. It is just impossible to knead high hydration dough. There is no such thing as a kneaded focaccia.
@@apsoypike1956 like 50cm^2?
@@apsoypike1956 I guess not having a countertop is valid, but any table would work. Spilling is just a skill issue
@@apsoypike1956 those assumtions are probably true, though I do not agree with the spilling problem I can see how someone could have problems having a good surface to knead on
I tried so many recipes and failed but this one worked 100%
Thank you :)
That’s wonderful, I’m so happy for you!thank you for trying out my recipe 🥰
Se deja toda la noche en el refrigerador
This recipe was amazing I put roasted garlic, za’atar, and smoked salt on mine. WOO! It is so good.
Yums! 🤤🤤
whats za'atar?
@@yoki590oregano
@@yoki590Middle Eastern staple spice
@@avalokiteshvara113 interesting
I actually already made this recipe 4 times, and everytime it came out great ❤
Wow thank you for your feedback, appreciate it! 🙏🙏😊😊
Can we air fry @@shebakesourdough
I had to come back to this post and say that this is the best bread I’ve ever tasted hands down. I added a little extra water at the beginning because my flour was a bit too strong, and everything turned out perfect
Aww thank you so much for trying out my recipe and enjoying it :)
thank god it wasnt just me, i had to add more water also.
I love this bread kind,focaccia.This one you made looks just delicious.
Never made any kind of bread before but it was so easy and the result is perfect
Thank you for trying out my recipe and enjoying it 🤗
@@shebakesourdoughjust 3 g yeast for 400 g flour ???🤫
@@lapetitegrenouille4260 Yes, it works. I have a focaccia dough in my fridge rn, and it has a lot of bubbles. Oh, and dough became much bigger
Wow that texture. Looks like it smells great too
There are few things better than the aroma of baked bread, but SAVORY baked bread like this is what Heaven smells like.
It's so good!
Love this recipe. Have made this several times now and always comes out perfectly!
what water do you use?. warm or just top water?
@@romarizaamorhilario2643 The first time I made it with tap water, the next couple of times with warm water. There didn't seem to be much difference between using cold or warm. The yeast I use is Active yeast which is easier to get in New Zealand. My first effort was chaotic, my scales wouldn't measure the tiny gram amounts so it was hit and miss with the measurements but it still came out brilliantly. It seems to be a pretty forgiving recipe 😄
Glad you enjoy it! 🙏🙏😊
@@shebakesourdoughplease invite us to enjoy btead
Wheres the recipie
Now that is beautiful!!
This looks incredible
Thank you! ☺️
This the most voluptuous bread I’ve ever seen. It’s practically whispering to me in a come hither voice.
Nice comment
Breadaphile
I'll try it and thank you for sharing your receipe❤🎉
My pleasure 😇
That looks scrumptious..🤤
🙏🙏😊😊
jade Yessssss absolutely 💯 delicious 🇨🇦 ❤❤❤
Thank you 😋
Wow, this looks AMAZING! And I like how you put the ingredients/steps on the screen instead of the description this time :)
👍👍😊
Wow! This focaccia looks good!!!
Thank you ☺️
@@shebakesourdoughyou’re very welcome! Thank you 🙏🏾 for sharing your knowledge and recipes.
Love the airy texture 😍
thank you 😊
레시피 감사합니다 복 많이 받으세요❤
Brava! Chiaro semplice senza palline e pallone. Brava ❤❤
🥰🥰🥰
I love the sound of dough being stretched, kneaded, and folded, and I love the crackle of breaking the crust, but the way it jiggles is the visual version of ASMR, if that makes any sense.
Explained so very lucidly
Impressed
I have never made Focaccia
Looking forward to baking it
Thank you so much 😊 I’m looking forward to seeing your first focaccia 🤩😍
I want to make it, just to play with the dough 👏👏👏
This looks HEAVENLY
I made this Focaccia several times and it tastes just perfect!
Yay! Thank you for loving it! 🙏🙏😊
Wow
Finally someone mentioning the oven Hest and time. Many thanks
My pleasure 😇
This looks sooo yummy 😋 Can't wait to try making it.
Thanks
You’re most welcome ! 🙂
Vegan bir tarifmiş. Mutlaka denemek istiyorum.
Explained in very easy and simple way
Thank you, I hope you like it! 😊
Fantastic recipe, turned out exactly as yours and was absolutely delicious 🤤
That’s wonderful, congratulations! 🥳🥳
Dip with balsamic vinegar & black truffle oil. Damnnnnnnn goooddddd😋💪
🤤🤤
omgggg i am in love with this recipe, i cannot wait to try this when i return home to NYC
This looks so good
I made my first focaccia bread with your recipe, it turned out to be amazing! Thanks!
I love you for this thank you so much ❤
🥰🥰
This looks amazing!❤
Thank you 😊
Just started dipping my toes into the bread baking pool, and I gotta try this. Thank you!
love your recipe
thank you ☺️
my fav,sana amen.❤
I'm going to try this. Looks delicious ❤
I’m going to try my hand at bread for the first time. I will try this recipe. The biggest reason is that I have been using hickory smoked sea salt for a few years and this is the first recipe that I have seen using it. I get a lot of recipes to try off here.
Wonderful! Can’t wait! 🤩🤩
I made it twice already exactly how you said, and it turned out soooo good!!
Thank you!
Thank you I’m glad you enjoyed the recipe :)
First time ever I tried to make focaccia and that recipe is perfection!!! Thank you so much!!! Extremely easy so at least once a week is my schedule to make it each time with different topping 🤤😋
Happy to hear that! Glad you enjoyed the recipe 😊
Nossa amei obg❤
Wauuuuu, brutal. Espectacular de masa, receta, esponjosidad. Sin palabras felicidades.
Lástima que yo no puedo comer harina normal.
Felicidades
thank you Monique 🥰
Just love with your teaching....❤
Thank you 😊
I did it and it was delicious 🤎
Wonderful 👏👏👏
I tried the recipe. Great result. Thank you ❤
Yay! 🎉🥳
Its lovely as ur voice ❤
🥰🥰Thank you 🙏🙏
@@shebakesourdough ❤️❤️
Ahhhhhhhhhhh
Deve ser uma delícia !!!!??!?😮
In my opinion this is the tastiest type of bread
I agree! 🤗
Looks so delicious 😋
Damn my favourite song and favourite style bread
🙌🙌🙏🙏
OMG! You have such a gentle sweet voice. It reminded me of Princess Diana ❤
Will definitely try this recipe. It's my favourite bread.
This is the best recipe I tried so far! I have been making it for 3 times already😋 You can add crushed garlic in the dough for more aroma😌
Yay! I’m glad you loved it! Thank you for enjoying my recipe! 🙏🙏😊
Yummy
I made this the first time last week and it came out amazing!! My first try and it worked, I felt so proud. This has ignited my desire to do more bread baking. I can’t recommend this recipe enough❤
It’s so wonderful to hear that, congratulations! 🥳🥳
😍easy focaccia- looks delish!
Wau nadhera! Určite vyskúšam, ďakujeme za recept
I tried this over the weekend for date night at home. It was ❤❤❤.... Hubby and I had it as with some porter house steak and glazed mushrooms. I added Pesto on top too and baby tamatoes.
❤❤❤
🥰
That's the no knead focaccia that I need
Thank you for sharing 😊
My pleasure 🙂
This came out perfect my new go to focaccia!!❤
Yay! 🎉🎉 find more recipes on my Instagram page :)
Oh wow I can’t wait to make this!
😮😊❤
I need to make this
Yes you do! 🙌🙌
I ll make it today, Ty❤️ I ll let u know the result👍🧑🍳
Great job!👍
I am italian! You made a perfect focaccia! So proud!
Awww thank you so much 🥰🥰🙏🙏
I tried your recipe today- it worked 🎉 so fluffy and delicious, those hours of waiting were worth it.
Yay! Thank you so much for trying out my recipe ❤️
Recipe
Brava ❤ e buona ..
🙏🙏😊
I love this for exact measurements and you even use grams.
Glad you like it!
Cok iyi behh
This recipe is written and it’s now on my fridge as my go to recipe 🤩🥰 The focaccia is slightly sweet after baking since there is no sugar in this recipe and the dough has been resting overnight the focassia tastes excellent.👌
My pleasure 😊 Thank you for loving my recipe 🥰🥰🙏🙏
I tried your recipe and it came out perfect. Thank you so much. ❤
Wonderful, congratulations! 🥳🥳
My money don't jiggle jiggle...my bread does. Looks really good by the way!
Thank you 😊
Hi! Just made this last night for my mom's potluck at the church. I quadrupled the recipe and baked it this morning. Soooo soft, fluffy and delish! My first time making it and it was so perfect! I decorated it with flowers made from red, green and yellow bell peppers and green onions for the stem. I wish I could show you 😊. Thank you for sharing your recipe!
Sounds wonderful, congratulations! 🎉🎉
@@shebakesourdough Thank you! My mom brought the tray back empty and the other tray is almost gone. My family cannot stop eating it 😂.
My yield was a 9 × 13 inch pan and a half sheet pan. I put folded aluminum foil around the edge of the sheet pan to support the rising of the dough as the sheet pan is too shallow. It worked wonderfully!
This might be a dumb question...but did you also QUADRUPLE the BAKING TIME??? Or, did you RAISE the TEMPERATURE at all???
🙏🏼🙏🏼🥺PLEASE DON'T JUDGE ME🥺🙏🏼🙏🏼
No, I did not quadruple the baking time. Just adjust according to your oven ( the length of time it is in the oven) Check after the half time mark. Took me more or less 25 minutes.
Thank you so much for the amazing and perfect receipe... Never ever my baked goodies turned this perfect.. In my oven its fareinheit , so I used 446 F temperature
Wonderful!
Best bread recipe I ever made. My mom even approved
Awesome!
Perfection! Came out better than any focaccia recipe I’ve made, definitely my go to from now on!
So beauty
Thank you ☺️
That is the most easiest, the most easy to watch video and the most delicious 😋 focaccia I have ever made or tasted anywhere, thankyou very much, have a lovely Sunday 😊, from your most recent subscriber 😂.
Hi Dave, thank you for trying out my recipe I’m so happy to hear that you enjoyed it :)
I just made it and it's perfect. Thank you for the recipe ❤
Wonderful! Thank you for trying out my recipe 🙏🙏😊
Yeah, this is the recipe I searched for😊
My pleasure 😊
Nice music choice!
😍😍😍
Thank you for sharing your knowledge! I agree that some breads are best enjoyed when the dough is kneaded properly before continuing with the rest of the process 😊
This is beautiful ❤ love from a young content creator :)
🥰🥰🥰
Looks delicious.
Thank you 😋
I wanna try it with gluten free flour. I hope it works 🫣
It simply won't, because of how gluten free flour works. It means you just cannot use a regular recipe for a gluten free baked good, you can’t replace the flour 1:1 because they have different protein values, different densities, and obviously no gluten.
However, if you want to get bread with a texture closer to regular bread, look for a explicitly gluten free bread recipe that uses something called psyllium husk.
Psyllium husk is what Metamucil is made out of, but you can usually find it unflavored in the health section of your local grocery store. Try to find ground instead of whole, but if you can only find whole then you reduce the amount in the recipe by 25%, so if the recipe calls for 100g ground husk, add 75g whole husk. You mix it with water and let it soak up to become a goopy, gel consistently and then add it to your bread. It will make gluten free bread that is chewy, kneadable, and will rise. Nearly identical to regular bread.
-I run an exclusively gluten free bakery
Finally a recipe that doesnt use a bottle of oil. Wil try it soon. :)
Edit: I made it. It was wonderful. The best bread i've ever made, and soo easy.
SO GOOD
Thank you
I make this once a week, super affordable and delicious for the whole family. Esp since we make it a pizza with mozzarella! ❤
Wonderful! 🙌🙌😋😋
Can you translate this to cups & tablespoons please
❤❤ this is a great video and I made it 😂😂😂 but I also put olives on it,and everyone loved it ❤❤❤
That’s wonderful! Thank you for trying out my recipe 🥰🙏🙏