Extra-flavorful focaccia
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- Опубліковано 15 лют 2023
- Thanks to Magic Spoon for sponsoring! Use my code RAGUSEA to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: magicspoon.thld.co/ragusea_0223 and grab a box of Birthday Cake to try today!
**RECIPE**
water
honey (or other sugar)
dry yeast
salt
pecorino (or other hard grating cheese)
cornmeal
whole wheat flour
bread flour
olive oil
coarse finishing salt (I used Maldon smoked sea salt)
butter
garlic
fresh herbs (rosemary is classic but I used sage)
For a standard home sheet pan, build your dough up from 2-3 cups (473-710mL) of water, depending on how thick you like your focaccia. I used a mini sheet pan and only one cup of water.
For every cup (237mL) or water, use a teaspoon each of salt, honey and dry yeast, and about 30g (a big spoonful) of grated pecorino - combine all that. For every cup of water I use a big spoonful of cornmeal and two big spoonfuls of whole wheat flour, and just enough bread flour to make it come into a dough (see the spoon lifting trick in the vid).
Cover and let rise for a couple hours at room temp, or put in the fridge for a day or two (a longer rise in the fridge will taste better). Don't be worried if the dough doesn't rise much.
Wet your hand, grab one side of the dough, stretch it out and fold it back over on the dough - repeat a few times until the dough won't stretch easily anymore.
This dough tends to stick inside baking vessels, so if your pan doesn't have a nonstick coating, I recommend lining it with parchment paper.
Liberally oil the inside of your sheet pan (even if it's lined with parchment), put the dough in and swish it around in the oil to get the pan and the dough fully coated. Stretch the dough out as flat as possible, which won't be much. Cover and let rise at room temperature for an hour or two until puffy.
Put a little more oil on top and use your fingertips to dock the dough while stretching it out into the corners of the pan. Top with some crunchy finishing salt.
Bake at 400ºF/200ºC until very brown on top and the bread feels like a stiff spring when you poke it - mine took 15 min. While you're waiting, peel and chop some garlic and fresh herbs. Melt a knob of butter in the microwave along with the garlic to cook it, then stir in the herbs.
When the bread is done, slide it out ASAP to a cooling rack to let the bottom steam out. Brush the top with the butter/garlic/herb mixture. - Навчання та стиль
Thanks to Magic Spoon for sponsoring! Use my code RAGUSEA to get $5 off your delicious, high-protein Magic Spoon cereal by clicking this link: magicspoon.thld.co/ragusea_0223 and grab a box of Birthday Cake to try today!
3:36 F%$# you so much for this ad intro. The **last thing** i needed to hear rn was some utter horseshite about how one needs to "earn" the right to eat certain foods by embrscin bs diet culture junk
Notably, i dont doubt Magic Spoon is good and that its healthy and all that. My issue isnt with the product; its with how you are marketin the product here. Bcuz this shit is why in high school i was literally starved by a foster parent who felt i ate too much food
And even to this day, 16 yrs later, that shite still messes me up and makes me sit listenin to my growlin stomach and doin nothin about it bcuz of the brain worms instilled in me in only a single yr livin with a horrible diet culture obsessed parent
In that one yr i went from weighin ~175 lbs to ~115 lbs; i was 6 ft tall at the time. That put me well into underweight territory. By the end of the yr, my maths teacher actually stopped me after class to talk to me to make sure i wasnt intentionally starvin myself and she even said that my "face looked gaunt"
Promote healthy products sure, but dont do it by encouragin the belief that we need to earn the right to eat certain foods, or any food for that matter
I've waited forever for them to start selling in Europe u____u
ty legend was gonna bake focaccia for the first time today
magic spoon is legit one of the best tasting cereals i’ve ever had, especially when compared to other cereal made with milk protein powder. i’m a huge fan of it
I didn’t want to believe you about taking up your roots when you go to college and I fell back to someone and took a leave from school. We broke things off and I finally took up your advice and now I’m living for myself and better off than I ever have been. Thank you
I really like seeing how Adam has actually utilized the crumbling parchment paper tip he received in that one video.
If you get the parchment wet and crumble it then dry it it becomes super flexible almost like cloth.
@@georgereinert3155 no
This has been a throughline I’ve been paying attention to for the last few months!! Or year… time flies when watching adam!
Character development
I also like how he credits the comment too. He didn't brush it under the rug and take credit
Ok because this would bother me. I found the video that he first mentioned it in
Cake pan pizza
(Also in the video, it is the most replayed part so you don't even need a time stamp)
Adam's face as he took a bite of the cereal made me laugh out loud. Don't ever change Adam.
yeah - i wasn't sure about that - didnt look super enthusiastic to me.
Looks like he "really enjoyed" the taste....
I had to go back and watch it because I skip past as soon as I see the ad, totally worth it, thank you 😊
whoa, we have a color variant of the same profile picture
@@dreamcatcherpone rhythm heaven wins again
The face he makes after tasting the sponsor's cereal at 4:12 is absolutely precious and telling. xD
LMAO- i went straight to the comments when he did that 😭😭
I thought the same thing 🤣
Honestly its not terrible a lot of worse cereals out there
Yeah wtf.. and then he says they're great?
@@bullsfan2021 yeah, they paid him to say that… lol
watching adam straight up SCOWL as he eats the magic spoon cereal & then tell us it's "awesome" is so funny. I'm not even hating do watcha gotta do but it's really hilarious.
He scowled? No! He liked it, he was genuinely happy 😊
the consensus by actual (ie not sponsored) reviewes is apparently that the cereal is kinda gross with a weird aftertaste.
@@Checkmate1138 I actually can't tell if this is sarcasm or not but that is not the face anyone makes when they are enjoying a bite of food.
Damn you spoiled the sponsor spot!
i think that’s his face tho he usually looks like he’s frowning lol
4:11 is the look of a man truly enjoying that bite of cereal right there
😂
I love that the most watched part of this video is Adam recoiling when he eats the cereal he is promoting, as his voice over is telling us it tastes great lol
Focaccia enthusiast here, I recommend also adding some drops of water on top with the oil and salt, it makes the 'ombelichi' way moister and concentrates the flavour better.
Adam recoiling and scowling while eating the magic spoon cereal (and trying to hide it) made me laugh
It really does sound gross. It's basically just solidified whey and Stevia. I can't stand the taste of artificial sweeteners.
I believe what you're seeing there is a smile
Didn’t look very smile like.
apparently everyone whos tried magic spoon (and isnt sponsored by it) says its kinda weird with a gross aftertaste
As someone who has tried it, it’s weird with a gross aftertaste and also basically turns into a powder when you chew it
I love the editing style of these videos. No nonsense (except for the sponsorships, but those are necessary and understood) straight to the point. no wasted breath, with clear understandable communication.
Adam's a former NPR radio guy and former journalism professor. You can tell so much of that bleeds over into his videos and it makes for absolutely fantastic content.
lol his face at 4:12 tells me everything I need to know about this cereal
As with the chicken soup video, I really dig it when you find a way to cram a whole secondary recipe or application into the final thirty seconds of a video.
4:12 You can see him Grimace while eating the cereal
The face he makes at 4:12 during the ad read is priceless. Not sure if I want the cereal now lol.
I love how Adam doesn’t try to make it perfectly authentic but adapts everything into a home kitchen and what people may have available at home but still make it taste great. Love that
Hey, Adam. As a fellow person on their weight loss journey and a long-time viewer, you look great! Your channel inspired a lot of the lifestyle changes I am making. On that note, I've cut out most bread from my diet, but I love focaccia. For some reason, I haven't considered cutting foccacia in half for a sandwich to make a more substantial meal. Thank you.
Ragusa wasn’t fat
@@flashfive23 yes, but he did go into more training and a slight calorie deficit
@@flashfive23 you don't have to be fat to want to lose some weight and/or build muscle lol. Dude has kids and clearly wants to be the best dad he can for them
treat yourself on a weekend, and good luck with the week days
@@jakobbruhspenning not true. Look what he eats
Just made this, tastes amazing. Never heard of the crumpling parchment trick before, will be using it every time now.
Thank you for addressing how to get it to not stick to the pan. I've made foccacia twice before and both times the underside nearly totally tore off because it stuck. Didn't matter how much oil I used. I'll try the parchment paper next time!
nice revisiting of the focaccia! just a tip, the Italian, nonna-approved way of checking focaccia readyness is by lifting it by an edge while still in the pan and looking at the bottom to see if it has browned, your focaccia was still white in the middle so I would've left it in the oven 5 more minutes
This is the first type of bread I made. It is fairly easy and taste great. Because it is a high hydration recipe, no need to fuss with shaping the dough other than spreading and docking. Also allows you to get creative once you have more experience with it.
After biscuits, its the first type of bread I made as well. It really is so so much fun to modify.
I'm making this today! I added sharp cheddar cheese and some seeds to the dough, and I'm going to top it with "everything bagel" seasoning. The ferment went well, the dough came out the perfect texture and smells great! I recommend this recipe/method, as it was very easy to do, I can't wait for the results!
Like all of your other recipes I've tried this turned out GREAT!
Thanks for yet another amazing recipe :D
Ooooooooh 😯 I’ve seen other UA-cam videos on focaccia, and I’m stoked to see one from you on how to make it 😄 love your videos Adam! Keep it up 😄
wow this looks awesome. I've never made any kind of bread or dough but will add this to the meal rotation this week!
A very good recipeI tested it and everyone here at home loved it! Thanks!
ive gotten into using olive oil in my dutch oven instead of parchment paper when i make normal bread, it leads to a nice shallow fry semi focaccia texture
Honestly that looks like something I could buy at a bread/focaccia bakery here in Italy so... good job I'd say.
I was just thinking I needed to make focaccia the other day. Perfectly timed video!
That looks magnificent, and nice to see a bonus recipe being squished in.
adam really didn't seem to enjoy that cereal at 4:12 lmao
lmfaooo i cant believe they let him leave that in. i came straight to the comments
Yep, gotta make this Focaccia. I made pretzels last week for super bowl and am glad to see a new recipe video again.
This looks so good! Thanks for the recipe.
I literally can't stop making focaccia, it has become like a hobby now 😂. So easy to make but easily one the best bread I've ever tasted.
I've already watched this like ten times. It just looks so darn good and I can't wait to try it.
I like that he looks disgusted while eating the protein cereal, which he is paid to promote
Thanks for this. Still learning how to make bread more by feel than by exact measurements. It came out great!
Can’t wait to try this
Definitely trying this as an addition to my focaccia recipes I have! Thanks Adam
More amazing recipes! thanks adam!
I recognize the hydration and treatment of the dough very well! It's very similar to Moravian sugar cake, though that's a dessert with lots of butter and brown sugar.
Care sharing the recipe with us?
Now I'm curious about that. That sounds fantastic.
My girlfriend and I did one of those last week without any consultation and It stick to the pan, a shame in that moment. She passed away 10 days ago, and I watched this video with much Kinder eyes because im remembering her and our adventures in the kitchen. I loved her so much and she loved me also very much. I only hope she is in a better place.
I hope you feel better brother ❤
I am very new to baking. This is my first eatable bread I made. thank you so much!
Adam this legit is gonna be one I watch over and over and over. This is GOLD!
Gonna have to try this sometime!
Every other cook "Cooking is an art, but baking is chemistry... be precise with baking measurements." Adam: "I'm just gonna dump flour in here until the texture looks right and I can lift it with a spoon."
For 99.9% of all baking times, it absolutely is chemistry. That last 0.1% is having stared at enough dough to recognize what your dough needs to be what you expected it to be.
Is your dough too crumbly and not coming together? Either needs a bit of liquid of a smidgen more flour. This video needed more flower.
Chemistry is also partially experience
Beautiful ❤️. Id been longing for your take on Focaccia.
This made me hungry! One of my favourites, too - but I usually use rosemary and corned beef to fill the sandwich. 😋
perfect timing. thanks!
Looks delicious, can't wait to try it myself ❤
I’ll have to try this recipe. God knows I have dozens of focaccia recipes. My fave topping is onions and olives and a little salt.
Brilliant. Place I usually shop stopped selling oven ready focaccia I typically use to make those sandwiches. Although I usually top them with mozzarella, prosciutto, olives and dried tomatoes.
Guess I can make them myself now.
Prosciutto tomato and mozzarella in a focaccia is my fave sandwich of all time. Will have to give this recipe a try!
Greetings from Lenoir CIty! So happy that you are here in E. Tn. Love this recipe and hope to make it soon.
For the parish ent if you crumble it and get it wet then dry it it will be extremely moldable and able to fit in mold . More useful for tarts when you want to fill the dough with weights and it to fill all corners.
Idk if Adam really likes magic spoon or not, but his expression after that bite wasn’t very convincing. 😂
This may very well turn into the first bread type thing I will ever make for myself!
So appetising! Thank you.
@janet Hello, how are you doing? It is nice meeting you.
Only days after attempting focaccia using your pizza dough recipe for a basis, you release this, haha! Love your content! Keep it up!
I already had a focaccia recipe I'm happy with, but I'll definitely be taking inspiration from this on my next batch. I've trended more traditional, but baking cheese into it and putting garlic butter on top both sound too amazing to not try.
can you share the recipe?
Genius. I really like the tip on folding the dough with the bowl in the sink. Why did I never think of that?
I always use a smaller bowl with water. Doesn't waste any water that way.
It's wasteful. Small bowl of water. Same result. Rest goes into a plant. Or pasta. Or anything else instead of just keeping the tap running for no reason.
Hi Adam! I love your videos and they've been super helpful on my learning to cook! I was wondering if you could ever do a video on homemade broth vs Store bought vs Bullion, I've always wondered about this and I can't find a satisfactory answer
Whaaaatttt? Mini sheet pans? Oh you saved my life 😍
This recipe was so easy and absolutely perfect. Well, easier than the Rye I made last week 😂 Thank you so so so much Adam!
When I'm making focaccia or pizza at home I usually go for max oven temp (250°C) and put the tray in the lowest rack for 2/3 of the cooking and then I raise it until the top looks done. The higher temp makes the water in the dough evaporate faster and helps with developing bubbles
i noted in a server discussion on tuesday that i'd like to try making a focaccia because it seems super easy, and here you are on thursday with focaccia! the universe truly works in mysterious ways, haha
Focaccia pizza is highly underrated IMO... Wether you do it like hand tossed, pan or french bread style pizza it's delicious.
Focaccia bread is what's used for my favorite sandwich, the muffaletta.
That looks so good
Was just talking about this channel an hour ago telling my brother how good it is.
Very few things are as satisfying as freshly baked bread.
damn, you did not look like you enjoyed that birthday cake cereal even a tiny bit lmaooo
Thanks, I was just thinking about making focaccia earlier today lol
Wooow looks so amizing 😋😋😋👍👍
..yummy ..n. tasty 😋😋...thanks frind for sharing 🙏
The focaccia we know where i live (200meters from italy borded) is pizza dough topped with erbs, mozzarela and salt
Oh cool, mixing in cornmeal never occurred to me! That sounds tasty!
I put butter down, cold straight from the stick, on the pan before the oil and it pops right off for whatever reason. I saw this tip in the comments on a recipe for foccacia and it has never failed me.
@@stevej71393 So happy to hear it!!!
@julie Hello, how are you doing? It is nice meeting you.
In Italy I had some amazing (non spongy variety) focaccia. I would love to learn how to make that. I imagine changing some of the ratios would produce that output
I've never been a huge fan of the herbs in focaccia, but now I want to make one with BASIL, nom nom nom.
Love what you do and how you present subjects. Wish you would do more specialized recipes, like vegan, vegetarian, DASH and dairy free recipes.
This looks like bread *I* could make and would love to devour!! Thank you!
Love this Adam but I'd kill for the link to this mini sheet pans!
I should stick a post it to my ponitor with written "don't watch Adam Ragusea before dinner" on it!
I get sooooo hungry watching your tasty recipes 😋🤤
I watch these primarily to get jealous of the amazing food you create and eat, and the expensive high quality ingredients you use all the time. Still worth it though.
Oh I love foccacia 💜 made it two times this week, one really fluffy and one more flatter because I used a bigger pan. You can really do a lot with a basic recipe and it's and easy solution for a good bread 🥰
Thank you for understanding salumi!
One trick I learned out of lazyness was to put the butter on a bowl and fill a bigger bowl with hot water. This way you can dial in the consistency perfectly and it’s faster than nuking it, also same amount of dishes since you can just dump the water out.
I mix up a thousand grams of 80% hydration dough every Sunday, pop it in the fridge and do different things with it throughout the week, it's super versatile, you can use it for literary anything. You can never have enough well-ripened yeast dough!
I do the same thing with my garlic butter. It’s so rare that the tastiest thing to do is also the easiest imo
I like that crinkle technique with the parchment paper, never thought of doing that.
He looks so disgusted by the cereal when he takes that spoonful lol
I'm a fan of Focaccia con cipolla (with onions on top) a Ligurian classic focaccia.
14 slices of bresaola!!!! Welcome to America...
smoked sea salt is an amazing seasoning
Magic Spoon has returned!
It I hadn't just eaten dinner, this would make me hungry.
Mini sheet pans are godsend, especially when you have a small oven
So jealous of that sink depth
Never been this early, thanks for the video!
It's a crazy coincidence that I first tried Focaccia(from the store though) last week! Crazy good with Butter and Gouda!
2:10 "No need to kneed" I love your words 😘
id love to see adam's take on middle eastern food someday🇰🇼
yes some zbaidi or machbous